ABV Calculator
Measure the potency of your homebrew. Compatible with Beer, Wine, Cider, and Mead.
Typical range: 1.030 - 1.100
Typical range: 0.990 - 1.020
Alcohol By Volume
0%
Apparent Attenuation
0%
Calculating Alcohol Content
As yeast consumes sugars in your wort, it produces alcohol and CO2. Sugar is denser than water, whilst alcohol is lighter than water. By measuring the density change, we can calculate how much sugar was converted.
The Formula
The standard homebrew formula is:ABV = (OG - FG) * 131.25
- OG (Original Gravity): The specific gravity measured before pitching yeast.
- FG (Final Gravity): The specific gravity measured after fermentation is complete.
Hydrometer Correction
Remember that hydrometers are calibrated to a specific temperature (usually 20°C or 60°F). If your sample is hotter or colder, your reading will be inaccurate unless you apply a temperature correction.
FAQ
What is OG and FG?
OG (Original Gravity) is the density of the wort before fermentation. FG (Final Gravity) is the density after fermentation is complete. The difference tells us how much sugar was converted to alcohol.
Which formula is used?
We use the standard formula: (OG - FG) * 131.25. This is accurate for most beers. High gravity beers (above 10% ABV) may require more complex equations.
What is a good attenuation?
Typical yeast attenuation ranges from 65% to 80%. If your attenuation is very low, your fermentation might be stuck.
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