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Brew day

Adjust the gravity (dilute, concentrate, enrich)

1.060 instead of 1.050? Add 4 litres of water. 1.042? A longer boil or a little extract. The tool gives the quantity.

I want to:

Dilute (add water), concentrate (boil) or enrich (sugar or extract).

Required to concentrate.

Sugar (by default), dry extract or liquid extract.

Result

Fill in the values and run the calculation, or try the example.

This is the calculation Krausi uses. Create an account to save it in a recipe or a brew.

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Why correct the wort gravity?

The measured gravity often drifts from the recipe: efficiency better or worse than expected, different boil-off. As long as the yeast has not been pitched, everything can be fixed in a few minutes.

There are three ways. Dilute with water when the gravity is too high. Boil longer to concentrate when it is too low and you accept losing some volume. Add sugar or malt extract to raise the gravity without losing volume.

It is best to measure before the boil: you then have the whole boil to act.

How are the corrections calculated?

The calculations are done in gravity points, (SG − 1) × 1000, written Pm for the measurement and Pt for the target:

dilute      : water to add = volume × (Pm / Pt − 1)
concentrate : target volume = volume × Pm / Pt ; time = (volume − target volume) / boil-off
enrich      : grams = volume × (Pt − Pm) / yield × 1000

The yield is 384 points for sugar, 367 for dry malt extract and 300 for liquid extract. To concentrate, enter your boil-off rate in litres per hour.

Worked example

Values entered

  • Correction to make: dilute
  • Current volume in litres: 20
  • Measured gravity in SG: 1.06
  • Target gravity in SG: 1.05

Result from the tool

Correction applied
dilute
Dilute: water to add in litres
4 L
Dilute: final volume in litres
24 L

What the tool does not do

  • The volume added by the sugar or extract is ignored.
  • Concentrating also raises the bitterness: IBUs go up when the volume goes down.
  • Diluting after the boil calls for boiled and cooled water, to avoid an infection.

Frequently asked questions

Can I add sugar during fermentation?

Yes: dissolve it in a little boiled water and pour it into the fermenter. The yeast will consume it. It is even common practice for strong Belgian beers.

Dilute before or after the boil?

Before, if you can: the water will be sterilised by the boil. Afterwards, use boiled and cooled water.

My gravity is too low, what can I do?

If you measured it before the boil, boil for longer. Otherwise, add dry malt extract: taking 20 L from 1.042 to 1.050 needs 436 g.

And with the assistant?

On brew day, send your gravity to Krausi: he compares it with the recipe target and suggests the correction.

I have 20 L at 1.060 and the recipe called for 1.050.

Add 4 L of water, boiled and cooled: you will have 24 L at 1.050. I'm noting the correction in the brew.

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