Brix · SG · Plato Converter
Convert instantly and accurately between Brix (°Bx), Specific Gravity (SG) and Plato (°P) — the sugar scales used in homebrewing, winemaking, mead and syrup making.
Common Conversion Reference
| Brix (°Bx) | SG | Plato (°P) | Notes |
|---|---|---|---|
| 5.0 | 1.0199 | 5.1 | Low gravity, light beer / hard seltzer |
| 10.0 | 1.0401 | 10.0 | Light fermented drinks |
| 15.0 | 1.0612 | 15.1 | Wheat beer |
| 20.0 | 1.0836 | 20.2 | Typical wine / mead gravity |
| 25.0 | 1.1069 | 25.3 | Dessert wine / high-sugar syrup |
All values above are computed live by this tool's formulas, so you can verify them directly.
Frequently Asked Questions
What is the difference between Brix, Plato and Specific Gravity?
Brix (°Bx) expresses the mass percentage of sucrose in solution. Plato (°P) expresses the mass percentage of extract (mostly sugars); the two are nearly equal for sucrose solutions. Specific Gravity (SG) is the ratio of the solution's density to the density of water, and is the most common gravity scale in brewing.
Why are Brix and Plato close but not identical?
They are defined differently: Brix is referenced to pure sucrose, while Plato is referenced to "extract" and uses a different density-to-concentration polynomial. Within the typical brewing range (0–25°) the difference is usually under 0.2°, so they are often treated as equal in everyday use — but this tool applies each scale's own accurate formula.
What are Gravity Points (GP)?
Gravity Points = (SG − 1) × 1000. For example SG 1.050 corresponds to 50 GP. Expressing gravity as an integer makes it easy to add and subtract contributions linearly when building a recipe (e.g. summing several grains' gravity contributions).