## Glossary of Home Brewing Terminology

A source of fermentable extract other than malted barley. Some examples include: un-malted barley, corn, wheat, Irish moss, honey, and sucrose.

## aerate

To force air/oxygen into your wort. Generally by "shaking like crazy" some homebrewers will use an oxygen stone on an air pump.

## ABV

see Alcohol by Volume

## Alcohol By Volume

The measurement of alcohol in a beer/wine as a percentage of the volume of alcohol in the total volume of beer.

To calculate:
approx. ABV = (Final Gravity - Original Gravity) / .0075

ABV = (FG - OG)/.0075

Calculate Knowing ABW
approx. ABV = ABW * (Final Gravity / .794)

## ABW

see Alcohol By Weight

## Alcohol By Weight

The measurement of alcohol in a beer/wine as a percentage of the weight of alcohol in the total volume of beer.

To calculate:
ABW = (76.08 * (Original Gravity - Final Gravity)) / (1.775 - Original Gravity)
ABW = (76.08 * (OG - FG)) / (1.775 - OG)

To Calculate With ABV
Approx. ABW = Alcohol By Volume * 0.795

ABW = ABV * 0.795

## Apparent Attenuation

The estimated calculation of how much of the sugar in the wort has been fermented by the yeast. It is usually higher than the actual attenuation because the amount of alcohol produced during fermentation is lighter than water, and throws the reading off. To Calculate: apparent attenuation = ( ( OG in points - FG in points ) / OG in points ) x 100