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Calculating attenuation percentages...


read 455 times • 17 replies • posted 12/30/2013 10:14:53 PM

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bitbucket 2159:63
Apparent attenuation is why I was able to convert 103% of the available sugar.
Apparently.
( 55 + 2 ) / 55 x 100 = 103.636363636
12/31/2013 6:54:54 PM

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CLevar 375:10
Originally posted by bitbucket
Apparent attenuation is why I was able to convert 103% of the available sugar.
Apparently.
( 55 + 2 ) / 55 x 100 = 103.636363636


Correct.

From the thing I copy pasted:


Apparent attenuation is different (higher) than the actual attenuation, because the alcohol produced during fermentation is lighter than water, and throws the reading off.
12/31/2013 6:59:19 PM

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stumpyiliz 212:7
Well then do you actually multiply the final result by the attenuated alcohol rate to figure out actual attenuation?
12/31/2013 7:40:07 PM

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CLevar 375:10
Originally posted by stumpyiliz
Well then do you actually multiply the final result by the attenuated alcohol rate to figure out actual attenuation?


ProMash. Because math.
12/31/2013 7:54:52 PM

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wnoble 1251:
Real attenuation can only be calculated crudly. The only accurate way is to determine 2 of 3 values - Original gravity, Real extract, and/or %Alcohol by weight. This is why large breweries use Alcoholyzers that determine alcohol % by use of IR light. Or, you can distill a beer sample and perform the measurments and calculate. When brewers and yeast labs loosly use the term attenuation they are refering to the apparent attenuation.
12/31/2013 8:50:56 PM

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stumpyiliz 212:7
Apparently, this will work for me. Happy new year yall!!
12/31/2013 10:45:37 PM

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robrules 1
Always get in the 80-85% range with us-05 with a good % of carapils (up to 20%) and mash temps in the mid 150s. Its a beast that must be controlled.
1/3/2014 2:03:17 PM

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