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The all mighty ABV

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lukus135

NewBee
Registered Member
Nov 16, 2014
10
0
0
Edinburgh
Hi all.
I'm fairly new to the brewing game, and as always being new brings up a lot of questions.

In wanting a good tasting brew we also want a to know the ABV whether that be a knock your socks off or a casual drink.

So my question is, what is (in your personal opinion) the best way to calculate the ABV of your brews?

Thanks in advanced

Lukus135
 

EJM3

Honey Master
Registered Member
Nov 21, 2013
1,015
3
38
50
The Boozevarian Village of Leavenworth WA

kudapucat

NewBee
Registered Member
Dec 2, 2010
2,383
10
0
Bundoora, Melbourne, Australia
As EMJ3 states. It's the change in gravity you're after.

An estimate can easily be calculated (for high alcohol brews like 12%+) using the magic approximate value of 135.
If the gravity drop is 0.105, multiply by 135 to get 14%
this will get you within plus/minus 0.5%

For brews below 12% you need a different magic number, which I don't recall, as I never make anything that light.

If you want a dry brew of 12% (which is equal to or less than your yeast tolerance) then simply divide 12/135 to get 0.089
So start your brew at 1.089.

This can also help you get a feel for residual sweetness, though that's a little bit of a gamble, as yeast never behave quite the way you expect.
 
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