Batch 239, Panama Red

An uneventful brew day, 10 gallons of Panama Red, the usual recipe.

22.25 lb 2-row
1.5 lb Crystal 60
1.25 lb White Wheat
4 oz Chocolate malt

That ran me out of both wheat and chocolate malt, I'll have to make a run to the store soon. Mashed at 154F, pH 5.3, 10 min vorlauf each batch.

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

90 minute boil.

Reused the Wyeast 1272 from batch 238, which I kegged today, so the yeast is fresh out of the fermenter.

OG: 1.063, 1.064 actual
FG: 1.016
SRM: 11.8
IBU: 56.6
ABV: 6.1%