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