*Ss Brewing Technologies Giveaway - Enter Now!*

 Home Brew Forums > Formula for ABV
12-13-2012, 01:17 AM   #1
PackerfaninSanDiego
Member
Feedback Score: 1 reviews

Recipes

Join Date: Oct 2012
Location: Ramona, California
Posts: 1,176
Liked 130 Times on 104 Posts
Likes Given: 6

 Formula for ABV

Og 1.045
fg 1.020

abv?

__________________

"Was it over when the Germans bombed Pearl Harbor?"

12-13-2012, 01:23 AM   #2
lupulin shift victim
Feedback Score: 0 reviews

Recipes

Join Date: Jul 2010
Location: SF Peninsula
Posts: 2,728
Liked 264 Times on 235 Posts
Likes Given: 121

here

looks like 3.28%
__________________

12-13-2012, 01:25 AM   #3
PackerfaninSanDiego
Member
Feedback Score: 1 reviews

Recipes

Join Date: Oct 2012
Location: Ramona, California
Posts: 1,176
Liked 130 Times on 104 Posts
Likes Given: 6

and my Blonde Ale feels like 3.28%, that being said,what can I do in the future to increase the ABV?

__________________

"Was it over when the Germans bombed Pearl Harbor?"

12-13-2012, 01:32 AM   #4
freisste
Feedback Score: 0 reviews
Recipes

Join Date: Sep 2012
Location: Ann Arbor, Michigan
Posts: 2,399
Liked 295 Times on 246 Posts

Alcohol is a waste product of the yeast. Want more yeast waste? Add more yeast food (sugar).

Sugar can come from a bag of sugar (this will dry the beer out because it is very fermentable), mashing grains, adding malt extract (essentially grains that someone else mashed for you, or countless other sources.

Try a beer calculator. They allow you to adjust what goes in and give an estimate of what comes out.

__________________

12-13-2012, 01:33 AM   #5
Ogri
Feedback Score: 0 reviews
Recipes

Join Date: Sep 2011
Location: Osaka, Japan
Posts: 829
Liked 75 Times on 71 Posts
Likes Given: 47

If you're interested you can work out your approximate ABV using this formula:

(OG - FG) X 131 = %ABV

so

(1.045 - 1.020) X 131 = 3.275

Don't forget you'll get a couple of extra gravity points from the priming sugar fermenting into alcohol and CO2 so you'll be close to 3.5%

__________________

12-13-2012, 01:34 AM   #6
Krazykripple
Feedback Score: 0 reviews
Recipes

Join Date: Mar 2012
Posts: 162
Liked 5 Times on 4 Posts

more fermentables, so more malt or sugar

__________________

12-13-2012, 01:45 AM   #7
benco
Feedback Score: 0 reviews

Recipes

Join Date: Sep 2012
Location: Sherman, Texas
Posts: 289
Liked 23 Times on 21 Posts

Then when you get up around 1.060, you need to make sure your pitching enough yeast.

__________________

12-13-2012, 01:54 AM   #8
ajf
Senior Member
Feedback Score: 0 reviews

Recipes

Join Date: Oct 2005
Location: Long Island
Posts: 4,643
Liked 99 Times on 93 Posts
Likes Given: 39

Quote:
 Originally Posted by PackerfaninSanDiego Og 1.045 fg 1.020 abv?
Be patient. Wait till your FG stops changing over a period of 3+ days.

Quote:
 Originally Posted by Ogri If you're interested you can work out your approximate ABV using this formula: OG - FG X 131 = %ABV so 1.045 - 1.020 X 131 = 3.275 Don't forget you'll get a couple of extra gravity points from the priming sugar fermenting into alcohol and CO2 so you'll be close to 3.5%
Let me correct this.
(OG - FG) X 131 = ABV
If you put the original formula into a calculator with your figures, you will get OG = 1.045
FG X 131 = 133.62
%ABV = 1.045 - 133.62 = -132.155
This is obviously wrong.

-a.
__________________

There are only 10 types of people in this world. Those that understand binary, and those that don't.

12-13-2012, 02:07 AM   #9
Ogri
Feedback Score: 0 reviews
Recipes

Join Date: Sep 2011
Location: Osaka, Japan
Posts: 829
Liked 75 Times on 71 Posts
Likes Given: 47

Algebra Nazi

__________________

12-13-2012, 02:11 AM   #10
freisste
Feedback Score: 0 reviews
Recipes

Join Date: Sep 2012
Location: Ann Arbor, Michigan
Posts: 2,399
Liked 295 Times on 246 Posts

This is the order of operations police. Pull over.

__________________