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Angry Ganesha
There is an Indian restaurant in my town that I really like. He has been having a local brewery, (BBC) make him a porter, and he has a small batch secondaried with cardamom and something else. Because Indian food has a lot of spice and tomato base, I dont think porter is the best choice for food pairing. A nice bitter IPA would go best to tame some bold flavors.
So I am planning to wrap all of this up into one beer that hits everything and I am going to bring him some samples. See if maybe I can land a small time account. So I am going with a Belgian IPA, secondaried with cardamom pod, corriander seed, peppercorn, cinnamon, mustard seed, caraway, and cumin. Basically a garam masala. I am going to toast the pods and seeds, and give them a rough crack in the mill, and secondary them in a cheescloth sack. Gonna split the batch and bottle most of this beer, and leave the other half unspiced and on tap.
This is what I have got:
ANGRY GANESHA by Bear Hole Brewing Co
13 gallon batch
15 gallon boil
85% mash efficiency
OG- 1.080 20P
FG- 1.015
SRM- 9
IBU- 77
25# Belgian Pils
2# Munich
1# CaraMunich
1# Melanoiden
1# Aromatic
1# torrified wheat
3# Corn Sugar (added to fermenters after high krausen)
2 oz German Magnum FWH
3 oz German Magnum 60
2 oz Saaz 30
2 oz Saaz 10
2 oz Saaz 0
2 oz Saaz Dry Hop
2 pkgs Wyeast 3787 Trappist high gravity (2 gallon starter)
This will be a 60 minute rest at 147 degrees, then a slow ramp to mashout to 168 for 45 minutes. Hold 168 for 10 minutes. Runoff 15 gallons, boil for 90 minutes. Steep flameout addition for 10 minutes, chill to fermenters.
Ferment 5 days 64 degrees, adding corn sugar at high krausen, ramp to 76 degrees over next 5 days, finish at 76 degrees. Add 2 oz of cracked garam masala spices to one secondary, dryhop both secondaries for 10 days.
My yeast ready to rock!! 
Ipa would be cool for an Indian restaurant, since it has India in the name. Balancing the spices and hops might be challenging. If you're going to be supplying a restaurant, you'll probably need some kind of alcohol license, though. Good luck.
This is a pic from thje sample of wort collected I let cool, add nutrients to, and pour back in the boil. Being primarily all pils in the color, you can see what a pound of melanoidin, and a pound of aromatic do to the color. For me it is that perfect orangy light amber I am shooting for here. And if it enhances the malt flavor a bit- bonus!
It finished with an OG of 18.25P or 1.073. Once I add the cane sugar that should add 9 points, so my OG will effectively be 1.081. Pretty dern close to what I was shottin for! 
No special B? That's my kind of beer!
Hey I see some pretty shiney keg towers in the background there. Its been a while since I've visited The Bear Hole. How about a pic of your current army of fridges?
Good luck with the IPA. Generally not a fan of the Belgian IPA thing, but when it works it works. I am sure you can make it work.
Wow, that's certainly a brave undertaking. If anyone can do it you can. Indian food isn't really my favorite thing in the world, but i'm not much for spicy stuff. But if you get your beer on tap there, i'll buy you lunch at that restaurant to celebrate.
Sounds interesting to say the least. Good luck!
So this was my first gravity sample. Still in the primary but looks like nice and crystal clear, should be a good looking beer. The melanoidin has given it that perfect light amber/orange glowing I was after. Gravity was at 1.018, so 77% right now, hopefully another week and it will be down to 1.015, and be right where I am looking for. 
Nice. Too me that is the best beer color in general.
Do you rotate your jugs of yeast on that one stir plate over time, or do you just ferment on to completion and then do another? Just curious about the 4 jugs of yeast and how to get to that end point.
brewchez wrote:
Do you rotate your jugs of yeast on that one stir plate over time, or do you just ferment on to completion and then do another? Just curious about the 4 jugs of yeast and how to get to that end point.
I rotate them about every 1.5 hours. I pick a time when I know I will be able to babysit them and just rotate twice through to introduce mucho O2. The irony is I do this instead of direct infusing pure O2 to try and save time, energy and O2. However after all the babysitting and stirplate and stirbar monitoring, I should just do the pure blasts. It really isnt that much trouble, I just have the tank and line connected to the brewstand, so I have to bring all of the jugs out to the garage, hook up the airstone, make sure everything is sanitized, and blast away. I would think a 45 second blast of pure O2 would be better than a stirplate anyhow. That will be my future process.
thirsty wrote:
I would think a 45 second blast of pure O2 would be better than a stirplate anyhow. That will be my future process.
I thought I had seen some data on this out there somewhere. I think its a good point to think about.
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