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  2. Gravity (alcoholic beverage) - Wikipedia

    en.wikipedia.org/wiki/Gravity_(alcoholic_beverage)

    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.

  3. Beer measurement - Wikipedia

    en.wikipedia.org/wiki/Beer_measurement

    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. This conversion ...

  4. Attenuation (brewing) - Wikipedia

    en.wikipedia.org/wiki/Attenuation_(brewing)

    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.

  5. Alcohol by volume - Wikipedia

    en.wikipedia.org/wiki/Alcohol_by_volume

    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.

  6. Relative density - Wikipedia

    en.wikipedia.org/wiki/Relative_density

    Specific gravity for solids and liquids is nearly always measured with respect to water at its densest (at 4 °C or 39.2 °F); for gases, the reference is air at room temperature (20 °C or 68 °F). The term "relative density" (abbreviated r.d. or RD ) is preferred in SI , whereas the term "specific gravity" is gradually being abandoned.

  7. Standard Reference Method - Wikipedia

    en.wikipedia.org/wiki/Standard_Reference_Method

    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).

  8. Beer drinking in America falls to the lowest level in a ... - AOL

    www.aol.com/news/beer-drinking-america-falls...

    Beer drinkers also continued to shift toward more expensive beer brands, especially imports like Modelo Especial, which became the No. 1 beer in America in 2023.

  9. Psychrometrics - Wikipedia

    en.wikipedia.org/wiki/Psychrometrics

    Determining the effect of temperature change on relative humidity: For air of a fixed water composition or moisture ratio, find the starting relative humidity from the intersection of the wet and dry bulb temperature lines. Using the conditions from the previous example, the relative humidity at a different dry bulb temperatures can be found ...