Brew Number 6

• Grumpy's Boston Cream Ale
• Grumpy's Light Malt Extract
• Wyeast 1214 Belgian Ale Yeast

Was brought out to 23L. Yeast pitched at 28 C

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 
   = (1042 - 1000) * (1 - 74/100) + 1000
   = 1011

Date	Measured SG	Temperature	Corrected SG	Notes
17/04/2004 14:30	1040	28	1042
18/04/2004 17:30	1036	20.5	1036
19/04/2004 20:00	1020	20.3	1020
20/04/2004 20:00	1010	21.0	1010
21/04/2004 20:00	1008	21.2	1008
22/04/2004 21:00	1008	21.3	1008
23/04/2004 16:00	1008	20.4	1008	Bottled

Notes

• 1/2 cup of malt was used to make the yeast starter.
• 250mL of yeast starter was put into the wort, and 250mL was taken out to top the starter up.
• Finishing hops were boiled for 2 minutes.

Got 58 375mL stubbies from around 22L of beer. Used 1 cup - 1 tblspn of brown sugar for priming (~180g)

-- DanielOConnor - 17 Apr 2004