Space Ghost Coast to Coast

An Elysian Space Dust Clone

Grain Bill / Fermentables

  • 14 lbs 2 Row Pale Malt
  • 1 lb Carapils
  • 0.5 lb Crystal 10
  • 0.5 lb Crystal 20

Hops

  • 2 oz Chinook (10.5  AAU)
  • 4 oz Amarillo (7.7 AAU)
  • 3 oz Citra (13.3 AAU)

Yeast

  • Nottingham (2 packets)

Other

  • Whirlfloc Tablet

Target Stats

  • 6 Gallons
  • OG 1.078
  • FG 1.018
  • ABV 7.90%
  • IBU 74.28
  • SRM 5.67

Final Stats

  • 7 Gallons
  • OG 1.064
  • FG 1.014
  • ABV 6.56%
  • Efficiency 76%

Prior to Brew Day

Collect water to allow chlorine to dissipate.

Brew Day (2018-07-05)

Heat 10 gallons of water to 160°.  (Unfiltered Dover City water with chlorine removed.)

Gently dough in grains until all grain is covered by water. Add 1/2 tsp gypsum and 1/4 tsp epsom salts and stabilize pH at 5.2

Mash grains at 152° for 1 hour and 30 minutes.

Remove “grain bag“, rinse, squeeze and allow grains to drain.

Bring wort to a boil.

Once wort is boiling, add 1 oz Chinook hops and continue for 45 minutes.

Add 1 oz Chinook hops and continue boil for another 10 minutes.

Add whirlfloc, yeast nutrient, 1 oz Amarillo, 1 oz Citra hops and continue boil for 4 minutes.

Add 1 oz Amarillo, 1 oz Citra hops and continue boil for last 1 minute. (This is a good time to drop in the wort chiller.)

Reduce wort temperature to 170° and add 1 oz Amarillo.

Reduce wort temperature to 68° and take OG reading.

Sufficiently aerate and transfer to primary fermenter.

Pitch rehydrated yeast into fermenter.

Allow beer 1~2 weeks in the primary to adequately ferment and cleanup any diacetyl produced during fermentation.

Dry hop with 1 oz Amarillo, 1 oz Citra for 1 week.

Bottle and wait another 2 weeks or keg and carb.

Enjoy!

Notes:

  • July 5, 2018 Brew Day
  • Recipe is based on notes from the Elysian website:
    • http://elysianbrewing.com/beer?beer=79
    • Added 1/2 tsp gypsum and 1/4 tsp epsom salts and added 1/4 tsp citric acid and mash pH stabilized at 5.16
    • Pitched two packets of rehydrated Nottingham at 75° and  put the carboy in the fermentation chamber to quickly drop the temperature to 50°.

  • 18 hours, small krausen has formed. Dropping the fermentation chamber temperature to 49° due to the small headspace.

  • 5 days, moved to fermentation chamber set at 64° to fully attenuate and cleanup any diacetyl produced. Fermenter is still in a 49° water bath, to allow for a gradual increase in temperature.

    This is not the most appetizing color.
  • 10 days, took final gravity reading at 1.014 and dry hopped. Hydrometer drops taste bland at this point.