The percentage of sugars present in the wort converted to alcohol by yeast. Typical attenuations are 60-80%.

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Safely adding enzymes (e.g. Beano) to lower final gravity

I've heard a lot of mixed stories about people adding additional enzymes (Beano, GasX, etc) to their beers to drop the final gravity down very (sometimes undesirably) low. I've also hear mixed ideas ...