Brewer's Friend

Print

British bitter ala ghost ship

127 calories 11.6 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 60 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: William
Calories: 127 calories (Per 330ml)
Carbs: 11.6 g (Per 330ml)
Created: Monday April 28th 2025
1.042
1.008
4.6%
32.0
9.6
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,400 g United Kingdom - Halcyon2400 g Halcyon 36 2 84.2%
125 g Weyermann - CARABELGE125 g CARABELGE 34 13.6 4.4%
125 g Weyermann - Rye Malt125 g Rye Malt 36 3.7 4.4%
100 g Weyermann - Melanoidin100 g Melanoidin 34.5 27 3.5%
100 g Weyermann - Acidulated100 g Acidulated 27 3.4 3.5%
2,850 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 g Herkules3.5 g Herkules Hops Pellet 15 Boil 60 min 11.1 1.6%
10 g Centennial10 g Centennial Hops Pellet 10 Boil 5 min 4.21 4.7%
50 g Motueka50 g Motueka Hops Pellet 9 Hop Stand at 80 °C 20 min 9.97 23.4%
50 g Lemondrop50 g Lemondrop Hops Pellet 6.1 Hop Stand at 80 °C 20 min 6.75 23.4%
50 g Citra50 g Citra Hops Pellet 11 Dry Hop 3 days 23.4%
50 g Lemondrop50 g Lemondrop Hops Pellet 6 Dry Hop 3 days 23.4%
213.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Chalk Water Agt Mash 1 hr.
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
0.50 tsp Irish Moss Fining Boil 0 min.
0.50 tsp Yeast Nutrient Other Boil 0 min.
3.50 g Ascorbic Acid Water Agt Primary 0 min.
1 g Aromazyme Water Agt Primary 0 min.
 
Yeast
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 51 B cells required
Lallemand - Lalbrew Farmhouse Hybrid Saison
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
Low
Optimum Temp:
22 - 30 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 51 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Ghost Ship
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 7 80 270 70
22 liters of water
11 liters mash
11,5 liters sparge
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 10.4
Mash volume with grains 12.3
Grain absorption losses -2.9
Remaining sparge water volume (equipment estimates 13.6 L) 11.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.3 L) 18
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 14.5
Hops absorption losses (whirlpool, hop stand) -0.5
Going into fermentor 14
Total: 21.8  
Equipment Profile Used: System Default
 
Notes

Heat Water 22,5 liters to 78°C and add water salts
Remove 11,5 liters for the sparge.

Add grain slowly to avoid dough balls to 10 liters of water.
Mash grains at 67°C for 60 minutes.
Raise mash temperature to 76°C, hold for 10 minutes, then recirculate.
Run off wort and sparge with water hot enough to keep the grain bed around 76°C.

Boil time is 60 minutes.
Add 1/2 tsp irish moss and 1/2 tsp yeast nutriment
Add hops according to schedule.

Reduce temperature of boil to 85°C and then whirlpool the last Hops addition. Add Hops & Whirlpool for 20 minutes. Stop if temperature falls below 70°C.

Fermentation temperature/steps: Pitch London yeast at 19c and add Ascorbic acid and Aromazyme and do not allow it to exceed 20° C, Day 4 take a reading after dry hop, you are looking to achieve 1.020.

Transfer to secondary and add at this stage the Farmhouse yeast. Keep at 20° C to achieve to achieve 1.010 by day 7. (3 additional Days), once OG cold crash to 2°c. (couple of degrees per day).

Bottle ferment

Last Updated and Sharing
 
432
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-05-04 08:57 UTC