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American Society of Brewing ChemistsMethodsToolsCalculators & eXtras

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​​​​Calculators & eXtras​​​​​

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  • General Conversion Calculators

    Alcohol by Volume to Alcohol by Weight

    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​

    • 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)
  • Data Tracking Templates

    Templates in this section are designed to aid data collection and promote good data keeping practices. In most cases, you will find a form to be used during data collection, and a tab for historical data storage in a wide format that will facilitate analysis and can aid integration with other software. If batches in your brewery are unique, the unique ID column in each template can be used to combine datasets.



    Fermentation

    These fermentation templates are designed to be an aid for tracking active fermentations for a single brand. Up to three current fermentations can be plotted and tracked at a time. Export data to the historical tab to compare to future fermentations with the goal of identifying atypical fermentations.

    • Basic Fermentation
    • Basic Fermentation Plato


    Sensory

    The Sensory Evaluation Ballot contains three methods of data collection. The first two forms are designed to be printed and distributed to collect free-form responses, as well as True To Brand ratings of existing brands. These forms can be easily transferred to a historian tab to keep a record of your brands sensory history.

    • Sensory Evaluation Ballot


    Beer

    Brew Sheet Workbook

    • The Brew Sheet workbook is intended to provide a template for brewhouse data collection and maintain a simple historical log.

    VDK Calculator

    • The VDK Calculator is intended to be used alongside ASBC Method Beer-25 for Diacetyl quantification. For further information on how to perform the distillation and measurement, see Method and Mastering the Method page on website for more information.


    Yeast

    The Yeast Counting template is intended to be used along with the Microscopic Yeast Cell Counting Method (Microbiology Yeast – 4) and the Dead Yeast Cell Stain method (Microbiology Yeast - 3A). The Microscopic Yeast Cell Counting Method is a procedure for determining yeast cell concentration using a hemocytometer and a microscope. This template provides areas to enter counted cells and will perform calculations to determine total cell concentration and viability.



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 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 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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