Screwy Calc (at right) uses the Original Gravity (OG) and Final Gravity (FG) temperatures to calculate the residual CO2 volumes of your beer.
Specific gravity temperature corrections are also applied to calculations of calories, carbohydrates, attentuation, extract, Plato and yeast pitching rates.
Yeast pitching rates are calculated in billons of cells. The formula uses adjusted final gravity Plato and wort size in gallons to determine how much yeast should pitched for either Ale and Lager type beers.
Screwy's Brewing Calculators
Alcohol Content Calculator
Batch Bottle Sizing Calculator
Bottle Priming Calculator
Cylinder Volume Calculator
Force Carbonation Calculator
Grain Bill Percentage Calculator
Hop Bitterness Calculator
Hop Bitterness, Flavor And Aroma Chart
Hop Bitterness Balance Calculator
Mash Water Volume Calculator
Rest Temperature Calculator
Standard Reference Method Color Chart
Strike Temperature Calculator
qBrew - Homebrewers Recipe Calculator
Use it to automatically calculate the gravity, color and bitterness of your own recipes.
Download it today and also get Screwy's database including the latest Mr. Beer ingredients.
qBrew - Homebrewers Recipe Calculator
Enter the full specific gravity (SG) readings including the decimal point and the percentage of alcohol will be calculated when you click on the submit button.
|(OG) - Original Gravity|
The first reading is of the beer in your fermenter, before you start the fermentation process. Take this reading when all the water has been added and you are ready to pitch the yeast. Pour a sample out of the tap into a test flask and set it aside to cool to about 70F (20C).
(FG) - Final Gravity
The second reading is of the finished beer. This is taken when you are ready to bottle your beer and this too should be about 70F (20C).
A certain amount of Residual CO2 remains in the beer after the fermentation has completed, depending on the fermentation temperature. An ale fermented at 65°F will have 0.9 volumes of residual CO2 while a lager fermented at 50°F will have 1.2 volumes. To get the same carbonation in these two beers would require different amounts of priming sugar.
Too much priming sugar or bottling a batch of beer that is not done fermenting can cause exploding bottles so don't carbonate bottles to higher pressures than the beer that came in them and exercise caution when entering numbers and using the results from this calculator.
Please note that DME varies in its fermentability, a few example brand names are provided with their approximate apparent attenuation (AA) values. Typically, DME has an AA of 70% to 75%, with the notable exception of Laaglander brand at 55%
The apparent attenuation you will get on a given batch depends on a number of factors, including the types of grains/extracts used, mash temperature (if brewing all-grain), and the strain of yeast. Typically, apparent attenuation will range from 65 to 80%. Beers with a lower apparent attenuation will be sweeter, fuller-bodied, and lower in alcohol. Higher apparent attenuation will result in a drier, thinner, higher alcohol brew.
** A reference temperature of 0°C is used to measure the volume of CO2 **
This information is provided 'as is', the author assumes no liability for the use of the results
from this calculator. Always take care when entering data and/or using the results of your calculations.
Beer Carbonation Guide By Style
|Barley Wine||1.3 to 2.3|
|Flanders Brown||1.9 to 2.5|
|Dubbel||1.3 to 2.3|
|Trippel||1.9 to 2.4|
|Belgian Ale||1.9 to 2.5|
|Belgian Strong Ale||1.9 to 2.5|
|White||2.1 to 2.6|
|Lambic Gueuze||3.0 to 4.5|
|Lambic Fruit||2.6 to 4.5|
|English Ordinary||0.75 to 1.3|
|English Special||0.75 to 1.3|
|English Extra Special||0.75 to 1.3|
|Scottish Light||0.75 to 1.3|
|Scottish Heavy||0.75 to 1.3|
|Scottish Export||0.75 to 1.3|
|Classic English Pale Ale||1.5 to 2.3|
|India Pale Ale||1.5 to 2.3|
|American Style Pale Ale||2.26 to 2.78|
|English & Scottish Strong Ale|
|English Old Ale/Strong Ale||1.5 to 2.3|
|Strong Scotch Ale||1.5 to 2.3|
|English Brown Ale||1.5 to 2.3|
|English Mild Ale||1.3 to 2.0|
|American Brown Ale||1.5 to 2.5|
|Robust Porter||1.8 to 2.5|
|Brown Porter||1.7 to 2.5|
|Classic Dry Irish||1.6 to 2.0|
|Foreign Style||2.3 to 2.6|
|Sweet Stout||2.0 to 2.4|
|Imperial Stout||1.5 tp 2.3|
|Traditional German Dark||2.2 to 2.7|
|Helles Bock||2.16 to 2.73|
|Doppelbock||2.26 to 2.62|
|Munich Dunkel||2.21 to 2.66|
|Schwarzbier||2.2 to 2.6|
|American Dark||2.5 to 2.7|
|Munich Helles||2.26 to 2.68|
|Bohemian Pilsener||2.3 to 2.5|
|American Light Lager|
|American Premium||2.57 to 2.73|
|Dry||2.6 to 2.7|
|Vienna||2.4 to 2.6|
|Oktoberfest/Marzen||2.57 to 2.73|
|Dusseldorf-style Altbier||2.16 to 3.09|
|Kolsch||2.42 to 2.73|
|Cream Ale||2.6 to 2.7|
|American Wheat Beer||2.3 to 2.6|
|Bamberg-style Rauchbier||2.16 to 2.57|
|California Common Beer||2.4 to 2.8|
|German Wheat Beer|
|German-style Weizen (Weissbier)||3.6 to 4.48|
|German-style Dunkelweizen||3.6 to 4.48|
|German-style Weizenbock||3.71 to 4.74|
Batch Bottle Sizing Calculator
Use this calculator to figure out how to bottle beer in the exact combination you desire.
A 5 gallon batch of beer fills up:
- 54 - 12 ounce long necks
- 38 - 16.9 ounce half liters
- 30 - 22 ounce bombers
- 10 - 64 ounce growlers
- 4 - 5 liter mini kegs
Enter your hop additions on separate lines including.....
Wort gravity, Volume, Alpha Acid, Ounces and Boil Time then click 'Calculate'.
** For Mr. Beer HME enter an SG of 1.036, 1.0 Ounce and a Boil Time of 5 minutes. **
|Mr. Beer Hopped Malt Extract (HME) Hop Guide|
|Mr. Beer (HME) Example Input: SG = 1.036 - 1 Oz. - 5 Minute Boil|
|Hopped Malt Extract||Alpha Acid %|
|American Devil IPA||16.3|
|Bewitched Red Ale||7|
|Black Tower Porter||5.7|
|Classic American Blonde||10.2|
|Cowboy Golden Lager||10.2|
|Englishman's Nut-Brown Ale||12.4|
|Grand Bohemian Czech Pilsner||5.1|
|High Country Canadian Draft||12.4|
|Octoberfest Vienna Lager||13.1|
|St. Patrick's Irish Stout||18.1|
|Sticky Wicket Oatmeal Stout||8|
|West Coast Pale Ale||12.4|
|Whispering Wheat Weizenbier||10.2|
|Witty Monk Witbier||5.1|
|Mash temperatures play a significant role in the creation of your wort and the beer that is made from it. Many brewing publications agree that the optimum temperature range for an infusion mash ranges from 147°F to 155°F. A mash done at the lower end of this range will produce a well attenuated lower gravity beer and a mash done at the higher end of the range will produce a dextrinous higher gravity beer.|
|It is important to hit your required mash temperature as early as possible when adding your hot water to the grains. Within the first 5 minutes of the mash is when the enzymes are the most active and when they will produce the most fermentable sugars. Needless to say if you unintentionally go in too hot with your strike water you will overshoot your final gravity so it's important to heat your strike water correctly at the very start of the mash.|
|The formulas used in the calculators below are based on the earlier work of Ken Schwartz as published on Green Bay Rackers and have been modified for use on this site. The calculators have been tested but you should note that they are meant to provide you with approximate recommendations as they do not take into account differences in your equiptment or brewing process. Use care when entering your input data, avoid typos as the calculators will crunch them as well as correct input data.|
|To get the most from your calculations use the output values as a starting point and be sure to write down your actual results as they pertain to your brewing equipment. Using your notes as a reference when calculating your next mash will help you fine tune differences in the surface area, volume, temperature and heat loss of your current equiptment.|
Enter the Percentage of grains, in pounds, ounces or grams, to calculate the total weight.
The default weight of 10 pounds of grains is used in the example below.