Yeast Pitch Rate Calculator

Yeast is the most important ingredient for consistent, high-quality beer. This tool helps you nail it every time.

Pitch Rate Guidelines

Standard pitch rate for most ale styles — IPAs, pales, stouts, wheats, and anything fermented warm (60–72°F). Lower pitch rates can produce more esters and character.

Ales <16°P

Pitch 1.0 million cells/mL/°P

Higher pitch rate for clean lager fermentation (46–56°F). More yeast cells reduce off-flavors at cold temps and help the yeast work through a longer, slower fermentation.

Lagers <16°P

Pitch 1.5 million cells/mL/°P

High-gravity worts stress yeast more — the extra sugar demands more cells to avoid stuck fermentation, excessive fusel alcohols, and off-flavors. Add 0.5M per °P above 16.

Ales or Lagers >16°P

Add an additional 0.5 million cells/mL per degree Plato

When using adjunct sugars (honey, candi, dextrose, etc.) the yeast needs extra cells to handle the simpler, highly fermentable sugars without producing excessive stress compounds.

Brewing with Fermentable Sugar

Add an additional 0.5 million cells/mL per degree Plato

Inputs

Enter gravity to see suggestion

Results

Enter Total Cells above to see results

Viability = (Total − Dead) / Total · Cells/mL = Total × 5 × Dilution × 10,000

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