Wednesday, April 20, 2016

Batch 184, Panama Red

Just the usual --

10 gallon batch

22.25 lb 2-row
1.5 lb crystal 60
1.5 lb white wheat malt
4 oz chocolate malt

Mashed at 154F for 60 minutes. Adjusted pH to 5.2 with phosphoric acid. Recirculate for 10 minutes on each sparge.

2 oz Mt Hood, FWH
2 oz Centennial, 60 min
2 oz Cascade, 30 min
2 tsp Irish Moss, 15 min
2 oz Mt Hood, 5 min
2 oz Cascade, 5 min

2 new pkg Wyeast 1272

OG: 1.063, 1.060 actual
FG: 1.016
SRM: 11.8
ABV: 6.4%

April 30, kegged, harvested yeast

Wednesday, April 13, 2016

Batch 183, Amber Ale

I haven't brewed yet this year, so this is a start on getting caught up. Just a basic pale ale.

10 gallon batch.

20 lb 2-row
2 lb Crystal 60
1.5 lb white wheat

Mash at 154F. Actually hit 155F, temp dropped to 150F by the end. No big deal there.

1.5 oz Magnum @ 60 min
2.5 oz Cascade @ 5 min

90 minute boil, Irish Moss at 15 min.

I used 3 new packages of Wyeast London Ale III, fermenting at 66F.

OG: 1.050, 1.054 actual
FG: 1.014
IBU: 35
SRM: 9
ABV: 4.9%

April 20, 2016, kegged, harvested yeast. Lots of nice yeast. After seeing this in the hydrometer, I'm calling this an amber, it's much to dark to be a pale ale.