The same calculations as Krausi.
Brewing calculators for homebrewers
Forty-two calculations based on published methods, free and with no sign-up. Each page explains what the calculation is for, how it works and what it cannot do. Krausi uses exactly these tools when you ask him a question.
Basics and units
Everyday calculations: volumes, gravities, alcohol, water temperatures, carbonation and cleaning.
Brewing unit converterGravity, colour, volumes, weights, temperatures and pressures: every unit a brewer needs.Volume of a kettle or vesselThe litres of your kettle, tun or fermenter from its diameter and height.Volume at 20 °C (wort shrinkage)The true cold volume of a wort measured hot.Mash volumeThe space the water and the grain take up in the mash tun.Dosage of cleaning and sanitising productsThe dose of sanitiser or cleaner for the volume of solution you are preparing.Alcohol by volume with a hydrometerThe strength of your beer from the original and final gravities, priming included.Alcohol by volume with a refractometerThe corrected final gravity and the strength from readings in °Brix.Alcohol by volume without an original gravity (combined method)Hydrometer and refractometer at the end of fermentation recover the forgotten original gravity.Gravity correction for temperatureThe true gravity of a wort read hot or cold on a hydrometer calibrated at 20 °C.Strike water temperatureWhat temperature to heat the water to so you land right on the target mash step.Water to add to correct the mashThe volume of hot or cold water that brings the mash back to the right temperature.Mixing hot and cold waterThe volumes of boiling water and cold water needed for a precise temperature.Forced carbonation pressureThe pressure to set on the regulator from the volumes of CO2 and the keg temperature.Priming sugar (sucrose)The sugar dose in g/L to carbonate your bottles, residual CO2 included.Recommended carbonation by styleThe recommended range of CO2 volumes for 18 beer styles.
Recipe
Plan a beer before you brew it: gravities, bitterness, colour, balance, scaling.
Bitterness calculator (IBU, Tinseth method)The bitterness of your recipe in IBU, hop addition by hop addition.Beer colour (EBC and SRM, Morey formula)The expected colour of your beer from the malts and the volume.Estimated original gravityThe gravity of your wort from the malts, the efficiency and the volume.Estimated final gravity and alcoholWhere fermentation should stop, and the expected strength, from the yeast attenuation.Bitterness to gravity ratio (BU:GU)The balance between the bitterness and the malt of your beer, in a single number.Scaling a recipeYour recipe recalculated for another volume and another efficiency.Hop substitutionThe weight of the substitute hop that keeps the same bitterness.
Water
Adjust your brewing water: salts, sulphate/chloride, alkalinity, acid, dilution.
Brewing salt additionsYour water's mineral profile after adding gypsum, calcium chloride and other salts.Sulphate to chloride ratioDoes your water lean towards hops or towards malt?Residual alkalinityIs your water suited to pale beers or to dark beers?Acid dose to neutralise alkalinityThe millilitres of lactic or phosphoric acid needed to correct your water.Water dilution and blendingThe profile of a blend of two waters, and the share of RO water needed to hit a target.
Don't feel like hunting for the right tool?
Just ask Krausi “how much sugar for my 20 litres at 2.5 volumes?”. He picks the tool, does the calculation and notes the result in your brew.
Create my accountBrew day
On brew day: water volumes, efficiency, boil-off, gravity correction, decoction.
Brew water volumesTotal water, mash water, sparge water and pre-boil volume.Mash and brewhouse efficiencyYour actual efficiency from the malts and the measured gravities.Boil-off rateThe litres per hour your kettle loses during the boil.Adjust the gravity (dilute, concentrate, enrich)The water, boil time or sugar needed to hit your target gravity.Decoction volumeThe share of the mash to boil to reach the next step.
Fermentation
Yeast and its work: pitching rate, starter, attenuation, calories.
Yeast pitching rateThe number of cells and packs of yeast for your brew.Yeast starterThe malt extract to dissolve and the cells obtained after propagation.Apparent and real attenuationThe share of sugars consumed by the yeast, to compare with the stated figure.Calories in a beerThe calories in your beer, per 100 mL and per glass.
Packaging
From fermenter to glass: priming, bottles, beer line, blending.
Priming by sugar typeThe dose and total quantity of sugar, dextrose, honey or extract for your volume.Number of bottlesHow many bottles your volume of beer fills, losses deducted.Beer line lengthThe length of tubing that balances the pressure of your keg.Beer blendingThe volume, gravity, alcohol and bitterness of a blend of several beers.
Practical
Organise and cost your brew: boil schedule, batch cost.
Ready for your next brew?
Create your account, describe your first recipe to Krausi, and let him do the maths.