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Ganesha (plata 2017)

272 calories
Method: All Grain
Style: Strong Scotch Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 29 liters
Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Yortx
Calories: 272 calories (Per 355mL)
Share: <EMBED>
1.082
1.018
8.5%
29.61
26.35
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
6 kg German - Floor-Malted Bohemian Pilsner6 kg Floor-Malted Bohemian Pilsner 38 1.8 81.5%
0.5 kg United Kingdom - Dark Crystal 80L0.5 kg Dark Crystal 80L 33 80 6.8%
0.34 kg German - CaraAroma0.34 kg CaraAroma 34 130 4.6%
0.1 kg United Kingdom - Chocolate0.1 kg Chocolate 34 425 1.4%
0.17 kg Belgian - Special B0.17 kg Special B 34 115 2.3%
0.125 kg German - Wheat Malt0.125 kg Wheat Malt 37 2 1.7%
0.125 kg Flaked Oats0.125 kg Flaked Oats 33 2.2 1.7%
7.36 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 6.2 Boil 60 min 29.61
 
Mash Guidelines
Amount Description Type Temp Time
18.4 LInfusion68 °C90 min
Starting Mash Thickness: 2.5 L/kg
 
Other Ingredients
Amount Name Type Use Time
4 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Amount:
1
Attenuation (avg):
79.5%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 396 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrosa       Amount: 114       CO2 Level: 6 g/l
 
Target Water Profile: Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
18L(Mercadona) + 2L(Grifo) y añadir 2gr de Epson, 2gr de Gypsum y 1 gr de Sal de mesa.
PH5,65 estimado para el macerado.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 11.09 44.4  
Strike water volume at mash thickness of 1.2 qt/lb 4.87 19.5  
Remaining sparge water volume 6.22 24.9  
Grain absorption losses -4.06 -16.2  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 6.78 27.1  
Boil off losses -1.5 -6  
Hops absorption losses -0 -0  
Amount going into fermentor 5.28 21.1  
Total: 11.09 44.4
 
Notes
Los 4L primeros del lavado sacarlos a una olla aparte y ponerlos a hervir durante todo el rato hasta terminar el hervido del mosto principal.
Así conseguir un mosto muy denso y caramelizado para después añadirlo de nuevo al mosto principal.
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View Count: 111
Brew Count: 0
Last Updated: 2018-08-25 06:54 UTC