Friday, November 28, 2014

Batch 163, Imperial Panama

Same as batch 100, with some adjustments using the notes from last time. Nice smooth brew day, no problems at all. My new Monster Mill is amazing, great crush in no time.

This recipe is based on my Panama Red recipe, but bumped up a little in the 2-row to get the strong beer to double IPA strength.

Imperial Panama
Imperial IPA (14C)

10.00 gal
All Grain


0.25 lb
American chocolate malt
25.00 lb
American two-row
1.50 lb
American wheat
1.50 lb
Crystal 60L

2.00 oz
Mt. Hood
2.00 oz
60 minutes
2.00 oz
30 minutes
2.00 oz
5 minutes
2.00 oz
Mt. Hood
5 minutes

Recipe Notes

This is a partigyle batch, so the above is the base recipe to make two parts. Here are individual notes for each part:

Strong: Imperial Panama

Single infusion mash, mash in with 10.5 gallons water. Adjust pH to 5.2. Run off all to boil kettle, should have 7 gallons.

Hops schedule above is for this part. Added 1/2 t Irish Moss at 15 minutes.

OG: 1.090, 1.088 actual
FG: 1.023
ABV: 9.0%
IBU: 115
SRM: 18

Small: I'm calling this "Panama Canal".

Single infusion mash, this is second runnings, so add 7 gallons to mash tun, run off to second boil kettle, should have 7 gallons in the kettle.

Hops for small batch is 1 oz Centennial at 60 minutes, 1 oz Cascade at 5 minutes, dry hop in secondary with 1 oz Cascade for 1 week. Added 1/2 t Irish Moss at 15 minutes.

OG: 1.045, 1.045 actual
FG: 1.011
ABV: 4.4%
IBU: 42
SRM: 8

Wyeast 1272 from batch 162. There were about 2 quarts of slurry, put about 1 1/2 cups in the small, the rest in the strong. Oxygenated each for 60 seconds. Really good activity later that evening.

12/11/2014 Racked the small to a keg and added the dry hops. The strong beer is too sweet. I took a cup of fresh yeast from the small and added a pound of white table sugar to attempt to dry it out.

12/28/2014 Finally racked the strong beer to a keg, it's down to 1.010.

Tuesday, November 18, 2014

Batch 162, Panama Red

New brewing rule: No brewing when the outside temperature is below 32F. Both outside faucets froze solid, so other than the initial fill of the kettles, I didn't have any water to clean with or to chill with. Rather than using my plate chiller, I just drained the boil kettle into 2 fermenter buckets and put them in the freezer to cool. They were good by the next morning.

10 gallon batch

22.25 lb 2 row
1.5 lb Crystal 60
1.5 lb wheat
0.25 lb chocolate malt

Mashed at 155F for 60 minutes. Adjusted pH to 5.2. Needed to do a small decoction to get the temp right, things were cold in the brew shed today.

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

90 minute boil. Added 2 tsp Irish Moss at 15 min.

Wyeast 1272, American Ale II, pitched the next morning.

Some brew day pics:

Put the wort into 2 buckets in the chest freezer. This is also my chiller today.

It looks like 155F already, should have taken a picture a little earlier, it was above 160F.

I've never had the temp controller read this high before.

There I am, trying to figure out how to turn the camera around on my phone. Not a bad selfie.

Saturday, November 1, 2014

Batch 161, Dunkelweiss

Steve P from my beer club had a bunch of extra grain (really? what's that?) that he wanted to get rid of since he was trying to make space for other stuff. He gave me bags of Munich, Vienna, and wheat, so I thought I'd do a Dunkelweiss with it. It's a style I've been meaning to do, but just haven't got around to it until now. I had all the grain and hops, what I didn't have was a German style weizen yeast. I had a nice pitch of London Ale III on hand, so I used that. I won't get any of the banana/clove esters out of it, but I think that's okay.

10 gallon batch

Munich 10L 8 lbs
Vienna 8 lbs
Wheat 8 lbs
Chocolate malt 1 lb

The chocolate malt was actually a mix of some chocolate wheat and regular chocolate malt.

Mashed at 142F for 2.5 hours, adjusted pH to 5.2. I didn't intend to mash that long, but things came up and I had to leave in the middle of brewing.

1 oz Magnum hops at 60 minutes

60 minute boil.

1 tsp Irish moss at 15 minutes..

London Ale III yeast, a quart from a starter.

OG 1.056, 1.060 actual
FG 1.015
ABV 5.3%
IBU 17
SRM 19