Batch 200! Pale Ale

Yay! Batch 200! Means nothing! Yay!

Just a pale ale, don't want to run out of good beer!

10 gallon batch

25 lb pale ale
1. lb caramunich
1.5 lb white wheat

Mashed at 154F for 60 minutes, as usual, adjusted pH to 5.2 - 5.3ish with phosphoric acid. Recirc 10 - 15 minutes on each sparge, really helps make clear beer.

2 oz Magnum, 60 minutes
2 tsp Irish Moss, 15 minutes
3 oz Cascade, 5 minutes

60 minute boil.

Wyeast 1272 from previous batch of Panama Red

OG: 1.060 actual and by recipe
FG: 1.016
ABV: 6.1%
SRM: 7.2
IBU: 42

Update June 3, 2017, crashed on Wednesday, kegged on Friday

Some brew day pics:

Chilling

freezer for fermenting and beer fridge

6 cups Wyeast 1272

I made these 6 years ago, and they are still looking great and working great! Look at all the hops that were stopped.

The Monk

I got this plate somewhere around 1967 or 68. I had built a tree fort in the back yard, and a woman from the apartments behind our house asked if we wanted some old plates for our fort. We took a stack of 10 or 12 from her, then my mother took them from us. The monk plate was one of them. I have no idea if it is worth anything, but one of the other plates in the stack has a current value of about $350. The monk plate is currently in my basement with a collection of German beer steins.

Click on the image below for a close up, the detail is really good. I gimped the cheesehead for my avatar.