Brewing Tools

Before Fermentation:
Original Gravity, °Plato, Original Extract, and Potential Alcohol:

Enter the wort temperature (°F):

Enter the measured Original Gravity:



The Original Specific Gravity Is:

The Original Extract Is:
(% by weight of sucrose in solution, 1% sucrose = 1 °Plato)

The maximum Potential Alcohol (% by volume) is:

After Fermentation:
Final Gravity, °Plato, Real Attenuation, % Alcohol, Calories:

Enter the fermented brew temperature (°F):

Enter the measured Final Gravity:



The Final Gravity Is:

The Real Extract is:
(% by weight of sucrose in solution, 1% sucrose = 1 °Plato)

The Real Attenuation of your brew is :
(The % of solids in solution converted to alcohol)

The % Alcohol By Volume of your brew is:

The % Alcohol By Weight of your brew is:

The calories in a 12 ounce bottle of your brew is:

Bitterness Calculation:
AAU (Assumes 5 Gallon Batch), IBU:

Original Gravity:

Boil Volume (gal):

Recipe Volume (gal):

Amount of Hops (oz) AA % Boil Time (min) Form
  Whole
  Pellet
  Whole
  Pellet
  Whole
  Pellet
  Whole
  Pellet
  Whole
  Pellet
  Whole
  Pellet

Total:
AAU IBU
AAU IBU