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Priming dextrose mass using the BA model

Uses the Brewers Association approximate worked model: about 2.5 CO2 volumes per degree Plato of fermentable extract. Requires measured current CO2 and a verified forced-fermentation endpoint; no temperature-based residual-CO2 guess. Does not verify biological variability, package pressure ratings or temperatures and is not packaging safety approval. Rejects batches whose residual fermentables already exceed the target.

Uses the Brewers Association approximate worked model: about 2.5 CO2 volumes per degree Plato of fermentable extract. Requires measured current CO2 and a verified forced-fermentation endpoint; no temperature-based residual-CO2 guess. Does not verify biological variability, package pressure ratings or temperatures and is not packaging safety approval. Rejects batches whose residual fermentables already exceed the target.

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Result

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How to use this tool

Check the units, enter your values, and run the tool. Results follow the assumptions and method below.

Calculation method

CO2 potential from residual fermentables(batchPlato-forcedPlato)*2.5
Additional CO2 from added sugartarget-current-(batchPlato-forcedPlato)*2.5
Additional fermentable extract(target-current-(batchPlato-forcedPlato)*2.5)/2.5*volume/100
Dextrose product mass(target-current-(batchPlato-forcedPlato)*2.5)/2.5*volume/100/(solids/100)

References