Finally! It seems like ages since I've been able to brew a decent Panama Red. We're packing up for a trip, leaving tomorrow for a few days, but I wanted to get this brew in so it could ferment while we're gone. It should be done when we get back.
It was a rough brew day, the temperature here peaked at about 104F (40C for you more normal minded peeps) , so the brew shed was HOT!. Two window fans, plus the ceiling fan, but still, very HOT!
Some work to do today, needed to get the last batch into kegs, that was 3 kegs to clean and fill (2 Bell's, 1 berry cider). Moved a lot of kegs around, there were some emptied in the brew shed and the garage, and of course, the brewing.
10 gallon batch
22.25 lb 2-row
1.5 lb Crystal 60
1.5 lb White wheat
4 oz Chocolate malt
Mashed at 154F, adjusted pH to 5.23 (almost fucked that up, I was measuring a teaspoon over the mash tun and the bottle slipped. The meter said 4.3 then as I stirred, it came up to 5.23, whew!) 12 gallons in the boil kettle.
90 minute boil
2 oz Mt Hood, FWH, these were pellets, I usually use leaf
2 oz Centennial, 60 min
2 oz Cascade, 30 min
2 oz Cascade, 5 min
2 oz Mt Hood, 5 min (pellets again, we'll see, I tend to not like pellets as much as whole cones)
Wyeast 1272 from last batch
The usual stats on this, hmm, where are they?
