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This calculator transforms hydrometer readings, measured in specific gravity, into ABV (Alcohol by Volume, Av/v) using advanced formulas. These equations are geared towards use for measuring the ABV of beer - but they'll also work for other fermented products too. To use it, simply input your original gravity and final gravity measurements, taken with a calibrated hydrometer.
The first formula converts SG readings into °Plato, which more directly reflects the sugar content of the wort or beer.
This second equation isnt actually used to calculate the ABV but is generally good to know when measuring fermentability. It expresses the percentage of sugars converted to alcohol and CO₂. Generally a higher attenuation suggests a more crisp, dry beer while a lower attenuation suggests the beer will be sweeter and more full.
This step bridges sugar consumption measured in plato with the amount of alcohol produced by weight.
Finally, the alcohol by weight is converted into the more familiar alcohol by volume (ABV).
You'll find that this calculator gives results similar to the common formula ((OG−FG)×131.25). The difference really only shows up when you're brewing something with very high or very low ABV. Is this calculator overkill and way more precise than it needs to be? Yes. But you have to admit, its pretty cool.
The specific gravity of wort before fermentation begins. This measurement indicates the density of dissolved sugars that will be converted to alcohol during fermentation.
The specific gravity measurement taken after fermentation is complete. This shows how many sugars remain unfermented, however is skewed as there is alcohol in the sample.
The percentage of dissolved solids in the wort before fermentation, measured in °Plato. This is converted from Original Gravity using a polynomial equation for greatest accuracy.
The percentage of dissolved solids remaining after fermentation, measured in °Plato. This is converted from Final Gravity using the same polynomial equation.
The percentage of original gravity that was reduced during fermentation. This indicates how completely the yeast fermented the available sugars.
The percentage of alcohol in the finished beverage by weight. This is calculated from the OE and AE values.
The percentage of alcohol in the finished beverage by volume, which is the standard measurement seen on your favourite can of beer, bottle of wine or cider.
