Finally! I have the stuff to make Panama Red! My wife and I took an extended RV trip, so we were gone about 6 weeks. That last batch is so good! I picked up some additional ingredients on our trip, so some new, fresh hops, and some new yeast. I was able to get both White Labs WLP001 and some Wyeast 1272. The 1272 is my preferred yeast for Panama Red.
10 gallon batch
25 lb 2-row
1 lb crystal 60
4 oz chocolate malt
That's a couple of extra pounds of 2-row, but that finished out what I have on hand. Mashed at 154F, adjusted pH to 5.3.
2 oz Mt Hood, FWH
2 oz Magnum, 60 min
2 oz Cascade, 30 min
2 oz Cascade, 5 min
2 oz Mt Hood, 5 min
I figured out a better way to chill so I was able to get the wort down to about 115F in the fermenter. I'll let it chill overnight and pitch in the morning.
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