Anyone want to take a crack at a Parish Ghost in the Machine clone?

[goodolarchie]

So this thread is just about it on GITM clone, but I didn't see a lot of recipe discussion. This is absolutely my favorite hazy IPA, from Maine to San Diego to Florida to Oregon where I live. It's ******* delicious, so well balanced, and my favorite part - it's just clean, demands another sip. I doubt I can get that perfect ripe citra aroma and flavor without a centrifuge, but I'm going to try something like:

50% Pils
25% Golden Promise
12.5% Flaked Oats
10% Wheat Malt
2.5% Golden Naked Oats

Water will be about 150ppm Cl, 80ppm SO4, 100 Ca.

Citra and a little Galaxy at flameout, and a lot more citra on down the line. I will do just one dry hop, below 60F when it's time to chill and crash the beer. To me the hop character is VERY bright, it tastes like a tinge of galaxy in there. That may just be the amazing hop lots they selected, but I think I can achieve that deliciousness by goosing it with a little galaxy (3:1 citra:galaxy). This will be my buddy's wedding beer but I'll make enough to have some on tap beforehand.

Here goes nothing...

 

[tld6008]

So this thread is just about it on GITM clone, but I didn't see a lot of recipe discussion. This is absolutely my favorite hazy IPA, from Maine to San Diego to Florida to Oregon where I live. It's ****ing delicious, so well balanced, and my favorite part - it's just clean, demands another sip. I doubt I can get that perfect ripe citra aroma and flavor without a centrifuge, but I'm going to try something like:

50% Pils
25% Golden Promise
12.5% Flaked Oats
10% Wheat Malt
2.5% Golden Naked Oats

Water will be about 150ppm Cl, 80ppm SO4, 100 Ca.

Citra and a little Galaxy at flameout, and a lot more citra on down the line. I will do just one dry hop, below 60F when it's time to chill and crash the beer. To me the hop character is VERY bright, it tastes like a tinge of galaxy in there. That may just be the amazing hop lots they selected, but I think I can achieve that deliciousness by goosing it with a little galaxy (3:1 citra:galaxy). This will be my buddy's wedding beer but I'll make enough to have some on tap beforehand.

Here goes nothing...

I am anxiously waiting to hear your results! This is one of my favorite beers also and luckily they distribute it at he Publix Grocery stores here. I am suprised there is not more action ofn cloning this. There was some discussion on a LA beer blog but never went anywhere.

 

[jturman35]

Ghost has really been hit or miss for the last few 4 packs purchased over the last year. I would say one out of four was actually like Ghost, one of these 4 packs purchased was almost undrinkable. They are defiantly brewing it more than in years past because its now everywhere. Bet that's why it's not as good as years past. As far as the recipe and the water profile I'm wandering if the sulfate isn't higher than the chloride ratio.

 

[goodolarchie]

I just had three I bought off Tavour. Bottle date 7/28. ******* delicious. So good, and such good haze stability!

 

[tld6008]

Yes they are delicious just not good enough, apparently, for someone to attempt a clone

 

[ultravista]

I'm in the Nola area and was told they use hop oil in the secondary. A friend toured the place (im getting around to it) and the brewers left the recipe chart for Canebreak out in the open (he snapped a pic!). So, I will be in search of the Ghost chart once I make it there. More curious about their bittering hops. Could probably sort out the rest. PS, im drink one as i type. Cheers.

Can you post the Canebreak photo?

 

[MVKTR2]

Okay… I’ll revive a half decade old thread!

Most importantly I’d encourage anyone interested in this beer to listen to the Master Brewers podcast featuring Ryan Speyrer, head brewer at Parrish. You can form your own recipe based off his comments. TONS of relevant useful information about the style.

Below is my copy/paste from my brewers friend recipe. Notes section gives reasoning behind much of the recipe. One caveat, I kept the abv to a slightly less inebriating level, just scale up to adjust abv a bit. I believe this recipe will provide a close beer to Ghost but not a clone due to the unique nature of the cascade hops used at Parrish as well as overall hop differentiations in general.

Cheers!
————————————-
HOME BREW RECIPE:
Title: Ghost In The Box
Author: Phillip McDaniel

Brew Method: All Grain
Style Name: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.051
Efficiency: 70% (brew house)

Hop Utilization Multiplier: 1

STATS:
Original Gravity: 1.064
Final Gravity: 1.016
ABV (standard): 6.31%
IBU (tinseth): 17
SRM (daniels): 9.33
Mash pH: 5.65

FERMENTABLES:
12.5 lb - Pale 2-Row (83%)
2.375 lb - Flaked Wheat (15.8%)
3 oz - Acidulated Malt (1.2%)

HOPS:
2 oz - Cascade, Type: Pellet, AA: 7, Use: Hop Stand for 10 min, IBU: 8.91
1 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Hop Stand for 10 min, IBU: 8.09
3 oz - Cascade LupuLN2 (Cryo), Type: Lupulin Pellet, AA: 12, Use: Hop Stand for 30 min
1 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Hop Stand for 30 min
3 oz - Citra LupuLN2 (Cryo), Type: Lupulin Pellet, AA: 25, Use: Dry Hop for 10 days

YEAST:
Wyeast - London Ale III 1318
Starter: No
Form: Liquid
Attenuation (avg): 73%
Flocculation: High
Optimum Temp: 64 - 74 F
Fermentation Temp: 66 F
Pitch Rate: 0.75 (M cells / ml / deg P)

PRIMING:
CO2 Level: 2.25 Volumes

TARGET WATER PROFILE:
Profile Name: Light colored and malty
Ca2: 60
Mg2: 5
Na: 10
Cl: 95
SO4: 55
HCO3: 0

MASH GUIDELINES:
1) Strike, Start Temp: 165 F, Target Temp: 150 F, Time: 60 min, Amount: 3.79 gal, Decoction
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 69 °F

WATER REQUIREMENTS:
Strike water volume at mash thickness of 1.3 qt/lb, 4.9gal (19.6qt)
Mash volume with grains, 6.1gal (24.4qt)
Grain absorption losses, -1.88gal (-7.5qt)
Remaining sparge water volume (equipment estimates 5 g | 20 qt), 4.74gal (19qt)
Mash Lauter Tun losses, -0.25gal (-1qt)
Pre boil volume (equipment estimates 7.76 g | 31.1 qt), 7.5gal (30qt)
Boil off losses, -1.5gal (-6qt)
Post boil Volume, 6.26gal (25.1qt)
Hops absorption losses (whirlpool, hop stand), -0.26gal (-1.1qt)
Going into fermentor, 6gal (24qt)

Total Water Needed: 9.63gal (38.5qt)

NOTES:
Note, perform a 10 minute boil for sanitation and it allows more protein to remain in suspension.

I’m literally throwing this recipe together while listening to the Craft Beer & Brewing podcast featuring Parish head brewer Ryan Speyrer. Not trying to clone but building a brew that mirrors the concepts laid out in the pod which I’ve already listened to once.

He confirms the use of flowable and concentrate/cryo style hop products in the whirlpool. States fermentation with a London Ale III strain is performed at 68. Dry hop type/amount isn’t specified but occurs on day 7 with active fermentation being complete. Beer is cold crashed after dry hopping, allowed to lager/age 2 weeks at 36F. Apparently the lager/cold aging period occurs on the dry hops to pull out poly phenols. Hopping rates in above recipe reflect the lb per barrel numbers given.

Later in the podcast Ryan confirms the dry hop charge is almost all citra. He adds that cascade and Simcoe are the “big” hot side hops. He even states cascade is the most used by weight hop at the brewery. Ryan also states they contract their cascade hops from peterbaugh farms. This is big information as I’m guessing the farm and specific lot play a big part in this beer being a fruit basket of hops and not just a citrus basket of hops. Meaning these aren’t your average quality grapefruit forward cascade, this the recipe should be adjusted accordingly.

Armed with this information I’ll change my hot side hops to a mixture of t-90/cryo pellets and make it a roughly 2:1 ratio of cascade:Simcoe with a as yet to be determined amount of exclusively citra dry hop again using cryo and t-90.






This recipe has been published online at:
https://www.brewersfriend.com/homebrew/recipe/view/1462520/ghost-in-the-box

Generated by Brewer's Friend - https://www.brewersfriend.com/
Date: 2025-02-16 13:45 UTC
Recipe Last Updated: 2024-03-19 17:32 UTC