Batch 244, Panama Red

 Back to brewing after a long break in Mexico. Panama Red, of course, and a batch of cider at the same time. It was a pretty smooth brew day, a few minor glitches -- my scale was dead, so new batteries, water filter leaks, so greased the o-ring, hose leaks, so ordered a new end piece, and a variety of spider webs on a lot of my equipment.

I made a minor change in the recipe, I changed the 1.5 lb of Crystal 60 to 12 oz of Crystal 120. I should get the same color, but a little less sweetness. I also mashed slightly lower, at 152F, so hopefully this will come out a little drier than previously.

I also realized that I forgot to take gravity readings, but I've made this enough times and everything seemed to go well, so I'm sure it'll come out about where it should.

10 gallon batch

22.5 lb 2-row

1.5 lb white wheat

12 oz Crystal 120

4 oz chocolate malt

Mashed in at 152F, adjusted pH to 5.25, 60 minute mash. Started recirculating the first batch at 45 minutes, so a 15 minute vorlauf. Ditto for the second batch.

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

90 minute boil, 2 tsp Irish Moss at 15 minutes.

Wyeast 1272, American Ale II, new package, made a 1 quart starter. I was going to brew on Thursday, so I started the yeast on Tuesday, but my covid vaccine decided to kick my butt on Wednesday and Thursday, so I added another 1/4 cup of DME to the starter

Specs:

I forgot to measure OG, so this is from the recipe.

OG: 1.061

FG: 1.016

ABV: 6.1

IBU: 68 (Tinseth)

SRM: 11.8

Calories: 202/12 oz