Best Homebrewing and Craft Calculators — ABV, IBU, Candle Wax, BBQ and More

Measure the original gravity (OG) before fermentation and the final gravity (FG) after fermentation using a hydrometer or refractometer. The standard formula is ABV = (OG - FG) x 131.25. For example, an OG of 1.050 and FG of 1.010 gives an ABV of 5.25%. More accurate formulas exist for high-gravity beers above 8% ABV.

IBU ranges vary widely by style. Light lagers and wheat beers sit around 10-20 IBU. Pale ales and amber ales typically fall between 30-50 IBU. IPAs range from 40-70 IBU, while double IPAs can reach 60-100 IBU. Stouts vary from 25-80 IBU depending on the substyle. The perceived bitterness also depends on malt sweetness, so a 40-IBU stout tastes less bitter than a 40-IBU pale ale.

Measure the volume of your container in fluid ounces, then multiply by 0.86 to get the weight of soy wax needed in ounces (soy wax is less dense than water). Add 10-15% extra to account for pour shrinkage and topping off. For a standard 8 oz mason jar, you need roughly 6-7 oz of soy wax. Fragrance oil is typically added at 6-10% of the wax weight.

Plan for about 1/3 to 1/2 pound (150-225g) of cooked meat per adult. Since meat loses 25-40% of its weight during cooking, buy roughly 1/2 to 3/4 pound (225-340g) of raw meat per person. For bone-in cuts like ribs, increase to 1 pound (450g) raw per person since bone accounts for significant weight. Reduce quantities if you are serving multiple sides, bread, and dessert.

Most clay bodies shrink 10-15% total from wet to fired, with shrinkage happening in two stages. Drying shrinkage (wet to bone-dry) is typically 5-7%, and firing shrinkage (bone-dry to fired) adds another 5-8% depending on the clay and cone temperature. Porcelain shrinks the most (12-16% total), stoneware is moderate (10-14%), and earthenware the least (8-12%). Always test your specific clay body with a measured tile.

The amount depends on the target carbonation level and beer temperature. For a typical 5-gallon (19L) batch of ale at 2.4 volumes of CO2, use about 4-5 oz (113-142g) of corn sugar (dextrose) or 3.5-4.5 oz (100-128g) of table sugar. Lagers and wheat beers need more carbonation (2.6-3.0 volumes), while British ales need less (1.8-2.2 volumes). Always dissolve the sugar in boiled water before adding it to your bottling bucket.