In brewing, attenuation refers to the conversion of sugars into alcohol and carbon dioxide by the fermentation process; the greater the attenuation, the more sugar has been converted into alcohol. A more attenuated beer is drier and more alcoholic than a less attenuated beer made from the same wort.

Attenuation can be quantified by comparing the specific gravity — the density of a solution, relative to pure water — of the extract before and after fermentation, quantities termed the original and final gravities. Specific gravity can be measured by buoyancy, with a hydrometer. The higher the specific gravity of a solution, the higher the hydrometer floats.

Apparent attenuation is calculated using the equation: ^[1]

$${\displaystyle AA={\frac {OG-FG}{OG-1}}}$$

$${\displaystyle {\frac {1.05-1.01}{1.05-1}}=0.80}$$

Attenuation can range between 0.33 and 0.80, but is usually 0.75. ^[2]

Because fermentation produces ethanol, which has a lower density than water (gravity of 0.787 at 25°C ^[3]), the apparent attenuation overestimates the actual percentage of sugars consumed. ^[4] Brewers generally refer to this apparent attenuation when using the word without qualification, ^[5] although the measurement of real attenuation — the actual percentage of sugar consumed by the yeast — is an important indicator of yeast health and for producing certain styles of beer. A beer which does not attenuate to the expected level in fermentation will have more residual sugar and thus be sweeter and heavier-bodied. ^[6]

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