Brewing Tools
Brew by
the numbers.
Gravity, alcohol, bitterness, carbonation, and yeast health — the calculators here work across beer, wine, and cider so your readings translate into decisions instead of guesswork.
The workflow
One calculator for every step of brewing
ABV Calculator (Beer, Wine & Cider)
Estimate alcohol by volume from original and final gravity for beer, wine, and cider. Works with specific gravity or Brix, with attenuation and calories.
Brix to Specific Gravity & ABV Converter
Convert Brix to specific gravity (and back), read °Plato, and estimate potential ABV. A quick refractometer-to-hydrometer converter for brewers and winemakers.
Specific Gravity & OG/FG Calculator
Enter original and final gravity to get ABV, apparent and real attenuation, gravity points, °Plato, real extract, and calories.
Beer IBU Calculator & Chart
Estimate beer bitterness in IBU from your hop schedule using the Tinseth formula, with BU:GU balance and a style IBU chart.
Yeast Starter & Pitch Rate Calculator
Work out how much yeast to pitch from batch size, gravity, and beer type — target cell count, liquid packs, and dry yeast grams.
What these brewing tools cover
Brewing is a chain of a few key numbers: the gravity you start at, the gravity you finish at, and the alcohol, bitterness, and carbonation that follow. Get the readings right and the rest of the process becomes repeatable.
These calculators share one language across beer, wine, and cider. Convert a refractometer reading to gravity, estimate ABV, and check yeast health — then log what happened so the next batch improves on the last.
Learn
Brewing guides
FAQ
Common brewing questions
The standard estimate is (OG − FG) × 131.25 using specific gravity. It works for all three because each ferments from a sugar solution — only the typical gravity range differs. The ABV calculator handles the maths and reports attenuation too.
No — Brix measures dissolved sugar by weight and specific gravity measures density, but they convert cleanly before fermentation. Use the Brix converter to turn a refractometer reading into the gravity your recipe expects.
Beer and cider usually start around 1.045–1.070 and finish 4–8% ABV. Wine starts higher, often 1.080–1.110, finishing 11–14%. Check your reading against the reference table on each calculator.
Largely yes — gravity, ABV, and yeast-health tools are shared across all grain, fruit, and honey brewing. Mead has its own dedicated calculators, but the gravity and ABV maths are identical.