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The concept is used in the brewing and wine-making industries. Specific gravity is measured by a hydrometer, refractometer, pycnometer or oscillating U-tube electronic meter. The density of a wort is largely dependent on the sugar content of the wort. During alcohol fermentation, yeast converts sugars into carbon dioxide and alcohol. By ...
A more attenuated beer is drier and more alcoholic than a less attenuated beer made from the same wort. Attenuation can be quantified by comparing the specific gravity — the density of a solution, relative to pure water — of the extract before and after fermentation, quantities termed the original and final gravities.
A basic formula [4] to calculate beer strength based on the difference between the original and final SG is: = The formula below [5] is an alternate equation which provides more accurate estimates at higher alcohol percentages (it is typically used for beers above 6 or 7%). = / where OG is the original gravity, or the specific gravity before ...
Specific gravity is the density of a liquid relative to that of water, i.e., if the density of the liquid is 1.05 times that of water, it has a specific gravity of 1.05. In UK brewing usage, it is customary to regard the reference value for water to be 1000, so the specific gravity of the same example beer would be quoted as 1050.
In the machine industry, a refractometer is used to measure the amount of coolant concentrate that has been added to the water-based coolant for the machining process. In homebrewing , a brewing refractometer is used to measure the specific gravity before fermentation to determine the amount of fermentable sugars which will potentially be ...
In British brewing practice, the specific gravity, as specified above, is multiplied by 1000. [4] Specific gravity is commonly used in industry as a simple means of obtaining information about the concentration of solutions of various materials such as brines, must weight (syrups, juices, honeys, brewers wort, must, etc.) and acids.
As specific gravity was the basis for the Balling, Brix and Plato tables, dissolved sugar content was originally estimated by measurement of specific gravity using a hydrometer or pycnometer. In modern times, hydrometers are still widely used, but where greater accuracy is required, an electronic oscillating U-tube meter may be employed.
The Standard Reference Method or SRM [1] is one of several systems modern brewers use to specify beer color. Determination of the SRM value involves measuring the attenuation of light of a particular wavelength (430 nm) in passing through 1 cm of the beer, expressing the attenuation as an absorption and scaling the absorption by a constant (12.7 for SRM; 25 for EBC).