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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
Share: <EMBED>
1.082
1.018
8.5%
29.61
26.35
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
6 kg Floor-Malted Bohemian Pilsner6 kg Floor-Malted Bohemian Pilsner 38 1.8 81.5%
0.5 kg Dark Crystal 80L0.5 kg Dark Crystal 80L 33 80 6.8%
0.34 kg CaraAroma0.34 kg CaraAroma 34 130 4.6%
0.1 kg Chocolate0.1 kg Chocolate 34 425 1.4%
0.17 kg Special B0.17 kg Special B 34 115 2.3%
0.125 kg 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 HopsPellet6.2Boil60 min29.61
 
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 gEpsom Salt4 g Epsom SaltWater AgtMash1 hr.
4 gGypsum4 g GypsumWater AgtMash1 hr.
2 gTable Salt2 g Table SaltWater AgtMash1 hr.
 
Yeast
Amount:
1
Attenuation (avg):
79.5%
Flocculation:
High
Optimum Temp:
16.1 - 22.2 °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
 
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: 89
Brew Count: 0
Last Updated: 2018-08-25 06:54 UTC
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