brewing degrees

Brewing degrees, often called Plato degrees or German degrees, measure the concentration of dissolved solids, mainly sugars, in a liquid like wort before fermentation. For example, a brewing degree of 10° indicates that there are 10 grams of extract solids per 100 milliliters of liquid. Higher degrees mean more sugars, which can produce a stronger, higher-alcohol beer. Brewers use this measurement to predict the potential alcohol content and flavor profile of the finished product. It helps ensure consistency and quality control throughout the brewing process.