Friday, July 29, 2016

Batch 189, Panama Red

In an unusually bizarre turn of events, I brewed a Panama Red today. That almost never happens, at least not on Fridays starting at 8:45 am.

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 - 15 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

Wyeast 1272, from the last time I brewed this. I got two quarts out of the fridge yesterday so they'd warm up, oxygenated as usual for 90 seconds, then pitched both quarts. The yeast looked really good for being 3 months old.

OG: 1.063
FG: 1.016
SRM: 11.8
ABV: 6.4%

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