BRIX & BALLING HYDROMETERS

BRIX HYDROMETERS
The Brix scale is used almost exclusively for measuring sugar content. Degrees on the scale are equal to the percentage of sucrose by weight at a standard temperature. Therefore the Brix reading equals actual sucrose concentration. The temperature standardization is 20°C.

BRIX, PLAIN FORM, LENGTH 300mm CATALOG # RANGE° DIVISIONS° 2516 0/12 0.1 2517 9/21 0.1 2518 19/31 0.1 2519 29/41 0.1 2520 39/51 0.1 2521 49/61 0.1 2522 59/71 0.1 2522A 69/81 0.1 2523 0/35 0.5 2524 35/70 0.5 2632 0/30 0.5 2633 30/60 0.5 2634 60/90 0.5 2635 10/80 0.5 2636 20/50 0.5 2637 40/70 0.5 2600 0/100 1.0

BRIX, COMBINED FORM, 300mm LENGTH THERMOMETER IN BODY,  TEMPERATURE 0° TO 50°C WITH CORRECTION SCALE CATATALOG # RANGE° DIVISIONS° 2516C 0/12 0.1 2517C 9/21 0.1 2518C 19/31 0.1 2519C 29/41 0.1 2520C 39/51 0.1 2521C 49/61 0.1 2522C 59/71 0.1 2522AC 69/81 0.1 2523C 0/35 0.5 2524C 35/70 0.5

2517C

 

BALLING HYDROMETERS
Balling scale is used mainly in the brewing industry to estimate percent wort but is also used to indicate percent by weight of either dissolved solids or sugars. The hydrometers are graduated in percent weight at a Temperature of 14° Reaumur (17.5°C, 63.5°F).

BALLING, PLAIN FORM, LENGTH 300mm CATATALOG # RANGE° DIVISIONS° 2/2R -2/2 0.1 2/4R 2/4 0.05 2512R 0/8.5 0.1 2516R 0/10 0.1 2514R 0/14 0.1 0/20R 0/20 0.1 2515R 0/22 0.1 0/24R 0/24 0.2 2513R 7.5/16.5 0.1 2517R 10/20 0.1 1552R 15.5/24 0.1

BALLING, COMBINED FORM, 330mm LENGTH, THERMOMETER IN BODY (measures 0 to 40° Reaumer) & TEMPERATURE CORRECTION ON SCALE CATATALOG # RANGE° DIVISIONS° 2514RC 0/14 0.1 0/20RC 0/20 0.1 2515RC 0/22 0.1 0/24RC 0/24 0.2 2/2RC -2/2 0.1 2/4RC 2/4 0.05 2512RC 0/8.5 0.1 2516RC 0/10 0.1 2513RC 7.5/16.5 0.1 2517RC 10/20 0.1 1552RC 15.5/24 0.1

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