In general, the terms degrees Brix, degrees Plato and degrees Balling are all interchangeable. All three scales express the weight percentage of sugar solutions and relate this weight to specific gravity.
Liquids heavier than water like must or wort have a specific gravity greater than 1.000 due to their sugar contents. Distilled water has a specific gravity of 1.000.
Brix or degrees Plato (°P) values come from the use of a refractometer. Gravity readings come from the use of a hydrometer. Both of these values should be taken as close to 59°F (15°C), otherwise the values will have to be corrected to account for the difference.
- ABV readings assume that the Brix and/or Specific Gravity values are before any fermentation has taken place.
- Maximum ABV assumes that 100% of the sugar was converted to alcohol (FG=1.000). While this is uncommon, certain yeasts can go this far.
- Expected ABV assumes 80% attention (AA). Your mileage may vary depending on the yeast being used. To calculate final gravity after 80% attenuation:
FG = (SG - ((SG-1) * 0.8))
- To convert Brix or °Plato to Specific Gravity:
(BRIX / (258.6-((BRIX / 258.2)*227.1))) + 1
- To convert Specific Gravity to Brix or °Plato:
(((182.4601 * SG -775.6821) * SG +1262.7794) * SG -669.5622)