Brew Number 20

• Goliath Lone Piper Red Ale
• Coopers Sparkling Ale Malt extract
• Wyeat #1335 (British Ale Yeast II) from #19

Was brought out to 23L. Yeast pitched at 25.6. Used fermenter #1.

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 
   = ((1033 - 1000) * (1 - 74/100)) + 1000
   = 1008.6

Date	Measured SG	Temperature	Corrected SG	Notes
13/11/2004 19:45	1032	25.6	1033
04/12/2004 16:00	1008	24.1	1009	Bottled

Notes

• Made a 750mL starter from the #19 starter and used 250mL in the brew.
• Used 180g of priming sugar.
• Got 60 375mL bottled from 23L of beer.

-- DanielOConnor - 24 Oct 2004