Brew Number 76

• Still Brewing's "Boston Cream" Ale kit
• 1.7 kg Coopers Draught Ale
• Wyeast #1272 (American Ale II) (3rd generation - 2009/01/18)

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 
   = ((1046 - 1000) * (1 - 74/100)) + 1000
   = 1012.0

Date	Measured SG	Temperature	Corrected SG	Brix	Notes
14/02/2009 14:00	1044	28.62	1046	11.4%
02/03/2009 16:50	1012	24	1013	5.0%	Bottled

Notes

• Boiled with finishing hops for 90 seconds.
• Used 200mL of the starter.
• Temperature set at 18C, dropped to 14C after ferment done (~1 week).
• Used 160g of priming sugar.
• Got 59 375mL stubbies from 23L of beer.

-- Main.darius - 14 Feb 2009