[IBU] freezing point of beer

[Mike Edwards]

Assuming the UC Davis formula that Cory posted is correct, something 
like Budweiser (3.8 alc & 9 P?) would freeze at about -1.03 C, and an 
imaginary barleywine (10 alc & 25 P) would freeze closer to -3 C.

Your experiment sounds like more fun though!

Appenzeller, Laura wrote:
> Mike, I'd say that because beer in general has very little alcohol
> content, the alcohol would not have as much effect on the freezing point
> as the amount of dissolved solids (refractometer reading).  "thinner"
> beers would freeze more readily than chewier beers.  But that's not
> based on science; this would be a really easy lab experiment to perform,
> if I were still in the lab!  I would set up a series of sample tubes
> with 6,7,8,9, and 10% alcohol, constant sugar%; and another set of tubes
> with (?) a range of relevant sugar (to represent all dissolved solids)
> concentrations with constant alcohol %; put 'em all in the freezer,
> check on them at regular intervals, and note when each began to change
> phase.
>
> --  LMA
>
> -----Original Message-----
> From: ibu-bounces at iowabrewersunion.org
> [mailto:ibu-bounces at iowabrewersunion.org] On Behalf Of Mike Edwards
> Sent: Thursday, January 17, 2008 3:53 PM
> To: Iowa Brewers Union
> Subject: [IBU] freezing point of beer
>
> 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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-- 
Mike Edwards
www.edwardsbrewing.com
There are 16 days until Bockfest 2008!
http://www.schellsbrewery.com/newsevents_info.php?id=6