A hazy, balanced and smooth American Pale Ale. Fruit and Citrus notes from the yeast and intense American hops are balanced against a background of extra-pale maris otter malt. Feels soft, velvety and full in the mouth. Highly drinkable and difficult to put down once started. If you sub the yeast then I recommend another English fruity style but not one so highly flocculent it clears up the haze that I believe is part of the key to the flavour and feel.
Here's the recipe. Mind your mash pH with such a pale grist. I added 4ml 60% lactic to the mash water and got a 5.6pH which is a tad high but within the good range.
My brew day went without a hitch with all numbers being hit as expected. My WLP023 was second generation, saved back from an overbuilt starter 3 months back. Fermentation took off like a rocket and was down to a lower than predicted 1.007 in 4 days giving me an ABV of 5.1% before bottling.
I tried a bottle 1 week into carbonation and while it was good, the flavours were still a bit muddled together. Tried another bottle a week later and it's a different beer. Fruity, citrus and well balanced. It feels full and silky in the mouth and is hard to stop drinking once you start. Best served at cellar temperature - I feel that a full fridge chill mutes the fruitiness. I'll leave you with a picture of a glass I started supping before remembering to take a photo!
Here's the recipe. Mind your mash pH with such a pale grist. I added 4ml 60% lactic to the mash water and got a 5.6pH which is a tad high but within the good range.
Code:
Recipe: Ghost Train
Style: American Pale Ale
Recipe Specifications
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Boil Size: 25.92 l
Post Boil Volume: 22.92 l
Batch Size (fermenter): 20.00 l
Estimated OG: 1.046
Estimated FG: 1.011
Estimated ABV: 4.5%
Estimated Color: 5.3 EBC
Estimated IBU: 31.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 77.0 %
Boil Time: 60 Minutes
Sulfate/Chloride: 65/130 (yes, really)
Ingredients:
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Amt Name Type %/IBU
30.09 l Morrisons Yorkshire Vale Water -
6.82 g Calcium Chloride (Mash 60.0 mins) Water Agent -
2.73 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent -
1.35 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent -
0.46 g Salt (Mash 60.0 mins) Water Agent -
3.38 kg Maris Otter Extra Pale (2.5 EBC) Grain 81.0 %
0.33 kg Wheat Malt (5.0 EBC) Grain 8.0 %
0.33 kg Oats, Flaked (2.0 EBC) Grain 8.0 %
0.13 kg Pale Caramalt (12.0 EBC) Grain 3.0 %
10.00 g Centennial [9.80 %] - Boil 60.0 min Hop 11.3 IBUs
15.00 g Centennial [9.80 %] - Boil 15.0 min Hop 8.4 IBUs
15.00 g Citra [12.00 %] - Boil 15.0 min Hop 10.3 IBUs
25.00 g Cascade [8.60 %] - Boil 1.0 min Hop 1.1 IBUs
15.00 g Citra [12.00 %] - Boil 1.0 min Hop 0.9 IBUs
1.0 pkg Burton Ale (White Labs #WLP023) Yeast
25.00 g Cascade [8.60 %] - Dry Hop 5.0 Days Hop 0.0 IBUs
20.00 g Citra [12.00 %] - Dry Hop 5.0 Days Hop 0.0 IBUs
Mash Schedule: Single Infusion BIAB, Medium Body, Batch Sparge
Total Grain Weight: 4.17 kg
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Name Description Step Temp Step Time
Mash In Add 25.09 l of water at 68.8 66.0 C 60 min
Sparge: Soak-the-bag sparge for 15 minutes (5.00l) of 75C waterMy brew day went without a hitch with all numbers being hit as expected. My WLP023 was second generation, saved back from an overbuilt starter 3 months back. Fermentation took off like a rocket and was down to a lower than predicted 1.007 in 4 days giving me an ABV of 5.1% before bottling.
I tried a bottle 1 week into carbonation and while it was good, the flavours were still a bit muddled together. Tried another bottle a week later and it's a different beer. Fruity, citrus and well balanced. It feels full and silky in the mouth and is hard to stop drinking once you start. Best served at cellar temperature - I feel that a full fridge chill mutes the fruitiness. I'll leave you with a picture of a glass I started supping before remembering to take a photo!
