Beer production: gravity and alcohol measurement

Beer analysis using the SCHMIDT + HAENSCH VariDens density meter

Beer brewers need to know the original extract of beer to control the fermentation process and for correct labeling for the government taxation requirements. The The gravity (original and specific) as well as wort content, fermentation degree and % alcohol vol. are important parameters of beer. By using a nomogram (acc. to Schild and Irrgang) and the Balling formula, the alcohol content, original gravity, original extract, true extract and the apparent extract in degree Plato (°P) and the degree of fermentation in % of different sort of beer can be identified through the measured density and refractive index. This nomogram was fitted into a scale for the refractometer-density combination and all parameters are automatically calculated and can be displayed, saved, etc. The original gravity describes the amount of fermentable and unfermentable substances that the wort contains before fermentation. With the measured original gravity, the original extract can be generated (gram sugar in 100g of wort (°P)).The true extract (Ew) is the amount of extract which was not converted to carbon dioxide or alcohol during the fermentation process.

Measuring gravity in beer 

The Final Gravity is measured after the fermentation process. The Apparent Extract (Ed) is generated out of the final gravity. The degree of fermentation describes the amount of original gravity that could be fermented during the fermentation process. Using the VariFamily intelligent lab instruments of the SCHMIDT + HAENSCH will provide you with the optimum interconnected measuring devices to control your beer production.

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