Wang Chungs Winter Ale Brew Session

Brew Session Info

11/27/2015
(Include any important notes from brew day until tasting)

Remove cinnamon and vannila before transferring wort to primary. Racked to secondary Dec 10.

Water Infusion

Brew Session Specific

12 lb kg
68 °FC
153 °FC
1.33 qt/lbl/kg
60 min.
5 gals liters

Equipment Profile

0.15 gals/lb liters/kg
0.01 gals/lb liters/kg
°FC
0.25 gals liters
0.5 gals liters
1 gals/hour liters/hour
0.2 gals liters

Calculated Totals

8.62 gals liters
4.95 gals liters
4.24 gals liters
165.03 °FC
165.03 °FC
2.44 gals liters
4.38 gals liters
6.70 gals liters

Mash / Boil

Mash

PH
°FC
°FC
minutes

Boil

1.566 1.073 (estimated)
6.7 gallons liters 6.70 (gallonsliters estimated)
60 minutes minutes (60 minutes estimated)
6.3 gals liters

Gravity Estimates

Based on boiling 6.70 gallonsliters at 1.566 for 60 minutes, this will decrease your wort by 1.00 gallonsliters, bringing your after boil OG to 1.650.

You wanted an OG of 1.086. It looks like it will be over.

Fermentation

4.2 gallons liters 8.00 (gallonsliters estimated)
1.069 (1.086 predicted)
1.016 (1.021 predicted)

Conditioning

Tasting Notes (0)
There aren't any tasting notes logged yet

Recipe Facts

Wang Chungs Winter Ale
American Stout
  • 8.00 Gallons Liters Batch Size
  • 9.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.086 OG
  • 1.021 FG
  • 33.3 IBU (tinseth) Bitterness
  • 0.39 BG:GU
  • 53.1° SRM Color
  • 75% Efficiency
  • 8.4% ABV Alcohol
  • 296 per 12oz Calories
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