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Brix to Specific Gravity Converter

Convert degrees Brix to specific gravity and back for brewing and winemaking. Get gravity points, Plato, Baume, and potential ABV from one reading.

Brix to Specific Gravity Converter

Enter degrees Brix from 0 to 60 (typical wort or must is 5 to 30) to get specific gravity.

12 Brix equals

1.0484 SG

Degrees Brix

12 Bx

Specific gravity

1.0484

Gravity points

48.4 GP

Degrees Plato

12 °P

Baume

6.67 °Be

Potential ABV

6.35%

Fermentables range: 5 to 30 Brix (about 1.020 to 1.130 SG) covers most wort and grape must. Potential ABV assumes this is an original gravity fermented fully down to 1.000, which rarely happens exactly, so treat it as an upper estimate.

Brix to SG uses SG = 1 + Bx / (258.6 - (Bx / 258.2) x 227.1). SG to Brix uses the ASBC cubic. Degrees Plato is treated as equal to Brix, Baume is Brix / 1.8, and gravity points are (SG - 1) x 1000. This converter does not apply a refractometer wort-correction factor.

Frequently Asked Questions about the Brix to Specific Gravity Converter

How do you convert Brix to specific gravity?
This converter uses the standard cubic-fit formula SG = 1 + Bx / (258.6 - (Bx / 258.2) x 227.1), where Bx is degrees Brix. For example, 12 Brix gives a specific gravity of about 1.0484. It is the same closed form used by common homebrew and winemaking calculators, and it tracks the sucrose density tables closely up to about 30 Brix.
How do you convert specific gravity back to Brix?
Going the other way, the converter applies the widely used ASBC cubic polynomial, Bx = -668.962 + 1262.45 x SG - 776.43 x SG squared + 182.94 x SG cubed. A reading of 1.050 SG works out to about 12.37 Brix. The forward and reverse formulas are fitted independently, so a round trip can differ by a few hundredths of a degree, which is finer than any hydrometer or refractometer can read.
Are degrees Brix and degrees Plato the same thing?
For practical purposes in brewing they are interchangeable. Brix is defined from sucrose and Plato from maltose, but across the dilute sugar solutions you find in wort and must the two scales agree to within about 0.02 degrees. This converter reports Plato as equal to the Brix value, which is accurate enough for recipe work.
Does this converter correct refractometer readings?
No. It converts the raw scales only and does not apply a refractometer wort-correction factor. Many refractometers read unfermented wort a little high and need the Brix divided by roughly 1.04 before conversion, and any reading taken after fermentation starts needs a separate alcohol correction. Apply your own correction first, then enter the corrected value here.
What is the potential ABV figure based on?
Potential ABV estimates the alcohol you would get if the reading were an original gravity fermented all the way down to 1.000 water density. It uses the (OG - 1) x 131.25 rule, expressed as gravity points times 0.13125. Real fermentations rarely finish exactly at 1.000, so treat it as an upper bound rather than a precise prediction.
What Brix and gravity range do brewers and winemakers usually work in?
Most wort and grape must falls between about 5 and 30 Brix, which is roughly 1.020 to 1.130 specific gravity. Light session beers and dry table wines sit at the low end, while strong ales, dessert wines, and meads reach the high end. This converter accepts 0 to 60 Brix and 0.9 to 1.6 SG so you have headroom on both sides.

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