Brew Number 70

• Still Brewing's "Boston Cream" Ale kit
• 1.7 kg Coopers Draught
• Wyeast #1335 (British Ale II) (3rd generation - 9/7/08)

Was brought out to 23L. Used fermenter #2.

Apparently the yeast has an apparent attenuation of 74% If that is so the final gravity should be...

FG = (SG - 1000) * (1 - AA/100) + 1000 
   = ((1044 - 1000) * (1 - 74/100)) + 1000
   = 1011.4

Date	Measured SG	Temperature	Corrected SG	Brix	Notes
27/07/2008 16:00	1044	22.25	1044	11.4%
??/10/2008 ??:??	1018	n/a	n/a	n/a	Bottled

Notes

• Boiled with finishing hops for 90 seconds.
• Used 200mL of the starter.
• Temperature set at 20C, dropped to 14C after ferment done (~1 week).
• Used 160g of priming sugar (I think) not sure as I forgot to log it.
• Got 59 375mL stubbies.

-- Main.darius - 07 Sep 2008