BEER-N-BBQ_BY_LARRY
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1968 London ESB
- Yeast Starter
- 750 mL
- Batch Size (Gallons)
- 5.25
- Original Gravity
- 1.056
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 75
- IBU
- ~70 (but feels less due to first wort hopping)
- Color
- Just like Zombie Dust
- Primary Fermentation (# of Days & Temp)
- 14+ @ 63-68 deg F
- Secondary Fermentation (# of Days & Temp)
- no such thing
- Tasting Notes
- just like Zombie Dust
My own Citra hop clone of Zombie Dust by 3 Floyds Brewing Company; an American Pale Ale. It's one of my favorite beers by one of my favorite brewers. I have done several iterations of this recipe over the past four years making changes each time to improve it. I think it ready to share with you.
Grain lb % bill
Pale Malt - 2 Row 11.00 77.7%
Vienna Malt 1.00 7.1%
Caramel Malt (20L) 0.63 4.4%
Melanoiden Malt 0.50 3.5%
Munich Malt 0.50 3.5%
CaraPils 0.53 3.7%
Hop Bill & Schedule
Time (min) Type Species Alpha (%) Qty (oz) IBU
FWH Pellet Citra 13 1.00 44.18
15 Pellet Citra 13 1.00 19.23
5 Pellet Citra 13 1.00 7.73
1 Pellet Citra 13 1.00 1.67
Dry Hop Pellet Citra 13 1.00 0.00
Whirlfloc tablet in last 15 minutes.
Mash Variables & Steps
Variable/Step Value Units Actual
Ambient Grain Temp 66 °F 65.9
Mash Temp 154 °F 153.9
Water/Grist Ratio 1.5 qt/lb 1.5
Strike Water to Add 21.24 qt 21.25
Strike Water Temp 165.7 °F 165.7
# of Steps Required 2
Add for 1st step 0.00 qt
Drain for 1st step 14.11 qt 15
Add for 2nd step 14.06 qt 14
NOTES: Ferment @64-68 deg F for 7-10 days. Dry hop for 7-10 days. Keg & carbonate.
See attached recipe sheet image (PDF) from the recipe's spreadsheet calculator for more information and to make adjustments to fit your brewery. For full download of recipe spreadsheet, go to my YouTube channel or website since Excel files cannot be attached here. Here is a direct link to the recipe sheet: Zombie_Dust_Clone_20170312.xlsx
Here is a link to the recipe video and a blind taste test comparison video:
Brewing Zombie Dust
Blind Taste Test
View attachment Zombie Dust Clone - 20170312.pdf
Grain lb % bill
Pale Malt - 2 Row 11.00 77.7%
Vienna Malt 1.00 7.1%
Caramel Malt (20L) 0.63 4.4%
Melanoiden Malt 0.50 3.5%
Munich Malt 0.50 3.5%
CaraPils 0.53 3.7%
Hop Bill & Schedule
Time (min) Type Species Alpha (%) Qty (oz) IBU
FWH Pellet Citra 13 1.00 44.18
15 Pellet Citra 13 1.00 19.23
5 Pellet Citra 13 1.00 7.73
1 Pellet Citra 13 1.00 1.67
Dry Hop Pellet Citra 13 1.00 0.00
Whirlfloc tablet in last 15 minutes.
Mash Variables & Steps
Variable/Step Value Units Actual
Ambient Grain Temp 66 °F 65.9
Mash Temp 154 °F 153.9
Water/Grist Ratio 1.5 qt/lb 1.5
Strike Water to Add 21.24 qt 21.25
Strike Water Temp 165.7 °F 165.7
# of Steps Required 2
Add for 1st step 0.00 qt
Drain for 1st step 14.11 qt 15
Add for 2nd step 14.06 qt 14
NOTES: Ferment @64-68 deg F for 7-10 days. Dry hop for 7-10 days. Keg & carbonate.
See attached recipe sheet image (PDF) from the recipe's spreadsheet calculator for more information and to make adjustments to fit your brewery. For full download of recipe spreadsheet, go to my YouTube channel or website since Excel files cannot be attached here. Here is a direct link to the recipe sheet: Zombie_Dust_Clone_20170312.xlsx
Here is a link to the recipe video and a blind taste test comparison video:
Brewing Zombie Dust
Blind Taste Test
View attachment Zombie Dust Clone - 20170312.pdf
