[IBU] freezing point of beer

[Cory O'Neel]

Mike,

I refer you to an article from the University of California at Davis:

*The freezing point of a beer is given as Freezing point
(°C) = –0.42 × A + 0.04 × E + 0.2 in which A is the percent of
alcohol content by weight and E is the original gravity of the wort
(3). On this basis, each 1% increase in alcohol content lowers the
freezing point by 0.42°C and each increase in gravity of 1°Plato
(P) 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.

*Cory O'Neel
Granite City Brewing

On Jan 17, 2008 3:53 PM, Mike Edwards <mike.edwards at edwardsbrewing.com>
wrote:

> I know I could probably google or wikipedia (is that a verb yet?) this
> answer, but since we have so many engineers and lab-rats in the club, I
> figured I'd stir up some e-mails with this:  What is the freezing point
> of beer, and does the alcohol content have a significant effect on it?
>
> See y'all at DRAW!
>
> Prost!
> Mike
>
> --
> Mike Edwards
> www.edwardsbrewing.com
> There are 16 days until Bockfest 2008!
> http://www.schellsbrewery.com/newsevents_info.php?id=6
>
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