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
Women in brewing made by women, which was not fruity or mild, but rather based on a scientific review of what women actually wanted to drink. Women in brewing Women have been active in brewing since ancient times. Though Western societies have viewed brewing as a male-dominated field for the last 150 years, traditionally, it was an activity engaged in by women. Ethnographic and archaeological studies have shown that brewing was an outcropping of gathering or baking traditions, which were predominantly women's roles throughout the world. From the earliest evidence of brewing in 7000 BCE, until the commercialization of brewing during industrialization, women