What is the freezing point of beer?
Freezing point of beer
According to an article from the Department of Food Science and Technology at UC Davis, the following forumula was provided:
The freezing point (°C) of beer = (-0.42 × A) + (0.04 × E) + 0.2, where A is the percent of alcohol content by weight, and E is the original gravity of the wort (°Plato). Therefore, each 1% increase in alcohol content lowers the freezing point by 0.42° C and each increase in gravity of 1° Plato raises it by 0.04°C. Thus, no beer will freeze at -1°C, and products at higher alcohol concentrations (including high-gravity brews prior to dilution) will withstand even lower temperatures.
You must know the freezing point of the pure substance first. Freezing point depression happens when you have a substance with impurities (the amount and type of the impurities determines the change in freezing point). So once you have your recorded freezing point of your slightly impure substance (the FP that you measure), subtract that from the literature value for the freezing point of the pure substance (this can be found online for your particular…
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