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The original gravity is the specific gravity measured before fermentation. From it the analyst can compute the original extract which is the mass (grams) of sugar in 100 grams (3.5 oz) of wort (°P) by use of the Plato scale. The symbol will denote OE in the formulas which follow.
A rough conversion between specific gravity, SG, and either degrees Brix, Plato or Balling can be made by dividing the thousandths of SG above 1 (which is often referred to as gravity points) by 4. So a specific gravity of 1.048 has 48 gravity points, and 48 divided by 4 would be approximately 12 degrees Plato, Balling or Brix.
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.
Alcohol measurements are units of measurement for determining amounts of beverage alcohol.Alcohol concentration in beverages is commonly expressed as alcohol by volume (ABV), ranging from less than 0.1% in fruit juices to up to 98% in rare cases of spirits.
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.
The term was originally used in England and from 1816 was equal to about 1.75 times the percentage of alcohol by volume (ABV). The United Kingdom today uses ABV instead of proof. In the United States, alcohol proof is defined as twice the percentage of ABV. The definition of proof in terms of ABV varies from country to country.
Brews in Slovakia usually range between 3.8 and 5.0% alcohol content, and are traditionally classified by their density, or specific gravity using the Plato scale. This is the amount of dissolved solids before fermentation and tells roughly how much fermentable material (usually malted barley) was used and hints at what the alcohol content ...
A beer flight of three beers, on a wooden beer paddle, served by a bar in Brisbane, Australia. Beer tasting is a way to learn more about the history, ingredients, and production of beer, as well as different beer styles, hops, yeast, and beer presentation. A common approach is to analyze the appearance, smell, and taste of the beer, and then ...