How do you convert Brix to specific gravity?

Brix is degrees of dissolved sugar by weight; specific gravity is the density of the wort relative to water. The standard brewing conversion is SG = Brix / (258.6 − (Brix/258.2 × 227.1)) + 1. For example, 12 °Bx is about 1.048 SG and 20 °Bx is about 1.083 SG. This calculator applies that formula both directions.

Is Brix the same as Plato?

For brewing purposes they are effectively interchangeable — both measure grams of sucrose per 100 g of solution, and across normal wort strengths they differ by less than about 0.1. Refractometers usually read in Brix; many brewers and most European breweries think in Plato. This tool treats them as equal and shows both.

Why does my refractometer reading not match my hydrometer?

Two reasons. First, refractometers read in Brix and hydrometers in specific gravity, so you have to convert. Second — and this trips people up — once alcohol is present (after fermentation starts) a refractometer reads high, because alcohol bends light differently than sugar. Refractometers are reliable for original gravity of sugar-only wort; for finished gravity, use a hydrometer or an alcohol-corrected calculation.

What is a gravity point?

A gravity point is the digits after the decimal in specific gravity: 1.048 is 48 points. Brewers use points as shorthand for the sugar available to ferment — original gravity minus final gravity, in points, drives the alcohol estimate. This calculator shows the SG so you can read points directly.

Brix to Specific Gravity

Convert Brix, specific gravity, and Plato in either direction with the standard brewing formula.

Brix / Plato12.0 °Bx

Degrees Brix (refractometer reading of sugar-only wort or must).

Key Takeaways

Brix measures dissolved sugar by weight; specific gravity measures wort density. Convert with SG = Brix/(258.6 − Brix/258.2 × 227.1) + 1.
Brix and Plato are effectively interchangeable in brewing (within ~0.1); refractometers usually read Brix, breweries often think in Plato.
A refractometer reads accurately for original gravity of sugar-only wort, but reads high once alcohol is present — use a hydrometer for final gravity.
Gravity points (the digits after the decimal) are the shorthand: original minus final points drive the alcohol estimate.

When to use Brix vs specific gravity

A refractometer needs two drops and reads in Brix, which makes it fast for checking incoming fruit, must, or wort before pitching. A hydrometer needs a full sample tube and reads in specific gravity, and it keeps reading correctly through fermentation once alcohol is present. Most brewers use the refractometer for original gravity and the hydrometer to track the drop to final gravity — converting between the two is why this tool exists.

From a number to a controlled ferment

Gravity tells you where fermentation is; temperature decides how it gets there. Pitch too warm and you get fusel alcohols and off-flavors; drift too cold and the yeast stalls. Holding the fermentation in its target band is what turns a good recipe into a repeatable one, which is what LoopString fermentation monitoring does — a temperature probe on the vessel, a target per style, and an alert when it wanders. See the fermentation-temperature guide for the targets.

Frequently Asked Questions

How do you convert Brix to specific gravity?: Brix is degrees of dissolved sugar by weight; specific gravity is the density of the wort relative to water. The standard brewing conversion is SG = Brix / (258.6 − (Brix/258.2 × 227.1)) + 1. For example, 12 °Bx is about 1.048 SG and 20 °Bx is about 1.083 SG. This calculator applies that formula both directions.
Is Brix the same as Plato?: For brewing purposes they are effectively interchangeable — both measure grams of sucrose per 100 g of solution, and across normal wort strengths they differ by less than about 0.1. Refractometers usually read in Brix; many brewers and most European breweries think in Plato. This tool treats them as equal and shows both.
Why does my refractometer reading not match my hydrometer?: Two reasons. First, refractometers read in Brix and hydrometers in specific gravity, so you have to convert. Second — and this trips people up — once alcohol is present (after fermentation starts) a refractometer reads high, because alcohol bends light differently than sugar. Refractometers are reliable for original gravity of sugar-only wort; for finished gravity, use a hydrometer or an alcohol-corrected calculation.
What is a gravity point?: A gravity point is the digits after the decimal in specific gravity: 1.048 is 48 points. Brewers use points as shorthand for the sugar available to ferment — original gravity minus final gravity, in points, drives the alcohol estimate. This calculator shows the SG so you can read points directly.