ABV Calculator – Alcohol by Volume Calculator

Our Alcohol By Volume (ABV) Calculator lets you determine the alcohol content of your beer, wine, mead, cider, or cocktail using either Specific Gravity (SG) or Plato (°P) readings. Whether you’re a homebrewer taking hydrometer measurements or a professional brewer relying on Plato values, this tool provides fast, accurate ABV% calculations—plus attenuation and alcohol weight estimates. Perfect for craft beer, homebrews, and mixology.

Beer Alcohol By Volume Calculator

Calculate the alcohol percentage in beer in a few simple steps:

1. Measure Original Gravity (OG): Take a hydrometer reading of your wort before fermentation begins. This shows fermentable sugar potential.
2. Measure Final Gravity (FG): After fermentation is complete, take another reading. The drop from OG shows how much sugar became alcohol.
3. Enter Values: Input both readings above (choose SG or °Plato).
4. Calculate: Click to see ABV%, alcohol weight, and attenuation.

For accurate readings, ensure your hydrometer is calibrated and measurements are temperature‑corrected (typically 60°F / 15.6°C).

Understanding Your Results

Alcohol By Volume (ABV)

ABV is the standard measurement for alcohol content. It shows what percentage of your beer’s total volume is pure ethanol. Most commercial lagers range 4–6% ABV; session beers run lower; imperial and barrel‑aged styles can exceed 12%.

Attenuation

Attenuation = percent of fermentable sugars your yeast consumed. Higher attenuation usually means a drier, thinner beer with higher alcohol.

• 65–70%: Low attenuation (sweeter, fuller‑bodied beers)
• 70–80%: Medium attenuation (balanced beers)
• 80–85%+: High attenuation (drier, more alcoholic beers)

Tracking attenuation helps diagnose fermentation performance and yeast health.

ABV vs. Style – Quick Visual

Common Beer Styles by ABV

Beer Style	Typical ABV Range	Characteristic
Session IPA	3-4.5%	Hop-forward, light body
Pilsner	4-5.5%	Crisp, clean, refreshing
American Pale Ale	5-6.2%	Balanced hop character
IPA	6-7.5%	Bold hop aroma and flavor
Double IPA	7.5-10%	Intense hop character, stronger malt backbone
Imperial Stout	8-12%+	Rich, complex roasted flavors

ABV Ranges: Beer, Wine, Cocktails & Spirits

Approximate alcohol by volume across common beverage categories.

Beverage Type	Typical ABV (%)
Light Beer	3–4%
Standard Beer / Lager	4–6%
Craft IPA / Ale	5–7.5%
Strong / Imperial Beer	8–12%+
Wine	9–16%
Cocktails (served)	5–20%
Distilled Spirits	35–50%+

Tips for Accurate Gravity Readings

• Always sanitize your hydrometer or refractometer and test jar.
• Degas fermented samples (gently stir) before taking FG readings.
• Record sample temperature and apply a hydrometer temperature correction.
• Use a calibrated test jar for consistent volume and reading depth.
• Read the meniscus at eye level for the most accurate measurement.

The Science Behind ABV Calculation

Our calculator uses the standard brewing formula:

ABV = (OG – FG) × 131.25

This works because the gravity drop represents fermentable sugars converted by yeast into ethanol and CO₂.

• OG = sugar concentration before fermentation.
• FG = residual sugar after fermentation.
• The 131.25 factor approximates the relationship between gravity change and ethanol yield.

High‑gravity beers (OG > 1.070) may benefit from an advanced correction:

ABV = (76.08 × (OG – FG) / (1.775 – OG)) × (FG / 0.794)

Working in °Plato? Convert to SG:

SG = (Plato / (258.6 – ((Plato / 258.2) * 227.1))) + 1

Or convert SG to °P with a cubic fit:

°P = −616.868 + 1111.14×SG − 630.272×SG² + 135.997×SG³

Factors Affecting Final ABV

• Mash Temperature: Lower mash (148–152°F) = more fermentable sugars; higher mash (154–158°F) = fuller body, lower attenuation.
• Yeast Strain & Pitch Rate: Different attenuation & alcohol tolerance levels.
• Fermentation Temperature: Stay in yeast’s ideal range for clean, complete fermentation.
• Oxygen at Pitching: Drives healthy yeast growth for full attenuation.
• Nutrients: Yeast nutrient and water chemistry impact fermentation efficiency.

Want deeper brewing science? See How to Brew by John Palmer.

Frequently Asked Questions About Beer ABV Calculation

How do I use a hydrometer for OG/FG?

Sanitize equipment. Fill a test jar with wort (OG) or degassed beer (FG). Float the hydrometer, spin gently, and read the scale at the liquid’s surface (meniscus) at eye level. Record temperature; apply correction (often calibrated to 60°F / 15.6°C). Stable FG for 2–3 days = done.

What’s the difference between ABV, ABW, and Proof?

ABV = alcohol by volume. ABW = alcohol by weight (~0.8 × ABV). Proof (U.S.) = 2 × ABV (40% ABV = 80 proof).

Can I calculate ABV without OG?

You need both OG and FG for a reliable ABV. Without OG, estimate using recipe data or style guidelines, or try a refractometer ABV correction.

Why is my ABV lower than expected?

Common issues: incomplete fermentation, hydrometer misread, yeast stress, low oxygen at pitch, or warm mash temperatures creating unfermentable sugars.

How does mash temperature affect ABV?

Lower mash temps create more fermentable wort → higher attenuation & potential ABV. Higher mash temps leave dextrins → fuller body, lower ABV.

Can I use a refractometer for ABV?

Yes. Great for OG. After fermentation, alcohol skews refractometer readings—use a correction formula or our Refractometer ABV Calculator.

Simple vs. More Accurate ABV Formulas?

The common formula (OG − FG) × 131.25 works well for most beers. High‑gravity or specialty brews may benefit from advanced correction methods (see Science section above).

How do I lower or raise ABV in my recipe?

Adjust fermentables (grain/extract), mash temperature, yeast strain, and fermentation completeness. Higher OG + good attenuation = higher ABV.

Is ABV related to calories?

Yes. Alcohol has ~7 kcal per gram. Residual sugar (higher FG) further increases calories. Use our Calorie in Alcohol Calculator.

Is ABV the same as alcohol units?

No. Units combine ABV + serving size. See our Alcohol Unit Calculator.