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