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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).
For example, for a typical strength beer, original gravity (abbreviated OG) could be 1.050 and FG could be 1.010. Several different scales have been used for measuring the original gravity. For historical reasons, the brewing industry largely uses the Plato scale (°P), which is essentially the same as the Brix scale used by the wine industry.
A basic formula [4] to calculate beer strength based on the difference between the original and final SG is: A B V = 131.25 ( O G − F G ) {\displaystyle ABV=131.25(OG-FG)} 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%).
Gemstone refractometers are available both as classic optical instruments and as electronic measurement devices with a digital display. [3] In marine aquarium keeping, a refractometer is used to measure the salinity and specific gravity of the water. In the automobile industry, a refractometer is used to measure the coolant concentration.
Many refractometers have built in "Automatic Temperature Compensation" (ATC), which is based on knowledge of the way the refractive index of sucrose changes. For example, the refractive index of a sucrose solution of strength less than 10 °Bx is such that a 1 °C change in temperature would cause the Brix reading to shift by about 0.06 °Bx.
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.
Refractometers are frequently used by grape growers and kiwifruit growers for Brix testing of sucrose levels in their fruit. Refractometry is also used in the gelatin industry. To convert the RI of a gelatin sol (reported in Brix) to a gelatin concentration, one need only multiply by eight-tenths (0.8). A sol with a 10.0 RI would therefore be 8 ...
A beer bottle that is half the capacity of a 750 mL champagne/wine bottle. Reused champagne punts were used in the 19th century to ship lager beer to Australia, establishing it as the beer "quart". When metrication was introduced in the 1970s, the Reputed Pint (13 1 ⁄ 3 imp oz [379 mL]) was replaced with the 375 mL stubbie. Schooner (UK) 378. ...