Ghost Ship Clone - Beer Recipe - Brewer's Friend

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Ghost Ship Clone

154 calories 16.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 37 liters
Post Boil Size: 31 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Dutchie Marsh Kings
Calories: 154 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Sunday February 17th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Pale 2-Row5 kg Pale 2-Row 38 2.5 84%
0.35 kg United Kingdom - Crystal 30L0.35 kg Crystal 30L 34 30 5.9%
0.35 kg United Kingdom - Crystal Rye0.35 kg Crystal Rye 33 90 5.9%
0.25 kg Dry Malt Extract - Extra Light0.25 kg Dry Malt Extract - Extra Light 42 2.5 4.2%
5.95 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Cascade10 g Cascade Hops Leaf/Whole 7 Boil 60 min 5.77 6.5%
25 g Chinook25 g Chinook Hops Leaf/Whole 13 Boil 60 min 26.8 16.1%
10 g Cascade10 g Cascade Hops Leaf/Whole 7 Boil 10 min 2.09 6.5%
10 g Chinook10 g Chinook Hops Leaf/Whole 13 Boil 10 min 3.89 6.5%
30 g Citra30 g Citra Hops Leaf/Whole 11 Boil 1 min 1.17 19.4%
70 g Citra70 g Citra Hops Leaf/Whole 11 Dry Hop 8 days 45.2%
155 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.52 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Steeping -- 62 °C 60 min
Steeping -- 72 °C 15 min
Steeping -- 78 °C 1 min
Starting Mash Thickness: 3.3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.3 L/kg 18.8
Mash volume with grains 22.6
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 23.8 L) 24.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 36.1 L) 37
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 30 L) 31
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 31 L) 30
Total: 43.4  
Equipment Profile Used: System Default
 
Notes

Start March 23
OG 1050.
Mash 20L
Sparge 23L
Brew salts: 40g gypsum, 13g Epsom, 6g NaCl
Slow to ferment: 1016 @ April 11
1013 @ April 19
1011 @ April 23

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  • Last Updated: 2020-05-07 17:35 UTC