Batch 253, Panama Red

 

This is the second batch of a two-batch day. I did discover that there is no reason not to heat the mash water directly in the mash tun, then add the grain. For some reason, I've always heated it in a separate kettle, then mixed the grain and water in the mash tun, but this saves some time and some work. 

The only thing I noticed that wasn't right on this batch is it seems the wort flows slowly through the pump and plate chiller. Further investigation shows that it's the chiller that is the problem, I could see crud inside even though I've been meticulous about cleaning it after each brew. I used a lot of high pressure water, got a lot of stuff out, then put a big scoop of oxyclean/TSP in a bucket of water and let it recirculate overnight. It was a dark brown color in the morning, so I dumped the bucket and am doing it again. And again. And again. And again. I ran it for almost a week, changing the water daily.

10 gallon batch

22.25 lb 2-row

1.5 lb Crystal 60

1.5 lb White Wheat

4 oz Chocolate malt

Heated mash water to 168F, hit 154F in the mash tun. Adjusted pH to 5.2. 60 minute mash, 10 - 15 minute 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. Pitched 2 quarts Wyeast 1272 from batch 250, the Guava IPA. It was kind of pink in the jars, I could see bits of guava paste, I hope that doesn't cause a flavor issue.

OG: 1.063, 1.064 actual

FG: 1.015

ABV: 6.4%

IBU: 66.6

SRM: 11.8