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BrewNumber91
(18 Sep 2011, darius)
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Brew Number 91
Still Brewing's "Boston Cream" Ale kit
1.7 kg
Coopers "Mexican Czerveza" LME
Wyeast #1335 (British Ale II) (1st generation - 2010/09/9)
Brought out to 23L in fermenter #?.
The yeast has an apparent attenuation of 74% If that is so the final gravity should be...
FG = (SG - 1000) * (1 - AA/100) + 1000 = ((1041 - 1000) * (1 - 74/100)) + 1000 = 1010.6
Date
Measured SG
Temperature
Corrected SG
Brix
Notes
14/08/2011 16:00
1040
22.2
1041
10.6%
18/09/2011 17:00
1012
16.68
1012
6.2%
Bottled
Notes
Boiled with finishing hops for 180 seconds.
Temperature set at 18C.
Used 200g of priming sugar.
Got 59 375mL stubbies from 23L of beer.
--
DanielOConnor
- 14 Mar 2011
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Topic revision: r2 - 18 Sep 2011, darius
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