For example, a former student determined the original gravity of their unfermented wort to be $1\mathrm{.}046($an average of multiple measurements, of course!$).$ They then added yeast to the wort. A week later, they ended the fermentation process and determined their final gravity to be $1\mathrm{.}022($again$,$ an average of multiple measurements$).$ Using the formula above, determine what the $\%$ABV of their beer is$.$ Keep in mind that a typical beer has an ABV in the range of $3\%$ to $10\%,$ depending on the style.