Brew Number 16
- Goliath Eureka Special Stout
- 500g lactose
- Coopers Stout Malt extract
- Wyeast Thames Valley Ale Yeast (#1275)
Was brought out to 19L. Yeast pitched at 29.5 C. Used fermenter #1.
Apparently the yeast has an apparent attenuation of 72-76% If that is so the final gravity should be...
FG = (SG - 1000) * (1 - AA/100) + 1000
= ((1065 - 1000) * (1 - 74/100)) + 1000
= 1016.9
Date |
Measured SG |
Temperature |
Corrected SG |
Notes |
30/07/2004 20:45 |
1062 |
28 |
1065 |
|
17/09/2004 09:00 |
1024 |
14 |
1023 |
|
04/10/2004 15:00 |
1026 |
18 |
1026 |
Bottled - SG reading looks bogus |
Notes
- Made a yeast starter from 500mL of water and 1tblsp of Coopers Heritage Larger LME
- Put 200mL of the old starter in. Used 100mL in the new starter.
- Used 140g of priming sugar.
- Got 49x375mL from 19L.
--
DanielOConnor - 31 Aug 2004