No, the Balling (and Brix) is just another scale to measure the amount of fermentables. It's used more often by winemakers, I believe.
The attenuation is the amount of sugar transformed to alcohol in a percentage measurement. It is NOT on a scale or a hydrometer. It is usually listed on the yeasts' manufacturer's website, like this:
YEAST STRAIN: 1056 | American Ale
Very clean, crisp flavor characteristics. Low fruitiness and mild ester production. Slightly citrus like with cool (60-66F, 15-19C) fermentation temperatures. Versatile yeast, which produces many beer styles allowing malt and hop character to dominate the beer profile. Flocculation improves with dark malts in grain bill. Normally requires filtration for bright beers. DE or pad filtration recommended.
Origin:
Flocculation: Medium-Low
Attenuation: 73-77%
Temperature Range: 60-72F, 15-22C
Alcohol Tolerance: 10% ABV