Brewing Science: Gravity, ABV, Attenuation, Bitterness & Colour
Predict the original gravity from malt extract potential and efficiency, estimate ABV with two formulas, compare apparent and real attenuation in °Plato, calculate IBU with Tinseth, colour with the Morey equation, brewing-water salt additions, yeast pitch rates and priming sugar for a target carbonation: 8 graded labs on one fictional homebrewer's recipes. Illustrative homebrewing science, no brand affiliation, drink responsibly.
The first lesson is free — no account needed.
About this course
A brewing science course that works through one fictional homebrewer's recipes in a spreadsheet, for homebrewers, brewing and food science students and small craft brewers. You predict the original gravity from malt extract potential and brewhouse efficiency and work the efficiency back out, estimate ABV from OG and FG with the 131.25 factor and a more accurate formula, compare apparent and real attenuation in °Plato, calculate bitterness hop by hop with the Tinseth formula, estimate colour in SRM with the Morey equation and convert it to EBC, add brewing salts and check the sulfate-to-chloride ratio, work out yeast pitch rates and the packs needed, and dose priming sugar for a target carbonation at any temperature. Illustrative homebrewing formulas with no brand affiliation, and home-brewing and tax rules vary by country. Drink responsibly. The first lab is free.
Lessons
- Specific Gravity from Malt: Extract Potential, Gravity Points & EfficiencyFree
- ABV from OG & FG: the Simple Formula and a More Accurate One Pro
- Apparent vs Real Attenuation in °Plato Pro
- Bitterness: IBU with the Tinseth Formula Pro
- Beer Colour: Malt Colour Units, SRM with the Morey Equation & EBC Pro
- Brewing Water: ppm from Salt Additions & the Sulfate-to-Chloride Ratio Pro
- Yeast Pitch Rate: Cells per mL per °Plato & Packs Needed Pro
- Carbonation: Priming Sugar for Target CO₂ Volumes vs Temperature Pro