Gravity Calculator

% abv From Gravity

8.77 % abv

Use this calculator to determine the % abv of a fermentation. You will need to know the starting gravity and finishing (or current) gravity.

NOTE:
This calculator assumes that only Saccharomyces is active as other yeast and bacteria will ferment sugar without creating alcohol.

Sugar Wash Calculator

Sugar Wash Calculator

L

sp

gal

8.85 kg

43.057 L

11.796 lb

6.889 gal


The chart below shows the likely ABV when this wash is fermented out. I would sugest adjusting your desired original gravity untill it is in the green zone. If your initial gravity is too low the wash just wont be efficent. But if the gravity is too high you may well encounter problems caused by stressing your yeast too much. (obviously this is just a guide, if you have specalty knowledge you can push this a little further)

This calculator will tell you how much sugar and water you need to mix to get achieve a desired volume and gravity when making a sugar wash.

NOTE:
This calculator assumes that only Saccharomyces is active as other yeast and bacteria will ferment sugar without creating alcohol.

Strike Water Calculator

Strike Water Calculator

https://homebrewanswers.com/document/calculating-strike-water-temperature-for-mashing/

L

kg

c

c

Quarts

lb

f

f

81.4 c

162.4 f

Use this calculator to determine the correct temperature for your strike water so you can hit the right initial mash temperature.

NOTE:
This calculator assumes that only Saccharomyces is active as other yeast and bacteria will ferment sugar without creating alcohol.

Estimate Original Gravity Calculator

L

%

Grain 1

kg

%

Grain 2

kg

%

Grain 3

kg

%

Grain 4

kg

%

Grain 5

kg

%

gal

%

Grain 1

lb

%

Grain 2

lb

%

Grain 3

lb

%

Grain 4

lb

%

Grain 5

lb

%

1.0000

1.0000

Use this calculator to help build or dial in recipes. Tell it your full batch size, efficiency and the grains you plan to use. It will calculate your estimated Original Gravity.

You will need to enter your grains extract potential expressed as a two digit number. This will look like “81” or “81%” on the grain spec sheet.

Some spec sheets will express the extract potential as points/kg/L (if metric) or points/lb/gal (if imperial). These will look like “1.046”. Or “1.312”. You can convert these numbers to a % to be used in this calculator using the following:

Metric:
((stated number-1) x 1000 / 386) x 100 = Extract as percentage

Imperial:
((stated number-1) x 1000 / 46) x 100 = Extract as percentage

Dont Have A spec sheet? Use these extract potentual numbers as a guide:
Ale Malt - 80
Vienna/Munich/Biscuit - 75
Corn (flaked) - 84
Rice (Flaked) - 82
Wheat (Flaked) - 77
Oats (flaked) - 70
Corn (Malted) - 60
Light Specialty Malts - 70
Dark Specialty Malts - 65