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-   -   Plato vs. specific gravity (http://www.homebrewtalk.com/f14/plato-vs-specific-gravity-117065/)

 Buford 05-01-2009 06:36 PM

Plato vs. specific gravity

I was just wondering why exactly we use specific gravity as opposed to Plato like most (all?) commercial brewers do. I personally have no idea what a Plato measurement means when I see it and have to convert since I've always used SG, but why do we use different units than pro brewers?

 944play 05-01-2009 07:14 PM

Why do we still use ounces and gallons? English tradition.

 GilaMinumBeer 05-01-2009 07:24 PM

I prefer balling. In more ways than one.

 menschmaschine 05-01-2009 07:28 PM

Don't quote me on this, but I believe in the food science or general science industry, pro-brewers are one of the only ones who use °Plato.

°Plato = percent extract (or "sugar", although it's not all sugar) by weight in solution. So, 10°P = 10% extract by weight. This makes things easy for brewing calculations.

Specific gravity relates to (instead of weight of extract) the weight of the whole volume of solution relative to an equal volume of water. So, a 1.060 volume of wort is 6% heavier than the same volume of water.

For brewing purposes, °Plato makes as much sense as using the metric system in everyday life (i.e., a LOT of sense).;)

 Hegh 05-01-2009 08:05 PM

Luckily, it's an easy conversion. Multiply the degrees Plato by 4, divide by 1000, and add 1. Or, in other words, 4 degrees plato = 1.016 SG.

 MgMt_Home_Brew 05-01-2009 08:09 PM

 GilaMinumBeer 05-01-2009 08:09 PM

Quote:
 Originally Posted by Hegh (Post 1297236) Luckily, it's an easy conversion. Multiply the degrees Plato by 4, divide by 1000, and add 1. Or, in other words, 4 degrees plato = 1.016 SG.
Or, IIRC

260 / ( 260 / P ) = SG

 AZ_IPA 05-01-2009 08:23 PM

So is *Plato the same at % Brix?

 davesrose 05-01-2009 09:00 PM

I was in Asheville yesterday celebrating my dad's B-day. He wanted to go to a few local microbreweries there....one is a brand new one that's starting to get some awards. Anyway, when we were there, I peered through a window to catch the mash tuns they had. Brand new equipment and quite large to boot (quite a few 60 gallon fermentors taking up an old warehouse). Anyway, the thing that really caught my eye was a standard hydrometer conversion table taped on a mash tun...same one I use with my hydro readings.

My mom says she likes this place's IPA second best (next only to my "tongue splitter ale")....and yes, she's a great cook and likes hoppy beers. Some of her great food recipes use standard American and metric measurements (whatever is most popular for that particular group). In the long run, who really cares if the measurement is metric or some American measure? It's just a means to an end for keeping a correct proportion of ingredients/ABV.

It's like why do we Americans like using a U.S. standard of lbs, Brits like stones, and many countries like kilos....it just is! :)

 steelerguy 05-01-2009 09:20 PM

Quote:
 Originally Posted by AZ_IPA (Post 1297288) So is *Plato the same at % Brix?
No but close.

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