Brew Day Free tools
Enter your original and final gravity to get ABV and attenuation. Then enter batch size, temperature and target carbonation to get the priming sugar.
Priming uses residual CO2 at the warmest temperature the beer reached after fermentation. Only bottle once gravity has been stable for 2 to 3 days.
Works out OG, FG, ABV, IBU and color inside Claude.
Everything in the free skill, plus recipe design, timed brew days, water chemistry, fermentation plans and off-flavour troubleshooting.
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The common homebrew formula is (OG − FG) × 131.25. It's accurate for normal-strength beer; for big beers the alternate formula, also shown here, is more accurate. Apparent attenuation, (OG − FG) ÷ (OG − 1), shows how much of the sugar the yeast ate.
Beer already holds some CO2 after fermentation, and how much depends on its temperature. Add enough sugar to reach your target volumes: about 4 g of corn sugar per litre per volume of CO2, or 3.7 g of table sugar.
British ales sit around 1.5 to 2.0 volumes, American ales 2.2 to 2.7, lagers 2.4 to 2.7, and wheat beers and many Belgians 3.0 or more, which needs thick bottles.
