Brew Number 80

• Still Brewing's "Irish Colonial" Stout kit
• 1.5 kg Black Rock Dark Malt Extract
• Wyeast #1335 (British Ale II) (1st generation - 2009/03/13)

Was brought out to 19L. 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 
   = ((1050 - 1000) * (1 - 74/100)) + 1000
   = 1013.0

Date	Measured SG	Temperature	Corrected SG	Brix	Notes
31/02/2009 17:00	1050	19.68	1050	%12.2
16/08/2009 14:45	1018	14.62	1017		Bottled

Notes

• Boiled with finishing hops for 60 seconds.
• Boiled 50g of (old) Hallertau hops (4.7% AA) for 30 mins as the LME was not bittered.
• Used 200mL of the starter.
• Temperature set at 18C, then down to 14C.
• Used 140g of priming sugar.
• Got 49 375mL bottles from 19L.

-- Main.darius - 31 May 2009