Batch 204, Guava IPA

Yet another variation on the Guava IPA I've made before. This time I changed up the hops schedule.

10 gallon batch

20 lb 2-row
2.5 lb wheat
3 lb guava juice concentrate (4 cans Winco frozen guava juice, added to the fermenter)

MT initial temp 50F
8 gallons sparge water, 175F
Mash in temp 156F, pH 5.25, finished at 145F, it was a cold day.

1 oz Citra, 12.6% AA, FWH
2 oz Amarillo, 7.7% AA, 60 min
2 oz El Dorado, 10.7% AA, 60 min
2 tsp Irish Moss, 15 min
3 oz Citra, 12.6 % AA, 5 min

90 minute boil

Wyeast 1272, American Ale II, from Batch 202.

OG: 1.056 before adding the guava, 1.062 after. Like last time, I added the guava juice directly to the fermenter.

Update 10 Oct 2017, the guava tastes super juicy! It needs a little more carbonation, but this is going to be good!

Note for future reference -- I was at Walmart the other day and saw they have canned whole guavas. I might need to try that next time.

Batch 203, Saison

Another batch of saison. The last batch had additives that came across too strong, so I'm planning to use this batch to dilute some of that and make it more palatable.

10 gallon batch

22 lb pilsner malt
1.5 lb caramunich
1.25 white wheat

Heated 9 gallons of mash water to 165F, mashed in aiming for 148F, got 150F, close enough. Adjusted pH to 5.2, forgot to adjust the sparge water pH again.

4.5 oz Saaz pellets in a nylon, 60 minutes
2 tsp Irish Moss
3 oz Saaz pellets in a nylon, 5 minutes

90 minute boid

Wyeast 3724, Belgian Saison yeast, just one package since that's all they had at the homebrew store, but did a 2 quart starter for it, so it should be sufficient.

OB 1.056 actual

Update, 10 Oct 2017, the yeast wasn't sufficient, and I had some really nice looking yeast from the guava IPA I did recently, so I added about a pint of thick slurry from it to the saison. Finished in no time!

Batch 202, Panama Red

Yay! Another batch of Panama Red!

10 gallon batch

22.25 lb 2 row
1.5 lb crystal 50
1.5 lb white wheat
4 oz chocolate malt

Outside temp was 80F, and so was the mash tun. Heated 7.0 gallons mash water to 170F, mashed in, adjusted pH to 5.2, mash temp was 156F, which is what I was aiming for. Mash for 60 minutes, lost 2 degrees, so was 154F when I started vorlauf. Ran off 3 gallons, expected more, probably should have used 8 or 9 gallons for initial mash in. Forgot to adjust pH of sparge water. Oh well... Collected 12.5 gallons in boil kettle.

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

Wyeast 1272, made a 2 quart starter with 2 new packets of yeast.

OG 1.060 actual