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Old 04-01-2013, 11:00 PM   #491
joshb
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What a great beer this is. I've never actually had the real deal but brewed this recipe all grain and it was so much better than any IPA I've made before. My friends loved it also which is why I'm getting ready to brew another batch. Found a pound of citra leaf for 24 shipped at label peelers today. Thanks to the OP for starting this thread. It was also the first time I used citra so that opened up another world to me!
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Old 04-02-2013, 10:23 PM   #492
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What is the IBU on this beer? I live in NC and can't get my hands on the real stuff
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Old 04-03-2013, 12:30 AM   #493
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Around 60
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Old 04-03-2013, 12:48 AM   #494
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Threw this into the fermenter today. Stoked
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Old 04-03-2013, 12:56 AM   #495
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Have brewed versions of this over the last year... the last incarnation is 3 weeks in primary and now 3 days in keg/force carbed. Dry hop was 5 days in the primary. It is just, simply, stupid-good:

6.5 gallons - adjust accordingly.

Zombie dust

Style: American IPA


Type: Calories: 215

Rating: 0.0 Boil Size: 7.39 Gal

IBU's: 64.70 Batch Size: 6.50 Gal

Color: 8.7 SRM Boil Time: 60 minutes

Preboil OG: 1.063




Estimated Actual

Brew Date: - 03/09/2013

OG: 1.066 1.066

FG: 1.016 1.016

ABV: 6.55 % 6.55 %

Efficiency: 78 % 78 %

Serve Date: 03/09/2013 / /

Fermentation Steps
Name Days / Temp Estimated Actual
(none)

Grains & Adjuncts
Amount Percentage
Name Time Gravity
12.00 lbs 74.13 % Rahr 2-Row Brewers Malt 60 mins 1.037
2.00 lbs 12.36 % Munich Malt 60 mins 1.037
0.50 lbs 3.09 % Fawcett Crystal Malt - 60L 60 mins 1.034
0.50 lbs 3.09 % Aromatic Malt 60 mins 1.036
0.50 lbs 3.09 % Carapils 60 mins 1.033
0.50 lbs 3.09 % Oats, Flaked 60 mins 1.037
3.00 ozs 1.16 % Acid Malt 60 mins 1.027

Hops
Amount IBU's
Name Time AA %
0.75 ozs 19.59 Magnum First Wort 11.00
1.25 ozs 19.44 Citra 15 mins 13.20
1.25 ozs 14.21 Citra 10 mins 13.20
1.25 ozs 7.81 Citra 5 mins 13.20
1.25 ozs 1.69 Citra 1 mins 13.20
3.00 ozs Citra 5 days 13.20

Yeasts
Amount Name Laboratory / ID
1.0 pkg Dry English Ale White Labs 0007

Additions
Amount Name Time Stage
5.00 g Gypsum 15 mins Mash
1.50 g Calcium Chloride 15 mins Mash
1.00 oz Irish Moss 15 mins Boil
0.50 tsp Yeast Nutrient 15 mins Boil

Mash Profile
Medium Body Infusion In 60 min @ 154.0F
Add 20.23 qt ( 1.25 qt/lb ) water @ 166.0F

Carbonation
(none)

Notes
Three gallons RO water, two gallons tap water. Same ratio of water and minerals in sparge.
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Kegged/Serving: Session IPA, Dark Mild, Ordinary Bitter, Blonde Ale
Bottled
: Barley Wine, Sour Belgian Golden on Cherries, Sour Cherry Stout
Primary: Dark Mild, Helles
Secondary/Lagering: Alt, Scottish 70, Dortmunder, Bo-Pils
Future Brews: Heady Topper Clone, Session IPA, Hop Fu, Porter, Plain ol American Ale More...... More....... Beer.......
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Old 04-03-2013, 01:47 AM   #496
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So I am coming to the end of the dry hop on my "experiments". I have one gallon exactly to the recipe. I have another gallon which I dry hopped with Mosaic instead of Citra. The last gallon I have not dry hopped. Really interested in seeing how different they will be. Have a feeling I will like the Mosaic the best, but you never know until you get em bottled or kegged and start tasting them.

So I rushed down to Churchkey last week because they had 3FZD and other 3F brews on tap IN DC!! I got there about 30 minutes after the doors opened, and the line was out the bar and around the corner. I waited patiently (not really) and right before I got in, some dude comes out and says its all gone...and it was! A very, very sad beer day for me...Hope this clone makes up for it!! Cheers!
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Old 04-04-2013, 10:32 PM   #497
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Quote:
Originally Posted by stonebrewer View Post
So I rushed down to Churchkey last week because they had 3FZD and other 3F brews on tap IN DC!! I got there about 30 minutes after the doors opened, and the line was out the bar and around the corner. I waited patiently (not really) and right before I got in, some dude comes out and says its all gone...and it was! A very, very sad beer day for me...Hope this clone makes up for it!! Cheers!
Wow, 30 min? That blows...poor rationing from the bartenders in my opinion.

So, a few things. The smell coming out the airlock is the fruity tropical bombastic I expected from this. Oh citra

Also, anyone else have S-04 finish in 2 days?!? I know its not done, but it went gangbusters for a full day & krausen has already dropped. Never let it get higher than 64f. Similar strains recommend a diacetyl rest, is that needed here? And since it's a high flocc'r, do many dry-hop in primary since yeasties drop out? I was planning on getting it off the cake for maximum dry-hop aroma impact, however, with the high floc, wasnt sure it was an issue here.

Thanks!
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Old 04-05-2013, 01:29 PM   #498
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Quote:
Originally Posted by Lagger View Post
Wow, 30 min? That blows...poor rationing from the bartenders in my opinion.

So, a few things. The smell coming out the airlock is the fruity tropical bombastic I expected from this. Oh citra

Also, anyone else have S-04 finish in 2 days?!? I know its not done, but it went gangbusters for a full day & krausen has already dropped. Never let it get higher than 64f. Similar strains recommend a diacetyl rest, is that needed here? And since it's a high flocc'r, do many dry-hop in primary since yeasties drop out? I was planning on getting it off the cake for maximum dry-hop aroma impact, however, with the high floc, wasnt sure it was an issue here.

Thanks!
I pitched my yeast on Sunday evening and it was going nuts Monday and Tuesday evening when I checked after work. Wasn't home Wednesday to check it, but by last night (Thursday) I didn't have airlock activity at all. So yeah, I'd say my main activity was right around two days. I've been fermenting at 63 by the way. In my (admittedly limited) experience with S-04 this isn't uncommon. I really like this yeast. Anyway, I plan on ramping up my temps slowly over the next few days to around 67 or so and then letting it sit for a week or so. Then I'll throw in some dry hops and keg. Really excited to drink this beer.
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Old 04-11-2013, 04:46 AM   #499
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Should I use Briess Pilsen Extra Light DME or the Briess Golden Light DME?
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Old 04-11-2013, 12:16 PM   #500
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Yesterday I transferred to secondary for dry hopping. The smell was really awesome. Headed to Spain today for 9 days and when I get back, its keg time.
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