Post by ealingdrop on Jan 18, 2018 21:24:32 GMT 10
No quite the full recipe, but the ingredients.
This is about 4 years old and there's no mash schedule, but it's a good starting point.
Apparently Ghostship is a dual yeast strain, which makes cloning very difficult because you never know what percentage of which yeast is being cultivated (from their bottle conditioned beer). Good luck to whoever does, and well done if you have. It's got me stumped!
Dates Date Brewed: 9 Nov 2016 Date Racked: 9 Nov 2016 Date Packaged: 9 Nov 2016 Date Ready: 9 Nov 2016
Selected Style and Target Specs 8B-English Pale Ale-Special/Best/Premium Bitter
Minimum OG: 1.040 SG Maximum OG: 1.048 SG Minimum FG: 1.008 SG Maximum FG: 1.012 SG Minimum IBU: 25 IBU Maximum IBU: 40 IBU Minimum Color: 5.0 SRM Maximum Color: 16.0 SRM
Recipe Overview Target Wort Volume Before Boil: 56.00 l Actual Wort Volume Before Boil: 54.07 l Target Wort Volume After Boil: 46.00 l Actual Wort Volume After Boil: 46.00 l Target Volume Transferred: 46.00 l Actual Volume Transferred: 46.00 l Target Volume At Pitching: 46.00 l Actual Volume At Pitching: 46.00 l Target Volume Of Finished Beer: 44.00 l Actual Volume Of Finished Beer: 44.00 l Target Pre-Boil Gravity: 1.037 SG Actual Pre-Boil Gravity: 1.038 SG Target OG: 1.045 SG Actual OG: 1.046 SG Target FG: 1.013 SG Actual FG: 1.012 SG Target Apparent Attenuation: 71.0 % Actual Apparent Attenuation: 73.0 % Target ABV: 4.2 % Actual ABV: 4.5 % Target ABW: 3.3 % Actual ABW: 3.5 % Target IBU: (using Tinseth): 41.3 IBU Actual IBU: 40.9 IBU Target Color: (using Morey): 11.7 SRM Actual Color: 11.7 SRM Target Mash Efficiency: 85.0 % Actual Mash Efficiency: 84.0 % Target Fermentation Temp: 18 ˚C Actual Fermentation Temp: 18 ˚C
Fermentables Ingredient Amount % MCU When Thomas Fawcett Marris Otter Malt 6.840 kg 85.9 % 3.2 In Mash/Steeped UK Crystal Rye Malt 413 g 5.2 % 5.6 In Mash/Steeped Belgian Special B 407 g 5.1 % 10.8 In Mash/Steeped Weyermann Dark Wheat Malt 300 g 3.8 % 0.4 In Mash/Steeped
Hops Variety Alpha Amount IBU Form When US Columbus(Tomahawk) 15.5 % 30 g 28.9 Loose Pellet Hops First Wort Hopped US Amarillo 5.0 % 89 g 10.0 Loose Pellet Hops 10 Min From End NZ Motueka 7.0 % 40 g 0.7 Loose Pellet Hops 1 Min From End US Citra 15.0 % 40 g 1.6 Loose Pellet Hops 1 Min From End NZ Motueka 7.0 % 40 g 0.0 Loose Whole Hops Dry-Hopped US Citra 15.0 % 40 g 0.0 Loose Pellet Hops Dry-Hopped
Other Ingredients Ingredient Amount When Brewbrite 7.00 g In Boil
Yeasts Yeast Strain Amount Used White Labs WLP025-Southwold Ale 1 pack
Water Profile Target Profile: No Water Profile Chosen Mash pH: 5.2 pH Adjusted with: Unadjusted
Total Calcium (ppm): 88 Total Magnesium (ppm): 6 Total Sodium (ppm): 16 Total Sulfate (ppm): 109 Total Chloride (ppm): 91 Total Bicarbonate (ppm): 0
Mash Schedule Mash Type: Full Mash Schedule Name: Single Step Infusion (65C/149F) 90minute
My understanding of the "Dual" yeast thing is that they don't play well together.
Samples of their mix have been isolated by both WLP & Wyeast.
The WLP025 is unfortunately only available in 2.5L starters & homebrewers can't get it.
The Wyeast "isolation" is their British Ale 1335.
I'd dearly love to get my grubby little mitts on the both of them & smash their heads together in a decent recipe.
Barls, that Ghost Ship recipe of yours quotes WLP025 as the central protagonist. Care to enlighten us on how to get it??
I can't remember where I read this, but from memory the second yeast is added for second stage conditioning or purely to stop competitors from cloning. But who guards their recipe to that extent anyway?
Just saw my recent attempt and I think the Rye and crystal play a very important role in that distinct peppery nose and caramelly depth. I'll be adjusting my Rye % closer Barls recipe. Got myself 2 cases of Ghostship to compare and contrast. Lol.
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