The standard gauge by which the fermentable and fermented sugars are measured in wort and beer, respectively, is the degree of attenuation. This is understood as the number which expresses to what degree the extract initially present in the wort (original gravity) has been consumed through fermentation.
The limit of attenuation represents the maximum amount of fermentable extract available in wort.
The degree of attenuation in the green beer indicates how much extract has been fermented by the end of primary fermentation.
The degree of attenuation in the finished beer specifies how much extract has been fermented by the end of maturation and lagering.
Determination of the degree of attenuation in the green beer and the final attenuation, i.e., the degree of attenuation of the beer after primary fermentation and of the finished beer
Green beer, beer
The original gravity (p), apparent extract (EA) and real extract (ER) of the green beer and the fully matured beer are measured. From this, the apparent and real attenuation are calculated. Normally, only the apparent attenuation of beer is determined in practice.