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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
  

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  ​Dilution and Calibration Standards

  • Calibration Standars in ppb and Dilution Preparation from Purchased Liquid Standard
  • Calibration Standards in ppm and Dilution Preparation from Purchased Liquid Standard
  • Calibration Standards in % w/v and Dilution Preparation from Purchased Liquid Standard
  • Calibration Standards in ppb and Dilution Preparation from Purchased Solid Standard
  • Calibration Standards in ppm or mg/L and Dilution Preparation from Purchased Solid Standard
  • Dilution and Calibration Standards Preparation Calculator (excel file for mobile devices)

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 WortReal Degree of FermentationApparent Degree of FermentationCarbohydrate Content of Beer
  
  

  Beer – 10: Color

  Spectrophotometric Color MethodTristimulus 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 ValueFoam Collapse Rate – Foam Flashing Method
  
  

  Beer – 23: Beer Bitterness

  Beer Bitterness – Bitterness Units (BU)ISO Alpha Acid Estimate​d 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 ConditionMoisture – After Preliminary DryingMoisture – Wet Condition Rapid Method
  
  

  Brewers' Grains – 4: Available Extract

  Extract – In Mixture of Wet Brewers' GrainsAvailable Extract in Wet Grains, Dry BasisAvailable Extract in Wet Grains, as-is Basis
  
  

  Brewers' Grains – 5: Soluble Extract

  Extract – In Mixture of Wet Brewers' GrainsAvailable Extract in Wet Grains, Dry BasisAvailable Extract in Wet Grains, as-is BasisAvailable Extract in Wet Grains, as-is Basis
  
  

  Brewers' Grains – 7: Protein by Combustion

  Protein by Combustion
  
  
• Hops Methods

  Hops – 4: Moisture

  Moisture – By DistillationMoisture – 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 SamplesYeast 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)
  
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