German Brewing

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That depends on your wort concentration and the desired level of carbonation. You can download Oli's program, which has a calculator for this (it's free) http://www.brewrecipedeveloper.com -- it's more geared towards German brewmasters though, beware. There is a formula somewhere... I would have to dig it out when I've got the time.
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I had a note from what I found a while ago:

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Kräusening calculator (speisegabe)

gyle = (3,17 x liters)/((S.G.-1) x 1000))

Ex.: (3,17 x 23)/(1.090-1) x 1000)
72,91/90 = 0.8

Priming:
So, let’s say your gyle starts out at an O.G. of 1.060. Your finished beer ended up with an F.G. of 1.014. You can reasonably expect that this gyle will also get down to 1.014. Prepare the starter and let it begin. The actual volume you’re going to use is calculated on bottling day. When your starter shows signs of high kräusen, it’s ready to use. Take a gravity reading of the starter. Let’s say it’s at 1.040 now, and you expect it to get to 1.014. That means it’s still got 26 points left to go. To get 3 points of gravity added back to your beer at bottling time, you need:
3 points/26 points to go = 3/26 of the starting volume. For a 19 liter batch (19 liters of finished beer), you need 3/26 of 19 liters = roughly 2.2 liters that you’re going to add back at bottling time. If you wanted 2 points of carbonation, 2/26 = roughly 1.45 liters back.

How do I go about adding the speise? I picture adding it directly to the fermenter, but then I'm not sure about the mixing, so it will be evenly mixed. I don't wanna physically stir in the fermenter.

Or, I add a measured amount, with a dosage syringe, to each of the bottles.

Good equation. However, it doesn't take the amont of dissolved Co2 indo consideration.

For wheat beers it's the differnece between a burst bottle, one that is just about pourable, or one that is dead on.

My latest hefeweizen just about 14 hours after pitching in the open fermenter. Well technically not open since it has a cover, but is fed sterile air to approximate atmospheric contact. Recipe based off a suggestion from Weizenberg in the Franziskaner thread of a large cara charge. I must say the color so far looks good.

Is that your fermenter?

Yep she is mine. Had it built 20 years ago for nitrating cotton and was used extensively for that purpose back in the day. I had always thought it would make a fantastic fermenter so when I retired it came home with me and got re-purposed. Also with all the nitric acid that's been in there over the years, it's very well passivated.

These should give a rather unique profile similar to the Yorkshire square method.

I'm hoping for improved quality of esters and phenolics. This is 24 hours after the pitch and probably is no chance of a blowout with all this headspace.

.you need to dump the yeast first. I do this via my dump valve on the ZKV... However, I still to a transfer to a second vessel where it is mixed at the same time.

For our purposes it's accurate enough.