Brew Number 92
Still Brewing's "Colonial Irish Stout" Ale kit
1.7 kg
Coopers "Stout" LME
Wyeast #1099 (Whitbread Ale)
(1st generation - 2011/03/15)
Brought out to 23L in fermenter #1.
The yeast has an apparent attenuation of 70% If that is so the final gravity should be...
FG = (SG - 1000) * (1 - AA/100) + 1000 = ((1046 - 1000) * (1 - 70/100)) + 1000 = 1013.8
Date
Measured SG
Temperature
Corrected SG
Brix
Notes
07/10/2011 21:00
1045
25.0
1046
14.0%
10/12/2011 21:45
1018
21.4
1018
9.0%
Bottled
Notes
Boiled with finishing hops for 180 seconds (might have been more..)
Temperature set at 18C.
Used 140g (~1/2 cup as scales were broken) priming sugar.
Got 48 375mL stubbies.
--
DanielOConnor
- 07 Oct 2011
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Topic revision:
10 Dec 2011, darius
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