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Brew Number 83

  • Still Brewing's "Boston Cream" Ale kit
  • 1.7 kg Coopers Cerveza LME
  • Wyeast #1335 (British Ale II) (2nd generation - 2009/09/20)

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

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 
   = ((1042 - 1000) * (1 - 74/100)) + 1000
   = 1010.9

Date Measured SG Temperature Corrected SG Brix Notes
28/12/2009 12:30 1040 28.25 1042 10.8%  
14/02/2010 16:30 1012 26.00 1044   Bottled

Notes

  • Boiled with finishing hops for 120 seconds.
  • Used 200mL of the starter.
  • Temperature set at 18C.
  • Used 160g of priming sugar.
  • Got 60 375mL stubbies from 23L.

-- DanielOConnor - 29 Dec 2009

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Parents: DanielsBeer

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