Brew Number 86

• Still Brewing's "Irish Colonial" Stout kit
• 1.5 kg Coopers Stout Malt Extract
• Wyeast #1335 (British Ale II) (1st generation - 2010/09/9)

Was brought out to 19L. Used fermenter #2.

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 
   = ((1050 - 1000) * (1 - 74/100)) + 1000
   = 1013.5

Date	Measured SG	Temperature	Corrected SG	Brix	Notes
10/10/2010 16:00	1052	21.75	1052	%13.8
05/12/2010 21:30	1014	~25	1015	86.8%	Bottled

Notes

• Boiled with finishing hops for 120 seconds.
• Used 200mL of the starter.
• Temperature set at 15C
• Used 140g of priming sugar.
• Got 50 375mL stubbies from 19L of beer.

-- DanielOConnor - 10 Oct 2010