Batch 231, Panama Red

We got back from Mexico last week and are doing the quarantine thing like everyone else. We were pretty much in isolation for a week prior, our only contact with other people was paying at a toll booth and the customs officer at the border. So we're two weeks into self-isolation, it's a good time to take care of beer stuff, like getting a batch of Panama Red going.

It's mostly the usual recipe:

10 gallon batch

The grain bill is a little different since I was short on 2-row and used some pilsner to make up the difference.

22.5 lb 2-row + pilsner, roughly 50/50
1.5 lb Crystal 60
1.5 lb white wheat
4 oz Chocolate malt

Mashed at 150F for 60 minutes. I had meant to mash at around 155F, but it's cold and I hate turning on the burner under the mash tun since it always seems to burn. Adjusted pH to 5.2. Recirculated for 15 minutes each batch. Ran off 12.5 gallons to the boil kettle.

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

Wyeast American Ale II. This yeast came from the Panama Red I made in Batch 225, so it's fairly old, but it was only used once. I built up a starter over a couple of days, and today (April 2) the fermenter is looking good, lots of activity.

OG: 1.066, actual is 1.064
FG: 1.016
SRM: 11.8
IBU: 66
ABV: 6.4%

Not a bad brew day. The pump is still causing problems, so I disassembled it and reassembled and now it seems to be okay. I think it's just getting old, the post and the rotor don't fit tight anymore, which is probably the cause of the occasional squealing sound.