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Brewing Reference Charts
Quick answer
Dense reference tables: carbonation levels, hop alpha acids, mash temperatures, water profiles and colour.
This section holds 12 pages. Recommendations come from published specifications and verified owner reviews, never from hands-on testing.
Dense reference tables: carbonation levels, hop alpha acids, mash temperatures, water profiles and colour.
All 12 pages in this section
- Where the Two ABV Formulas Part Company Compares the two published ABV formulas home brewers use side by side, showing exactly where they agree and where they diverge as gravity climbs toward 1.100.
- Hop Alpha Acid Chart A reference chart of typical alpha acid ranges by hop variety, with guidance on why the number printed on your specific packet is the one to actually calculate with.
- What Mash Temperature Does to Your Beer Explains what mash temperature does to fermentability and body, from the dry finish favored near 148F to the fuller body favored near 158F, with 152F as the common middle.
- Carbonation Levels by Beer Style A style-by-style chart of carbonation volumes from soft British ales to fizzy wheat beers and saisons, plus how those volumes translate to keg serving pressure.
- Keg PSI Chart by Temperature A keg carbonation pressure chart showing PSI by CO2 volumes at 38F, plus the temperature and volume trends that shift the required pressure up or down from there.
- Malt Potential and Colour Chart A malt potential and color reference chart covering pale base malt PPG, the MCU formula, and the Morey equation used to calculate a recipe's SRM and EBC color.
- Hydrometer Temperature Correction Chart How and why a hydrometer reading shifts with temperature, the direction of the correction, and a worked example: 1.050 at 80F corrects to about 1.0524.
- SRM and EBC Beer Colour Chart The Morey equation for beer colour explained, an SRM to EBC conversion table, an SRM appearance guide, and a worked example: 9 lb of 3L malt plus 1 lb of 120L malt in 5 gallons gives SRM 15.2.
- Brewing Water Profiles by Style Historical brewing water profiles for Burton, Dublin, London, Munich, Pilsen, Dortmund and Vienna, given as commonly cited starting points rather than fixed targets.
- Brewing Salts Reference Chart Ion contribution per gram per gallon for gypsum, calcium chloride, Epsom salt, table salt, baking soda and chalk, plus the sulfate to chloride ratio explained as a convention.
- Yeast Attenuation and Temperature Chart Typical apparent attenuation and fermentation temperature ranges by yeast strain type, from neutral American ale yeast to kveik, lager and Belgian strains.
- Priming Sugar Chart by Style and Temperature How much priming sugar to use by sugar type and target carbonation, the residual CO2 formula, and a worked example: 116.9 g of dextrose carbonates 5 gallons to 2.4 volumes at 68F.
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Frequently asked questions
- How does this site choose what to recommend?
- Every pick comes from published manufacturer specifications, listed capacities and verified owner reviews. Nothing on this site is tested in person, and no page claims otherwise. Where a product category has a genuine gap, such as consumer glycol chilling, the honest answer is to say so rather than recommend something that does not do the job.
- Why are recommendations split into three tiers?
- Because a single flat list ignores how people actually buy. A beginner needs the lowest total cost to a working setup, someone upgrading needs the buy-once pick, and an experienced brewer is chasing the last ten percent. Three genuinely different builds serve those three people better than one compromise that suits none of them.
Researched from published brewing formulas, manufacturer specifications and verified owner reviews. This is general guidance, not professional advice.