3 FLoyds Zombie Dust attempt. Help/info requested

[jschein]

Thanks. Wasn't sure of the sparge temp.

And now another question . I messed up. My pot will only hold 5.75 gallons for the boil. I have the hops, yeast and grains brought. Is there any I can do to salvage this before I start this Brew? I'm willing to buy a bigger pot. but being an extract brewer all along I'm know I always top up the fermenter with water in the past. Is this an option in this case? What effect would it have on the beer? Thanks.

The top off water will dilute the wort bringing your OG down . Make a bigger mash to compensate

 

[Edward Smith]

The top off water will dilute the wort bringing your OG down . Make a bigger mash to compensate

I`m assuming the biggest adverse effect of the lower OG is the end result ABV? As long as the flavor profile isn't affected too much I'm fine with a lower ABV.

For a bigger mash - more grains? same amount of grain but more water? both?

Thanks.

 

[bleme]

Hey all! A friend of mine just got back from Wisconsin. He couldn’t find Zombie Dust, but he did bring back 3 other 3 Floyd’s IPAs. All of them had a very distinctive silky mouthfeel. Any idea if this is a product of the yeast or the water? Maybe a gypsum addition?

 

[LoneTreeFarms]

Finishing the boil right now on this bad boy! At what day is everyone dry hopping?

 

[rivetcatcher]

Hello All,

What sort of water profile should I be aiming for with this beer?

Thanks

 

[Dog House Brew]

Hey all! A friend of mine just got back from Wisconsin. He couldn’t find Zombie Dust, but he did bring back 3 other 3 Floyd’s IPAs. All of them had a very distinctive silky mouthfeel. Any idea if this is a product of the yeast or the water? Maybe a gypsum addition?

I believe it is yeast driven. I believe they use 1968. Their finishing gravities are are not as dry. That is what I attribute to their finish. I can never find Zombie Dust.

 

[JunctionPoint]

Brewed the recipe and turned out amazing.

 

[turtle]

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 5-7 days) Hops - (used to say 10, i use 5-7 now)
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 5-7 days) Hops - (used to say 10, i use 5-7 now)
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.

What salts do you use in your water?