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Different countries use the scales in different industries: In brewing, the UK uses specific gravity X 1000; Europe uses Plato degrees; and the US use a mix of specific gravity, degrees Brix, degrees Baumé, and degrees Plato. For fruit juices, 1.0 degree Brix is denoted as 1.0% sugar by mass. This usually correlates well with perceived sweetness.
Brix (°Bx) Plato (°P) The oldest scale, Balling (°Balling), was developed in 1843 by Bohemian scientist Karl Joseph Napoleon Balling (1805-1868) and Simon Ack. In the 1850s, German engineer-mathematician Adolf Ferdinand Wenceslaus Brix (1798-1870) corrected some of the calculation errors in the Balling scale and introduced the Brix scale.
Several different scales have been used for measuring the original gravity. For historical reasons, the brewing industry largely uses the Plato scale (°P), which is essentially the same as the Brix scale used by the wine industry. For example, OG 1.050 is roughly equivalent to 12 °P.
Baumé scale (Bé°): Occasionally used in France and by U.S. brewers. Oechsle scale (°Oe): Used in Germany, Luxemburg and Switzerland. It is an important part of the German wine classification. Relative density: Used in the United States (although Brix is sometimes used).
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Several different scales have been used for the measurement of gravity, including the Plato, Baumé, Balling, and Brix scales, with the Plato scale being the most common modern measure. This approach relies on the fact that dissolved sugars and alcohol each affect the density of beer differently.
Remember that grades are given on a scale relative to these expectations. That helps explain the difference between Marshall and Mississippi, for example. While both teams went 10-3, the ...
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