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I'm trying to replicate Garrison Tall Ships Pale Ale:
I'm looking to brew up something similar to Garrison Tall Ships Pale Ale. It's at 5% using Pale malt, Carastan, Willamette hops, 14 IBU and an OG of 1050. I'm thinking to use Nottingham. I've had some problems with mash and sparge water as of late ( Grainfather) and so any suggestions for that would be appreciated.
All contributions on grain bill, hops, mash and sparge water are appreciated. Thanking all in advance

I don't see a Tall Ship Pale Ale, only but I am familiar with the Tall Ships Amber. Jon (Brewer) and the boys at Garrison are nice enough to put the ingredients on the site;

Bitterness: low - med

Grains: 2 - row pale, caramel, dextrin

Hops:Fuggle, Pilgrim

IBUS21 OG 1.045 ABV: 4.6

My only two cents on this one is not a crazy low mash temp. I find it has a medium body to it for a lighter beer, so I would go for a target mash temp of 154-156f.

The ABV and OG suggest about 77% attenuation. I don't remember the flavour profile, but you're best sticking to 04 or 05 in dry yeasts. Nottingham is likely to chew through that beer too much.

I did something similar to Tall Ship last year. Fermented with Ringwood. I was happy with it but it wasn't a replica, really. It was a gift for my pop and he liked it a lot. This was back when I was doing extract with grains:

Type: Extract

Batch Size: 23.00 l
Boil Size: 11.00 l
Boil Time: 30 min

Amt Name Type # %/IBU
400.00 g Cara-Pils/Dextrine (2.0 SRM) Grain 1 9.8 %
300.00 g Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 7.3 %
300.00 g Pale Malt (2 Row) US (2.0 SRM) Grain 3 7.3 %
800.00 g Pale Liquid Extract (8.0 SRM) Extract 4 19.5 %
35.00 g Fuggles [4.50 %] - Boil 30.0 min Hop 5 9.4 IBUs
1600.00 g Pale Liquid Extract [Boil for 10 min](8.0 SRM) Extract 6 39.0 %
0.60 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
700.00 g Corn Syrup [Boil for 10 min](1.0 SRM) Sugar 8 17.1 %
30.00 g Goldings, East Kent [5.00 %] - Boil 8.0 min Hop 9 3.5 IBUs
30.00 g Willamette [5.50 %] - Boil 1.0 min Hop 10 0.6 IBUs
1.0 pkg Ringwood Ale (Wyeast Labs #1187) [124.21 ml] Yeast 11 -

Est Original Gravity: 1.042 SG
Est Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 4.5 %
Bitterness: 20.3 IBUs
Est Color: 7.2 SRM
Date: 13 Nov 2015

jason.loxton wrote:The ABV and OG suggest about 77% attenuation. I don't remember the flavour profile, but you're best sticking to 04 or 05 in dry yeasts. Nottingham is likely to chew through that beer too much.

Thx Jason but I'm going to give Notty a go...Everwood Dave initially thought US05 but I suggested the former. Maybe I'll do one of each. Thx for the advice too.

darciandjenn wrote:I did something similar to Tall Ship last year. Fermented with Ringwood. I was happy with it but it wasn't a replica, really. It was a gift for my pop and he liked it a lot. This was back when I was doing extract with grains:

Type: Extract

Batch Size: 23.00 l
Boil Size: 11.00 l
Boil Time: 30 min

Amt Name Type # %/IBU
400.00 g Cara-Pils/Dextrine (2.0 SRM) Grain 1 9.8 %
300.00 g Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 7.3 %
300.00 g Pale Malt (2 Row) US (2.0 SRM) Grain 3 7.3 %
800.00 g Pale Liquid Extract (8.0 SRM) Extract 4 19.5 %
35.00 g Fuggles [4.50 %] - Boil 30.0 min Hop 5 9.4 IBUs
1600.00 g Pale Liquid Extract [Boil for 10 min](8.0 SRM) Extract 6 39.0 %
0.60 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
700.00 g Corn Syrup [Boil for 10 min](1.0 SRM) Sugar 8 17.1 %
30.00 g Goldings, East Kent [5.00 %] - Boil 8.0 min Hop 9 3.5 IBUs
30.00 g Willamette [5.50 %] - Boil 1.0 min Hop 10 0.6 IBUs
1.0 pkg Ringwood Ale (Wyeast Labs #1187) [124.21 ml] Yeast 11 -

Est Original Gravity: 1.042 SG
Est Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 4.5 %
Bitterness: 20.3 IBUs
Est Color: 7.2 SRM
Date: 13 Nov 2015

Thx guys. Your recipe sounds good and I'm going to try the Ringwood on a clone blonde from Picaroon.

Do they use a kolsch type yeast? I had some 506 Logger from PIcaroons last weekend and it tasted quite similar - the 506 uses a kolsch yeast.