Brewing Calculators
Small calculators for the bits of brewing that involve numbers. Type in what you know and the answer updates as you go. No maths degree, no spreadsheets, no counting on fingers.
How Strong Is It? (ABV and Energy) #
Your original gravity (before yeast) and final gravity (when it stops changing).
Formula: (OG − FG) × 131.25. Accurate enough for home brewing, and far more reliable than asking the beer.
Hydrometer Temperature Correction #
Hydrometers are calibrated for 20°C. A warm sample reads a little low.
Most hydrometers are 20°C. If yours says something else on the paper scale inside, change the last box.
Priming Sugar for Bottling #
How much sugar to add when bottling a whole batch at once (bulk priming).
Only bottle once your gravity has been steady for 2–3 days. Priming an unfinished beer is how bottles become small, enthusiastic grenades.
Keg Carbonation (Set and Forget) #
The regulator pressure to set for your fridge temperature. Leave it there for 7–10 days.
Measure the beer temperature, not the fridge dial. Colder beer absorbs gas faster, so the same PSI gives more fizz in a colder fridge.
Beer Colour (EBC, SRM, Lovibond) #
Recipes and grain bags use different colour scales. Type one, get the others.
EBC is about twice SRM. Lovibond is mostly used for grain, and is close to SRM for pale malts.
Handy Conversions #
For overseas recipes: volume, weight and temperature.
Volume
Weight
Temperature
Going the other way: 1 US gallon is 3.79 L, 1 lb is 454 g, 1 oz is 28 g. Stuck on an overseas recipe? Ask us in store.
