pale ale (gf)

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Made in dedicated GF facility. Notes of banana & clove. Seattle, WA.

In a large pot, heat 5 liters of water to about 160°F (71°C). Add pale malt and wheat malt, stirring well. Maintain the temperature for 60 minutes.

Mashing

After mashing, sparge with enough water to collect about 6 liters of wort in a separate kettle.

Sparging

Bring the wort to a boil. Once boiling, add Hallertau hops and boil for 60 minutes. Add coriander seeds and bitter orange peel in the last 10 minutes of the boil.

Boiling

Cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

Cooling

Transfer the cooled wort to a sanitized fermenter and pitch the Belgian yeast. Seal the fermenter and let it ferment at room temperature for about 1-2 weeks.

Fermentation

Once fermentation is complete, dissolve the priming sugar in a small amount of water, boil it, and cool it. Add it to the beer before bottling. Bottle the beer and cap securely.

Bottling

Let the bottles condition at room temperature for another 1-2 weeks. After this period, refrigerate and enjoy your Ghostfish Belgian White Ale!

Conditioning

Pale Malt

Wheat Malt

Hallertau Hops

Coriander Seeds

Bitter Orange Peel

Belgian Yeast

Water

Sugar (for priming)

Ghostfish Belgian White Ale (GF)

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Make Ghostfish Belgian White Ale (GF) Recipe in just 3h . Made in dedicated GF facility. Notes of banana & clove. Seattle, WA.

Ghostfish Belgian White Ale (gf) Recipe

Descriptors

Tasting Notes

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