Thursday, April 12, 2018

Batch 208, Panama Red

We returned from warm and sunny Baja last week, so it's time to get back to brewing. There was a little Panama Red left over from last year, and it was still delicious, although the hops had faded, of course. Now it's gone, so time to make some more!

10 gallon batch

A slightly different grain bill this time, I didn't realize I am completely out of wheat, so I used some extra 2 row:

23.75 lb 2-row
1.5 lb Crystal 60
4 oz Chocolate malt

Mashed at 152F for 60 minutes. pH adjusted to 5.25. Collected 12.5 gallons in the boil kettle.

Hops, 90 min boil:

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

2 tsp Irish Moss, 15 min

Yeast:
2 new packs of Wyeast 1272 in a 2 quart starter. Pitched at 70F, ferment at 65F.

OG: 1.063, 1.062 actual
FG: 1.016
ABV: 6.4%
IBU: 66
SRM: 11.8

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