Brew Number 90

• Still Brewing's "Irish Colonial" Stout kit
• 1.5 kg Coopers Stout Malt Extract
• Wyeast #1099 (Whitbred Ale) (1st generation - 2011/03/13)

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

Apparently the yeast has an apparent attenuation of 70% If that is so the final gravity should be...

FG = (SG - 1000) * (1 - AA/100) + 1000 
   = ((1053 - 1000) * (1 - 70/100)) + 1000
   = 1015.9

Date	Measured SG	Temperature	Corrected SG	Brix	Notes
14/05/2011 16:00	1052	24.18	1053	%14.5
13/06/2011 14:30	1016	~15	1015	%9.0	Bottled

Notes

• Boiled with finishing hops for 120 seconds.
• Used 200mL of the starter.
• Temperature set at 18C.
• Used 140g of priming sugar.
• Got 48 375mL stubbies from 19L.

-- DanielOConnor - 14 May 2011