Wednesday, April 20, 2016

Batch 184, Panama Red

Just the usual --

10 gallon batch

22.25 lb 2-row
1.5 lb crystal 60
1.5 lb white wheat malt
4 oz chocolate malt

Mashed at 154F for 60 minutes. Adjusted pH to 5.2 with phosphoric acid. Recirculate for 10 minutes on each sparge.

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

2 new pkg Wyeast 1272

OG: 1.063, 1.060 actual
FG: 1.016
SRM: 11.8
ABV: 6.4%

April 30, kegged, harvested yeast

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