Wang Chungs Winter Ale Brew Session

Brew Session Info

11/2/2016
(Include any important notes from brew day until tasting)

Scaled up to have 5gal of wort to ferment. OG is a little low duend collecting too much runoff. Very strong nutmeg flavor in wort. Next time Measure! Gravity Nov 07 1.018 Racked to secondary Nov 11. Added Bourbon soaked vannila beans. Final gravity 1.016

Water Infusion

Brew Session Specific

18 lb kg
77 °FC
153 °FC
1.33 qt/lbl/kg
60 min.
6.5 gals liters

Equipment Profile

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

Calculated Totals

11.83 gals liters
7.43 gals liters
6.24 gals liters
163.96 °FC
163.96 °FC
3.54 gals liters
5.59 gals liters
8.95 gals liters

Mash / Boil

Mash

PH
154 °FC
153 °FC
90 minutes

Boil

1.055 1.076 (estimated)
9 gallons liters 8.95 (gallonsliters estimated)
60 minutes minutes (60 minutes estimated)
7.95 gals liters

Gravity Estimates

Based on boiling 9.00 gallonsliters at 1.055 for 60 minutes, this will decrease your wort by 1.00 gallonsliters, bringing your after boil OG to 1.061.

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

Fermentation

5 gallons liters 8.00 (gallonsliters estimated)
1.070 (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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