Beer–2
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SPECIFIC GRAVITY
Specific gravity is the ratio of the density of a
substance to that of a standard substance. This method is
used to calculate the specific gravity of beer as the ratio
of the density of a beer to the density of pure water at a
standard temperature of 20°C. Beer specific gravity is
used throughout Methods of Analysis.
A. BY PYCNOMETER
This section has been archived.
B. BY DIGITAL DENSITY METER
The digital density meter simplifies the accurate deter-
mination of the density of liquids by reducing the
procedure to the electronic measurement of a time
period from which the density is calculated automati-
cally by a built-in arithmetic processor. The measuring
principle is based on the change of the natural frequency
of a hollow oscillator when filled with different liquids
or gases (Ref. 3). Its use for determining the specific
gravity of beer (or wort) has been reported (Refs. 2, 4)
and is shown collaboratively to be comparable to use of
a pycnometer (Ref. 1).
Preparation of Sample
Decarbonate the beer as in Beer Degassing Matrix
and remove any particulate matter (haze) by filtration, if
necessary (see Note).
Apparatus
(a) Digital density meter,1 calibrated at 20°C with water
and air as described in the manufacturer’s instructions.
1
Density meters are marketed by Anton PAAR USA (www.anton-paar.com).
(b) Hypodermic syringes or instrument autosampler, as
recommended by the manufacturer.
Method
The sample is injected into the sample tube with a
hypodermic syringe or via an autosampler, filling the
tube completely without any entrapped gas or solids.
Thermal equilibrium is reached in the thermostated
sample tube in 0.5–4 min, at which point measurement
can be obtained.
In a collaborative test (Ref. 1), beer with a grand
mean sp gr of 1.00693 showed a within-laboratory error
(Sr) of 0.00006 and a combined-laboratory error (Sc) of
0.00008.
Note
It is absolutely necessary for the decarbonated beer
to be tested to be free from any particulate matter at the
20°C test temperature. If required to achieve this, the
beer may be centrifuged and/or filtered until brilliantly
clear.
References
1. American Society of Brewing Chemists. Report of Subcom-
mittee on Instrumentation. Journal 36:118, 1978.
2. Bernard, M. Brew. Dig. 52(9):64, 1977.
3. Kratky, O., Leopole, H., and Stabinger, H. Calculating Den-
sity Meters for Liquids and Gases. Anton Parr K.G., A-8054
Gray/Australia.
4. La Berge, D. E. J. Am. Soc. Brew. Chem. 37:105, 1979.
Released 1978, revised 1981, reviewed and revised 2014
doi: 10.1094/ASBCMOA-Beer-2