Rye

Kitchen calculators

Baker’s math for sourdough, alcohol by volume from a hydrometer or a refractometer, a quantity list for a party, and a coffee-to-water ratio.

How these calculators work

Every sourdough ingredient is a percent of total flour. Total flour includes the flour inside the starter, so a 20% starter on 500 grams of flour is 100 grams of starter, and a 100% hydration starter is 50 grams of that flour. The water you pour is what’s left after the starter’s water is counted. A country loaf at 75% hydration, 20% starter, and 2% salt is the default.

ABV from a hydrometer is (OG − FG) × 131.25. The alternate formula, (76.08 × (OG − FG) / (1.775 − OG)) × (FG / 0.794), sits beside it because the two diverge as the beer gets stronger. A refractometer reading of finished beer needs a correction: this page uses Sean Terrill’s 2011 cubic, with a wort correction factor that defaults to 1.04. The specific gravity calculator corrects a hydrometer for temperature with Hall’s 1995 cubic, converts Brix, and calls that same refractometer correction. Specific gravity has no imperial or metric form. Temperature does. The wedding page counts bottles for a guest list. It is not a blood-alcohol tool. The coffee page is a brew ratio. The SCAA Golden Cup figure is 55 g per litre, and taste still decides.