kinstmatt
New Member
What does Attenuation mean? So far I just tasted my first bach I ever made. It is rasberry wheat. Taste really really good but taste more like wine and is sweet.
Attenuation
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daveooph131
Well-Known Member
Attenuation is how much the yeast eats up the fermentable sugars and produces alcohol.
Equation would be Original Gravity - Final Gravity / Original Gravity.
Most yeast will attenuate I would say between 70 to 77 percent. What was your final gravity? Anything under 1.010 would be too dry for a true to style wheat beer.
jgln
Well-Known Member
I just skimmed it but doesn't that explain details about attenuation, assuming you already know what it is, rather than actually tell you what it is?
jgln
Well-Known Member
Attenuation is a measure of how much of the sugar in the wort is converted into alcohol.
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