Specific gravity - Revision history

Jthaworth: Clarification of reference for measurement

2016-03-20T15:42:38Z

Clarification of reference for measurement

← Older revision		Revision as of 15:42, 20 March 2016
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	'''Specific Gravity (SG)''' is a measure of the relative density of one material compared to another. For brewing, the reference material is water, so the specific gravity of [[wort]] or beer is simply the density of the liquid divided by the density of water. This results in a dimensionless number, which by brewing convention is usually listed to three decimal places. For example, water would have a specific gravity of 1.000, while an unfermented wort might have a specific gravity of 1.048. Finished beer would typically have a specific gravity in the 1.005-1.015 range. The specific gravity measure is somewhat ambiguous, since the density of water does vary with temperature, but by convention specific gravity in brewing is typically measured by a [[hydrometer]] calibrated to 60 F. Specific gravity is typically measured at several points during the [[processes\|brewing process]] - after [[sparging]], before [[fermentation]] and after fermentation. The gravity measured before fermentation is called the [[Original Gravity]] and the measurement after fermentation is called the [[Final Gravity]].		'''Specific Gravity (SG)''' is a measure of the relative density of one material compared to another. For brewing, the reference material is water, so the specific gravity of [[wort]] or beer is simply the density of the liquid divided by the density of water. This results in a dimensionless number, which by brewing convention is usually listed to three decimal places. For example, pure water would have a specific gravity of 1.000, while an unfermented wort might have a specific gravity of 1.048. Finished beer would typically have a specific gravity in the 1.005-1.015 range. The specific gravity measure is somewhat ambiguous, since the density of water does vary with temperature, but by convention specific gravity in brewing is typically measured by a [[hydrometer]] calibrated to 60 F. The measured value should be adjusted based on the actual temperature of the measured fluid. Specific gravity is typically measured at several points during the [[processes\|brewing process]] - after [[sparging]], before [[fermentation]] and after fermentation. The gravity measured before fermentation is called the [[Original Gravity]] and the measurement after fermentation is called the [[Final Gravity]].

	==See Also==		==See Also==

BrewWiki at 21:31, 25 July 2006

2006-07-25T21:31:03Z

← Older revision		Revision as of 21:31, 25 July 2006
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	'''Specific Gravity (SG)''' is a measure of the relative density of one material compared to another. For brewing, the reference material is water, so the specific gravity of [[wort]] or beer is simply the density of the liquid divided by the density of water. This results in a dimensionless number, which by brewing convention is usually listed to three decimal places. For example, water would have a specific gravity of 1.000, while an unfermented wort might have a specific gravity of 1.048. Finished beer would typically have a specific gravity in the 1.005-1.015 range. The specific gravity measure is somewhat ambiguous, since the density of water does vary with temperature, but by convention specific gravity in brewing is typically measured by a [[hydrometer]] calibrated to 60 F.		'''Specific Gravity (SG)''' is a measure of the relative density of one material compared to another. For brewing, the reference material is water, so the specific gravity of [[wort]] or beer is simply the density of the liquid divided by the density of water. This results in a dimensionless number, which by brewing convention is usually listed to three decimal places. For example, water would have a specific gravity of 1.000, while an unfermented wort might have a specific gravity of 1.048. Finished beer would typically have a specific gravity in the 1.005-1.015 range. The specific gravity measure is somewhat ambiguous, since the density of water does vary with temperature, but by convention specific gravity in brewing is typically measured by a [[hydrometer]] calibrated to 60 F. Specific gravity is typically measured at several points during the [[processes\|brewing process]] - after [[sparging]], before [[fermentation]] and after fermentation. The gravity measured before fermentation is called the [[Original Gravity]] and the measurement after fermentation is called the [[Final Gravity]].

	==See Also==		==See Also==

BrewWiki at 19:40, 4 July 2006

2006-07-04T19:40:21Z

← Older revision		Revision as of 19:40, 4 July 2006
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	* '''Specific Gravity (SG)''' is a measure of the relative density of one material compared to another. For brewing, the reference material is water, so the specific gravity of [[wort]] or beer is simply the density of the liquid divided by the density of water. This results in a dimensionless number, which by brewing convention is usually listed to three decimal places. For example, water would have a specific gravity of 1.000, while an unfermented wort might have a specific gravity of 1.048. Finished beer would typically have a specific gravity in the 1.005-1.015 range. The specific gravity measure is somewhat ambiguous, since the density of water does vary with temperature, but by convention specific gravity in brewing is typically measured by a [[hydrometer]] calibrated to 60 F.		'''Specific Gravity (SG)''' is a measure of the relative density of one material compared to another. For brewing, the reference material is water, so the specific gravity of [[wort]] or beer is simply the density of the liquid divided by the density of water. This results in a dimensionless number, which by brewing convention is usually listed to three decimal places. For example, water would have a specific gravity of 1.000, while an unfermented wort might have a specific gravity of 1.048. Finished beer would typically have a specific gravity in the 1.005-1.015 range. The specific gravity measure is somewhat ambiguous, since the density of water does vary with temperature, but by convention specific gravity in brewing is typically measured by a [[hydrometer]] calibrated to 60 F.

	==See Also==		==See Also==

BrewWiki at 19:40, 4 July 2006

2006-07-04T19:40:05Z

New page

* '''Specific Gravity (SG)''' is a measure of the relative density of one material compared to another. For brewing, the reference material is water, so the specific gravity of [[wort]] or beer is simply the density of the liquid divided by the density of water. This results in a dimensionless number, which by brewing convention is usually listed to three decimal places. For example, water would have a specific gravity of 1.000, while an unfermented wort might have a specific gravity of 1.048. Finished beer would typically have a specific gravity in the 1.005-1.015 range. The specific gravity measure is somewhat ambiguous, since the density of water does vary with temperature, but by convention specific gravity in brewing is typically measured by a [[hydrometer]] calibrated to 60 F.

==See Also==
* [[Hydrometer]]

[[Category:Glossary]]