Attenuation (brewing) Attenuation (brewing) In brewing, attenuation is the percentage that measures the conversion of sugars into alcohol and carbon dioxide by the fermentation process; a more attenuated beer will generally be drier and more alcoholic than a less attenuated beer made from the same wort. The percentage is calculated by comparing weight or specific gravity of the extract before and after fermentation. the following iteration,Attenuation = 100 % * (starting gravity − current gravity) / (starting gravity − 1) is meaningless This formula works with extract given in weight percentages or degree Plato. Extract refers to all the non water substances
Burleigh Brewing Company or soul in Queensland’s beer landscape, in 2006 Peta and Brennan put their plans into action. Deciding the laid-back, beach town of Burleigh was the perfect match for their unrushed, authentic approach to beer making, Burleigh Brewing was born on 1 July 2006 and set about pioneering the craft beer movement on the Gold Coast. What began as an ambitious vision and a detailed plan, expanded steadily over a 10-year period. Eventually, with no more nooks or crannies in which to tuck even more equipment or crew, the original brewing site was converted to a warehouse for raw materials and