TL;DR

Every beer style has a target Original Gravity (OG) and Final Gravity (FG) range that defines its body, sweetness, and alcohol content. A standard American IPA targets 1.056–1.070 OG and 1.008–1.014 FG for an ABV of 5.5–7.5%. Missing your OG by more than 0.005 points means your beer will be lighter or heavier than intended; missing FG suggests fermentation issues or recipe design problems. This guide provides a complete reference table for 30+ styles along with troubleshooting advice for when reality does not match the plan.

Understanding OG and FG

Original Gravity (OG) measures the total dissolved solids — mainly fermentable and unfermentable sugars — in your wort before yeast is pitched. It is the starting point of fermentation and is determined entirely by your recipe and process: grain bill, mash efficiency, boil volume, and any sugar additions.

Final Gravity (FG) measures what remains after fermentation. This includes unfermentable dextrins, proteins, and residual sugars that yeast cannot consume. FG is influenced by yeast strain, mash temperature, fermentation temperature, and yeast health.

The relationship between OG and FG determines three critical attributes: - ABV: Higher OG-to-FG drop = more alcohol - Body: Higher FG = fuller, sweeter mouthfeel - Apparent attenuation: The percentage of sugars consumed ((OG − FG) / (OG − 1) × 100)

Use our 🍺ABV CalculatorCalculate your alcohol by volume from gravity readings to convert any OG/FG pair into ABV instantly.

Comprehensive OG/FG Target Table

The following targets are drawn from the 2021 BJCP Style Guidelines, cross-referenced with data from Brewing Classic Styles and real-world homebrewing competition results.

Light Lagers and Ales

Style OG Range FG Range ABV Attenuation
American Light Lager 1.028–1.040 0.998–1.008 2.8–4.2% 75–85%
American Lager 1.040–1.050 1.004–1.010 4.2–5.3% 78–85%
Cream Ale 1.042–1.055 1.006–1.012 4.2–5.6% 75–82%
Kölsch 1.044–1.050 1.007–1.011 4.4–5.2% 76–82%
Blonde Ale 1.038–1.054 1.008–1.013 3.8–5.5% 73–80%

Pale Ales and IPAs

Style OG Range FG Range ABV Attenuation
English Bitter 1.030–1.039 1.007–1.011 3.2–3.8% 70–78%
English Best Bitter 1.040–1.048 1.008–1.012 3.8–4.6% 73–80%
American Pale Ale 1.045–1.060 1.008–1.014 4.5–6.2% 73–82%
English IPA 1.050–1.075 1.010–1.018 5.0–7.5% 73–82%
American IPA 1.056–1.070 1.008–1.014 5.5–7.5% 78–85%
New England IPA 1.060–1.085 1.010–1.018 6.0–9.0% 75–82%
Double IPA 1.065–1.100 1.008–1.018 7.5–10.0% 80–88%
Session IPA 1.035–1.046 1.005–1.010 3.5–5.0% 78–85%

Amber and Brown Ales

Style OG Range FG Range ABV Attenuation
American Amber Ale 1.045–1.060 1.010–1.015 4.5–6.2% 72–80%
Irish Red Ale 1.036–1.046 1.010–1.014 3.8–5.0% 68–74%
English Brown Ale 1.040–1.052 1.008–1.013 4.2–5.9% 72–80%
American Brown Ale 1.045–1.060 1.010–1.016 4.3–6.2% 70–78%
Altbier 1.044–1.052 1.008–1.014 4.3–5.5% 73–80%

Porters and Stouts

Style OG Range FG Range ABV Attenuation
English Porter 1.040–1.052 1.008–1.014 4.0–5.4% 70–80%
American Porter 1.050–1.070 1.012–1.018 4.8–6.5% 72–78%
Irish Dry Stout 1.036–1.050 1.007–1.011 4.0–4.5% 76–82%
Oatmeal Stout 1.045–1.065 1.010–1.018 4.2–5.9% 70–78%
American Stout 1.050–1.075 1.010–1.022 5.0–7.0% 70–80%
Imperial Stout 1.075–1.115 1.018–1.030 8.0–12.0% 72–80%

German Lagers

Style OG Range FG Range ABV Attenuation
German Pilsner 1.044–1.050 1.008–1.013 4.4–5.2% 73–82%
Czech Premium Pale Lager 1.044–1.060 1.013–1.017 4.2–5.8% 68–73%
Munich Helles 1.044–1.048 1.006–1.012 4.7–5.4% 74–85%
Vienna Lager 1.048–1.055 1.010–1.014 4.7–5.5% 73–80%
Märzen / Oktoberfest 1.054–1.060 1.010–1.014 5.8–6.3% 75–82%
Munich Dunkel 1.048–1.056 1.010–1.016 4.5–5.6% 70–78%
Schwarzbier 1.046–1.052 1.010–1.016 4.4–5.4% 68–78%
Bock 1.064–1.072 1.013–1.019 6.3–7.2% 72–78%
Doppelbock 1.072–1.112 1.016–1.024 7.0–10.0% 73–80%

Belgian Styles

Style OG Range FG Range ABV Attenuation
Belgian Witbier 1.044–1.052 1.008–1.012 4.5–5.5% 75–82%
Belgian Blonde 1.062–1.075 1.008–1.018 6.0–7.5% 75–85%
Saison 1.048–1.065 1.002–1.008 5.0–7.0% 85–95%
Belgian Dubbel 1.062–1.075 1.008–1.018 6.0–7.6% 75–85%
Belgian Tripel 1.075–1.085 1.008–1.014 7.5–9.5% 82–90%
Belgian Dark Strong 1.075–1.110 1.010–1.024 8.0–12.0% 78–88%

Wheat Beers

Style OG Range FG Range ABV Attenuation
American Wheat 1.040–1.055 1.008–1.013 4.0–5.5% 74–80%
Hefeweizen 1.044–1.053 1.010–1.014 4.3–5.6% 72–78%
Dunkelweizen 1.044–1.056 1.010–1.014 4.3–5.6% 72–78%
Berliner Weisse 1.028–1.032 1.003–1.006 2.8–3.8% 80–90%

For ABV ranges across even more styles, see our complete Beer Styles Expected Abv Ranges reference.

What Happens When You Miss Your OG

OG Too Low

Your brew-day efficiency was lower than expected. Common causes:

Cause Typical OG Shortfall Fix
Poor crush (grain not milled fine enough) 0.005–0.015 Tighten mill gap to 0.89–1.0 mm (0.035–0.040 in)
Mash too short 0.003–0.008 Extend mash to 60–75 minutes minimum
Sparge channeling 0.005–0.012 Stir grain bed, vorlauf longer
Incorrect water-to-grain ratio 0.003–0.010 Target 2.5–3.0 L/kg (1.2–1.5 qt/lb)
Higher boil-off than calculated 0.003–0.008 Measure actual boil-off rate

Immediate fix on brew day: Add dry malt extract (DME) to the boil. Each 30 g of DME per litre raises gravity by approximately 0.005 SG. For a 19 L batch that is 0.010 under target, add roughly 60 g of light DME.

Consequences of not correcting: The beer will be lower in ABV, lighter in body, and may taste thin. Hop bitterness will be proportionally more prominent.

OG Too High

More fermentable material than planned ended up in the kettle.

Cause Typical OG Excess Fix
Over-crushing grain 0.003–0.008 Wider mill gap; watch for astringency
Boiled longer than planned 0.005–0.015 Add pre-boiled water to dilute
Higher efficiency system 0.005–0.010 Reduce grain bill for next batch

Immediate fix: Add pre-boiled, cooled water to the fermenter to dilute to your target volume. Diluting 19 L at 1.065 with 1 L of water gives approximately 1.062 — use the dilution formula: OG_new = (OG_old × V_old) / V_new.

What Happens When You Miss Your FG

Missing FG is typically more concerning than missing OG because it often signals a process or fermentation problem.

FG Too High (Sweet, Under-Attenuated Beer)

Cause Typical FG Excess Solution
Mash too hot (>70 °C / 158 °F) 0.004–0.012 Creates more unfermentable dextrins; cannot fix post-mash
Underpitched yeast 0.002–0.008 Pitch more yeast; see pitch rate guide
Fermentation too cold 0.002–0.006 Raise to yeast’s optimal range
Low yeast viability 0.003–0.010 Use fresh yeast; make a starter
Premature flocculation 0.002–0.006 Rouse yeast by swirling fermenter

A consistently high FG points to mash temperature as the root cause. At 68 °C (154 °F), you get about 75–78% apparent attenuation. At 64 °C (148 °F), you may reach 82–86%. Every degree matters.

FG Too Low (Thin, Over-Attenuated Beer)

Cause Typical FG Deficit Result
Mash too cool (<63 °C / 145 °F) 0.002–0.006 Very dry, thin beer
High-attenuation yeast strain 0.002–0.004 May be intentional (saison)
Wild yeast / Diastaticus contamination 0.005–0.015 Slowly drops over weeks; often with off-flavours
Excessive simple sugar in recipe 0.002–0.006 Sugar ferments 100%; reduces body

If your FG drops below expected range over several weeks, suspect diastaticus contamination — a wild Saccharomyces strain that produces glucoamylase, breaking down dextrins that normal yeast cannot. This is a serious issue, as the ongoing fermentation in a sealed bottle can cause bottle bombs.

For detailed OG concepts and recipe design, consult our Original Gravity Guide Homebrewers guide.

Adjusting Recipes to Hit Targets

Grain Bill Adjustments

Each kilogram of base malt contributes approximately 0.036–0.038 SG points per litre at 75% efficiency. This means:

Mash Temperature Effects on FG

Mash Temp Fermentability Expected Attenuation Beer Character
62–64 °C (144–147 °F) Very high 80–88% Dry, thin, crisp
65–66 °C (149–151 °F) High 76–82% Dry but with some body
67–68 °C (153–154 °F) Moderate 72–78% Balanced
69–70 °C (156–158 °F) Low-moderate 68–74% Full, sweet
71–72 °C (160–162 °F) Low 64–70% Very full, residual sweetness

Sugar Additions and Their Impact

Simple sugars (table sugar, corn sugar, honey) ferment nearly 100%, raising OG without adding body. They effectively lower FG relative to an equivalent amount of malt.

Addition OG Contribution (per kg in 19 L) Effect on FG Use Case
Table sugar (sucrose) +0.046 Lowers FG Belgian styles, dry finishes
Corn sugar (dextrose) +0.042 Lowers FG Lightening body
Honey +0.038 Lowers FG Braggot, specialty
Lactose +0.046 Raises FG (unfermentable) Milk stouts, sweet stouts
Maltodextrin +0.040 Raises FG (unfermentable) Adding body without sweetness

Efficiency: The Bridge Between Recipe and Reality

Your brewhouse efficiency determines whether your recipe’s calculated OG matches what you actually measure. Efficiency represents how much of the grain’s potential sugar you extract into the final wort.

Efficiency Level Typical System OG for 5 kg grain in 19 L
60% Brew-in-a-bag (beginner) 1.047
65% Brew-in-a-bag (experienced) 1.051
70% Standard 3-vessel (beginner) 1.055
75% Standard 3-vessel (experienced) 1.059
80% Optimized system 1.063
85% Commercial/fly sparge 1.067

If you consistently hit 68% efficiency but your recipe software assumes 75%, every batch will be ~0.005 under target. Calibrate your software to your actual, measured efficiency — this single adjustment eliminates most OG discrepancies.

The book

Brewing Classic Styles by Jamil ZainasheffCheck Price on Amazon
provides award-winning recipes with OG/FG targets at 70% efficiency, along with detailed grain bills that can be scaled to your system’s actual efficiency.

For more on how gravity targets relate to style-specific ABV expectations, explore our Homebrew Abv By Beer Style guide.

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Methodology

OG and FG targets are sourced from the 2021 BJCP Style Guidelines (Beer Judge Certification Program), supplemented by data from Brewing Classic Styles by Jamil Zainasheff and John Palmer (Brewers Publications, 2007). Attenuation ranges are calculated from the OG/FG ranges using the standard apparent attenuation formula: AA% = (OG − FG) / (OG − 1.000) × 100. Efficiency calculations use the standard points-per-pound-per-gallon (PPG) system converted to metric, with base malt assumed at 37 PPG (1.037 SG per pound per gallon). Mash temperature effects on fermentability are supported by research published by Briggs et al. in Brewing: Science and Practice (Woodhead Publishing, 2004) and practical data from braukaiser.com.