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Ghost Town Nose Goblin Double IPA

238 calories 17.1 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.134 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Justin Burdt
Calories: 238 calories (Per 12oz)
Carbs: 17.1 g (Per 12oz)
Created Sunday February 26th 2023
Amount Fermentable Cost PPG °L Bill %
14 lb Rahr - North Star Pils14 lb North Star Pils 36.3 1.7 91.8%
5 oz Weyermann - Acidulated5 oz Acidulated 27 3.4 2%
15 oz Corn Sugar - Dextrose15 oz Corn Sugar - Dextrose 42 0.5 6.1%
244 oz / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Yakima Valley Hops - Strata 2 oz Strata Hops Leaf/Whole 12 First Wort 0 min 39.09 8.8%
2.90 ml CTZ2.9 ml CTZ Hops Extract 15.5 Boil 60 min 26.36 0.4%
1.50 ml CTZ1.5 ml CTZ Hops Extract 15.5 Boil 30 min 13.64 0.2%
1.60 oz Yakima Valley Hops - Strata 1.6 oz Strata Hops Pellet 12 Boil 5 min 6.23 7%
2 oz Yakima Chief Hops - Mosaic LupuLN2 (Cryo)2 oz Mosaic LupuLN2 (Cryo) Hops Lupulin Pellet 22 Whirlpool 0 min 29.96 8.8%
2 oz Nelson Sauvin2 oz Nelson Sauvin Hops Pellet 12.5 Whirlpool 0 min 17.02 8.8%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool 0 min 8.51 4.4%
1.70 ml Simcoe1.7 ml Simcoe Hops Extract 12.7 Whirlpool 0 min 0.77 0.3%
4 oz mosaic cryo4 oz mosaic cryo Hops Pellet 12.5 Dry Hop 7 days 17.5%
4 oz Yakima Valley Hops - Strata 4 oz Strata Hops Pellet 12 Dry Hop 0 days 17.5%
4 oz Nelson Sauvin4 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 0 days 17.5%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 0 days 8.8%
22.82 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Steeping -- 147 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 ml ALDC Enzyme Water Agt Mash 0 min.
1 tbsp Yeast Nutrient Other Mash 0 min.
1 oz Whirfloc Water Agt Mash 0 min.
White Labs - California Ale Yeast WLP001
1 Each
Attenuation (custom):
Optimum Temp:
68 - 73 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 129 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.25 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 67%
OG: 1.076
FG: 1.006
IBUs: ~95–100
ABV: 9.2%

14 lb (6.4 kg) Rahr North Star Pils
5 oz (142 g) Weyermann Acidulated

2 oz (57 g) whole-cone Strata at mash hops
2.9 ml CTZ hop extract at 60 minutes [16 IBUs]
1.5 ml CTZ hop extract at 30 minutes [6 IBUs]
Yeast nutrient and Whirlfloc at 10 minutes
1.6 oz (45 g) Strata at 5 minutes [11 IBUs]

Whirlpool additions
15 oz (425 g) dextrose
2 oz (57 g) Mosaic Cryo [34 IBUs]
2 oz (57 g) Nelson Sauvin [18 IBUs]
1 oz (28 g) Mosaic [9 IBUs]
1.7 ml Simcoe hop extract [2.5 IBUs]

Dry-hop additions
4 oz (113 g) each Mosaic Cryo, Nelson Sauvin, and Strata; 2 oz (57 g) Mosaic, and 1 ml ALDC enzyme

White Labs WLP001 California Ale

Mill the grains and mash at 147°F (64°C) for 45 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding hops, yeast nutrient, and finings according to the schedule. After the boil, add dextrose and mix in well, then do a whirlpool step: Stir or recirculate to create a vortex, chilling the wort to 180°F (82°C) or topping up with cold water to reach temperature. Add the whirlpool hops and allow 60 minutes to steep. Chill to 60°F (15.5°C), oxygenate thoroughly, and pitch plenty of healthy yeast. Ferment at 62°F (16.7°C) until the gravity has dropped to about 1.020, then allow free rise to 68°F (20°C). When fermentation is complete and the beer has been at terminal gravity for 3 days—usually by Day 8—add dry hops and ALDC (an enzyme that inhibits the production of diacetyl). Drop/remove hops 2 days after dry hopping. After 2 more days, drop hops again or rack and test for diacetyl (see “Hunting for Diacetyl,” Crash, package, and carbonate to about 2.65 volumes of CO2.

Mash: You can easily hold the mash for an hour to help ensure full conversion. Don’t raise the temperature for a mash-out step, and sparge with 168°F (76°C) water, not higher.
Oxygenate: Use plenty of oxygen—I target 16 ppm of dissolved oxygen (DO). That takes about 3 liters per minute (LPM) on our system.
Efficiency: This beer is not designed to be a high yielder, and those hops will soak up some wort. If volume is your concern, try to get 6.5 gallons (25 liters) into your fermentor. Using a foam inhibitor such as Foam Blast, FermCap, or HopAid can help keep your yeast in the fermentor, to help ensure a healthy fermentation.
pH: I target a wort pH of 5.1 at knockout. So, depending on what the pre-boil pH is, I’ll adjust at whirlpool after adding hops.

Last Updated and Sharing
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  • Public: Yup, Shared
  • Last Updated: 2023-02-26 02:22 UTC
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