So I’m putting my feet up today after two brew days on the spin over the past few days.
Friday 15th my plan was to have another attempt at something like Adnams Ghost Ship. The last attempt was ok but I used crystal malt for colouring, I think Adnams use Rye malt, so mine lacked the spice character of Ghost Ship which I’m told rye malt gives to a beer. So, Rye male instead of Crystal this time. I am also making use of the Citra hops kindly donated by
@S.R.S. However, and there is always one isn’t there, my hope to use CML five yeast was quickly quashed when I realised I didn’t have any, so I ended up using CML Voss instead
We’ll see. I’m fermenting it at 35 degrees so I plan to dry hop this after three days and keg 5 days later.
HOME BREW RECIPE:
Title: Spooky Pale Ale
Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 28.5 liters
Boil Gravity: 1.037
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.042
Final Gravity: 1.008
ABV (standard): 4.55%
IBU (tinseth): 35.7
SRM (morey): 8.75
Mash pH: 5.57
FERMENTABLES:
3.5 kg - Maris Otter Pale Ale (83.3%)
250 g - Cara Malt (6%)
250 g - Crystal Rye (6%)
200 g - Vienna Malt (4.8%)
HOPS:
10 g - Chinook (13 AA), Type: Pellet, AA: 13, Use: Boil for 60 min, IBU: 16.05
20 g - Citra (13 AA), Type: Pellet, AA: 13, Use: Boil for 10 min, IBU: 11.64
25 g - Citra (13 AA), Type: Pellet, AA: 13, Use: Boil for 5 min, IBU: 8
15 g - Citra (13 AA), Type: Pellet, AA: 13, Use: Hop Stand for 15 min
20 g - Citra, Type: Pellet, AA: 13, Use: Dry Hop for 5 days
MASH GUIDELINES:
1) Strike, Temp: 66 C, Time: 60 min, Amount: 18.46 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 14.24 L
Starting Mash Thickness: 2.8 L/kg
OTHER INGREDIENTS:
0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Mash
4 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Mash
2.72 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Mash
0.5 g - Protafloc, Time: 10 min, Type: Fining, Use: Boil
0.25 g - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Sparge
3.3 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Sparge
5.1 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Sparge
YEAST:
Crossmyloof Brew - Voss Kveik
Starter: No
Form: Dry
Attenuation (avg): 80%
Flocculation: High
Fermentation Temp: 35 C
TARGET WATER PROFILE:
Profile Name: Spooky
Ca2: 159
Mg2: 10
Na: 52
Cl: 86
SO4: 234.5
HCO3: 139.5