adjunctA source of fermentable extract other than malted barley. Some examples include: un-malted barley, corn, wheat, Irish moss, honey, and sucrose.
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aerateTo force air/oxygen into your wort. Generally by "shaking like crazy" some homebrewers will use an oxygen stone on an air pump.
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Alcohol By VolumeThe 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)
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Alcohol By WeightThe 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
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Apparent AttenuationThe 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
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