Brew Number 83

• Still Brewing's "Boston Cream" Ale kit
• 1.7 kg Coopers Cerveza LME
• 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 
   = ((1042 - 1000) * (1 - 74/100)) + 1000
   = 1010.9

Date	Measured SG	Temperature	Corrected SG	Brix	Notes
28/12/2009 12:30	1040	28.25	1042	10.8%
14/02/2010 16:30	1012	26.00	1044		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.

-- DanielOConnor - 29 Dec 2009