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