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 chewing or malting, is unknown, women in both Japan and Taiwan in the modern age still engage in chewing rice to begin the fermentation process for making alcohol. In Chinese legend, Yi Di, wife of Yu the Great, is credited with making the first alcohol from rice grains. A female divine being in Ainu mythology known as Kamui Fuchi was the protector of brewing and brewers prayed to her and offered libations to ensure the warding off of evil spirits which might spoil the batch. In ancient Sumeria, brewing was the only profession that was "watched over by a female