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Calculators & eXtras

General Conversion Calculators
Alcohol by Volume to Alcohol by Weight
Alcohol by Weight to Alcohol by Volume
Apparent Extract (Plato or Balling) to Specific Gravity
Specific Gravity to Apparent Extract (Plato or Balling)
As-Is to Dry-Basis
Dry-Basis to As-Is
Degrees Fahrenheit to Degrees Celsius
Degrees Celsius to Degrees Fahrenheit
EBC to SRM Color
SRM to EBC Color
Fluid Ounces to Milliliters
Milliliters to Fluid Ounces
Freezing Point of Beer
Gallons to Liters
Liters to Gallons
Kilograms to Pounds
Pounds to Kilograms
Pounds Extract per Barrel

Dilution and Calibration Standards

Calculators and eXtras by Methods

Adjunct Materials Methods
Adjuncts, Cereals – 3: Moisture
Moisture (International Method)

Adjuncts, Cereals – 4: Oil (Fatty Substances)
Calculate the Weight of Petroleum Ether Extract

Adjuncts, Cereals – 5: Extract
Cereals – Enzyme Conversion Method

Adjuncts, Cereals – 7: Ash
Calculate the Weight of Ash

Adjuncts, Sugars and Syrups – 5: Extract
Calculation the % Extract

Adjuncts, Sugars and Syrups – 7: Fermentable Extract
Calculation of Fermentable Extract

Adjuncts, Sugars and Syrups – 13: Diastatic Power (Diastatic Malt Syrups Only)
Calculate Diastatic Power
Barley Methods
Barley – 2: Physical Tests
1,000-Kernel Weight (KW)

Barley – 5: Moisture
Moisture: Air-oven Method

Barley – 6: Extract
Extract in Barley

Barley – 7: Protein
Calculate Protein in Barley
Beer Methods
Beer – 4: Alcohol
Beer and Distillate Measured Gravimetrically

Beer – 5: Real Extract
Beer Measured Volumetrically

Beer – 6: Calculated Values
Extract of Original Wort Real Degree of Fermentation Apparent Degree of Fermentation Carbohydrate Content of Beer

Beer – 10: Color
Spectrophotometric Color Method Tristimulus Analyisis Calculator (Excel)

Beer – 11: Protein
Report Protein in Beer

Beer – 13: Dissolved Carbon Dioxide
True Carbonation Calculator

Beer – 14: Ash
Percent Ash in Beer

Beer – 21: Total Sulfur Dioxide
Determining Total Sulfur Dioxide using the p-Rosaniline Method

Beer – 22: Foam Collapse Rate
Foam Collapse Rate – Sigma Value Foam Collapse Rate – Foam Flashing Method

Beer – 23: Beer Bitterness
Beer Bitterness – Bitterness Units (BU)ISO Alpha Acid Estimated Calculated from BU Value

Beer – 32: Viscosity
Viscosity – International Method

Beer – 33: Caloric Content
Caloric Content (Calculated)

Beer – 35: Total Polyphenols
Total Polyphenols – International Method
Brewers' Grains Methods
Brewers' Grains – 3: Moisture
Moisture – Sample in Wet Condition Moisture – After Preliminary Drying Moisture – Wet Condition Rapid Method

Brewers' Grains – 4: Available Extract
Extract – In Mixture of Wet Brewers' Grains Available Extract in Wet Grains, Dry Basis Available Extract in Wet Grains, as-is Basis

Brewers' Grains – 5: Soluble Extract
Extract – In Mixture of Wet Brewers' Grains Available Extract in Wet Grains, Dry Basis Available Extract in Wet Grains, as-is Basis Available Extract in Wet Grains, as-is Basis

Brewers' Grains – 7: Protein by Combustion
Protein by Combustion
Hops Methods
Hops – 4: Moisture
Moisture – By Distillation Moisture – By Vacuum Drying

Hops – 6: α- and β-Acids in Hops and Hop Pellets by Spectrophotometry and by Conductometric Titration
α- and β-acids by Spectrophotometry

Hops – 12: Hop Storage Index
Hop Storage Index
Malt Methods
Malt – 4: Extract
Extract – % Extract in Malt

Malt – 5: Wort Analysis
Wort Analysis – Wort Soluble Protein

Malt – 7: Alpha-Amylase
Alpha Amylase – International Method

Malt – 8: Protein (N x 6.25)
Protein – N × 6.25

Malt – 12: Malt Modification by Friability
Malt Modification by Friability

Malt – 15: Grist
Malt Grind/Hand Sieve calculator (Excel)
Statistical Analysis Methods
Statistical Analysis – 4: Youden Unit Block Collaborative Testing Procedure
Youden Unit Block Workbook (Excel)
Wort Methods
Wort – 5: Yeast Fermentable Extract
Yeast Fermentable Extract – Rapid Fermentation

Wort – 7: Total Acidity
Total Acidity

Wort – 17: Protein in Unhopped Wort
Protein in Unhopped Wort by Spectrophotometry

Wort – 21: Thiobarbituric Acid Index
Thiobarbituric Acid Index
Yeast Methods
Yeast – 5: Yeast Solids
Yeast Solids – Pressed Yeast Samples Yeast Solids – Percent by Spin-Down

Yeast – 6: Yeast Viability by Slide Culture
Yeast Viability by Slide Culture

Yeast – 13: Differentiation of Brewing
Yeast Strains by PCR Fingerprinting PCR Mix Calculator (Excel worksheet)