Calculating OG? Adding sugar mid ferment

[nosnhojm20]

I have an DIPA fermenting as we speak, it was a good brewday. I used iBrewmaster software and it doesn't calculate sugar additions to OG/FG. If I add a pound or two of sugar to the ferment (started at 1.070), how do I end up calculating ABV/OG? Thanks in advance.

 

[day_trippr]

Just add the post-kettle sugars to your original recipe and let it tell you the adjusted OG/FG/ABV.
If your brewing software can't handle sugars in recipes, ditch it for one that does...

Cheers!

 

[nosnhojm20]

It's pretty robust and the UI is way better than beer smith. But you're right that it's a bit sad that it doesn't handle it. It has the gravity in the addition, just doesn't calculate it into the OG etc.

 

[nosnhojm20]

I'm an idiot. I was moving too quickly to notice. It does handle it. I'm still curious how to do the math though.

 

[SimonHucko]

sucrose contributes 46 gravity points/lb. divide by volume in fermenter (gallons) and add that result to your OG for the adjusted OG. assuming 1lb sugar in a 5 gal batch, you're looking at a roughly 0.009 increase, or 1.079.