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Brew Number 15

• Goliath "Big Black" Dry Irish Stout
• Coopers Stout Malt extract
• Wyeast Scottish Ale Yeast #1728 from starter

Was brought out to 19L. Yeast pitched at 26 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 
   = ((1059 - 1000) * (1 - 71/100)) + 1000
   = 1017.1

Notes

• Made a yeast starter from 1L of water and 2tblsp of Coopers Heritage Larger LME
• Put 250mL of the old starter in. Used 50mL in each of the new starters
• Used 140g of priming sugar (which I realised too late is probably too much)
• Got 49 bottles from 19L of beer

-- DanielOConnor - 24 Jul 2004

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