Brew Number 21

• Goliath Eureka Special Stout
• 500g lactose
• Coopers Stout Malt Extract
• Wyeat #1099 (Whitbread Ale Yeast) from #13

Was brought out to 23L. Yeast pitched at 30.3. Used Ben's fermenter.

Apparently the yeast has an apparent attenuation of 70% If that is so the final gravity should be...

FG = (SG - 1000) * (1 - AA/100) + 1000 
   = ((1054 - 1000) * (1 - 70/100)) + 1000
   = 1016.2

Date	Measured SG	Temperature	Corrected SG	Notes
05/12/2004 17:00	1051	30.3	1054
18/12/2004 16:45	1018	27.1	1019	Bottled

Notes

• Used 140g of priming sugar.
• Got 60 375mL stubbies from 23L
• Used 500mL of a 1L starter made with 2 tablespoons of LME from #13 (1099).
• Forgot to cool the wort before adding the water.
• Filled it out to 23L instead of 19L.

-- DanielOConnor - 05 Dec 2004