Saturday, September 9, 2017

Batch 202, Panama Red

Yay! Another batch of Panama Red!

10 gallon batch

22.25 lb 2 row
1.5 lb crystal 50
1.5 lb white wheat
4 oz chocolate malt

Outside temp was 80F, and so was the mash tun. Heated 7.0 gallons mash water to 170F, mashed in, adjusted pH to 5.2, mash temp was 156F, which is what I was aiming for. Mash for 60 minutes, lost 2 degrees, so was 154F when I started vorlauf. Ran off 3 gallons, expected more, probably should have used 8 or 9 gallons for initial mash in. Forgot to adjust pH of sparge water. Oh well... Collected 12.5 gallons in boil kettle.

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

Wyeast 1272, made a 2 quart starter with 2 new packets of yeast.

OG 1.060 actual

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