In brewing, attenuation is the percentage that measures the conversion of sugars into alcohol and carbon dioxide by the fermentation process; a more attenuated beer will generally be drier and more alcoholic than a less attenuated beer made from the same wort. The percentage is calculated by comparing weight or specific gravity of the extract before and after fermentation. Attenuation = 100 % * (starting extract − current extract) / (starting extract) Attenuation = 100 % * (starting gravity − current gravity) / (starting gravity − 1) for brewers who prefer to work with specific gravity.