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2. Attenuation (brewing) - Wikipedia

   en.wikipedia.org/wiki/Attenuation_(brewing)

   In brewing, attenuation refers to the conversion of sugars into alcohol and carbon dioxide by the fermentation process; the greater the attenuation, the more sugar has been converted into alcohol. A more attenuated beer is drier and more alcoholic than a less attenuated beer made from the same wort .

3. Gravity (alcoholic beverage) - Wikipedia

   en.wikipedia.org/wiki/Gravity_(alcoholic_beverage)

   With typical values of 1.050 and 1.010 for, respectively, OG and FG this simplified formula gives an ABV of 5.31% as opposed to 5.23% for the more accurate formula. Formulas for alcohol similar to this last simple one abound in the brewing literature and are very popular among home brewers.

4. Beer measurement - Wikipedia

   en.wikipedia.org/wiki/Beer_measurement

   A basic formula [4] to calculate beer strength based on the difference between the original and final SG is: A B V = 131.25 ( O G − F G ) {\displaystyle ABV=131.25(OG-FG)} The formula below [ 5 ] is an alternate equation which provides more accurate estimates at higher alcohol percentages (it is typically used for beers above 6 or 7%).

5. How to infuse alcohol at home like a fancy mixologist

   www.aol.com/infuse-alcohol-home-fancy-mixologist...

   An infusion basically involves steeping fruit, spices, or any other solid food product in a liquid — in this case, alcohol — so it absorbs the flavors in the food, explains Neil Grosscup, CEO ...

6. Homebrewing - Wikipedia

   en.wikipedia.org/wiki/Homebrewing

   People choose to brew their own beer for a variety of reasons. Many homebrew to avoid a higher cost of buying commercially equivalent beverages. [10] Brewing domestically also affords one the freedom to adjust recipes according to one's own preference, create beverages that are unavailable on the open market or beverages that may contain fewer calories, or less or more alcohol.

7. Standard Reference Method - Wikipedia

   en.wikipedia.org/wiki/Standard_Reference_Method

   The Standard Reference Method or SRM [1] is one of several systems modern brewers use to specify beer color. Determination of the SRM value involves measuring the attenuation of light of a particular wavelength (430 nm) in passing through 1 cm of the beer, expressing the attenuation as an absorption and scaling the absorption by a constant (12.7 for SRM; 25 for EBC).

8. Losing Weight After 50 Is Possible: 21 Effective Tips From ...

   www.aol.com/losing-weight-50-possible-21...

   Find out how age and weight go together, here. Plus, expert tips for losing weight after 50, including diet plans, calorie needs, and low-impact workouts.

9. Alcohol measurements - Wikipedia

   en.wikipedia.org/wiki/Alcohol_measurements

   Alcohol concentration in beverages is commonly expressed as alcohol by volume (ABV), ranging from less than 0.1% in fruit juices to up to 98% in rare cases of spirits. A "standard drink" is used globally to quantify alcohol intake, though its definition varies widely by country. Serving sizes of alcoholic beverages also vary by country.