Brew Number 113

• Brew Craft's "Dublin" Stout (20908)
• Safale S-04 yeast

Kit contained

• 1.7kg Magrove Jack's Irish Stout LME
• 1.7kg Brewcraft Dark Malt
• 1 x 50g Black malted grain
• 15g Fuggles Hops
• 100g lactose
• 11.5g Safale S-04 yeast

Brought out to 15L in Fermzilla.

The yeast has an apparent attenuation of 75% If that is so the final gravity should be...

FG = (SG - 1000) * (1 - AA/100) + 1000 
   = ((1045 - 1000) * (1 - 75/100)) + 1000
   = 1011.25

Date	Measured SG	Temperature	Corrected SG	Brix	Notes
20/06/2020 20:00	1045	19.0	1045	12.4%	SG lower than the last one..
28/06/2020 11:00					Cold crashed to 2C
29/06/2020 20:00					Transferred to keg

Notes

• Yeast pitched at 19C.
• Temperature set at 20C.
• Used iSpindel3.
• Spunding valve set to 20 PSI (stout should have 1.2 - 2.0 volumes of CO2, used 2.0).
• ABV = 1.646 * RI - 2.703 * (145 - 145 / SG) - 1.794 = ??
• Grafana plot

Appendix

• BrixConversion
• Refractometer calculator
• BrewCalculator
• Carbonation Calculator
• HydroCorrection
• ABV measurements
• Instruction card

-- Main.darius - 20 Jun 2020