American Pale Ale Three Floyds Zombie Dust Clone

[b-boy]

I got them at hopsshack.com. A little pricey at $2.50 per ounce.. They delivered quickly, and replaced a broken package without any problems.

finding pellet hops is tough. The leaf hops seem to be available.

 

[drawdy10]

+1 for the 7 day dry hop when I go past that it turns funky/ grassy? Vegetal? Flavor that is less desirable.

 

[b-boy]

I scored a 6 pack of the real deal. It's very good. My clone tastes pretty close to the original so far. I like the citra hops, but I was hoping for a little more bitterness up front. If I were to tweak this and add additional bittering hops up front, which would I use? I'd like something to complement the citra.

Any ideas?

 

[skeezerpleezer]

I scored a 6 pack of the real deal. It's very good. My clone tastes pretty close to the original so far. I like the citra hops, but I was hoping for a little more bitterness up front. If I were to tweak this and add additional bittering hops up front, which would I use? I'd like something to complement the citra.

Any ideas?

If you just want some bitterness, use something like magnum /warrior/bravo, etc. Not many hops will add much other than bitterness when added early. Columbus/Chinook would add some dank/pine if you bitter some with them. Centennial would play nicely also. You could always go more Citra.

 

[GoldenShowerGladiator]

got 7+ lbs of grain in the kettle now along with the first wort hops. i went with a full ounce because i'm a dreamer. should i steep these grains for 30 minutes or 45?

 

[skeezerpleezer]

I would do 45 or 1hr since it is more of a mash than steep. You need to give the grain time to convert.

 

[GoldenShowerGladiator]

i mashed for 45 minutes. ended up with 1.068 OG. drank a bit much and did an oz. of citra a bit early at 30 minutes. hop schedule ended up looking like...

1 oz = first wort
1 oz = 30 min
1 oz = 15 min
1 oz = 10 min
1 oz = 5 min

and i'll be dry hopping with 3 ounces. the lesson today kids is don't drink too much when brewing. had a Founders Reds Rye, homebrewed Lakefront-ish IPA, Three Floyds bomber of Brian Boru irish red, Sierra Nevada Hoptimum, and something that got lost in the shuffle. also tried to take a preboil OG reading and poured my wort in my tube casing/whatever and contorted it to worthlessness. fun day

 

[Thermo144]

So I was looking at the recipe on the first post and am interested in trying an all extract version of the Zombie Dust. I noticed that it says "Here is the extract/PM conversion:" and the original thread states "Here is the extract conversion for anyone interested:" and the two recipes are the exact same. I have been looking at some instructions about partial mashing and am not quite ready to get into it (lack of equipment), and new to the hobby. So can it be done in a basic extract method or is partial mashing absolutely required? Sorry if this is a rookie question and I am just not quite understanding correctly!

 

[skeezerpleezer]

If you use the extract recipe in the OP, you don't need to mash. Just steep the specialty grains.

If you use sub some 2row for extract (PM) you will need to mash to convert it.

 

[GoldenShowerGladiator]

what exactly is the difference between mashing and steeping?

 

[skeezerpleezer]

Not a lot really. I am no grain scientist but here is the gist... Steeping, you are getting some sugar, color, flavor. A lot of typical specialty grains like caramel don't need mashed, as they go through a process before hand. For a mash You need a more controlled temp to convert the mashed grain (2row, pilsner, etc) enzymes to fermentable sugars. Temp is critical to the fermentability. You can successfully mash in a kettle on the stove (look up brew in a bag BIAB). It can be tricky with large malt bills if you have a smaller kettle.

 

[mb2696]

hey skeezer thanks for posting this. just wondering -- do you do any type of hot whirlpool/steep at the end of boil (if so, how long), OR do you just begin chilling immediately? thanks!

 

[skeezerpleezer]

I usually toss in at flameout, and be lazy about hooking the chiller up. Prob a 10 min steep or so. I also try stir until the wort gets to 100 or so, it goes much faster when stirring.

 

[GoldenShowerGladiator]

my OG was 1.068. i just dry hopped last night after 3 days of sitting with a 1.028 gravity. i used a yeast starter on a stirstarter too. don't know why it didn't ferment more. oh well. smells beyond amazing

 

[skeezerpleezer]

What was your mash temp?

 

[GoldenShowerGladiator]

155 for 45 minutes

 

[drawdy10]

I would say double check the calibration on your hydro and your thermometers the last time my beer finished that high my thermometers where reading 15 degrees low

 

[GoldenShowerGladiator]

just bottled it and it tasted divine. thinking of rebrewing it again with Falconers Flight hops just for fun

 

[strumke]

Whats the total time needed for this to be drinkable? I need to have something brewed and bottled by 4/28... any chance this could work if I brew it tomorrow (4/4)? I could force carb to at least cut down on some of the time.

 

[skeezerpleezer]

I have carbed it after 3 weeks and it was good, as usual though it got better after a week or so in the keg. I would say you will be ok. 10-12 day primary, 7 day dryhop, a couple day cold crash then carb.

 

[strumke]

Brewed last night... fingers crossed for a 23-day turnaround!

 

[drawdy10]

Zombie dust is the best beer ever I hope this clone is close!

 

[skeezerpleezer]

Zombie dust is the best beer ever I hope this clone is close!

You haven't done this yet? Did you do my Stone 15th? Either way, this is really, really close. Some with easy access to the real deal seem to think it is better. My personal opinion....it kicks ass. If you are a local, I will be flying in for DLD if you want to try some of mine or trade some beers let me know.....also, if you haven't checked the big thread, the link is in the first post of this one. Lots of people have brewed it and posted results.

 

[GoldenShowerGladiator]

i'm driving to Milwaukee from Indianapolis tomorrow to see my Cards take on the Brewers. plan on stopping at 3 Floyds to grab a case of Zombie Dust to compare with mine (which should be done carbing in the next few days). ill also be at Dark Lord Day at the end of the month

 

[drawdy10]

Skeezer, yes I made your stone 15th and it was amazing only a few bottles remain. I also have acquired the ingriedients for this recipe as well. We found a pound of citra at the LHBS. To be brewed as soon as possible we are going to make a ten gallon batch and use s-04 for the yeast.

As for DLD I tried getting tickets but of course I was unable to get any. I am from south Dakota and only am able to get three Floyd's because of a friend that comes up here four times a year and I love all of their stuff . Have fun at DLD! We need to take a stab at cloning that next!

 

[drawdy10]

Skeezer, how do you ferment 6 gallons of wort? Don't most people have 6.5 gallon carboys or buckets?

 

[skeezerpleezer]

Skeezer, how do you ferment 6 gallons of wort? Don't most people have 6.5 gallon carboys or buckets?

I usually lose about 1/2g due to trub, so get 5.5 into the fermenter.

 

[sparky701]

Brewed the partial mash of this Wednesday with 5lbs of 2row. Used 3lbs of DME. Had to do one hop sub with motueka as LHBS only had 4oz of citra on hand. Missed my og 1054. Think it the way I sparge not getting all my sugars. I just went out to get parts for all grain mash tun cooler set up looking forward to trying AG. Made a started with 1056 and had bubbles within 3 hours. Last night (3 am) blew the lid off. Cleaned out air lock and lid and by this morning was ready to pop again. Stuck a blow off on now bubbling like mad!!! Never had a brew go this wild before. Brought I growler of this from 3floyds last October was fantastic. Can't wait to get this in a keg!

 

[drawdy10]

Brewing this tomorrow morning!
Brewed 12 gallons. Wow this stuff is smelling amazing during fermentation! My brew room smells like zombie heaven

 

[tizioloda]

Hi Skeezer, first of all thanks for the post and compliments on the results. Regarding the choice of yeast I wanted to ask you what do you think of the Wyeast London 1318 ale III. It should be similar to the S04: fruity, gentle, well-balanced and with a hint not as sweet as 1968, that produces distinctly malty beers with higher FG.
I would also ask how do you behave with carbonation: CO2 volumes and types of sugar used.
I care to have your own opinion before brewing 6 gal of this nectar