I've turned into a snowbird, so I spent the winter in Mexico rather than staying around in the cold and snow. I haven't brewed since last October, so it's definitely time to brew, and it's Panama Red, of course!
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 - 15 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
Wyeast 1272, from the last time I brewed this. I got two quarts out of the fridge yesterday so they'd warm up, oxygenated the wort as usual for 90 seconds, then pitched both quarts. The yeast looked really good for being 4 months old.
OG: 1.060 (actual)
FG: 1.015
SRM: 11.8
ABV: 6.4%
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