Saturday, March 2, 2013

Batch 136, Panama Red

Another batch of my all-time favorite.

10 gallon batch.

OG: 1.063 (1.065 actual)
FG: 1.016
IBU: 65
SRM: 13
ABV: 6%

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

Mashed at 152F for 60 minutes.

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

90 minute boil.

1 packet Wyeast 1272 American Ale II yeast.

I'm doing an experiment with yeast, just 1 pack for 10 gallons. I'm using 3 buckets, run off 2.5 gallons into one bucket, then split the rest into 2 other buckets. Oxygenate the 2.5 gallon bucket, then pitch the yeast into it so it's essentially a big starter. Wait a day or 2 for the yeast to propagate, then oxygenate the other 2 buckets and split the first bucket into the other 2 buckets.

I did this with the SNPA clone (last batch) and it seemed to work really well.

Ferment at 65F for 12 days, rack to keg.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.