Citrus Ale (Ghost Ship Clone) - Beer Recipe - Brewer's Friend

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Citrus Ale (Ghost Ship Clone)

155 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Steve Stoker
Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Tuesday July 25th 2023
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Five Points Best Bitter

by richardhall1982

OG: 1.047 FG: 1.014 ABV: 4.3% IBU: 33

1.047
1.011
4.7%
36.9
7.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Crisp Malting - Finest Maris Otter4.5 kg Finest Maris Otter 38 3 90%
250 g German - CaraMunich II250 g CaraMunich II 34 46 5%
150 g German - CaraRed150 g CaraRed 34 20 3%
100 g Flaked Wheat100 g Flaked Wheat 34 2 2%
5,000 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
43 g Cascade43 g Cascade Hops Leaf/Whole 6.1 Boil 60 min 26.34 46.2%
15 g Cascade15 g Cascade Hops Pellet 7.5 Boil 15 min 6.17 16.1%
5 g Citra5 g Citra Hops Pellet 13 Boil 5 min 1.43 5.4%
20 g Citra20 g Citra Hops Pellet 13 Hop Stand at 80 °C 0 min 2.91 21.5%
10 g Citra10 g Citra Hops Leaf/Whole 13 Dry Hop 5 days 10.8%
93 g / 0.00 €
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
15 - 22 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
I don’t do water analysis here in the countryside in France, as it’s practically impossible. The water here is hard(chalk) and so I boil 35 litres of tap water for 20 minutes and then let cool to precipitate the chalk. I then add a half teaspoon of Epsom salts, then one teaspoon of Gypsum. So standard Burtonisation. This gives a mash PH of 5.3.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Infusion 68 °C 67 °C 60 min
Starting Mash Thickness: 3.13 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 15.7
Mash volume with grains (equipment estimates 18.9 L) 19
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 21.3 L) 19.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 25
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 0.1
Going into fermentor 25
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

Update 15/12/23 - I’ve brewed this recipe with Lallemand Verdant IPA yeast(not BRY-97) and the results were excellent and as good as the California live yeast in the recipe. I’ve also brewed another batch but substituted the hops for Galaxy and Amarillo and the results were fantastic. Ghost ship like but with less citrus and the addition of passionfruit aroma and fruitiness.

This brew is based on one of my favourite UK beers Adnams Ghost Ship and it gets pretty close to the real thing on draught. The Wyeast California Ale yeast works really well for this beer as it really promotes the malt and hop character of the Citra hops and gives a clean finish. Best fermented at 18°c. This yeast can produce some sulphur, so a longer secondary may be required. I think Lallemand BRY-97 would do just as well although I haven’t tried it yet. If you want more citrus in the final beer then use a greater quantity for dry hopping. My tasting notes describe the finished beer as Malty, soft in the mouth, no astringency, good hop flavour and bitterness with lots of lovely Cascade and Citra flavours and clean tasting. Best served cold and with low carbonation levels. I serve mine at 6°C and 1 to 2 PSI.
I normally only brew with whole hops as I don’t whirlpool at present, but I will use up to 50% of the hop bill as pellets depending on what stock I have, because I have a hop back to retain the debris.
My brewing kit is a Klarstein Mundschenk 30l

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  • Last Updated: 2023-12-15 17:17 UTC