​​​​Calculators & eXtras​​​​​

NEW! Brewing Microbes Reference Guide!

We've added a new Reference Guide, providing a one-sheet listing of ASBC resources to manage microbes that can impact brewing quality. Get the new guide, and check out other tools and templates!

• Reference Guides provide quick access to a range of resources on key topics, including ASBC methods, fishbone diagrams, JASBC articles, and ASBC webinars. 
• We’ve added an R-based template and scripts to simplify data collection and visualization for common brewing processes—giving you actionable insights about your product quality. These are found in Data Tracking Templates, below. 

• 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

  
  
  

  R Resources

  The ASBC Craft Beer Subcommittee has been working on ways to simplify data collection in a way that is both brewer and computer friendly. First, by creating basic forms to facilitate fast and easy data collection of common brewing processes with the ability to easily build a historian dataset for your brewery. Second, the committee has worked to create a R-based template which can be downloaded and used to easily visualize current fermentations and brewhouse data. The posted scripts are fully functional as-is, but also are meant to be a starting point. You are free to edit as necessary to meet your own needs. R software is open source and free.

  • Download the R-Based Template
  • Download Brewsheet Historian Code
  • Download Ferm Template SG
  • Download Ferm Template 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.

  
  
• Reference Guides

  The ASBC Reference Guides are broad summary fit into a roughly one-page document directing to various information sources the ASBC has to offer. Each document includes links to relevant ASBC methods, calculators, webinars, fishbone diagrams for troubleshooting, and a few relevant papers. External resource access may be limited, but were deemed relevant.

  • Brewing Microbes Reference Guide
  • Diacetyl Reference Guide
  • Hop Utilization Reference Guide
  • Sulfur (HS2 & SO2) Reference Guide
  • Yeast Storage and Pitching Guide

  
  

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)