Session Space Ghost

“Session” version of Space Ghost

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 (yeast cake from last batch of Space Ghost)

Other

  • Whirlfloc Tablet
  • Campden Tablet

Target Stats

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

Final Stats

  • 5.5 Gallons
  • OG 1.073 Tilt
  • FG 1.012
  • ABV 8.01% (Not quite the low ABV I was shooting for…)

Brew Day (2019-06-30)

Heat 8 gallons of water to 164°.  (Unfiltered Dover City water with chlorine removed via time and patience.)

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 155° for 1 hour.

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 150° 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 4 days to 1 week.

Bottle and wait another 2 weeks or keg and carb.

Enjoy!

Notes:

June 30, 2019 Brew Day
  • pH was 4.7 without adding citric acid.
  • Tried to target a 6 gallon batch and still ended at 5.5 gallons, resulting in something that won’t be anything close to a session beer.
  • Gravity: 1.086 Hydrometer / 1.073 Tilt
  • Pitched yeast (1 rehydrated packet, 1 direct into the wort) at 70° and fermented at 54° +/-1°.
  • 24 Hours – 1.063
  • 48 Hours – 1.058
  • 3 Days – 1.038
  • 4 Days – 1.021 – Raised temperature to 67° over a 48 hour period.
  • 10 Days – Dry hopped