## How do you calculate OG?

OG can also be measured in degrees plato. You can do a rough conversion (its not exactly linear) by taking the “points” of a unitless measurement, and dividing by four. For example a reading of 1.048 is 48 “gravity points” which is roughly 48/4 = 12 degrees plato.

### How do you calculate boil off rate?

Measure the volume both at the beginning and end of the boil and calculate the difference. Divide by the boiling time in hours to determine the evaporation rate.

#### What is a typical boil off rate?

Historically the target was 10%–15% evaporation over 90 min of boiling, but modern brewers tend to boil for a little over 1 h; as a result, evaporation of 6%–8% of the total liquid volume is now more usual.

**How do you calculate beer extract?**

The formula for determining RE is (with 0.1808 and 0.8192, respectively, as correction constants) RE = 0 . 1808 × ° P ( of intial wort ) + 0 . 8192 × ° P ( of final beer ) . See also apparent extract, mouthfeel, and real degree of fermentation (rdf ).

**Can you tell ABV without OG?**

It is possible to calculate ABV without knowing the original gravity of the beer. There are several reasons why the original gravity may be an unknown. There have been a few cases where in the rush of getting the wort into the fermentor I have forgotten to take an original gravity measurement.

## Why do you boil wort for 60 minutes?

Heating your wort up to boil temperature is needed to sanitize the wort and kill off any microorganisms that might end up spoiling your beer. This is especially true if you use well water (like me) that is untreated. If you use distilled water or chlorinated city water, you run less of a risk of infections happening.

### How do you calculate DME?

The distance formula, distance = rate * time, is used by the DME receiver to calculate its distance from the DME ground station. The rate in the calculation is the velocity of the radio pulse, which is the speed of light (roughly 300,000,000 m/s or 186,000 mi/s).

#### How many cups is 100 grams of DME?

100 grams of DME is a little less than half a cup.

**How much water will boil off in an hour?**

around 1.5 gallons

3) Boil Off / Evaporation Rate: This depends on how vigorous of a boil and the shape of the kettle. The average is around 1.5 gallons (6 quarts) per hour.

**How much beer does it take to extract 5 gallons?**

A rule of thumb is one pound of liquid extract per gallon of water for a light bodied beer. One and a half pounds per gallon produces a richer, full bodied beer.

## How is beer ADF calculated?

When using Degrees Plato (°P) or weight percentage it is expressed as 100% x (Starting Extract – Current Extract/Starting Extract). For example, a beer with a wort density of 20°P and a final gravity of 6°P has an ADF = 0.70 or 70%: (20-6) / 20 = 0.7 and 0.7 * 100 = 70%.

### How do you calculate ABV after fermentation?

Formula for Calculating Alcohol in Beer

- Subtract the Original Gravity from the Final Gravity.
- Multiply this number by 131.25.
- The resulting number is your alcohol percent, or ABV%

#### How do you calculate ABV without hydrometer?

Estimating the amount of sugar converted to alcohol can help test alcohol content without hydrometer.

- Step 1: Put Two or Three Drops of Unfermented Beer on the Refractometer.
- Step 2: Find the Brix Gravity Reading.
- Step 3: Take Another Brix Measurement Within the Second and Third Week of Fermentation.

**How vigorous should wort boil be?**

In particular, he recommended boiling the wort for at least 45 minutes. Today, a 60-minute boil has become the accepted practice, but you’ll come across recipes that range from 30 minutes to 2 hours (e.g., this recipe for a Russian imperial stout). There are even some outliers that run for several hours.

**Why is wort boiled for an hour?**

Heating your wort up to boil temperature is needed to sanitize the wort and kill off any microorganisms that might end up spoiling your beer. This is especially true if you use well water (like me) that is untreated.

## Is a 90 minute boil necessary?

If you cannot chill quickly enough, lengthen your boil to 90 minutes to be sure. Plenty of time to reduce your wort and manage your hop additions. A darker IPA (brown, amber or red) could be managed with a 30 minute boil using high Alpha Acid hops. For more bitterness, use a 90-minute boil and hop addition.