Brew Number 70

• Still Brewing's "Boston Cream" Ale kit
• 1.7 kg Coopers Real Ale
• Wyeast #1272 (American Ale II) (1st generation - 2008/10/18)

Was brought out to 23L. Used fermenter #1.

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 
   = ((10 - 1000) * (1 - 74/100)) + 1000
   = 

Date	Measured SG	Temperature	Corrected SG	Brix	Notes
24/10/2008 15:20	1044	26.93	1045	11%
09/11/2008 14:45	1009	17.75	1009	5.2%	Bottled

Notes

• Boiled with finishing hops for 60 seconds.
• Used 200mL of the starter.
• Temperature set at 18C, dropped to 14C after ferment done (~1 week).
• Used 180g of priming sugar.
• Got 60 375mL stubbies from 23L.

-- Main.darius - 24 Oct 2008