well attenuated finish?

A BeerSmith article on German Altbier should have a "well attenuated finish."  What is meant by "well attenuated?"

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.

So it refers to a dryer finish.  Thanks, I never caught that in any of the literature.

Crisp and dry that washes off the palate  cleanly.  I think.