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Brew Number 14

  • Goliath Milk Stout
  • Coopers Stout Malt extract
  • Wyeast Scottish Ale Yeast #1728

Was brought out to 19L. Yeast pitched at 24.2 C

Apparently the yeast has an apparent attenuation of 69-73% If that is so the final gravity should be... 

FG = (SG - 1000) * (1 - AA/100) + 1000 
   = ((1051 - 1000) * (1 - 71/100)) + 1000
   = 1014.8

Date Measured SG Temperature Corrected SG Notes
12/07/2004 20:30 1050 24.2 1051  
16/07/2004 09:30 1038 13.1 1037  
01/08/2004 15:00 1023 13.7 1022 Bottled

Notes

  • Used 150g of priming sugar (instead of 120g as recommended by the calculator).
  • Pretty sure the high final gravity is due to lactose (I hope) which is why I used more priming sugar.
  • Got 51 375mL bottles from 19.75L.

-- Main.fiona - 12 Jul 2004

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Parents: DanielsBeer

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