American Pale Ale Three Floyds Zombie Dust Clone

[buzzno]

Brewed this a couple months ago and served it at a party last night. It smelled and tasted delicious! It got rave reviews from people. The citra is outstanding I'm this brew. Keg went dry at the party. Good thing I made a double batch and have a spare to tap!

Thanks for providing this recipe OP. I hope someday I get to try the original. No distribution in the Northwest :-(

Here's the sign I made over the tap:

 

[Nargan]

I had been looking forward to this one for months. I finally got the equipment to switch from extract to all grain so this weekend was finally time to do it. Unfortunately, it was a disaster and didn't turn out as intended. In the end, I discovered that my cheapo budget thermometer appears to be horribly inaccurate by about 15 degrees so my mash was almost certainly NOT 152F and was probably closer to 136-140F. Pre-boil gravity was a measly 1.030. Post-boil was 1.048 but only after I did an extended boil because I decided the batch was already lost so why not try to get a usable gravity out of it.

It smells ridiculously good right now but it most certainly is not a Zombie Dust clone. I've ordered two new thermometers and intend to call do-over on this recipe in another week or two. I hadn't noticed this problem before because I was brewing using extract and really didn't use the thermometer much.

 

[TrickyDick]

I had been looking forward to this one for months. I finally got the equipment to switch from extract to all grain so this weekend was finally time to do it. Unfortunately, it was a disaster and didn't turn out as intended. In the end, I discovered that my cheapo budget thermometer appears to be horribly inaccurate by about 15 degrees so my mash was almost certainly NOT 152F and was probably closer to 136-140F. Pre-boil gravity was a measly 1.030. Post-boil was 1.048 but only after I did an extended boil because I decided the batch was already lost so why not try to get a usable gravity out of it. It smells ridiculously good right now but it most certainly is not a Zombie Dust clone. I've ordered two new thermometers and intend to call do-over on this recipe in another week or two. I hadn't noticed this problem before because I was brewing using extract and really didn't use the thermometer much.

Sorry to hear. I've never met a thermometer I've trusted. Well, until I bought a thermapen. I occasionally use that for double checking temps. The long stem bimetallic seem the most inaccurate, and forget about that floating thermometer. Also beware of the so called laboratory thermometers, which can get a portion of the red fluid separated from the rest of the column.

TD

 

[stompbox]

I had been looking forward to this one for months. I finally got the equipment to switch from extract to all grain so this weekend was finally time to do it. Unfortunately, it was a disaster and didn't turn out as intended. In the end, I discovered that my cheapo budget thermometer appears to be horribly inaccurate by about 15 degrees so my mash was almost certainly NOT 152F and was probably closer to 136-140F. Pre-boil gravity was a measly 1.030. Post-boil was 1.048 but only after I did an extended boil because I decided the batch was already lost so why not try to get a usable gravity out of it.

It smells ridiculously good right now but it most certainly is not a Zombie Dust clone. I've ordered two new thermometers and intend to call do-over on this recipe in another week or two. I hadn't noticed this problem before because I was brewing using extract and really didn't use the thermometer much.

Rule #1 about all grain (mine abyhow) is to keep DME on hand at all times.

 

[rcs226]

I have brewed this with 1968, 002 and s-04. All have turned out great. I think I like s-04 the best and 002 the least. (I'm drinking the s-04 now). My opinion is biased though. I LOVE citra! If for any reason you have a doubt just take a chance and a brew the OP, you will not regret it if you like this style.

Next up is Conan, I'm sure that will top them all!

 

[Flipadelphia]

I brewed this once before and had so much hop gunk in my keg that it clogged everything up. To prevent this, is it OK if I:

1. Hop during the boil in a paint strainer bag.
2. Filter runnings into my carboy with another paint strainer bag
3. Dry hop in a paint strainer bag with a couple stainless steel bolts.

Is there any downside to my plan?

 

[sj3324]

I brewed this once before and had so much hop gunk in my keg that it clogged everything up. To prevent this, is it OK if I: 1. Hop during the boil in a paint strainer bag. 2. Filter runnings into my carboy with another paint strainer bag 3. Dry hop in a paint strainer bag with a couple stainless steel bolts. Is there any downside to my plan?

I use paint strainer bags every time I hop any beer. Do you dry hop in a carboy? I would recommend doing it in the keg if you are using a bag, pulling a bag of hops out of a carboy is a PITA.

 

[Flipadelphia]

Just mashed in @ 151-152. Upped the batch to 6 gallons to account for trub and my seemingly random boil rates.

 

[mtnagel]

Just mashed in @ 151-152. Upped the batch to 6 gallons to account for trub and my seemingly random boil rates.

Cool, I'll be over in a few weeks to try one (says the guys from Cincinnati also).

 

[Flipadelphia]

Cool, I'll be over in a few weeks to try one (says the guys from Cincinnati also).

Haha, come over to try one! I live in Milford.

I hit my numbers pretty well...1.068..pitched a huge starter of Wyeast 1968 and she's in the fridge @ 65 degrees. Can't wait for this one to be done.

 

[Flipadelphia]

On a side note, my buddy luckily grabbed a 6 pack of actual Zombie Dust a couple hours ago from a small liquor store in southern Indiana. We're gonna save one of the bottles to try against mine to see how close it is.

 

[NewJersey]

Upped the 2 row by 2lbs. hoping to make a slightly stronger version.... And still hit 1065 bang on and exactly 6 gallons in the fermenter, lol
Excited to see how this comes out as I've never had the real thing or seen it locally

 

[Flipadelphia]

Still fermenting away in my fermentation chamber. I started the Wyeast 1968 at 66 degrees and have bumped it up to 68. I hope to have it in the keg and drinkable in a month. Can't wait.

 

[pentiumone133]

Hey all, I just kegged this, I brewed it about 4 weeks ago.

I've had my fair share of 3fzd, and have a case of it in my fridge right now as well and I'll say that this is very close however it is too bitter still, with a lingering bitterness that the real thing doesn't have. The aroma, appearance, and strange malty yeast character is there and spot on.

This is an excellent beer. Cant wait to tweak and try it over and over.

 

[FLBrew]

Hey all, I just kegged this, I brewed it about 4 weeks ago. I've had my fair share of 3fzd, and have a case of it in my fridge right now as well and I'll say that this is very close however it is too bitter still, with a lingering bitterness that the real thing doesn't have. The aroma, appearance, and strange malty yeast character is there and spot on. This is an excellent beer. Cant wait to tweak and try it over and over.

Give 3-4 weeks in keg. Bitterness will fall off some. You may be spot on.

 

[FermentusMaximus]

Hi I'm brewing a pm batch of this this weekend. I'm still pretty new to brewing. Why am I getting over 120 IBU when I plug the hop schedule into brewers friend's recipe builder? I have it set for a 3G boil and a 5G batch. Edit: NM I had my DME as a late addition. Now it's at 59

 

[irishrover32]

Hi I'm looking at brewing somethin similar to this but I was told to use US-05 instead of S-04, I was told the 5 will bring out the flavours more so why exactly does this recipe call for S-04? Wat should I use.

 

[drawdy10]

4 is English and 5 is American. I would suggest splitting the batch and trying both so you can learn the difference and make your decisions in the future based on your preference. 4 is what I have used every time I have made this. The best batch of this I have tasted that anyone brewed used the London Ale 3 from Wyeast1318. There is so much more that goes into this beer than the yeast. Fresh good citra hops are the hardest part to nail in my opinion.

 

[brewtus_]

Made this for the third time this weekend. I used S-04 and S-05 the previous two times and prefer the S-04. This one is definitely going into my regular rotation.

 

[Brew_Bum]

Hi everyone,

I'm new to this forum and pretty new to homebrewing in general. I've made 4 batches so far. All were extract with steeping grains. I love ZD (live near Munster so I go to 3F frequently) and I noticed the OP has an extract/PM version of this recipe at the top of the thread. I'd really like to try it, so I read this entire thread (yes - all 77 pages) and, unfortunately, now I'm extremely confused from information overload

It sounds like a few people said this can be an extract w/ steeping grains, but others say you have to do a PM. Which is it? Can I steep the grains in the amounts listed in the 3 gallon "extract/PM" recipe at 150 - 155 F for 45-60 minutes in 3 gallons water, then add the FWH and bring to a boil, add the DME and then do the remaining hop additions as scheduled for a 60-minute 3g. boil?

Or... would I have to do a true PM with the grains if I don't want to go all-grain?

Sorry for all the questions. I'm still a newbie and not quite sure I want my first partial mash to be a recipe this expensive, in case I don't do it right.

Thanks in advance

 

[irishrover32]

Made this for the third time this weekend. I used S-04 and S-05 the previous two times and prefer the S-04. This one is definitely going into my regular rotation.

any particular reason why?

 

[brewtus_]

any particular reason why?

Why I like S-04 better - it comes out a bit sweeter and I enjoy that with this beer.

As to why I'm putting this into a regular rotation - it's a really good recipe!

 

[skeezerpleezer]

The English yeast has more fruitiness. The American makes a great beer too, more dry and hop forward.

 

[irishrover32]

Wat temps would you recommend for them fruity flavours?

 

[NathPowe]

I made this with S-04 a while back and fermented at about 63-64 if I remember correctly. It was awesome - one of my best beers.

 

[dschoemaker]

Brewed this yesterday, fermenting away in the basement:

http://www.flickr.com/photos/11401583@N04/10655636026/

Dave

 

[The_dude_]

After reading every page of this post I decided it was time to become a member. I gathered the extract ingredients last time at my not so local homebrew store. This will only be my third batch and I was wondering if anyone could give some insight on average fermentation times. I plan to dry hop in secondary as well. I only bought one package of wyeast for this, will it be enough? Also both my kits I've done said steep grains 150-155 for half hour. Can I do the same for this with good results? Thanks for the info in advance!

 

[mbobhat]

After reading every page of this post I decided it was time to become a member. I gathered the extract ingredients last time at my not so local homebrew store. This will only be my third batch and I was wondering if anyone could give some insight on average fermentation times. I plan to dry hop in secondary as well. I only bought one package of wyeast for this, will it be enough? Also both my kits I've done said steep grains 150-155 for half hour. Can I do the same for this with good results? Thanks for the info in advance!

Typically I wait about 10-12 days, check gravity, and then dry hop if FG is in the low teens a few days in a row.

I would say if you're not used to making starters then 1 packet will be ok as long as the manufacturer's date is pretty recent. The packet says it will work for wort under 1.060 but I think this is 1.068 yes? Remember to sanitize the outside of the wyeast packet.

If you are steeping (and using extract) and not mashing, temp doesn't matter all that much between 150-155. Mashing would be different, depending on the yeast you would adjust your mash between this temp range to get desired sweetness. Should be fairly dry, with a bit of sweetness to mellow it out.

Good Luck!!!!

 

[Adaman05]

After reading every page of this post I decided it was time to become a member. I gathered the extract ingredients last time at my not so local homebrew store. This will only be my third batch and I was wondering if anyone could give some insight on average fermentation times. I plan to dry hop in secondary as well. I only bought one package of wyeast for this, will it be enough? Also both my kits I've done said steep grains 150-155 for half hour. Can I do the same for this with good results? Thanks for the info in advance!

One wyeast pack is only 100 billion cells, about half what you need. Either make a starter or grab another if you can. You can get by with 1, but you will be under pitching and likely will have some off flavors.

 

[The_dude_]

Thanks for the replies. I have one 1968 London esb with manufactures date of October 2nd and have not researched starters. I plan to brew next weekend maybe I can make the 60 mile trip there to grab another pack.