Dry Yeast Pitch Rate Calculator

Want to know how much yeast to use in beer? Here’s your go-to guide for getting it just right using dry yeast.

Most home brew kits include 7.5–10g of dry yeast — just enough for standard brews. But if you’re brewing a higher gravity beer, a lager, or you’re chasing a cleaner and more reliable fermentation, this minimum pitch rate may not be enough.

That’s where our Dry Yeast Pitch Rate Calculator comes in — helping you dial in exactly how much yeast to use in beer for better results.

Note: If you’re using a craft brewing yeast or a specialty strain, always check the manufacturer’s recommended pitch rate. Some liquid yeasts or high-performance dry strains may have specific instructions that differ from general guidelines.

Yeast Pitch Rate Calculator Batch Size (litres): Original Gravity (OG): Beer Style:

General Pitch Rate Rule For Dry Yeast

Prefer to work it out yourself? If you’re the type who likes a quick back-of-the-envelope guide — when you just want to brew and not overthink it — these very general dry yeast pitch rate ranges will get you close enough:

Ales: 0.75 – 1.00 grams of dry yeast per litre of brew
Lagers: 1.00 – 1.50 grams of dry yeast per litre of brew

The table below shows the suggested pitch rates and total yeast amounts by beer style and batch size. These are the same numbers used in the Dry Yeast Pitch Rate Calculator on this page.

How Will Pitch Rates Help Me Brew Better Beer

Getting your yeast pitch rate right is one of the simplest ways to improve your beer quality — whether you’re a beginner working with kits or crafting recipes from scratch. The right amount of yeast leads to a healthier fermentation, cleaner flavours, better attenuation, and fewer surprises..

Drawbacks of Underpitching Yeast

Pitching too little yeast can stress the cells and result in:

Slow or stuck fermentation
Fusel alcohols (harsh, solvent-like flavours)
Diacetyl and sulfur off-notes
Under-attenuated beer (sweet or heavy finish)
Lower final ABV than expected

This is especially common in high OG brews or colder ferments like lagers — where yeast need more support to do their job..

Risks of Overpitching Yeast

While less common, adding too much yeast can also cause issues, especially in lower gravity beers:

Muted flavour profile (yeast don’t need to grow, so they don’t produce esters or phenols)
Over-attenuation (beer can finish thinner or too dry)
Poor flocculation (yeast stay in suspension, leading to haze)
Reduced yeast viability for re-pitching or harvesting

Generally, 2–3x over the recommended range is where problems start. If you’re aiming for expressive yeast character (like in a Hefeweizen or Belgian Tripel), be especially mindful.