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Old 05-09-2012, 02:12 AM   #481
TheBreweryUnderground
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Dec 2011
Nelsonville, Ohio
Posts: 335
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Went to the brewpub a week ago and had this on tap, glad I just brewed this up tonight. I cut back on the IBUs a bit to enter into a comp. At 3 Floyds pale ales are IPAs and IPAs are IIPAs and IIPAs are just insane.
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Old 05-09-2012, 03:19 AM   #482
whitehause
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Oct 2011
Fleetwood, Pa
Posts: 1,124
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Quote:
Originally Posted by skeezerpleezer View Post
Sounds like it came out good then.
Yes it did!!!
And a big THANK YOU for the great recipe

I have a glass in my hand as I type, and after 4 days on the gas it's really come around. Much better mouth feel with the increased carbonation.
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Primary 1- BM's Cream of three crops.
Primary 2- Paleface Scalper
Primary 3- Monks Reward (Kreuzberg)
Kegged - Honey Badger, Heady topper clone 1, Indian Paleface Scalper
Bottled- Skeptical Dog winter Lager, Hell's Belgian, Old Dutch Hiefer Hefe,Aphlewein, Chocolate Thunder porter, Jacked up lantern

 
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Old 05-09-2012, 03:36 AM   #483
chumpsteak
 
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May 2011
Meridian, ID
Posts: 852
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Made this recipe a few weeks ago with S-04. It's been in the keg for 2 weeks now and it tastes like straight up mango juice. It's crazy fruity and extremely tasty.

 
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Old 05-09-2012, 09:48 PM   #484
paraordnance
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Sep 2010
Red Deer, Alberta
Posts: 864
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I didn't had crystal 60, only Crystal 40 on hand. So I added 4 oz of amber malt to compensate and now kicking myself for doing that since it came out little darker than it should. Wort also smelled slightly toasty. Did i ruin the batch? What should I expect?

 
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Old 05-09-2012, 09:56 PM   #485
skeezerpleezer
 
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Apr 2010
Roswell, GA
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Quote:
Originally Posted by paraordnance
I didn't had crystal 60, only Crystal 40 on hand. So I added 4 oz of amber malt to compensate and now kicking myself for doing that since it came out little darker than it should. Wort also smelled slightly toasty. Did i ruin the batch? What should I expect?
I just replied in the other thread, but you will be fine. No way 4oz of amber will overcome the Citra in this one. It will be great..Report back with results though!

 
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Old 05-10-2012, 03:25 AM   #486
paraordnance
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Sep 2010
Red Deer, Alberta
Posts: 864
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I will reply once its ready. I also used CMC Superior Pale Ale malt instead of basic 2 row, since I have 100 lbs of it. Thats why my color is so dark. I can't see through carboy. I searched the web about amber malt and found people saying it is good in IPA as well, so I think it should turn out ok.

 
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Old 05-11-2012, 12:38 AM   #487
InityBrew
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Oct 2011
Phoenixville, Pa
Posts: 832
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Hey all,

Just pulled my first pint of this

Og 1.063
Fg. 1.015

Wyeast1968 mashed at 149.

3.5 week primary and then straight to the keg.

My only change to the original was increasing the FWH to 1 oz.... I got carried away.

I have never had zombie dust, mainly due to its lack of availability in my area, but I can tell you that this is the best PA/IPA I have ever made.

Incredible, and its only been on co2 for 5 days.

Big up to skeezer for the recipe. This will certainly be a regular in my house.
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Old 05-11-2012, 09:20 PM   #488
Threetall
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Feb 2012
Decatur, GA
Posts: 99
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Just bottled this.
The S-04 yeast finished at 1.015. I got about a 5.9-6% abv brew.
It was pretty tasty as people have said, I'm afraid my future brews will pale in comparison of this recipe.

 
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Old 05-12-2012, 04:00 PM   #489
TrubHead
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Feb 2012
Winter Park, FL
Posts: 309
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This brew ages very well. For those who think it might be too hoppy, I suggest giving it more time and drinking it very cold.

 
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Old 05-12-2012, 09:58 PM   #490
morpheus
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Mar 2012
Posts: 1
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First time posting but long time lurker. I find it hard to participate because I'm not experienced enough to give advice and all my questions are answered through searches here. I brewed this zombie Dust and after two weeks in the keg I just poured myself a couple today and felt inclined to say WOW. Nice job with the recipe. This is what home brewing is all about. Thanks to all. Hope you enjoy it as much as I am.

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