Purpose Determine the volume of unfermented wort needed to achieve a target level of natural carbonation.
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Natural carbonation can be achieved by using unfermented wort as a sugar source rather than the more commonly used corn sugar or table sugar. This is a German practice called speise.
This calculation assumes that the same wort is used for both the beer and the priming wort. Another factor is that high gravity wort will require less priming volume than low gravity wort because high gravity wort has more sugar.
The documentation and an explanation of how it works is available at this link.
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