Brew Number 79

• Still Brewing's "Boston Cream" Ale kit
• 1.7 kg Coopers Draught Ale
• Wyeast #1335 (British Ale II) (1st generation - 2009/03/13)

Was brought out to 23L. Used fermenter #?.

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 
   = ((1043 - 1000) * (1 - 74/100)) + 1000
   = 1011.2

Date	Measured SG	Temperature	Corrected SG	Brix	Notes
23/02/2009 15:30	1042	24.18	1043	11.0%
28/06/2009 14:00	1012	14?	1011	5.8%	Bottled

Notes

• Boiled with finishing hops for 120 seconds.
• Used 200mL of the starter.
• Temperature set at 18C.
• Used 160g of priming sugar.
• Got 60 375mL stubbies from 23L.

-- Main.darius - 23 May 2009