Once again, Panama Red, but with a few changes.
10 gallon batch
20.25 lbs 2-row
1.5 lbs Crystal 60
1 lbs Wheat (this is new)
4 oz Chocolate malt
Mashed with 8.5 gallons 170F water to get 160F in the mash tun. Didn't adjust the temp, but it did drop to about 155F by the end of the mash. Mashed 40 minutes, iodine test said conversion was complete.
Batch sparge with 165F water, collected 13 gallons. Measured mash efficiency, got 77%.
Hops additions, did a 90 minute boil:
2 oz Willamette, FWH. Usually I use Mt. Hood, but I didn't have enough.
2 oz Nugget, 60 min
2 oz Cascade, 30 min
1 T Irish Moss, 15 min
2 oz Cascade, 5 min
2 oz Mt. Hood, 5 min (I picked these last week, this is my entire 2010 crop of Mt. Hood.)
Ended up with 9.5 gallons in the fermenters. OG was 1.061. I was aiming for 1.056, so I probably boiled a little too hard.
I'll use Wyeast 1272 in this, but I'm not going to pitch until tomorrow. I'm going to let the wort settle overnight, then I'll rack into new fermenters to remove the cold break and trub, then I'll pitch the yeast.
Update, Sep 7: racked the wort off of the trub into new fermenters, pitched the yeast. Lost about 2 quarts. Wort was at 66F.
Update, Sep 20: racked to secondary, harvested yeast.
Update, Oct 1: kegged