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Recipe

Estimated original gravity

How much malt for a 1.060 beer? The answer depends on your efficiency, and this tool takes it into account.

Fermentables *

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 estimate the original gravity?

The original gravity sets the alcohol content and the body of the beer. Predicting it is how you weigh out the right amount of grain: too little and the beer will be thin; too much and it will be stronger than intended, with the hops taking a back seat.

On brew day, the estimate becomes a diagnostic tool. If the hydrometer says 1.048 when the recipe expected 1.055, you know straight away that there is a gap to correct, before pitching.

Everything rests on one personal number: efficiency, the share of the malt sugars that your system actually extracts.

How is the original gravity estimated?

Each fermentable brings gravity points according to its weight and its yield. The total is divided by the volume:

points = sum (kg × yield × 384 × e) / volume (L)
original gravity = 1 + points / 1000

384 is the number of points brought by one kilo of pure sugar in one litre of water. The factor e is your efficiency for grains, and 1 for sugars and extracts, which dissolve completely.

Typical yields: Pilsner malt 0.80; Munich 0.78; crystal malts 0.74; sugar 1.00; dry extract 0.95; liquid extract 0.78.

Worked example

Values entered

  • Fermentables:
    • weight in kg 5, yield from 0 to 1 0.8
  • Brewhouse efficiency from 0 to 1: 0.72
  • Volume in litres: 20

Result from the tool

Estimated original gravity, in SG
1.055
Gravity points
55.3

What the tool does not do

  • The result depends heavily on the efficiency you enter: measure yours with the efficiency calculation.
  • Yields vary with the maltster and the harvest: use those on the data sheet when you have them.
  • The volume is that of the chilled wort, in the fermenter.

Frequently asked questions

What efficiency should a beginner enter?

Between 65 and 70% (0.65 to 0.70). With a brew bag and no sparge, expect 60 to 65% instead. After two or three brews, calculate your actual efficiency and keep it.

How many kg of malt for 20 litres?

For a beer at 1.050 with an efficiency of 65%, you need 5 kg of base malt. With 72% efficiency, the same 5 kg give 1.055.

And with the assistant?

Ask Krausi the same question in plain language: he picks this tool, does the calculation and files the result in your project.

With 5 kg of Pilsner for 20 L, what gravity do I get? My efficiency is 72%.

You should get an original gravity of 1.055 (55.3 points). I've saved this target in the recipe.

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