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Old 01-21-2013, 02:32 PM   #841
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Bottled last night. I brewed this on the 2nd of Jan. When I racked it on the 8th I thought the Ale tasted citrusy, bready, and a little cloving. I saved 8 oz when I bottled and chilled it to drink. I now see after a little conditioning and the dry hopping, the flavor profile has really developed. The aroma from the two oz of Citra leaf as a dry hop is pleasantly fruity.On the front of the pallet its a little sweet and fruity with a note of citrus. On the back end it's just a little harshly bitter. I suspect with bottle conditioning that will mellow as will the aroma to find a balance yet to be experienced. I finished with seven and a half gallons from both batchs. I bottled a couple cases of 3FZD and then the remainder I mixed with the brown ale from the sparge and DME using S-05 with a gallon of another gallon bottle conditioned non carbed ale I had awaiting and bottled up a similar creation but It's even a little more bitter due to some creative licence with other, early hop additions. The Brown one I plan to bottle condition for at least two months.
Judging from my description of the Zombie is this on target for the final flavor profile?
I have never tasted the real thing.
So far it appears it will be a nice winter APA. This was my first attempt at single hop styles.

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Old 01-26-2013, 10:14 PM   #842
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Brewed this today. Did a full boil and ended up with a tad over 5 gallons. OG came out at 1.058. Not sure why it was so low. Oh well. Added the extra 1/4 oz of citra left from the FWH at flame out for kicks. The kitchen smelled heavenly. This is also my first attempt at a single hop brew. I hope it tastes as well as advertised. This will also be my first time cold crashing and using gelatin. What is the recommended amount of gelatin for a 5 gallon batch, and when do you put it in?

Edit: Oh yeah, it was the extract/partial mash version.

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Old 01-27-2013, 12:28 AM   #843
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Not sure about the gelatin but you won't be disappointed with this beer. I have only 4 gallons left from a 10 gallon batch.

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Old 01-27-2013, 01:28 AM   #844
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Wow!
Had 8 bottles today "so far" and it is a screaming sucess!
One of my best brews to date. This one will be in my rotating for sure.
I think if my mash PH had been perfect this may have been my best brew ever.
Curious thing about this beer is the bottle krousen, a tilt of the bottle and it all floated to the bottom. The film layer in the neck of the bottle had me worried at first. The taste is fruity and has a great citrus finish. The head is a light toast color with moderate head retention. For a 6.6% beer it is very fresh and light. But grab your socks it will put you in the tank if you drink too many too fast. I have not yet reached the Zombie state.

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Old 01-27-2013, 05:52 PM   #845
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Just started brewing this today! I love this beer from fff and hope this is close! I will update in a few weeks.

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Old 01-30-2013, 03:13 PM   #846
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Trying to culture some Conan yeast for my next batch of this

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Old 01-30-2013, 04:09 PM   #847
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I'm kegging my two batches tonight. I hate to admit, but the fermenter dry hopped with Mosaic is my favorite. The one dry hopped with Citra smells great, but the Mosaic beer smells incredible.

I'll have a much better idea in about 1 week

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Old 01-31-2013, 07:08 PM   #848
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I'm brewing this Saturday, I'll let ya know how it goes.


Quote:
Originally Posted by skeezerpleezer View Post
If anyone has had this beer, they know why I am asking for input. It has moved up to the top of the APA rankings on beeradvocate for good reason. http://beeradvocate.com/beer/profile/26/64228

Does anyone have any information other than it is a Single Hop (Citra), 6.2%, 50 ibu APA?


***It seems we are getting somewhere on this clone. After a couple revisions, here is the updated Recipe--(I removed the original to avoid any confusion):

Batch Size: 6 gallons
Estimated Original Gravity: 1.065
Estimated Final Gravity: 1.018
Estimated Color: 8.5 SRM
Bitterness: 65.9 IBU
Mash Temp: 154 F
60 min boil

Ingredients Amount Item Type % or IBU
11.75 lb 2 Row (2.0 SRM) Grain 81.7 %
1.13 lb Munich Malt - 10L (10.0 SRM) Grain 7.8 %
0.50 lb Carafoam (2.0 SRM) Grain 3.5 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.5 %
0.50 lb Melanoiden Malt (20.0 SRM) Grain 3.5 %
0.75 oz Citra [12.40%] (First Wort Hop) Hops 17.0 IBU***
1.25 oz Citra [12.40%] (15 min) Hops 21.1 IBU
1.25 oz Citra [12.40%] (10 min) Hops 15.4 IBU
1.25 oz Citra [12.40%] (5 min) Hops 8.5 IBU
1.25 oz Citra [12.40%] (1 min) Hops 1.8 IBU
3.00 oz Citra [12.40%] (Dry Hop 10 days) Hops -
SafAle English Ale (S-04) **
London ESB 1968**

**For the first batch with this recipe, I split it and used the 2 different yeasts (S-04 and S-05). The S-04 was closer to the real Zombie Dust. The S-04 is fruitier, and had a bit higher FG (1.018 ) that the S-05 (dryer, more bitterness). I have also used 1968 and it was similar to the S-04, perhaps a bit fruitier and it was sweeter/higher FG. If using it I would recommend mashing a few degrees cooler. That said, I would recommend S-04 or 1968 at this time.

Here is the extract conversion for anyone interested:

6.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 70.6 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 11.8 %
0.50 lb Carafoam (2.0 SRM) Grain 5.9 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.9 %
0.50 lb Melanoiden Malt (20.0 SRM) Grain 5.9 %
0.75 oz Citra [12.40%] (First Wort Hop) Hops 12.5 IBU***
1.00 oz Citra [12.40%] (60 min) Hops 25.1 IBU
1.00 oz Citra [12.40%] (15 min) Hops 12.4 IBU
1.00 oz Citra [12.40%] (10 min) Hops 9.1 IBU
1.00 oz Citra [12.40%] (5 min) Hops 5.0 IBU
1.00 oz Citra [12.40%] (1 min) Hops 1.1 IBU
3.00 oz Citra [12.40%] (Dry Hop 10 days) Hops -
SafAle English Ale (DCL Yeast #S-04)
or
Wyeast 1968

Beer Profile Estimated Original Gravity: 1.066 SG
Estimated Final Gravity: 1.018 SG
Estimated Color: 9.0 SRM
Bitterness: 65.2 IBU

Steep the grains at in the mid 150s for 45-60 minutes. It is assuming a 5 gallon batch, 3 gallon - 60 minute boil, and adding the extract at the beginning. If you can do a full boil you probably wouldn't need the extra oz at 60minutes.

***The FWH ibus were calculated based on a 20 min boil to more accurately calculate the perceived bitterness.
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Old 01-31-2013, 07:37 PM   #849
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going to brew this next week. I am an all grain brewer for years, but am short on time and wanted to try to do this with PM extract (which I haven't done for several years and only twice then!). Any suggestions on whether to use DME or LME? I was going to use LME cause I hate the dust of DME that gets on everything. It should be fresh from Brewmasters Warehouse...I was going to also use Magnum for the FWH, which I was going to drop in towards the end of steeping.

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Old 01-31-2013, 08:54 PM   #850
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Quote:
Originally Posted by bguzz
going to brew this next week. I am an all grain brewer for years, but am short on time and wanted to try to do this with PM extract (which I haven't done for several years and only twice then!). Any suggestions on whether to use DME or LME? I was going to use LME cause I hate the dust of DME that gets on everything. It should be fresh from Brewmasters Warehouse...I was going to also use Magnum for the FWH, which I was going to drop in towards the end of steeping.
DME has more fermentable sugar, so would require less extract.
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