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Alcohol by Volume (ABV) worksheet

Grade 6 · CCSS 6.EE.A.2.c, 6.NS.B.3

Solve each problem and show your work. Round answers to 2 decimal places where needed.

1.
Problem 1.
- Original gravity (OG): 1.1
- Final gravity (FG): 1.05
- Formula: Alternate (better for strong beers)
Find: Alcohol by volume
Answer
2.
Problem 2.
- Original gravity (OG): 1.05
- Final gravity (FG): 1
- Formula: Alternate (better for strong beers)
Find: Alcohol by volume
Answer
3.
Problem 3.
- Original gravity (OG): 1.2
- Final gravity (FG): 1.1
- Formula: Alternate (better for strong beers)
Find: Alcohol by volume
Answer
4.
Problem 4.
- Original gravity (OG): 1.15
- Final gravity (FG): 1.05
- Formula: Standard: (OG − FG) × 131.25
Find: Alcohol by volume
Answer
5.
Problem 5.
- Original gravity (OG): 1.2
- Final gravity (FG): 1
- Formula: Alternate (better for strong beers)
Find: Alcohol by volume
Answer
6.
Problem 6.
- Original gravity (OG): 1.16
- Final gravity (FG): 1.1
- Formula: Alternate (better for strong beers)
Find: Alcohol by volume
Answer
7.
Problem 7.
- Original gravity (OG): 1.2
- Final gravity (FG): 1.1
- Formula: Standard: (OG − FG) × 131.25
Find: Alcohol by volume
Answer
8.
Problem 8.
- Original gravity (OG): 1.15
- Final gravity (FG): 1.1
- Formula: Standard: (OG − FG) × 131.25
Find: Alcohol by volume
Answer
9.
Problem 9.
- Original gravity (OG): 1.2
- Final gravity (FG): 1
- Formula: Standard: (OG − FG) × 131.25
Find: Alcohol by volume
Answer
10.
Problem 10.
- Original gravity (OG): 1.06
- Final gravity (FG): 1
- Formula: Standard: (OG − FG) × 131.25
Find: Alcohol by volume
Answer

Answer key: Alcohol by Volume (ABV) worksheet

1. Alcohol by volume: 7.45%
1. Subtract the final gravity from the original gravity. The size of this drop shows how much sugar became alcohol
  $1.1 - 1.05$ $= 0.05$
2. Turn the drop into percent alcohol with the alternate formula, 76.08 × (OG − FG) ÷ (1.775 − OG) × FG ÷ 0.794, which suits strong brews
  $\frac{76.08 \times 0.05}{(1.775 - 1.1)} \times \frac{1.05}{0.794}$ $= 7.4526%$
3. Divide the drop by how far the start was above water (OG − 1), then multiply by 100. This shows what share of the sugar the yeast used
  $\frac{0.05}{1.1 - 1} \times 100$ $= 50%$
2. Alcohol by volume: 6.61%
1. Subtract the final gravity from the original gravity. The size of this drop shows how much sugar became alcohol
  $1.05 - 1$ $= 0.05$
2. Turn the drop into percent alcohol with the alternate formula, 76.08 × (OG − FG) ÷ (1.775 − OG) × FG ÷ 0.794, which suits strong brews
  $\frac{76.08 \times 0.05}{(1.775 - 1.05)} \times \frac{1}{0.794}$ $= 6.6082%$
3. Divide the drop by how far the start was above water (OG − 1), then multiply by 100. This shows what share of the sugar the yeast used
  $\frac{0.05}{1.05 - 1} \times 100$ $= 100%$
3. Alcohol by volume: 18.33%
1. Subtract the final gravity from the original gravity. The size of this drop shows how much sugar became alcohol
  $1.2 - 1.1$ $= 0.1$
2. Turn the drop into percent alcohol with the alternate formula, 76.08 × (OG − FG) ÷ (1.775 − OG) × FG ÷ 0.794, which suits strong brews
  $\frac{76.08 \times 0.1}{(1.775 - 1.2)} \times \frac{1.1}{0.794}$ $= 18.3305%$
3. Divide the drop by how far the start was above water (OG − 1), then multiply by 100. This shows what share of the sugar the yeast used
  $\frac{0.1}{1.2 - 1} \times 100$ $= 50%$
4. Alcohol by volume: 13.12%
1. Subtract the final gravity from the original gravity. The size of this drop shows how much sugar became alcohol
  $1.15 - 1.05$ $= 0.1$
2. Multiply the drop by 131.25, the standard number that turns a gravity drop into percent alcohol
  $0.1 \times 131.25$ $= 13.125%$
3. Divide the drop by how far the start was above water (OG − 1), then multiply by 100. This shows what share of the sugar the yeast used
  $\frac{0.1}{1.15 - 1} \times 100$ $= 66.6667%$
5. Alcohol by volume: 33.33%
1. Subtract the final gravity from the original gravity. The size of this drop shows how much sugar became alcohol
  $1.2 - 1$ $= 0.2$
2. Turn the drop into percent alcohol with the alternate formula, 76.08 × (OG − FG) ÷ (1.775 − OG) × FG ÷ 0.794, which suits strong brews
  $\frac{76.08 \times 0.2}{(1.775 - 1.2)} \times \frac{1}{0.794}$ $= 33.3282%$
3. Divide the drop by how far the start was above water (OG − 1), then multiply by 100. This shows what share of the sugar the yeast used
  $\frac{0.2}{1.2 - 1} \times 100$ $= 100%$
6. Alcohol by volume: 10.28%
1. Subtract the final gravity from the original gravity. The size of this drop shows how much sugar became alcohol
  $1.16 - 1.1$ $= 0.06$
2. Turn the drop into percent alcohol with the alternate formula, 76.08 × (OG − FG) ÷ (1.775 − OG) × FG ÷ 0.794, which suits strong brews
  $\frac{76.08 \times 0.06}{(1.775 - 1.16)} \times \frac{1.1}{0.794}$ $= 10.283%$
3. Divide the drop by how far the start was above water (OG − 1), then multiply by 100. This shows what share of the sugar the yeast used
  $\frac{0.06}{1.16 - 1} \times 100$ $= 37.5%$
7. Alcohol by volume: 13.12%
1. Subtract the final gravity from the original gravity. The size of this drop shows how much sugar became alcohol
  $1.2 - 1.1$ $= 0.1$
2. Multiply the drop by 131.25, the standard number that turns a gravity drop into percent alcohol
  $0.1 \times 131.25$ $= 13.125%$
3. Divide the drop by how far the start was above water (OG − 1), then multiply by 100. This shows what share of the sugar the yeast used
  $\frac{0.1}{1.2 - 1} \times 100$ $= 50%$
8. Alcohol by volume: 6.56%
1. Subtract the final gravity from the original gravity. The size of this drop shows how much sugar became alcohol
  $1.15 - 1.1$ $= 0.05$
2. Multiply the drop by 131.25, the standard number that turns a gravity drop into percent alcohol
  $0.05 \times 131.25$ $= 6.5625%$
3. Divide the drop by how far the start was above water (OG − 1), then multiply by 100. This shows what share of the sugar the yeast used
  $\frac{0.05}{1.15 - 1} \times 100$ $= 33.3333%$
9. Alcohol by volume: 26.25%
1. Subtract the final gravity from the original gravity. The size of this drop shows how much sugar became alcohol
  $1.2 - 1$ $= 0.2$
2. Multiply the drop by 131.25, the standard number that turns a gravity drop into percent alcohol
  $0.2 \times 131.25$ $= 26.25%$
3. Divide the drop by how far the start was above water (OG − 1), then multiply by 100. This shows what share of the sugar the yeast used
  $\frac{0.2}{1.2 - 1} \times 100$ $= 100%$
10. Alcohol by volume: 7.88%
1. Subtract the final gravity from the original gravity. The size of this drop shows how much sugar became alcohol
  $1.06 - 1$ $= 0.06$
2. Multiply the drop by 131.25, the standard number that turns a gravity drop into percent alcohol
  $0.06 \times 131.25$ $= 7.875%$
3. Divide the drop by how far the start was above water (OG − 1), then multiply by 100. This shows what share of the sugar the yeast used
  $\frac{0.06}{1.06 - 1} \times 100$ $= 100%$