Calcyx
Chemistry

Brew Calculator

Comprehensive brewing calculator for beer, wine, and cider. Calculate ABV, attenuation, calories, and visualize fermentation progress.

Recipe design

Fruit additions

ABV
12.96%
Predicted
OG
1.096
22.9 °P
FG
1.005
1.2 °P
Yeast tolerance: 20% 65% utilized

Yeast health score

100/100
Pitch rate 1.00× rec.
Optimal pitch
Viability
100%
0 B cells

Timeline

Lag phase
4.0 hours
Primary done
3 days
Calories
92
kcal/100ml
Carbs
5.2g
per 100 ml
Attenuation
95%
Apparent
Lag endPeak2%4%6%8%10%Day 0.0: 1.83% ABV, 222.5 g/L sugarDay 1.0: 4.77% ABV, 177.1 g/L sugarDay 2.0: 9.21% ABV, 108.4 g/L sugarDay 3.0: 12.80% ABV, 52.9 g/L sugarDay 4.0: 12.96% ABV, 26.5 g/L sugarDay 5.0: 12.96% ABV, 17.2 g/L sugarDay 6.0: 12.96% ABV, 14.2 g/L sugarDay 7.0: 12.96% ABV, 13.3 g/L sugarABV %Sugar (g/L)days
ABV
Residual sugar

Fermentation timeline

Lag phase
4.0
hours
Peak activity
Day 1.7
maximum CO₂
Completion
Day 3
estimated

ABV progression milestones

2%
Day 0.1
4%
Day 0.8
6%
Day 1.3
8%
Day 1.8
10%
Day 2.2
13.0%
Final

Detailed metrics

Original gravity (°Plato) 22.9°P
Final gravity (°Plato) 1.2°P
Apparent attenuation 94.88%
Real attenuation 77.73%
Residual sugar 51.24 g/L
CO₂ production 2.20 kg
Required yeast cells 458 billion
Yeast health score 100/100
ABW (alcohol by weight) 10.25%
Fermentable sugar 4.76 kg
Total sugar (base + fruit) 5.02 kg
Yeast tolerance 20%
Sugar-limited theoretical ABV ~16.2%
Alcohol tolerance margin 7.04%
Temperature efficiency 100%
Sugar conversion efficiency 94.87%
Calories from alcohol 72 per 100 ml
Calories from carbs 21 per 100 ml

Advanced Brewing Calculator

This comprehensive calculator helps brewers of all levels plan their fermentation, from beer and cider to wine and high-gravity washes. It uses scientific formulas to predict alcohol content, attenuation, calorie count, and fermentation timelines.

How to Use

  1. Enter Batch Details: Input your total batch volume and the amount of base sugar (or dissolved sugar from malt extract).
  2. Select Yeast: Choose the yeast strain that matches your recipe. Different strains have different alcohol tolerances, optimal temperatures, and fermentation speeds.
  3. Add Fruits (Optional): If you're adding fruit, select the type and weight. The calculator estimates the fermentable sugar contribution based on typical fruit sugar content.
  4. Review Results: The calculator provides immediate estimates for ABV, gravity, and calories.
  5. Analyze Graphs: Use the "Fermentation Progress" graph to visualize how alcohol develops and sugar depletes over time.

Key Metrics Explained

Alcohol By Volume (ABV)

The standard measure of how much alcohol is in your beverage. Calculated from the difference between Original Gravity (OG) and Final Gravity (FG). Formula: ABV = (OG - FG) × 131.25

Original Gravity (OG) & Final Gravity (FG)

  • OG: The density of your wort/must before fermentation. Higher OG means more potential alcohol.
  • FG: The density after fermentation. Lower FG means a drier, less sweet result.
  • Plato (°P): A more precise scale preferred by professional brewers. 1°P = 1g of sugar per 100g of solution.

Attenuation

The percentage of sugars consumed by the yeast.

  • Apparent Attenuation: Calculated directly from specific gravity readings.
  • Real Attenuation: Corrects for the fact that alcohol is less dense than water, giving the true percentage of sugar consumed.

Yeast Health Score

A composite score (0-100) indicating how happy your yeast is likely to be based on:

  • Pitch Rate: Are you using enough yeast cells?
  • Temperature: Is the fermentation temperature within the strain's optimal range? A low score (<70) suggests a risk of off-flavors or stuck fermentation.

Fermentation Phases

  1. Lag Phase: The period after pitching yeast where no visible activity occurs. Yeast is adapting and reproducing.
  2. Exponential Phase: Rapid growth and fermentation. This is when the "krausen" (foam) peaks and most alcohol is produced.
  3. Stationary Phase: Yeast growth slows as resources deplete. Fermentation finishes and yeast begins to settle (flocculate).

Tips for Success

  • Temperature Control: Keeping temperature stable and within the optimal range is the #1 way to improve beer quality.
  • Yeast Nutrients: For high-gravity brews or sugar washes (like hard seltzer), adding yeast nutrient is critical to prevent "stressed yeast" flavors.
  • Oxygenation: Aerate your wort/must thoroughly before pitching yeast to ensure a healthy lag phase.