Suggested Response - Q1

*What would be the idealised total quantity of CO2 produced by a four-brew fermenter if each brew length was 500 hL and the fermented range for the brand’s wort was from 12°P (1,048.4 kg/m3) to 2°P (1,007.8 kg/m3)?

Response:

This is a comparatively straightforward application of the idealised CO2 yield figure of 0.49 kg CO2 per kg of sugar fermented.

The idealised total quantity of CO2 produced would be given by:

M a s s space o f space C O subscript 2 space equals space 0.49 space cross times space m a s s space o f space s u g a r space f e m e n t e d

At an OG of 12°P, wort has a density of 1,048.8 kg/m3, so 1 m3 of wort weighs 1,048.8 kg.

12°P wort is 12% w/w sugar so 1 m3 contains 12/100 × 1,048.8= 125.856 kg of sugar.

At an FG (real attenuation) of 2°P, wort density is 1,007.8 kg/m3 so 1 m3 of wort weighs 1,007.8 kg.

2°P wort is 2% w/w sugar so 1 m3 contains 2/100 ×1,007.8 = 20.156 kg of sugar.

So the mass of sugar fermented is 125.856 – 20.156 = 105.7 kg.

Since for every 1 kg of sugar fermented we get 0.49 kg of CO2, the CO2 evolved = 105.604 × 0.49 = 51.793 kg .

If 1 m3 of wort at 12°P yields 51.793 kg, then 200 m3 (2,000 hL) would yield 200 × 51.793 = 10,358.6 kg.

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