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
Devils Peak Brewing Company and wine hybrid, which uses grape must (juice) during the brewing process. The regular Vin de Saisson Devils Peak incorporates 20% Chenin blanc into the brewing process, imparting a super fresh aroma and crisp grape derived acidity. Devils Peak Brewing Company Devil's Peak Brewing Company is an award-winning South African craft brewery located at the base of the famous Devils Peak mountain in Cape Town. Initially started in a small premises in Somerset West by Greg Crum () with a maximum capacity of 6,000 litres a month, demand saw the brewery quickly outgrow its original site and in 2013 it