Brew Number 81

• Still Brewing's "Boston Cream" Ale kit
• 1.7 kg Coopers Draught Ale
• Wyeast #1335 (British Ale II) (2nd generation - 2009/09/20)

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 
   = ((1041 - 1000) * (1 - 74/100)) + 1000
   = 1011.7

Date	Measured SG	Temperature	Corrected SG	Brix	Notes
21/09/2009 22:30	10421	21.93	1041	11.0%
03/10/2009 16:00	1018	17.50	1018	7.0%	bottled

Notes

• Boiled with finishing hops for 120 seconds.
• Used 200mL of the starter.
• Temperature set at 18C.
• Used 140g of priming sugar.
• Got 60 375mL stubbies from 23L.

-- Main.darius - 21 Sep 2009