Tuesday, June 2, 2015

Batch 172, Panama Red at the Edge

I brewed a batch of Panama Red at the Edge Brewery today. It took a while to figure out how to get the main boil kettle burner lit, but after that, it was a smooth brew day.

20 gallon batch

The Edge has one of those Morebeer Tippy-Dump brewing "sculptures", it's a pretty nice system and gets about 85% efficiency, so it's not just a matter of doubling my regular Panama Red recipe.

35 lb 2-row
2.5 lb Crystal 60
2 lb wheat
9 oz Chocolate malt

I missed the mash temp and hit 150F instead of the 154F I was aiming for. I couldn't find the recirculating heater part (found it later, too late to help), so I left it as is. Not a big deal, I think.

Hops are exactly double:

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

Added a whirlfloc tablet. Kerry didn't have any of her usual San Diego Super Yeast ready, so I got 4 packs of Safeale US-05. Again, that should be okay.

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