\n\nWrite ONLY the article output.”},”uuid”:”a95a8e14-56cd-41fc-a706-17253788157b”,”timestamp”:”2026-03-20T22:28:40.310Z”,”userType”:”external”,”entrypoint”:”cli”,”cwd”:”/Users/valentinseurot/Documents/Jarvis/fermentation-tools-mac”,”sessionId”:”67370e67-91bd-4351-a1d0-c75c9a24494c”,”version”:”2.1.79”,”gitBranch”:”HEAD”,”slug”:”rosy-wandering-knuth”} {“parentUuid”:”a95a8e14-56cd-41fc-a706-17253788157b”,”isSidechain”:true,”agentId”:”a156d449d1fb5ce48”,”message”:{“model”:”claude-opus-4-6”,”id”:”msg_01AgZr3dJzvz4ZG4hK9bzDsf”,”type”:”message”,”role”:”assistant”,”content”:[{“type”:”text”,”text”:”META_TITLE: Homebrew ABV by Beer Style: Complete Reference Chart\nMETA_DESC: Complete ABV reference chart for every major beer style. BJCP 2021 data with OG, FG, and ABV ranges for lagers, IPAs, stouts, Belgians, sours & more.\nTITLE: Homebrew ABV by Beer Style: Complete Reference Chart\n\n## TL;DR\n\nEvery beer style has a target ABV range defined by its original gravity (OG) and final gravity (FG). This comprehensive reference chart, built on BJCP 2021 guidelines, gives you the exact OG, FG, and ABV ranges for over 40 beer styles — from light lagers at 3.2% to barleywines pushing past 12%. Bookmark this page and use it alongside your 🍺ABV CalculatorCalculate your alcohol by volume from gravity readings to keep every brew on target.\n\n## Why ABV Ranges Matter for Homebrewers\n\nAlcohol by volume is not just a number on a label. For homebrewers, ABV is the clearest signal that fermentation went according to plan. Hit the expected range and you know your mash efficiency, yeast health, and fermentation temperature were all dialled in. Miss it, and something needs diagnosing.\n\nABV is calculated from two gravity readings — original gravity (OG) taken before pitching yeast, and final gravity (FG) taken when fermentation is complete. If you are new to these measurements, start with our guide on Abv Calculator Og Fg Explained before diving into the chart below.\n\nUnderstanding the typical ABV corridor for your chosen style also helps with recipe design. Knowing that an American IPA should land between 6.0% and 7.5% tells you how much grain to use, which yeast strain to pick, and what attenuation to expect. For a deeper look at how yeast choice influences your final number, see our Yeast Attenuation Complete Guide.\n\n## How to Read the Reference Chart\n\nEach row in the tables below includes:\n\n- OG range — the expected original gravity window (in specific gravity units)\n- FG range — the expected final gravity window\n- ABV range — the resulting alcohol by volume percentage\n- IBU range — bitterness units, included for context since highly bitter styles often correlate with higher gravities\n\nAll data is drawn from the Beer Judge Certification Program (BJCP) 2021 Style Guidelines, the most widely accepted standard in competitive homebrewing worldwide.\n\nIf you want a durable, waterproof copy pinned above your brew station, the laminated BJCP guide is worth every penny:

BJCP Beer Style Guide LaminatedCheck Price on Amazon

.\n\n## Complete ABV Reference Chart by Style Family\n\n### Light Lagers & Pale Lagers\n\nThese are the lowest-gravity styles, designed for easy drinking and clean fermentation character. Hitting the narrow ABV window requires precise mash control.\n\n| Style | OG | FG | ABV (%) | IBU |\n|—|—|—|—|—|\n| American Light Lager | 1.028–1.040 | 0.998–1.008 | 2.8–4.2 | 8–12 |\n| American Lager | 1.040–1.050 | 1.004–1.010 | 4.2–5.3 | 8–18 |\n| International Pale Lager | 1.042–1.050 | 1.008–1.012 | 4.5–5.2 | 18–25 |\n| Czech Pale Lager | 1.028–1.044 | 1.008–1.014 | 3.0–4.1 | 20–35 |\n| Munich Helles | 1.044–1.048 | 1.006–1.012 | 4.7–5.4 | 16–22 |\n| German Pils | 1.044–1.050 | 1.008–1.013 | 4.4–5.2 | 22–40 |\n\nFor a thorough walkthrough on what your OG reading means and how to improve accuracy, read our Original Gravity Guide Homebrewers.\n\n### Amber & Dark Lagers\n\nRicher malt profiles push gravity up slightly, but these remain sessionable styles.\n\n| Style | OG | FG | ABV (%) | IBU |\n|—|—|—|—|—|\n| Vienna Lager | 1.048–1.055 | 1.010–1.014 | 4.7–5.5 | 18–30 |\n| Märzen / Oktoberfest | 1.054–1.060 | 1.010–1.014 | 5.6–6.3 | 18–24 |\n| Czech Dark Lager | 1.044–1.060 | 1.013–1.017 | 4.4–5.8 | 18–34 |\n| Schwarzbier | 1.046–1.052 | 1.010–1.016 | 4.4–5.4 | 20–35 |\n| Doppelbock | 1.072–1.112 | 1.016–1.024 | 7.0–10.0 | 16–26 |\n\n### Wheat Beers\n\nWheat styles vary enormously, from delicate Bavarian weizens to full-bodied American wheat ales. The high protein content of wheat can affect FG readings, so always confirm attenuation with a reliable hydrometer or refractometer.\n\n| Style | OG | FG | ABV (%) | IBU |\n|—|—|—|—|—|\n| American Wheat Beer | 1.040–1.055 | 1.008–1.013 | 4.0–5.5 | 15–30 |\n| Weissbier (Hefeweizen) | 1.044–1.053 | 1.010–1.014 | 4.3–5.6 | 8–15 |\n| Dunkles Weissbier | 1.044–1.056 | 1.010–1.014 | 4.3–5.6 | 10–18 |\n| Weizenbock | 1.064–1.090 | 1.015–1.022 | 6.5–9.0 | 15–30 |\n| Witbier | 1.044–1.052 | 1.008–1.012 | 4.5–5.5 | 8–20 |\n| Berliner Weisse | 1.028–1.032 | 1.003–1.006 | 2.8–3.8 | 3–8 |\n\n### Pale Ales & IPAs\n\nThe most popular family in craft and homebrew circles. ABV ranges here are wide — a session IPA and a triple IPA barely share a category. Use your 🍺ABV CalculatorCalculate your alcohol by volume from gravity readings after each gravity reading to track where your batch is heading.\n\n| Style | OG | FG | ABV (%) | IBU |\n|—|—|—|—|—|\n| English Bitter (Ordinary) | 1.030–1.039 | 1.007–1.011 | 3.2–3.8 | 25–35 |\n| Best Bitter | 1.040–1.048 | 1.008–1.012 | 3.8–4.6 | 25–40 |\n| English IPA | 1.050–1.070 | 1.010–1.015 | 5.0–7.5 | 40–60 |\n| American Pale Ale | 1.045–1.060 | 1.010–1.015 | 4.5–6.2 | 30–50 |\n| American IPA | 1.056–1.070 | 1.008–1.014 | 5.5–7.5 | 40–70 |\n| Double IPA (DIPA) | 1.065–1.085 | 1.008–1.018 | 7.5–10.0 | 60–100 |\n| New England IPA (Hazy) | 1.060–1.085 | 1.010–1.015 | 6.0–9.0 | 25–60 |\n\n### Porters & Stouts\n\nDark, roasty, and spanning a remarkable ABV range. A dry Irish stout can be lighter than a pilsner, while an imperial stout rivals a barleywine.\n\n| Style | OG | FG | ABV (%) | IBU |\n|—|—|—|—|—|\n| English Porter | 1.040–1.052 | 1.008–1.014 | 4.0–5.4 | 18–35 |\n| American Porter | 1.050–1.070 | 1.012–1.018 | 4.8–6.5 | 25–50 |\n| Baltic Porter | 1.060–1.090 | 1.016–1.024 | 6.5–9.5 | 20–40 |\n| Irish Stout (Dry) | 1.036–1.044 | 1.007–1.011 | 3.8–5.0 | 25–45 |\n| Oatmeal Stout | 1.045–1.065 | 1.010–1.018 | 4.2–5.9 | 25–40 |\n| Sweet / Milk Stout | 1.044–1.060 | 1.012–1.024 | 4.0–6.0 | 20–40 |\n| Foreign Extra Stout | 1.056–1.075 | 1.010–1.018 | 6.3–8.0 | 50–70 |\n| Imperial Stout | 1.075–1.115 | 1.018–1.030 | 8.0–12.0 | 50–90 |\n\n### Belgian Styles\n\nBelgian yeasts are famously high attenuators, which is why styles like Tripel reach high ABV from moderate gravities. Attenuation can exceed 85%, making yeast selection critical — our Yeast Attenuation Complete Guide covers this in detail.\n\n| Style | OG | FG | ABV (%) | IBU |\n|—|—|—|—|—|\n| Belgian Blond Ale | 1.062–1.075 | 1.008–1.018 | 6.0–7.5 | 15–30 |\n| Belgian Dubbel | 1.062–1.075 | 1.008–1.018 | 6.0–7.6 | 15–25 |\n| Belgian Tripel | 1.075–1.085 | 1.008–1.014 | 7.5–9.5 | 20–40 |\n| Belgian Dark Strong Ale | 1.075–1.110 | 1.010–1.024 | 8.0–12.0 | 20–35 |\n| Belgian Golden Strong Ale | 1.070–1.095 | 1.005–1.016 | 7.5–10.5 | 22–35 |\n| Saison | 1.048–1.065 | 1.002–1.008 | 5.0–7.0 | 20–35 |\n| Belgian Table Beer | 1.008–1.034 | 0.998–1.008 | 0.5–3.5 | 5–15 |\n\n### Sour & Wild Ales\n\nSour styles involve mixed fermentation with bacteria and wild yeast, which can drive FG extremely low. Patience is key — many of these styles require months of conditioning before gravity stabilises.\n\n| Style | OG | FG | ABV (%) | IBU |\n|—|—|—|—|—|\n| Berliner Weisse | 1.028–1.032 | 1.003–1.006 | 2.8–3.8 | 3–8 |\n| Flanders Red Ale | 1.048–1.057 | 1.002–1.012 | 4.6–6.5 | 10–25 |\n| Oud Bruin | 1.040–1.074 | 1.008–1.012 | 4.0–8.0 | 20–25 |\n| Lambic (Gueuze) | 1.040–1.060 | 1.000–1.006 | 5.0–8.0 | 0–10 |\n| Fruit Lambic | 1.040–1.060 | 1.000–1.010 | 5.0–7.0 | 0–10 |\n| Gose | 1.036–1.056 | 1.006–1.010 | 4.2–4.8 | 5–12 |\n| American Wild Ale | 1.048–1.085 | 1.002–1.016 | 5.0–8.5 | 0–30 |\n\n### Barleywines & Strong Ales\n\nThe heavyweights. These styles push yeast to its limits and often benefit from extended aging. Expect fermentation to take two to four weeks with a healthy pitch, and be prepared for ABV readings that climb slowly as residual sugars continue to convert.\n\n| Style | OG | FG | ABV (%) | IBU |\n|—|—|—|—|—|\n| English Barleywine | 1.080–1.120 | 1.018–1.030 | 8.0–12.0 | 35–70 |\n| American Barleywine | 1.080–1.120 | 1.016–1.030 | 8.0–12.0 | 50–100 |\n| Old Ale | 1.055–1.088 | 1.015–1.022 | 5.5–9.0 | 30–60 |\n| English Strong Ale | 1.055–1.080 | 1.015–1.022 | 5.5–8.0 | 30–60 |\n| Wee Heavy (Scotch Ale) | 1.070–1.130 | 1.018–1.056 | 6.5–10.0 | 17–35 |\n| Wheatwine | 1.080–1.120 | 1.016–1.030 | 8.0–12.0 | 30–60 |\n\n## Tips for Hitting Your Target ABV\n\n1. Nail your mash efficiency. If your OG is consistently low, your ABV will follow. Measure efficiency on every batch and adjust grain bills accordingly.\n\n2. Choose the right yeast. A Belgian strain attenuating at 90% will produce a very different beer from an English strain at 72%, even with identical wort. Match your yeast to your style’s expected FG range.\n\n3. Control fermentation temperature. Temperature swings cause yeast stress, which leads to stalled fermentations and higher-than-expected FG. Keep temperatures within 1 to 2 degrees Celsius (2 to 4 degrees Fahrenheit) of your target.\n\n4. Use a calculator, not guesswork. Plug your OG and FG into a reliable 🍺ABV CalculatorCalculate your alcohol by volume from gravity readings every time. The standard formula — (OG - FG) x 131.25 — is a good approximation, but dedicated calculators account for correction factors that improve accuracy at higher gravities.\n\n5. Calibrate your instruments. Hydrometers are calibrated to a specific temperature, typically 15.6 degrees Celsius (60 degrees Fahrenheit). Always apply a temperature correction or cool your sample before reading.\n\n## Methodology\n\nAll gravity and ABV ranges in this article are sourced from the BJCP 2021 Style Guidelines (Beer Judge Certification Program, revised 2021). The BJCP guidelines represent statistical ranges compiled from competition entries, commercial examples, and historical research. Individual recipes may fall outside these ranges and still produce excellent beer — the ranges serve as guardrails, not rigid rules.\n\nIBU values are included as published in the same guidelines. ABV calculations throughout this site use the standard formula (OG - FG) x 131.25 for values under 6% ABV and the more accurate alternate formula for higher-gravity styles, as recommended by the Brewers Association. All temperatures are given in Celsius with Fahrenheit equivalents in parentheses. Gravity values use the standard specific gravity scale (e.g., 1.050) rather than degrees Plato, consistent with the majority of homebrewing hydrometers sold in English-speaking markets.”}],”stop_reason”:”end_turn”,”stop_sequence”:null,”usage”:{“input_tokens”:3,”cache_creation_input_tokens”:1677,”cache_read_input_tokens”:7439,”output_tokens”:4135,”server_tool_use”:{“web_search_requests”:0,”web_fetch_requests”:0},”service_tier”:”standard”,”cache_creation”:{“ephemeral_1h_input_tokens”:0,”ephemeral_5m_input_tokens”:1677},”inference_geo”:”“,”iterations”:[],”speed”:”standard”}},”requestId”:”req_011CZF7zZm88df3Vsc5QLD7K”,”type”:”assistant”,”uuid”:”9401b9e5-3001-4eaf-bba9-b82892c5f9bb”,”timestamp”:”2026-03-20T22:29:55.438Z”,”userType”:”external”,”entrypoint”:”cli”,”cwd”:”/Users/valentinseurot/Documents/Jarvis/fermentation-tools-mac”,”sessionId”:”67370e67-91bd-4351-a1d0-c75c9a24494c”,”version”:”2.1.79”,”gitBranch”:”HEAD”,”slug”:”rosy-wandering-knuth”}