Tuesday, August 7, 2018

Batch 213, Panama Red, of course

Just another batch of Panama Red.

10 gallon batch

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

Mashed in with 7.5 gallons at 168F to hit mash temp at 154F. Adjusted pH to 5.29. Collected 12.5 gallons in the boil kettle

90 minute boil

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

2 tsp Irish Moss, 15 min

2 quarts Wyeast 1272 from previous batch, pitched at 72F, ferment at 65F

OG: 1.063 actual
FG: 1.016 (est)
ABV: 6.4%
IBU: 66
SRM 11.8


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