Wednesday, May 16, 2018

Batch 211, Panama Red with modifications

I love my Panama Red, and I haven't tweaked the recipe in quite a while. This time I made a couple of changes just to see if I like it better. I added more hops at the beginning, so it should be a little more bitter, and I reduced the Crystal 60 so it shouldn't be quite as sweet.

10 gallon batch

Grain:
23 lb 2-row (up from 22.25 to compensate for reducing the Crystal 60)
1.5 lb white wheat
1 lb Crystal 60 (down from 1.5 so it won't be quite as sweet)
4 oz chocolate malt

I mashed with 10 gallons at 165F, which hit 154F in the tun. Adjusted pH to 5.2.

Hops:
4 oz Mt Hood, FWH (up from 2 oz)
3 oz Centennial, 60 min (up from 2 oz)
2 oz Cascade, 30 min
2 tsp Irish Moss, 15 min
2 oz Cascade, 5 min
2 oz Mt Hood, 5 min

90 minute boil.

Yeast:
Wyeast 1272 from Batch 209, pitched 2 quarts.


OG: 1.064, 1.056 actual, not sure what happened here...
FG: 1.017
ABV: 6.5%
IBU: 98.6 (Tinseth)
SRM: 10.8