Beer A starts at 1.060 and finishes at 1.010
Beer B starts at 1.050 and finishes at 1.010
Whisc beer has more residual sugar?
Beer A would have more sugars due to also having more alcohol to cancel out the gravity contribution. Though the real extract would be ~1.019 for A and ~1.017 for B, so most likely you wouldn’t even be able to tell the difference.
Thank you. Is there a handy formula for that?
Real Attenuation = 0.82 * Apparent Attenuation
Ah-hah! I didn’t realize there was that much sugar in my beer. This makes sense of so many things for me, like the thinner body of a small beer and the relationship of bitterness to gravity, especially when scaling down a recipe such as a session IPA.