What is the density of the beer. Finished Beer Gravity

beer density
Density is the main indicator for beer. On any beer label, you can find the designation of gravity, expressed as a percentage, along with alcohol content, date of manufacture and other parameters. The density of the beer indicated on the label is actually the density beer wort which was put into fermentation. There are different density measurement systems around the world. In Russia, in most of Europe and in the USA, brewers use the hydrometer (sugar meter) scale, which shows the percentage of sugar in the liquid (for example, 11% is the density of Zhiguli beer). In England and those countries that historically experience its strong influence, a value is used that determines the density of a liquid in relation to the density of water, which is taken as 1. An instrument with such a scale is called a hydrometer.

When measuring the density of beer - and this should be done before fermentation and after fermentation - you need to pour a little beer into a beaker or narrow glass, then carefully immerse the hydrometer there and wait until the air bubbles disappear. Read the readings at eye level, making adjustments for surface tension. Before fermentation, the hydrometer will show the initial gravity of the beer. Its initial density in the preparation of light varieties is 1.035-1.040 (9-10%), stronger 1.055-1.060 (13-15%).

As the sugar turns into alcohol, the density of the beer decreases and the hydrometer sinks deeper. By the end of fermentation, its readings are approaching 1,000 (2%). Before proceeding with the spill, you should make sure that the hydrometer readings (as well as the behavior of the water seal) have not changed for two days. After using the hydrometer, wipe it dry and store it in a dry case. Most hydrometers are calibrated to read at 20°C. Therefore, you should carefully examine the scale and make sure that it is marked 20 ° C.

alcohol in beer
The alcohol content of beer depends on how much sugar was present in the wort. This means that the higher the density of beer (initial beer wort), the more sugar it contains, the more alcohol is formed as a result of the interaction of sugar with yeast, i.e. after fermentation. Of course, the alcohol content depends both on the quality of the yeast itself and on the fermentation conditions - all this determines how correctly and fully the yeast ferments the beer. Density before and after fermentation is determined using a hydrometer.

When brewing beer, two hydrometer readings are important.
1. Initial gravity - when the wort is fully prepared and yeast has not yet been added.
2. Final gravity - before pouring beer into bottles or kegs.

For most varieties, after fermentation is complete, the beer should not taste sweet. If the final gravity exceeds 2.5% (1010), and the fermentation has stopped by all indications (hydrometer readings are unchanged for two days, the water level in the water seal is stationary and the beer has a sweet aftertaste) - this means that for some reason not all sugar fermented. In such cases, it is useful to add a little more yeast and wait for the remaining sugar to ferment.

Some varieties, usually dark, with a particularly high density of beer wort, are also characterized by a high final density. It is natural for them to retain some of the unfermented sugar. One of the most prominent representatives of such brands is the Scottish traditional beer Barley Wine (Barley Wine), which usually ferments only up to 3% (1014).

To understand why a brewer needs a hydrometer, let's delve into the concept of wort gravity.

We measure the density of the wort

In short, wort is an aqueous hopped extract. beer malt. It is from the initial and final density of the beer wort that the strength of the beer depends. To determine the density of the wort is used special device called a hydrometer.

The hydrometer is immersed in a container (measuring cylinder or test tube) with beer wort before it ferments, we look at the hydrometer readings and record, we get the initial density of the wort. We repeat the measurement process after the wort has fermented, thereby knowing the final gravity of the wort. Now we are ready to calculate the strength of the beer, or rather the alcohol content per volume.

Calculate the strength of beer

Knowing the initial density of the beer wort before putting it on fermentation and the final density of the wort after fermentation, you can calculate the strength of the beer. Alcohol is defined as the difference between the alcohol corresponding to the initial gravity of the wort and the alcohol corresponding to the final gravity of the wort. As a result, we get the following formula:

Alc(%)=Alc(P1)-Alc(P2).

For example, the density of the wort during fermentation was 9.85%, which corresponds to an alcohol of 4.75%, and after fermentation, the density of the wort was 3%, which corresponds to an alcohol of 1.25%. We get: Alc(%)=4.75-1.25=3.5% - final alcohol content per volume.

STOP! After the beer has fermented, we add to it sugar syrup and put on after-fermentation for the natural carbonization process. And this means that the beer after carbonation will become a little stronger. To take into account this error, we will add another 0.4-0.5% to the final alcohol content per volume. As a result, the alcohol content Alc(%)=3.5%+0.5%=4%

Now I think everyone understands that the hydrometer is just necessary thing for any brewer, both beginner and experienced.

Below I have given a table of correspondence between the density of beer and alcohol, you can also calculate the final alcohol content using the calculator on the site.

Table of beer density and alcohol correspondence

Now, having a comparison table at hand, you can fully control the brewing process, knowing what you will get as a result. If you decide to take the brewing process seriously, I recommend downloading and printing the table so that it is always in front of your eyes.

In future articles, when we will consider the brewing process step by step, I will describe how you can influence the strength of beer, although I think you have already guessed it yourself.

Good luck with your fermentation process!

Variety of beer palette offered to consumers in modern conditions able to satisfy the taste of anyone, even the most sophisticated connoisseur amber drink. Talk about a single standard or the most popular variety do not have to. For every flavor foamy drink find your admirer. Someone appreciates the light bitterness of lager, and the pleasant aftertaste of wheat or corn beer also has its fans. And someone likes spicy aroma and richness of porter. Even the exotic fruity sourness of lambic and bright chocolate flavor the stout has its admirers.

Density is not subject to the grade

With all due respect to established traditions, brewers are constantly adding something new to the popular drink. Improved manufacturing process, new ingredients are introduced, flavors are added. Thus, all over the world there are more and more new ones, unlike the traditional ones. Each variety can have unique, sometimes with national flavor, properties. And yet there remain immutable beer canons that apply to all varieties. One of these constants of the brewing process is the density of beer. You need to pay attention to it first of all. After all, the main indicators indicated on the label are the density and strength of the drink. This information characterizes the taste and saturation of the beer, the amount of alcohol, the drink belongs to a certain variety.

What is the density of beer?

The density of beer is the main characteristic for this intoxicating drink. Often, when choosing an “amber” variety, consumers assign it a secondary role. But sophisticated connoisseurs know that this indicator directly affects the taste and strength of the drink. In brewing, to determine the amount of alcohol in beer, liquids are compared before and after fermentation. It is a measure of density in relation to the reference substance - water, whose density is 1 (1 kg per liter). This is the same as the ratio of the mass of a substance to a reference filler of the same volume. The pre-fermentation value is called the initial gravity of the must. After fermentation, it is called the final density. The difference between these two values ​​indicates the amount of sugar involved in the fermentation process.

The density of the beer indicated on the label, expressed as a percentage of content in a certain volume, characterizes specific gravity beer wort before the fermentation process. After fermentation, it always decreases as the sugar is fermented into alcohol. The percentage decrease in density reflects the amount of glucose converted to alcohol. For non-alcoholic beer this value of the initial density does not exceed five percent, for traditional light - 12%. Indicators from 12 to 20% are typical for strong and dark varieties.

How is the density of beer expressed?

Let's try to understand this issue. During production, the density of beer and the weight of the product in different countries world is measured using different metric systems. In most of Europe, including Russia, as well as in the USA, it is determined by the hydrometer scale. This device indicates the percentage of sugar in the liquid. So, for the standard light beer, for example "Zhigulevskoe", this value is 11%.

In England and countries historically associated with it, a hydrometer is used. The scale of this device determines the density of any liquid in relation to water, whose density is taken as 1. This is a standard value. The density of beer and water is expressed as a value above 1. And the higher it is, the stronger the drink. The density of beer in relation to water corresponds to the amount of alcohol contained in the drink. It has always been so.

The density of beer is always measured twice - before fermentation in the initial wort and after fermentation. Extractivity initial product in the production of light light varieties is 1.035-1.050 (9-11.25%). Strong varieties have an initial value of 1.055-1.060 (13-15%). If necessary, based on these values ​​it is also possible to determine the density of the beer (kg/m3).

Final density

During fermentation, the sugar is converted to alcohol. As a result, the density decreases. For light, the final value of the must does not exceed 2% (1.00), for strong and dark types, the scale readings should be within 2.5%. Some varieties are made from concentrated wort with a high initial gravity. In this case, this indicator at the end of the fermentation process can be even higher, but there is no sweet aftertaste.

The determination of the potential alcohol content is determined in two steps:

1. The density of fully prepared beer wort is measured, but without yeast. This is an indicator - the extractivity of the initial wort or the initial value.
2. Measurement of density after the end of the cooking process, immediately before filling into containers. This is the end value.

According to the obtained values, using the table, you can determine the potential alcohol content in beer, its strength.

Beer strength

The amount of sugar in the initial wort, which, when interacting with yeast, is converted into alcohol. And it determines the strength of the beer, in other words, the percentage of alcohol in the volume of the drink. The amount of alcohol declared on the bottle will not always correspond to reality. The fact is that according to the standard, the declared alcohol content indicated on the label determines the minimum, and not the actual value. In other words, the actual alcohol content of the beer will always be slightly higher than what is written on the sticker.

Raw materials, technology and taste

Traditional varieties and champions

The most common types of beer contain from three and a half to six percent alcohol. Cooking process strong drink with an alcohol content of about 12% is quite difficult due to the early cessation of yeast development. It is a mistake to think that alcohol is simply added to make strong beer. In such cases, technologists often resort to various tricks in production. For example, they use special alcohol-resistant yeast, champagne components. In addition, they freeze the drink to separate the alcohols from the water.

There are varieties-record holders, the strength of which exceeds 40 degrees. The production technology of such a drink is far from traditional. The high alcohol content is achieved by repeated freezing original product to remove moisture. Such a drink is quite expensive, because, in addition to a complex technological process, the initial volume of the product is reduced by 11-15 times.

by the most strong beer on the planet from existing varieties is the brand "Snake Venom". It was made by innovative Scottish brewers, apparently, the whiskey was simply fed up. Its strength is 67.5%, the price is eighty-one dollars for a bottle of 0.5 liters. To obtain the final product, the initial material was frozen 15 times, which led to a decrease in its volume by 11 times.

Is one of the most popular alcoholic beverages. The variety of varieties is amazing: lagers, ales, porters, stouts, lambics and many other exotic varieties.

Foamy drinks may differ in color, taste, smell, technological process production, but will always have two mandatory characteristics - the strength and density of beer.

What is gravity in beer

To understand what the density of beer is, it is necessary to roughly understand the technology of making the drink.

The beer production process begins with the preparation of wort, which is a mixture of water and the necessary dry substances - malt and hops. Some manufacturers also add sugar, rice, maltose or corn syrup and other additional components, but this is already a deviation from classical technology. Then yeast is added to the finished wort, after which the fermentation process begins.

Extractivity of the initial wort is determined by the amount of solids in the wort before fermentation. The more mass fraction these substances in relation to water, the higher initial density beer.

A hydrometer is used to measure density. According to GOST R 53358-2009, the extract content of the initial wort in our country is measured as a percentage. In the UK, a different system for measuring density is used, which is expressed as the physical density of a liquid (the ratio of its weight and volume).

To determine the density in the English system, a hydrometer is used. In some countries, extract may be reported in Balling degrees.

In practice, measurements are made both before the fermentation of the wort, and after its completion. The last measurement characterizes the extractivity of the final wort.

It is important to understand what density affects. First of all - on organoleptic qualities beer. A high density index makes the drink more tart and rich, with a distinct malty taste and aroma. Beers with a lower gravity are lighter and more drinkable, a mug of such beer can be drained in one gulp.

Therefore, if you are planning a leisurely beer feast in combination with meat or other snacks, you should choose a denser beer, and in order to refresh yourself on a hot day, a drink with a low extract content is perfect.

Beer Gravity Chart

In the process of beer production, the dry substances that make up the wort, under the influence of yeast, are converted into ethanol. To determine the strength of the resulting drink, a table of beer density and alcohol content is used.

From this table, using the density of the wort, you can easily determine the approximate.

Calculator for measuring the indicator

To calculate the percentage of alcohol in the beer produced, it is necessary to measure its density using a hydrometer or hydrometer, and this will have to be done at least twice: before the start of the wort fermentation (initial density of the wort - NP) and after its completion (final density - CP).

During fermentation, ethyl alcohol is formed in the wort, so the extract of the final wort will be less than the initial one.

To make the final calculation of the fortress will help simple calculator alcohol in beer.

Percentage of ethyl alcohol in ready drink is defined as the difference between the strength indicators corresponding to the extracts of the initial and final wort.

Alc(%)=Alc(NP)-Alc(KP).

For example: the initial wort had a density of 10.3%, which according to the table corresponds to 5% alcohol content, and the extractivity of the fermented wort was 2.5% - respectively 1% alcohol. According to the above formula, we get: 5% -1% \u003d 4% - the alcohol content in the finished beer.

Density and strength of beer: difference and relationship

It should be noted that the above correspondence table reflects only an approximate relationship between such beer indicators as density and strength. There is no strict relationship between them, because the quality of the drink and its characteristics largely depend on the production technology and the quality of the ingredients used: malt, hops, yeast. However, applicable general rule: with an increase in the extract content of the initial wort, the alcohol content in the foamy drink also increases.

Subject to the classical manufacturing technology, the indicators of strength and extract are approximately related as 1: 2.5. An exception may be some "exotic" varieties of beer.

Many unscrupulous producers increase the strength of their products by "non-traditional" methods: they freeze beer, use champagne instead of brewer's yeast, and sometimes even add ethyl alcohol to the drink. If the drink is high content alcohol has an insufficient density of the wort, this indicates a violation in the process of its production.

Most beers have a strength ranging from 3% to 5.5%. The leader in terms of strength is the Scottish "Snake Venom", the alcohol content in it is 67.5%. In order to achieve such a strength, brewers were forced to subject it to repeated freeze-thaw cycles in the production of the drink.

In order to perfectly match the hop product for themselves, every modern taster must pay attention to the gravity of the beer. It is this characteristic that can directly help the consumer in choosing a drink with a rich flavor of organoleptic properties and best quality. And then you will learn what this characteristic is and how to operate with it in the process of choosing a hop product.

Did you know? The most popular foam festival is Oktoberfest. It takes place every year in Munich and gathers more than 6 million guests.

The gravity of the wort for beer, or its extract, is a key characteristic of a foamy spirit, which speaks of its quality. In fact, this indicator shows the concentration of solids in the initial wort.

This criterion can be indicated both in percent and in degrees, depending on the chosen measurement technique. As for the standard indicators, in non-alcoholic foamy extract does not exceed 5%, while in light it can fluctuate around 11-13%, and in dark - from 12 to 20%.

Moreover, extractivity and alcohol content are in no way related. In fact, the amount of dry content only affects taste characteristics. The more natural ingredients the higher the saturation index itself is used, the brighter the gastronomic and aromatic basis of alcohol.

Extractivity may vary during preparation. So, the initial saturation of the wort is measured immediately after the alcohol is boiled, and the final saturation is measured at the last stage of preparation, when the yeast has completely processed the wort. The final indicator can be measured several times.

What affects the density of beer

The main criterion affecting the extractivity is the quantitative proportion. The more dry elements are added to the composition before cooking, the brighter the final density indicator will be.

Other criteria, including methods of preparation or special nuances of aging, cannot in any way affect the fundamental criteria for saturation.

Did you know? Scientists have proven that hops can fight cancer cells.

Today, there are several effective methods for measuring hop saturation. One of the most popular is considered to be the use of a hydrometer. This is a special device that does not require special skills to operate. All you need to measure is:

1. Pour over Not a large number of drink in a separate container.
2. Lower the equipment into the product. Use the equipment only at an ambient temperature of not more than 20 degrees.
3. Wait for the water bubbles to disappear from the structure and check the data on the device.

To others convenient ways definitions should be attributed to the English method, which involves measuring the properties of the liquid before and after fermentation. The strength of the foam will also help determine the saturation. Often, the degree measure of the product is almost two times lower than its extractivity.

Did you know? Beer is not only tasty, but also healthy drink. It contains a large number of trace elements that improve the immune and nervous system organism.

Table of Beer Gravity and Potential Alcohol Content

In order to perfectly understand the extract of a hop drink in the coming future, it is enough to memorize a simple table based on standard data used in the UK and the CIS countries. These characteristics are slightly different. This table looks like this.

Popular types of beer

Considering the variability of the foam market, do not miss the opportunity to enjoy gastronomic features its best representatives. The most interesting and memorable options for intoxicating can be safely attributed to:

• Dark. Dark brown alcohol with aromas of chocolate, toast and coffee. The taste is based on caramel, nut, cherry and apple undertones.
• Extra. Pale golden alcohol with attractive aromas of biscuit, corn, herbs and grains. Taste ambitions are expressed by light notes of malt, lime, mustard hops and corn.
• original. Delicate golden foam with a rich hop aroma and complex taste, in which notes of spices, malt and hop bitterness perfectly manifest themselves.
• . Spirit of golden yellow color with fresh notes of corn, citrus and grass in the aroma. Gastronomic characteristics are based on nutty and citrus aspects.

Did you know? Among all drinks, both alcoholic and non-alcoholic, beer occupies an honorable 3rd place, immediately after water and tea.

Choose the best alcohol for you

Each manufacturer strives to pamper its consumer with exquisite organoleptic characteristics, but in practice, not all companies are equally successful in this.

Given the extractivity, you can always choose an alcohol for yourself that will not disappoint in terms of taste and aroma.

Study the table above and go to the store for a bottle of a bright foamy drink that can realize all your most secret fantasies in terms of the taste and aroma of hoppy.