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