Is .163178144 (.1632) the factor for deciding the ABV % from the percentage fermentability of any fermentable beer solid, in 5 gallons ? cheers. DD.
The relationship is not linear so multiplying by 0.13 or 0.131 works for the majority of 4-7 percent beers roughly, but you need to factoring in the gravity drop and weigh this against the effect of the alcohol on your gravity.
ABV = (OG - FG) * factor
Here is a table of the factors to use:
(OG - FG) % ABV Factor Up to 6.9 Up to 0.8 0.125 7.0 - 10.4 0.8-1.3 0.126 10.5 - 17.2 1.3-2.1 0.127 17.3 - 26.1 2.2-3.3 0.128 26.2 - 36.0 3.3-4.6 0.129 36.1 - 46.5 4.6-6.0 0.13 46.6 - 57.1 6.0-7.5 0.131 57.2 - 67.9 7.5-9.0 0.132 68.0 - 78.8 9.0-10.5 0.133 78.9 - 89.7 10.5-12.0 0.134 89.8 -100.7 12.0-13.6 0.135
What are you u doing to get your readings,I use a hydromete. For me it is the easiest.I recommend.Go the Brewers friend website,it has a ABV calculator.
No, not to my understanding. I believe the hydrometer often used is a saccharometer. It’s calibrated to measure sugar content and it’s effect in boyency. As far as total dissolved solids (TDS) go it’s generally assumed these are fermentable sugars in wort. But this because increasingly untrue for darker beers. In my experience large amounts of dark and heavily roasted malts will produce more TDS that cannot be fermented.
I believe the common equation is: ABV = OG - FG * 131
Were OG and FG is original gravity and final gravity respectively.
Best of luck!
I use plato, and the formula for that is (OG-FG)/(2.0665-0.010665*OG). You can find that in Fix