Pitch Rate Calculator

The Pitch Rate Calculator is accessible from the concentration results screen.

The concentration (and viability) measurements are used as base to calculate the amount of yeast needed for a new brewing process.

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When concentration and viability have been determined, only the living yeast cells are taken into account for the calculation. If only the concentration was determined, all cells are considered alive and included in the calculation as a viability of 100%.

The following information must be added for a complete pitch rate calculation:

  • Volume wort of the new brewing process in hectolitres or barrels
  • Wort concentration in Degrees Plato. (If you are using specific gravity, a rule of thumb would be to divide the last two digits of the specific gravity by 4 to get the value in degrees plato)
  • Pitch Rate or how many million cells per millilitre degree plato to fermentate the beer. Clicking on the Information button, you can view the values we recommend. We recommend values from 1 to 1.2 million cells per degree plato for lagers (Bottom fermenting), and 0.5 to 1.0 million cells million cells per degree plato for ales (Top-fermenting). If you don’t know which value are you currently using, but know how many million cells you need per millilitre to fermentate your beer, you can leave it blank and this value will be automatically generated, when you insert the target concentration.
  • Target concentration in millions of cells/ml. This is how many million cells you need per millilitre to fermentate your beer. If you already added the Pitch Rate, this value will be generated automatically, based on the values of Wort volume, Wort concentration and Pitch rate.

Click on “Calculate” to get the results at the same time in different units in Weight or Volume.

By clicking on the gear, the unit of Wort volume can be changed to hectolitre, litre, millilitre, gallon, or barrel.

By clicking on the gear, the calculation method can be changed. The „The wort volume is the final method“ uses the wort volume as the total volume that will be fermented, while „the total wort volume is the wort volume plus the yeast volume“ adds the volume of wort to the volume of slurry (yeast) that is going to be added and uses this sum as the final volume for the calculations.

If more than 10% of the total volume is accounted for by the yeast, a warning sign with the message “A high yeast volume has a negative impact on your brewing process” appears and the total volume is also displayed.

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