Gyle and Krausen Priming Calculator

kRAUSEN Tool

Gyle & Krausen Priming Calculator

Gyle (also called speise) and krausening are old-school ways to bottle condition without tipping a scoop of table sugar into your beer. 

Instead, you use beer wort or actively fermenting beer to supply fermentables, which can help keep flavor steady and makes your carbonation feel like part of the beer, not an add-on.

This calculator is best used on packaging day, with real measurements. Take the beer temperature, confirm your gravity, then choose gyle (unfermented wort you saved) or krausen beer (still fermenting). 

The tool estimates how much you need to hit your target CO2.

Batch Inputs

Units US (gallons, quarts, °F) Metric (litres, mL, °C)

Gravity Unit Specific Gravity (1.xxx) Plato (°P) Brix (°Bx)

CO2 Unit Volumes of CO2 g/L CO2

Volume to Package (gallons)

Target CO2 (volumes)

Bottling Temp (°F)

Residual CO2 is estimated from bottling temperature. Warmer beer holds less CO2, so it needs more priming.

Priming Method

Beer OG

Beer FG (Target)

Beer at Final Gravity? Yes, gravity is stable No, still fermenting

Beer Current Gravity

Priming Method Gyle / Speise (Unfermented) Krausening (Fermenting) Priming Sugar Only

Source matches recipe? Yes, same OG/FG No, different recipe

Priming Source OG

Priming Source FG

Gyle Gravity

Amount Available (quarts)

Top-up Sugar Corn Sugar (Dextrose) Table Sugar (Sucrose) Dry Malt Extract (DME)

Advanced Settings

Carbonation Yield Factor

Slightly reduces theoretical CO2 to match real-world losses.

Include remaining gravity in beer (if not FG)

Estimates extra CO2 from residual fermentation in the bottle.

Auto-update results

Calculation Results

Gyle Needed

–

–

Sugar Top-Up

–

–

CO2 Contribution	Volumes	Meaning
Residual (from Temp)	–	CO2 already in solution.
Remaining Fermentation	–	If bottling before FG.
Gyle / Krausen	–	From the added wort/beer.
Priming Sugar	–	From top-up sugar.
Total Target	–	Matches your target.

Style Guidelines (Volumes CO2)

British Ales	1.5 - 2.0	Belgian Ales	1.9 - 2.4
American Ales/Lager	2.2 - 2.7	Porter/Stout	1.7 - 2.3
Euro Lagers	2.2 - 2.7	German Wheat	3.3 - 4.5

Guide: The Art of Natural Carbonation

Gyle priming is the simplest version of this technique. On brew day, you pull off a measured amount of wort before pitching yeast, then freeze it. 

When bottling day arrives, thaw it, give it a short boil to protect flavor and sanitation, chill it back down, then add it to the bottling bucket before racking beer on top. 

The goal is steady, even mixing, not a sugary slug sitting at the bottom.

Krausening is the livelier cousin. Instead of unfermented wort, you use a small batch of actively fermenting beer at high krausen, or a portion of your main batch at the right timing. 

Because it is already moving, krausen beer can help bottle conditioning start fast. The key is measuring the current gravity of that krausen beer, because a few points either way can change carbonation noticeably.

Safety Note: If you are Krausening in a carboy or utilizing active fermentation to naturally carbonate kegs, the activity can be vigorous. 

Ensure you have a blow-off hose installed on your fermenter if head space is tight to prevent messy accidents.

The calculator works best when your inputs are real and current. Measure the temperature of the beer you are packaging, confirm your beer gravity, then choose a target CO2 level that fits the style.

 If your beer has not actually reached final gravity, be conservative. Bottling early can create over-carbonation, gushers, or worse, bottle bombs. The safest move is stable gravity readings over several days.

Practical brewing benefit, gyle and krausen can keep flavor continuity. You are priming with beer material, not an external sugar that can sometimes sharpen the finish or thin the perception of body.

It also lets you avoid highly concentrated sugar solutions and makes your bottling day feel more like a controlled fermentation step.