Batch 284, Panama Red

 It's another Panama Red, more or less. I'm about out of brewing supplies in Baja, so I used the last of some of my hops.

5 gallon batch

12 lb 2-row

12 oz Crystal 60

12 oz White wheat

2 oz Chocolate malt

Mashed at 154F, added 1 tsp phosphoric acid. Used park water, that's the locally supplied water that comes from a well, but delivered by truck to a cistern and piped through an ancient plumbing system. Should be good, right? We don't drink park water as a rule, but I was out of RO water from the local water store. It gets boiled, right?

1.5 oz Mt Hood, FWH (usually 1 oz, but using all remaining Mt Hood on this batch)

1 oz Centennial, 60 min

1 oz Cascade, 30 min

1.6 oz Mt Hood, 5 min

1.2 oz Cascade, 5 min

That finishes my remaining stock of Mt Hood and Cascade. Also added 1 tsp Irish Moss at 15 min.

Pitched on the yeast cake from Batch 283, which was probably way too much yeast, but it's good and fresh.

OG: 1.063

FG: 1.015

ABV: 6.5%

IBU: 65.5

SRM: 12

Batch 283, Belma

 Just Belma hops in this beer.

5 gallon batch

12 lb 2-row

8 oz white wheat

6 oz crystal 60

Mashed at some temperature, forgot to look, probably mid-150F. Added 1 tsp phosphoric acid. Collected 6.5 gallons in the boil kettle.

2 oz Belma, 60 min

2 tsp Irish Moss, 15 min

4 oz Belma, 10 min

60 minute boil.

1.5 pints Al and Louie yeast, thick (really thick!) slurry.

OG: 1.058

FG: 1.015

ABV: 6.0

SRM: 6.5

IBU: 84

Batch 282 - Mosaic IPA

 Hopefully this one will be awesome!

5 gallon batch

14 lb 2-row

12 oz white wheat

6 oz Crystal

Mashed at 149F, still lower than I was aiming for. Ambient temp is about 70F, mash water was at 170F. I'm mashing in a 10 gallon Igloo cooler. 

2 oz Mosaic, 60 min

3 oz Mosaic, 10 min

60 minute boil.

Yeast cake from previous batch.

Batch 281 - Brown Porter

 Still trying to make a decent beer here, and I think this one is finally it. I got about a pint of fresh yeast from my neighbors, and that seems to have made the difference.

5 gallon batch

10 lb 2-row

8 oz white wheat

4 oz black patent

4 oz chocolate malt

Mashed at 151F. I seem to hit mash temp a little lower than I expect, but no worries. Added a 1/2 tsp of phosphoric acid. Ran off 6.5 gallons to the boil kettle.

2 oz Saaz, 60 minutes

1 pint of safale 04 from my neighbors.

I'm behind on entering batch notes, so this just went on tap today. It tastes just fine, just as a brown porter should taste. Brewed a batch of IPA today, I'm going to reuse the yeast cake.