To calculate the ABV, we will have to deduct the Final Gravity from the Original Gravity that has to be measured at the end of the fermentation process and then substitute the value in a formula for the same. This measurement of the gravity of the drink before fermentation is called Original Gravity. The calculation of the density of the wort will provide you with the answer for the potential strength of your drink. The density of water for this process is taken to be 1 kilogram per litre. The gravity refers to the wort’s density relative to water. The wort then has to be measure for its gravity. This process is carried out in the lauter tun which is a vessel like a colander that sieves the liquid from the mash of malted barley. The wort is the liquid that contains the sugars that shall be fermented eventually during the process. The beer-making process begins with the extraction of the wort (pronounced “wert”) from the original herbs. To arrive at this we need to have certain other figures. This is the amount of ethyl achohol present in the beer. Typically, beer falls between the ABV range of 3.0 to 13.0 percent. It is how the alcohol percentage in the beer (or any alcoholic beverage) is expressed. The first among the important terms is Alcohol by Volume abbreviated to ABV.

Gravity formula