Apparent vs Real Attenuation in °Plato
This lesson is part of the course
In this lesson
You calculate how much of the sugar the yeast used, first as the apparent attenuation from the gravities, then as the real attenuation that corrects for the alcohol.
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Lessons in this course
- Specific Gravity from Malt: Extract Potential, Gravity Points & Efficiency Locked
- ABV from OG & FG: the Simple Formula and a More Accurate One Locked
- Apparent vs Real Attenuation in °Plato Locked
- Bitterness: IBU with the Tinseth Formula Locked
- Beer Colour: Malt Colour Units, SRM with the Morey Equation & EBC Locked
- Brewing Water: ppm from Salt Additions & the Sulfate-to-Chloride Ratio Locked
- Yeast Pitch Rate: Cells per mL per °Plato & Packs Needed Locked
- Carbonation: Priming Sugar for Target CO₂ Volumes vs Temperature Locked