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