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Brew Number 96

  • Still Brewing's "Boston Cream" Ale kit
  • 1.7 kg Coopers "Real Ale" LME
  • Wyeast #1084 (Irish Ale) (1st generation - 2011/11/10)

Brought out to 23L in fermenter #?.

The yeast has an apparent attenuation of 73% If that is so the final gravity should be... 
FG = (SG - 1000) * (1 - AA/100) + 1000 
   = ((1043 - 1000) * (1 - 73/100)) + 1000
   = 1011.6

Date Measured SG Temperature Corrected SG Brix Notes
17/06/2012 22:00 1042 26.0 1043 11.2%  
11/08/2012 15:45 1012 17.06 1011 6.1% Bottled
Notes
  • Boiled with finishing hops for 120 seconds.
  • Temperature set at 18C.
  • Used 160g of priming sugar.
  • Got 23 375mL stubbies from 23L.

-- DanielOConnor - 17 Jun 2012
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Topic revision: r2 - 11 Aug 2012, darius
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