Author Topic: well attenuated finish?  (Read 4321 times)

Offline eastofwrl

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well attenuated finish?
« on: August 26, 2011, 01:50:45 PM »
A BeerSmith article on German Altbier should have a "well attenuated finish."  What is meant by "well attenuated?"

Offline jomebrew

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Re: well attenuated finish?
« Reply #1 on: August 27, 2011, 09:36:52 AM »
It is referring to the effectiveness of the fermentation in the yeast consuming sugars.  Yeast can typically attenuate up to 85% of the sugars with a normal range of 65%-85%. A well attenuated finished refers to a dryer finish without residual sugar sweetness.  That comes from a well attenuated fermentation on the 85% side. 

attenuation is determined by measuring the gravity before and after fermentation.  the formula is    [(OG-FG)/(OG-1)] x 100.  So, for a 1.050 beer that finished at 1.010 you have 1.05-1.01=.4, .4/.5=.8, .8*100= 80%. This would be on the well attenuated side and would be typical for a German Altbier.

The choice of yeasts is very important as you need one that is a high attenuating strain and one that does so in cool temps.

Offline eastofwrl

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Re: well attenuated finish?
« Reply #2 on: August 27, 2011, 09:53:06 AM »
So it refers to a dryer finish.  Thanks, I never caught that in any of the literature.

Offline jomebrew

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Re: well attenuated finish?
« Reply #3 on: August 27, 2011, 10:52:05 AM »
Crisp and dry that washes off the palate  cleanly.  I think.