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Panama Red IPA

Adapted to a Partial Mash Method from Dale Anson's - It Comes in Pints blog

Brewer: Buzzerj Email: buzzerj@yahoo.com
Beer: Panama Red IPA Style: India Pale Ale
Type: Partial mash Size: 5 gallons
Color:
26 HCU (~14 SRM)
Bitterness: 61 IBU
OG: 1.061 FG: 1.015
Alcohol: 6.0% v/v (4.7% w/w)
Water: Use purchased water
Grain: 1.5 lb. American 2-Row
12 oz. Wheat Malt
12 oz. American Crystal 60L
2 oz. American Chocolate
Mash: 75% efficiency
Mash at 152-154°F for 60 minutes, Mash out at 168°F for 10 minutes
Boil: 60 minutes SG 1.077 4 gallons
6 lb. Light malt extract
1 tsp Irish Moss at 15 minutes
Hops: 1.0 oz. Mt. Hood (4.5% AA, 60 min.)
1.0 oz. Nugget (12% AA, 60 min.)
1.25 oz. Cascade (6% AA, 30 min.)
0.75 oz. Cascade (aroma)
1 oz. Mt. Hood (aroma)
Yeast: Wyeast 1272 American Ale II Yeast in a 1 quart starter
Log: Ferment at 65-68°F for 7 days, rack to secondary and ferment at 65°F for 7 days.
Carbonation: Carbonate to 2 volumes CO2 if kegging or bottle with 3/4 cup corn sugar and hold bottles at 68°F for 14 days.

Recipe posted 12/31/12.