Originally Posted by ant8344
Thanks, I was confused. Would you say then that the higher the OG, the more alcohol %?
Yes, the higher OG the higher the alcohol potential. What it finishes at can depend on the strain of yeast, but not really the volume used because the yeast always multiplies itself to a certain concentration before it will start fermenting the wort. Then what it finishes at (the FG or final gravity) will tell you how much alcohol was produced, using the formula Deacon stated.
Though to some degree the amount of yeast pitched can influence the final gravity, which is why larger starters are recommended for high gravity beers.