What is the typical attenuation rate for most yeast?

The typical attenuation rate for most yeast falls within the range of 67-77 percent. Attenuation refers to the percentage of sugars that yeast can ferment during the fermentation process, converting them into alcohol and carbon dioxide. The specific range of 67-77 percent is indicative of the behavior of many common brewing yeasts, particularly those used in ales and certain lagers.

Yeasts can vary significantly in their attenuation rates based on the strain and the fermentation conditions, but a majority of the commonly utilized yeast strains in brewing indeed fall within this mid-range. Yeasts that have higher attenuation rates often result in drier beers, as most of the fermentable sugars have been converted, while yeast with lower attenuation will leave more residual sugars, contributing to a sweeter profile. Understanding this range helps brewers anticipate the final gravities of their beers and allows for better control over flavor profiles.

The other options provided fall outside the typical range for most common yeast strains, with lower rates indicating less fermentation and higher rates often associated with specific strains or special fermentation processes.