Twelve OG/FG combinations that come up constantly across real homebrew recipes, each run through the ABV calculator's actual formulas rather than a rule-of-thumb multiplier — useful for a quick sanity check on a recipe you're planning, or for spotting whether your own reading is roughly where similar beers usually land.
The table
| OG | FG | ABV (simple) | ABV (advanced) | Apparent attenuation |
|---|---|---|---|---|
| 1.040 | 1.010 | 3.9% | 4.0% | 75.0% |
| 1.044 | 1.011 | 4.3% | 4.4% | 75.0% |
| 1.050 | 1.012 | 5.0% | 5.1% | 76.0% |
| 1.050 | 1.010 | 5.3% | 5.3% | 80.0% |
| 1.055 | 1.014 | 5.4% | 5.5% | 74.5% |
| 1.060 | 1.012 | 6.3% | 6.5% | 80.0% |
| 1.060 | 1.015 | 5.9% | 6.1% | 75.0% |
| 1.065 | 1.016 | 6.4% | 6.7% | 75.4% |
| 1.070 | 1.018 | 6.8% | 7.2% | 74.3% |
| 1.080 | 1.020 | 7.9% | 8.4% | 75.0% |
| 1.090 | 1.020 | 9.2% | 10.0% | 77.8% |
| 1.100 | 1.022 | 10.2% | 11.3% | 78.0% |
Reading the table honestly
Notice the gap between the simple and advanced ABV columns widens as OG climbs — at 1.040 they're only a tenth of a percent apart, but by 1.100 the advanced formula reads a full percentage point higher than the simple one. That's not measurement noise; it's the simple formula's known drift at higher gravity, because (OG - FG) x 131.25 is a straight-line approximation of a relationship that genuinely curves. If you're formulating a big beer — an imperial stout, a barleywine — trust the advanced figure over the simple one, or better, run your exact numbers through the ABV calculator directly rather than eyeballing this table.
Also notice that apparent attenuation doesn't move in lockstep with OG — two rows with very different starting gravities (1.050/1.010 and 1.060/1.012) both land at 80% attenuation, because attenuation is about the proportion of extract consumed, not the absolute amount. A yeast strain rated for roughly 75-80% attenuation should land somewhere near the 75% rows regardless of which OG it started from; if your actual reading is well outside that band for your strain, see what attenuation should I expect from my yeast before assuming the recipe or the yeast did something wrong.
This table is a reference, not a substitute
None of these twelve pairs is your batch. Hydrometer calibration, sample temperature, and simple reading error all move a real result away from a table lookup — always correct a reading taken away from your hydrometer's calibration temperature before comparing it here, and treat any of these rows as a ballpark check rather than a precise match. If your exact pair isn't listed, run it through the calculator directly — it's the same formula, just with your real numbers instead of a rounded table entry.