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