Brew Number 83

• Still Brewing's "Boston Cream" Ale kit
• 1.7 kg Coopers "Real Ale" LME
• Wyeast #1335 (British Ale II) (1st generation - 2010/09/9)

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 
   = ((1040 - 1000) * (1 - 74/100)) + 1000
   = 1010.4

Date	Measured SG	Temperature	Corrected SG	Brix	Notes
12/09/2010 13:30	1040	22.5	1040	10.2%
10/10/2010 15:00	1010	16	1009	6%	Bottled

Notes

• Boiled with finishing hops for 120 seconds.
• Used 200mL of the starter.
• Temperature set at 18C.
• Used 180g of priming sugar.
• Got 60 375mL stubbies from 23L.

-- DanielOConnor - 12 Sep 2010