What's the difference between DOT 4 and DOT 5.1 brake fluid?

DOT 4 and DOT 5.1 are both glycol-based brake fluids and are used widely in the automotive and cycle industry. They are controlled by standards set out by the Department of Transportation (DOT) - hence the name.

The main difference between these two brake fluids is in their boiling points. Part of the standards that need to be met by the manufacturers of DOT fluids are the minimum dry and wet boiling points. These are the minimum temperatures that the brake fluid must perform at before the brake fluid starts to boil, which can lead to complete brake failure.

Let's take a look at the minimum boiling temperatures of DOT brake fluid as specified by the Department of Transportation.

Various boiling temperatures for DOT brake fluid

Remember, these are only the minimum standards. Brake fluid manufacturers can and often do improve on these figures and it is possible to find DOT 4 brake fluid with a higher boiling point than some DOT 5.1 fluids on the market.

Since DOT 4 and 5.1 are both glycol-based brake fluids they are compatible with each other, which means they can be readily mixed without harming your brake system. It is important never to mistake DOT 5.1 (glycol-based) with DOT 5 which is silicone-based and should never be mixed with any other DOT fluid.

So just which brake fluids can you mix without causing harm to your brake system? Let's take a look at the chart below.

Compatibility chart for DOT and Mineral Oil brake fluids

Here you can see that silicone based DOT 5 is the odd one out and is not compatible with any other DOT brake fluid. By mixing DOT 3, 4 and 5.1 brake fluids, assuming it is fresh fluid, the worst thing that can happen is a drop in the boiling point of the whole fluid.

Some brake manufacturers, such as Hayes and Formula, pre-fill their brakes with DOT 4 brake fluid from the factory. Others including Avid and Hope, choose to use DOT 5.1 in their brakes. Many riders with DOT 4 in their brakes will opt to bleed with DOT 5.1 to benefit from the higher boiling point and improved heat resistance.