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