Sunday, June 24, 2012

Batch 122, Panama Red

What can I say, this is the best beer ever. I need to get some Nugget. I've substituted Centennial for the last couple of times I've made this, and it's good, but not quite the same.

10 gallon batch.

OG: 1.063
FG: 1.016
IBU: 65
SRM: 13
ABV: 6%

22.25 lbs 2-row (Gambrinus)
1.5 lbs Crystal 60
4 oz Chocolate

Mash at 154F for 60 minutes.

2 oz Mt. Hood, FWH
2 oz Centennial, 60 min
2 oz Cascade, 30 min
2 oz Cascade, 5 min
2 oz Mt. Hood, 5 min

90 minute boil.

2 packets Wyeast 1272 American Ale II yeast.

Ferment at 65F for 12 days, rack to keg.
Lager at 34F for 14 days, rack to serving keg.

Batch 121, Pilsner Urquell

A Pilsner Urquell clone. I got the recipe from Deb at Nampa Brewers Center.

10 gallon batch

OG: 1.049, 1.055 actual
FG: 1.013
SRM: 4
IBU: 42
ABV: 4.7%

16 lbs Pilsner 2-row
1 lb Vienna
1 lb Munich
1 lb Cara-Pils/Detrine

Single infusion mash at 154F. One day I'll do this will only Pilsner malt and a full on triple decoction mash. Today I went with single infusion.

2.6 oz Cluster, 60 minutes
1.86 oz Saaz, 15 minutes
1.5 oz Saaz, flameout

90 minute boil. When I do that triple decoction, I'll use all Saaz.

Pre-boil volume: 12.75
Pre-boil gravity: 1.048
Post-boil volume: 9.0
Post-boil gravity: 1.055
Volume into fermenter: 8.5

2 packets Wyeast 2001, Urquell lager yeast.

Pitched at 50F, hold at 50F for 12 days.
Raise to 65F for 24 hours.
Lager at 34F for 40 days.

Update: This came out slightly sweeter and less spicy than I was hoping for. I entered it in a club comp for 2C, Classic American Pilsner, and got a score of 35. This turns out to be quite popular among the non-beer geek crowd, definitely worth making again.