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Brew Number 70

  • Still Brewing's "Boston Cream" Ale kit
  • 1.7 kg Coopers Draught
  • Wyeast #1335 (British Ale II) (3rd generation - 9/7/08)

Was brought out to 23L. Used fermenter #2.

Apparently the yeast has an apparent attenuation of 74% If that is so the final gravity should be... 

FG = (SG - 1000) * (1 - AA/100) + 1000 
   = ((1044 - 1000) * (1 - 74/100)) + 1000
   = 1011.4

Date Measured SG Temperature Corrected SG Brix Notes
27/07/2008 16:00 1044 22.25 1044 11.4%
??/10/2008 ??:?? 1018 n/a n/a n/a Bottled
Notes
  • Boiled with finishing hops for 90 seconds.
  • Used 200mL of the starter.
  • Temperature set at 20C, dropped to 14C after ferment done (~1 week).
  • Used 160g of priming sugar (I think) not sure as I forgot to log it.
  • Got 59 375mL stubbies.

-- Main.darius - 07 Sep 2008

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Parents: DanielsBeer

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