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Old 04-14-2013, 02:39 PM   #951
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Quote:
Originally Posted by wranglerx16 View Post
I'm about to bottle today and just want to make sure I don't under prime
I'm about to bottle 10 more gallons in an hour. I used 3/4 cup of priming sugar per 5 gal. for the first all-grain batch and it turned out awesome. I'd think that amount would work for the extract version too.
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Old 04-14-2013, 03:08 PM   #952
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Thanks, I just realized I messed up. I had just over 4.25 gal and used the full 5oz bag of priming sugar... Do you think they'll be ok?

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Old 04-19-2013, 03:13 PM   #953
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Hi!

I Need some professional advice before I go ahead with the following recipe:


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Zombie Dust Clone
Brewer: DeerHunter
Asst Brewer:
Style: American IPA
TYPE: Partial Mash
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 3.00 gal
Post Boil Volume: 2.71 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.065 SG
Estimated Color: 10.2 SRM
Estimated IBU: 59.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 109.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
1 lbs Munich 25 (12.7 SRM) Grain 1 11.8 %
8.0 oz Carapils (2.0 SRM) Grain 3 5.9 %
8.0 oz Crystal 100 (56.0 SRM) Grain 4 5.9 %
8.0 oz Aroma Malt (50.8 SRM) Grain 2 5.9 %
0.75 oz Citra [12.40 %] - First Wort 20.0 min Hop 5 11.5 IBUs
1.00 oz Citra [12.40 %] - Boil 60.0 min Hop 7 22.9 IBUs
1.00 oz Citra [12.40 %] - Boil 15.0 min Hop 8 11.4 IBUs
1.00 oz Citra [12.40 %] - Boil 10.0 min Hop 9 8.3 IBUs
1.00 oz Citra [12.40 %] - Boil 5.0 min Hop 10 4.6 IBUs
1.00 oz Citra [12.40 %] - Boil 1.0 min Hop 11 1.0 IBUs
3.00 oz Citra [12.40 %] - Dry Hop 10.0 Days Hop 13 0.0 IBUs
6 lbs Pilsen Light CBW (4.0 SRM) Dry Extract 6 70.6 %
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 12 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 8 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 3.10 qt of water at 164.3 F 152.0 F 60 min

Sparge: Batch sparge with 5 steps (0.12gal, 0.60 gal, 0.60 gal, 0.60 gal, 0.60 gal) of 168.0 F water
Notes:
------

* Mash in 0.78g of water at 152 F för 45 minutes.
* Sparge in 168 F for 10-15 min in another kettle.
* Add all wort to boil kettle.
* Add FWH pellets (loose or bagged?) to wort and bring to boil.
* Remove from heat and add DME.
* Boil for 60 min and follow the hop schedule (pellets: loose or bagged?).
* Cool wort.
* Add wort to fermenter and top up with cold water to the 5 gallon mark.
* Pitch yeast at 68 F. (BrewSmith says 2pkg, is that correct?)
* Keep primary under 64 F for xx(?) days.
* Dry hop in primary for the last 7-10 days.


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------


I am most concerned with the stuff marked in red.
- Will the Aroma Malt be a good sub for Melanoiden?
- 1 or 2 pkg of S-04?
- Hop pellets, loose or bagged?
- How long in primary before dry hop? I will not do a secondary.

Also, if you have any opinions on the brew steps in the notes, I'll be more than happy to get some feedback. A bit concerned as this is my first partial-mash and also my first FWH.

Cheers guys!

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Old 04-19-2013, 04:21 PM   #954
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So I cracked open 2 bottles of this last night and tried them with a friend and fellow HBTer. I did a smaller batch size (as documented in a prior post in this thread) and I think my dry hop conversion was a little too low. The beer tasted great, was well carb'd, and had a pleasant aroma, both the Citra dry hop and the Mosaic dry hop...just not ENOUGH aroma when compared to the real Dust. Going to up this to 5 or 10 gallons and use the recipe from page one, probably splitting into two 5 gallon kegs and dry hop one with Mosaic and the other with Citra. I am very happy with the beer, just not blown away and I think that was due to my dry hop conversion to get to 2-3 gallons. I detected subtle differences between the Citra and Mosaic bottles. The Mosaic was darker and had a slight bubble gum ester present. I tried to keep the ferments the same, but it seems the one that got the Mosaic was a bit higher temp as there are different esters present in the final beer. Not certain how the color changed between the two as the only difference would be fermentation temp and dry hops. I also noticed this had good bitterness up front, but it fades quickly on the finish. I am attributing this to FWH, so I may make this and either replace FWH with bittering hops or split the FWH into FWH and bittering. Cheers!

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Old 04-25-2013, 01:07 AM   #955
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I did a PM version of this using Denny's Favorite 50...I've never had the original, but this was one of my best brews out of more than 100! I'm doing this one again. It was a little bigger than the original, but it is great and my beer snob friends like this one a lot. 6 gallon recipe gave me 5 in the keg...beautiful. Fermented at 62F. Finished at 1.021...higher than I wanted, but it was extract and bigger than it was supposed to be. Dry hopped with 3.5 oz of leaf...what a great example of citra! Don't skip the FWH..I added them at the end of the PM.

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.14 gal
Actual OG: 1.073 SG
Actual FG: 1.021 SG
Estimated Color: 9.2 SRM
Estimated IBU: 72.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.50 lb Light Dry Extract (4.0 SRM) Dry Extract 68.18 %
1.25 lb Munich Malt - 10L (10.0 SRM) Grain 11.36 %
0.75 lb Pale Malt (2 Row) US (2.0 SRM) Grain 6.82 %
0.50 lb Carafoam (2.0 SRM) Grain 4.55 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.55 %
0.50 lb Melanoiden Malt (20.0 SRM) Grain 4.55 %
3.50 oz Citra [12.00 %] (Dry Hop 10 days) Hops -
0.90 oz Columbus (Tomahawk) [18.00 %] (20 min) FWHops 27.3 IBU
1.25 oz Citra [13.90 %] (15 min) Hops 19.7 IBU
1.50 oz Citra [13.90 %] (10 min) Hops 17.2 IBU
1.00 oz Citra [13.90 %] (5 min) Hops 7.0 IBU
1.00 oz Citra [13.90 %] (1 min) Hops 1.5 IBU
1 Pkgs Denny's Favorite 50 (Wyeast Labs #1450)


----------------------------
Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
45 min Mash In Add 4.38 qt of water at 165.9 F 154.0 F

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Old 05-03-2013, 03:59 AM   #956
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hi,

what efficiency is this calculated with?

i like doing partial mash - do you think it'll work out with 4-5 lbs 2-row and then 3.3 lbs extra light dme?

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
Ferm temp-62-64

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 (you can set boil time on FWH on Beersmith)....If you do not make this change, your IBUs will probably show as being higher. The actual beer bitterness/flavor will not.
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Old 05-03-2013, 06:54 AM   #957
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If you use S04 is one packet good and does it need to be rehydrated?

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Old 05-05-2013, 08:22 AM   #958
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brewed this on saturday with a friend and hit 1.066. we are fermenting with a fat slug of fresh wyeast 1968 and cannot wait for this one.

thanks everyone for all the work done in cloning this!

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Old 05-09-2013, 07:06 PM   #959
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So I've been reading this for awhile, and it seems that Zombie Dust isn't just Citra anymore. Any idea what other hop(s) are in it?

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Old 05-10-2013, 01:03 AM   #960
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Probably something like Magnum or Warrior to bitter.

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