Beer ABV Calculator
Beer Style Gravity & ABV Reference
Typical gravity ranges and ABV for popular beer styles.
| Beer Style | OG Range | FG Range | ABV % | Attenuation |
|---|---|---|---|---|
| Light Lager | 1.028-1.040 | 0.998-1.008 | 2.8-4.2% | 75-85% |
| American Pale Ale | 1.045-1.060 | 1.010-1.015 | 4.5-6.2% | 72-80% |
| IPA | 1.056-1.070 | 1.008-1.014 | 5.5-7.5% | 75-82% |
| Wheat Beer | 1.044-1.052 | 1.008-1.014 | 4.3-5.6% | 72-80% |
| Porter | 1.040-1.052 | 1.012-1.016 | 4.0-5.4% | 65-75% |
| Stout | 1.036-1.052 | 1.007-1.014 | 3.8-5.0% | 72-78% |
| Belgian Tripel | 1.075-1.085 | 1.008-1.014 | 7.5-9.5% | 82-88% |
| Imperial Stout | 1.075-1.115 | 1.018-1.030 | 8.0-12.0% | 70-80% |
| Barleywine | 1.080-1.120 | 1.018-1.030 | 8.0-12.0% | 72-80% |
| Session IPA | 1.035-1.045 | 1.006-1.012 | 3.5-5.0% | 75-82% |
How We Calculate This
This beer abv calculator uses established formulas and industry-standard data to provide accurate estimates.
- Enter your specific values into the calculator fields above
- Our algorithm applies the relevant formulas using your inputs
- Results are calculated instantly in your browser — nothing is sent to a server
- Review the detailed breakdown to understand how each factor affects your result
These calculations are estimates based on standard formulas. For critical decisions, always consult a qualified professional.
How to Convert Oven Recipes to Air Fryer
Beer ABV is calculated by measuring gravity before and after fermentation. Yeast converts sugar to alcohol and CO2, lowering the gravity. The difference tells you how much alcohol was produced.
The basic rule:
- Standard formula: ABV = (OG − FG) × 131.25
- Alternate (more accurate for high-gravity): ABV = (76.08 × (OG − FG) / (1.775 − OG)) × (FG / 0.794)
- Apparent attenuation = ((OG − FG) / (OG − 1)) × 100
- Gravity to Plato: °P = −616.868 + 1111.14 × SG − 630.272 × SG² + 135.997 × SG³
The standard formula works well for beers under 6% ABV. For stronger beers (imperial stouts, barleywines), the alternate formula accounts for the non-linear relationship between gravity drop and alcohol production.
When Would You Use This Calculator?
This beer abv calculator is designed for anyone who needs quick, reliable estimates without complex spreadsheets or professional consultations.
- When you need a quick estimate before committing to a purchase or project
- When comparing different options or scenarios side by side
- When planning a budget and need to understand potential costs
- When you want to verify a quote or estimate you've received from a professional
- When teaching or learning about the concepts behind these calculations
Frequently Asked Questions
What is the formula for beer ABV?
The standard formula is ABV = (OG - FG) × 131.25. For example, a beer with OG 1.050 and FG 1.010 has ABV = (1.050 - 1.010) × 131.25 = 5.25%. This works well for most beer styles.
What is original gravity vs final gravity?
Original gravity (OG) is the sugar content of your wort before fermentation. Final gravity (FG) is the sugar remaining after fermentation is complete. The difference represents the sugar that yeast converted to alcohol.
What is apparent attenuation?
Apparent attenuation measures what percentage of sugars the yeast consumed. Most beer yeast attenuates 65-80%. Higher attenuation means a drier, thinner beer. Lower attenuation means more residual sweetness and body.
Why are there two ABV formulas?
The standard formula (× 131.25) is a simplified version that works well for normal-strength beers. The alternate formula accounts for the increasing density of alcohol at higher concentrations, making it more accurate for beers above 6% ABV.
What does Plato mean in brewing?
Degrees Plato (°P) measures the sugar content of wort as a percentage by weight. 1°P means 1 gram of sugar per 100 grams of solution. Many professional breweries use Plato instead of specific gravity. 1.040 SG ≈ 10°P.
How do I read a hydrometer?
Float the hydrometer in a sample of wort or beer at the calibrated temperature (usually 60°F/15.5°C). Read the gravity at the bottom of the meniscus (the curved surface). Apply temperature correction if your sample isn't at calibration temp.