Monday, May 30, 2011

Batch 110, Panama Red

Yet another batch of my favorite beer. I put Linda's laptop in my garage so I can have access to my music and internet access.

10 gallon batch

OG: 1.061, 1.062 actual
FG: 1.015
IBU: 64
SRM: 13
ABV: 5.9%

20.25 lbs 2-row
1.5 lbs wheat
1.5 lbs crystal 60
.25 lbs chocolate

Mash at 154F for 45 min, then iodine test says it's done, used heat exchanger to raise temp to 168F for mash out. Sparge at 170F. Hit the numbers just right.

Math error, collected 14 gallons instead of 13 gallons, boiling hard to get the volume down to where it needs to be. Had a boil-over even. Darn.

2 oz Mt. Hood, FWH
2 oz Centennial, 60 min
2 oz Cascade, 30 min
1 tsp Irish Moss, 15 min
2 oz Mt. Hood, 5 min
2 oz Cascade, 5 min

90 minute boil

Wyeast 1272

I may dry hop with 2 oz Centennial.

I've been reading Gordon Strong's "Brewing Better Beer" and used a tip -- instead of running the wort through my CFC directly into the fermenters, run it back into the boil kettle until it is cool. This leaves the cold break in the boil kettle rather than in the fermenter. It takes a little longer this way, but not much.

Notes:

23.5 lbs grain
Mash with 1.25 qts/lb
30 qts mash water = 7.5 gal

23.5 lbs grain
0.125 gal/lb absorption in MT
3 gal lost to absorption
leaves 4.5 gal wort to transfer to BK

Want 12.5 gal in BK
4.5 after mash
need 8.0 gal sparge
Mash out with 2 gal
Sparge with 6 gal

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