OG calculation with late sugar addition

[Cloud Surfer]

Can someone please help me with this calculation?

I just made 20L of Belgium Triple wort with an OG of 1.075. In about 3 days I’m planning to add 2 packets of Simplicity Candi Syrup. I’m going to dissolve the 900gm of syrup in hot water for a total volume of 2L because I want to bring the wort up to 22L total. The PPG figure on the packs reads 1.032.

Can someone figure what the adjusted OG should be once I add the syrup?

 

[kadmium]

I calculate 1.083 at 22L adding 900g of Candi Syrup.

 

[MHB]

The ppg for white sugar is 1.046, the simplicity says it adds 1.036 so its 36/46=0.783 or 78.3% sugar adding 900g adds 0.9*.783=0.704kg of solids, balance water.
Your initial wort was 20L @ 1.075.
From mass of extract = V*SG*oP (18.75oP)
Mass of extract = 20*1.075*0.1875 = 4.03125
Add the 0.7kg of sugar and the new volume 22L and play around with the equation and you get 4.73525=22*SG*oP
Equivalent OG would be 1.0797 (OK call it 1.080)
It wont read 1.080 if its been ben fermenting for 2-3 days a fair amount of sugar will already have been eaten.
Mark

 

[kadmium]

Ah, forgot to factor in that Syrup is slightly watered down! Makes total sense. Using the same calculator but adding 908g of sugar with 78% sugar content (36/46) gives 1.080 same as your calculation.

I am not smart enough to work that out, so I just use the gotmead calculator!

 

[MHB]

This is exactly why I think its so important to understand the basic maths that underpins brewing.
If you do it often enough, most of it is really just fingercounting and when you fat finger something into a calculator you tend to notice...
Believe me I make plenty of mistakes, anything that keeps what I'm doing front of mind helps.
Mark

 

[Cloud Surfer]

The ppg for white sugar is 1.046, the simplicity says it adds 1.036 so its 36/46=0.783 or 78.3% sugar adding 900g adds 0.9*.783=0.704kg of solids, balance water.
Your initial wort was 20L @ 1.075.
From mass of extract = V*SG*oP (18.75oP)
Mass of extract = 20*1.075*0.1875 = 4.03125
Add the 0.7kg of sugar and the new volume 22L and play around with the equation and you get 4.73525=22*SG*oP
Equivalent OG would be 1.0797 (OK call it 1.080)
It wont read 1.080 if its been ben fermenting for 2-3 days a fair amount of sugar will already have been eaten.
Mark

Thanks Mark, and kadmium. I was planning/hoping for 1.080, so that’s great. I pitched the yeast only 8 hours ago and the airlock has been going crazy for a few hours already. So yes I realise SG readings won’t mean anything now until FG, so I needed some maths.