AG#35 - Haunted Galleon (Ghost Ship v1)
Posted: Sun Oct 07, 2018 8:17 am
I've been planning and talking about brewing an Adnams Ghost Ship clone for a couple of years now, and have now finally got around to brewing version 1
Aim: To produce something close to the real thing and also to try and build some consistency into my brewing process on the Grainfather, because after 5 previous brews of varying styles and brewlengths, I still don't feel as though I can confidently hit my numbers yet. Coupled with this, the Grainfather recipe software has changed since I started using it May this year, so you now have to dial in a much higher efficiency value to achieve the same OG. Maybe this is all a marketing thing because the same recipe when inputted into Brewmate, shows a drop of 7% in Brewhouse Efficiency.
Anyway, this brewday went well yesterday and as I was potentially expecting, I overshot my planned OG by 2 points, so there's the first adjustment for v2.
I know that to get the best match to the real beer, I should be using the Adnams yeast, but I have chosen to start with S-04 until I get somewhere near, because I find this yeast to be very reliable and I don't think that I have got the skills to confidently produce enough yeast from the dregs from a mini cask at this time.
I will update this post as the brew finishes and conditions.................
Haunted Galleon v1 (Adnams Ghost Ship Clone)
American Pale Ale
Brew Date 06.10.18
Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.000
Total Hops (g): 132.00
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.72 %
Colour (SRM): 8.6 (EBC): 17.0
Bitterness (IBU): 35.2 (Tinseth)
Brewhouse Efficiency (%): 70 (Grainfather software says 77%!)
Boil Time (Minutes): 60
Grain Bill
----------------
4.500 kg Crisp Maris Otter Malt (90%)
0.250 kg Crisp Caramalt (5%)
0.250 kg Thomas Fawcett Crystal Rye Malt (5%)
Hop Bill
----------------
12.0 g Columbus Leaf (16.8% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
40.0 g Amarillo Pellet (9.6% Alpha) @ 10 Minutes (Boil) (1.7 g/L)
20.0 g Amarillo Pellet (9.6% Alpha) @ 0 Minutes (Aroma) (0.9 g/L)
20.0 g Citra Pellet (11.2% Alpha) @ 0 Minutes (Aroma) (0.9 g/L)
40.0 g Citra Pellet (11.2% Alpha) @ 0 Days (Dry Hop) (1.7 g/L)
Misc Bill
----------------
1.0 g Calcium Chloride @ 60 Minutes (Mash)
5.0 g Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)
5.0 g Gypsum (Calcium Sulfate) @ 60 Minutes (Boil)
3.0 g Irish Moss @ 15 Minutes (Boil)
Notes
---------------
Water Profile - Graham Wheelers Dry Pale Ale
Untreated Alkalinity - 116.5ppm CaCO3
Treated Alkalinity - 25ppm CaCO3
AMS @0.45ml/L
Mash pH - 5.44 (22C)
Single step Infusion at 67°C for 60 Minutes.
Fermented at 20°C with Safale S-04
Recipe Generated with BrewMate
Cheers
MB
Aim: To produce something close to the real thing and also to try and build some consistency into my brewing process on the Grainfather, because after 5 previous brews of varying styles and brewlengths, I still don't feel as though I can confidently hit my numbers yet. Coupled with this, the Grainfather recipe software has changed since I started using it May this year, so you now have to dial in a much higher efficiency value to achieve the same OG. Maybe this is all a marketing thing because the same recipe when inputted into Brewmate, shows a drop of 7% in Brewhouse Efficiency.
Anyway, this brewday went well yesterday and as I was potentially expecting, I overshot my planned OG by 2 points, so there's the first adjustment for v2.
I know that to get the best match to the real beer, I should be using the Adnams yeast, but I have chosen to start with S-04 until I get somewhere near, because I find this yeast to be very reliable and I don't think that I have got the skills to confidently produce enough yeast from the dregs from a mini cask at this time.
I will update this post as the brew finishes and conditions.................
Haunted Galleon v1 (Adnams Ghost Ship Clone)
American Pale Ale
Brew Date 06.10.18
Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.000
Total Hops (g): 132.00
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.72 %
Colour (SRM): 8.6 (EBC): 17.0
Bitterness (IBU): 35.2 (Tinseth)
Brewhouse Efficiency (%): 70 (Grainfather software says 77%!)
Boil Time (Minutes): 60
Grain Bill
----------------
4.500 kg Crisp Maris Otter Malt (90%)
0.250 kg Crisp Caramalt (5%)
0.250 kg Thomas Fawcett Crystal Rye Malt (5%)
Hop Bill
----------------
12.0 g Columbus Leaf (16.8% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
40.0 g Amarillo Pellet (9.6% Alpha) @ 10 Minutes (Boil) (1.7 g/L)
20.0 g Amarillo Pellet (9.6% Alpha) @ 0 Minutes (Aroma) (0.9 g/L)
20.0 g Citra Pellet (11.2% Alpha) @ 0 Minutes (Aroma) (0.9 g/L)
40.0 g Citra Pellet (11.2% Alpha) @ 0 Days (Dry Hop) (1.7 g/L)
Misc Bill
----------------
1.0 g Calcium Chloride @ 60 Minutes (Mash)
5.0 g Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)
5.0 g Gypsum (Calcium Sulfate) @ 60 Minutes (Boil)
3.0 g Irish Moss @ 15 Minutes (Boil)
Notes
---------------
Water Profile - Graham Wheelers Dry Pale Ale
Untreated Alkalinity - 116.5ppm CaCO3
Treated Alkalinity - 25ppm CaCO3
AMS @0.45ml/L
Mash pH - 5.44 (22C)
Single step Infusion at 67°C for 60 Minutes.
Fermented at 20°C with Safale S-04
Recipe Generated with BrewMate
Cheers
MB