Attenuation
Term from the Brauwerkstatt brewing glossary, category “Measurements and calculations”.
Explanation
How much of the extract the yeast has fermented. Usually 70–85 %, depending on yeast and beer style.
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Final beer calculator – Work out the alcohol content, attenuation, colour and bitterness of your beer – before brewing as a plan, and afterwards with your measured values.
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What does attenuation describe?
- How cold the beer was stored
- How much alcohol a bottle contains
- What percentage of the extract has been fermented
Show answer
Correct: What percentage of the extract has been fermented. High attenuation gives a dry beer, low attenuation a sweeter one.
What is apparent attenuation?
- How long fermentation takes
- How warm fermentation is
- The percentage of sugar the yeast has fermented
Show answer
Correct: The percentage of sugar the yeast has fermented. It is calculated from original and final gravity. About 70 to 80 % is typical. High attenuation means a dry beer.
Related terms
All terms in “Measurements and calculations” · Brewing glossary