The Beer Recipator - I usually use the spreadsheet (recipe calculator) on this website when I'm making up a recipe. I used the Complete Recipe Calculator for a while before then I switched to the Beer Recipator. But there's a bunch of useful stuff here. Calculators - I usually just use the infusion calculator on this site when I'm doing all-grain batches or partial mashes. This way you can make adjustments before the boil takes place. You can also use it before you boil to make sure you're at the correct pre-boil gravity. This helps let you know know if you're collecting at the proper rate and if you need to stop collecting. This way you can tell the gravity of the wort that your collecting during lautering. They're not flimsy like hydrometers and, since you only need a drop of liquid to get a reading, you can find the gravity at several points through the batch. It also has a calculator that will give you the Original Gravity post fermentation from the final refractometer and hydrometer readings (this doesn't work if you've back-sweetened anything).īy the way, if you're an all-grain brewer and don't have a refractometer, I'd totally get one. It mostly converts your brix readings to specific gravity, which is especially helpful for the final gravity. Homebrew Refractometer Calculator - If you are willing to spend the dough for a refractometer, this page is really helpful. actual batch volumes, gravity points variability in the extract, the amount of yeast you pitch. So, the 1.010-1.011 Final Gravity becomes approximately 1.017-1.018 give or take a few points do to other variables - e.g. The 7 gravity points is already figured into the Original Gravity, but we'll need to add it to the final gravity estimate. So if you add 1 pound of lactose into a five gallon batch you'll divide 35 pounds by 5 gallons to get 7 gravity points. I'm still waiting to get a definitive answer form our supplier, but as far as I can tell lactose adds about the same amount of gravity as corn sugar (which is about 35 points per pound per gallon). You'll never get there because you added a pound of lactose. The calculator gives you a final gravity with the range of 1.010-1.011. 5) to the final gravity given in the calculator.įor example, if you're making a Northern Brewer Sweet Stout, you'd put the OG at 1.042 and the yeast as the Wyeast 1028. To make the adjustment just add the gravity points of the unfermentable sugars divided by the number of gallons in your batch (i.e. Using an unfermentable sugar like lactose or maltose that will skew your results in the second of Mike's Brewing Calculators (the one where you enter what yeast you're using). It's got a couple of pretty simple calculators and should only be used as a rough guide, but I think it's useful. Or you can plug in an Original Gravity along with the yeast your using, and the calculator will estimate what your final gravity should be. You can plug in your original and final gravity to find out your alcohol content and attenuation. Mike's Brewing Calculators - Usually when people ask me what kind of final gravity they're looking for, or what the alcohol percentage of their kit should be, I'll send them here. Here are a few that I use on a weekly - if not daily - basis: On-line brewing calculators can help you figure out questions as simple as what you should expect as a final gravity, or as complicated as what color beer you will get with which grains.