Ghost Ship - Beer Recipe - Brewer's Friend

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Ghost Ship

132 calories 13.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 28 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Rob
Calories: 132 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Tuesday March 17th 2020
1.043
1.011
4.3%
43.3
7.3
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.80 kg United Kingdom - Maris Otter Pale4.8 kg Maris Otter Pale 38 3.75 93.8%
80 g United Kingdom - Crystal Rye80 g Crystal Rye 33 90 1.6%
195 g German - Carapils195 g Carapils 35 1.3 3.8%
40 g German - CaraRye40 g CaraRye 34 67 0.8%
5,115 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Chinook15 g Chinook Hops Leaf/Whole 11.9 Boil 60 min 19.72 12.5%
20 g Amarillo20 g Amarillo Hops Leaf/Whole 8.6 Boil 10 min 6.89 16.7%
20 g Citra20 g Citra Hops Leaf/Whole 11 Boil 10 min 8.81 16.7%
20 g Citra20 g Citra Hops Leaf/Whole 11 Boil 3 min 3.02 16.7%
25 g Amarillo25 g Amarillo Hops Leaf/Whole 8.6 Boil 3 min 2.95 20.8%
20 g Motueka20 g Motueka Hops Leaf/Whole 7 Boil 3 min 1.92 16.7%
120 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.10 g Epsom Salt Water Agt Mash 1 hr.
1.60 g Table Salt Water Agt Mash 1 hr.
37 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
Priming
Method: co2       CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
167 10 52 186 141 35
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 6 L/kg 30.7
Mash volume with grains 34.1
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 4.6 L) 6.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.3 L) 31
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 23 L) 28
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 28 L) 23
Total: 37  
Equipment Profile Used: System Default
 
Notes

40 litres water
37ml AMS added and 1 campden tablet
Remove 7 litres for sparging
1.6g sodium chloride
2.1g magnesium sulphate
6g Calcium chloride
(All the above added to the grist)
Removed malt pipe and stirred half way through mash
Approx 33l in the boil
Pre boil gravity 1.040 or 9.8 brix
added 40g sugar 25 mins into boil
22 litres into the fermenter (had to tip pot up slightly)
OG 1.048
FG 1.012
ABV 4.8%
3 x bottles
1 x Cornie

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  • Last Updated: 2021-04-21 17:40 UTC