American Pale Ale Three Floyds Zombie Dust Clone

[buzzen]

I have changed this recipe a bit. Have not done FWH. Cascade and galaxy was used on boiling. Citra was used on hop stand and dry hopping.

Anyway, this brew tasted amazing when I was bottling. Great malty flavors, quite grainy. And how beautiful it is!

Here is my grain bill:
Pale Ale Malt - 75%
Munich Malt - 12.5%
Melanoidin Malt - 5%
Viena Malt - 3.7%
Crystal 40 - 3.7%

When you show percentages how do you know how many pounds of each you need? For instance a 12 gallon batch?

 

[crusader1612]

When you show percentages how do you know how many pounds of each you need? For instance a 12 gallon batch?

If you use something like beersmith.com, it has a tool to use percentages.

 

[thaymond]

thanks thaymond, I almost lost some of my Blakkr beer out my nose reading your comment about a fat guy and a twinkie wrapper...awesome!

We wouldn't want anything like that to happen now, would we? :-D

 

[skeezerpleezer]

When you show percentages how do you know how many pounds of each you need? For instance a 12 gallon batch?

% is actually a better way to do it since weights will depend on each person's efficiency. As mentioned above, there are tools that can do it. The way I do it in Beersmith is just put each grains % as pounds (5%=5lbs, 7.5%=7.5lbs, etc) then scale the OG to the desired amount and it will adjust. Then you can scale the batch size also.

 

[barrooze]

I Just had my first Zombie Dust last night and decided I need to have a lot of this stuff on tap! I'll be brewing this one! Thanks, skeezer!

I have by no means read all of the pages in this thread yet, but flipping through the first couple dozen, it appears all the side-by-sides have the clone a little darker. Is this just because those were extract batches or is the C60 a little too dark? I swapped it with C40 and the resulting SRM is 7.7 (down from 8.5). This could be all the color change needed. Thoughts?

 

[Purdue22]

Recipe color for AG is spot on. See my picture comparison a few pages back.


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[bigmike99]

This really came out great. After 2 weeks carbing giving them a week in the fridge I have to start hiding them from the mbc drinking family so I can have more than a sixer.

Cheers!

 

[Steve3730]

I missed the mark, after trying it and having a couple friends try and confirm it definitely is tasting different than Zombie. The aroma is spot on but the citra grapefruit taste does not come through. it taste a little more malty and one friend said a little peppery.

by my gravity readings i know i have higher abv than zombie 7.5 vs 6.5, and the Citra hops i had were 14.4AA. But where could i have missed something? I topped off to 5 gallons should I have topped off to 5.5 gallons? is that why I got the higher gravity?

Extract version

 

[JonGrafto]

Just tasted ours. Not cloned but good either way. I get tons of ripe mango and pineapple using the 1968. I also split using the S-04 and don't get as much ripe fruit flavors. I think the S-04 is closer in taste but a real fruit bomb for both. This is very tasty, just not exactly cloned.

I'm thinking there has to be a mix of hops and not all Citra even though they say it is. Maybe some Mosaic mixed in??


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[mister704]

I would say I am getting good head...LOL

 

[skeezerpleezer]

I would say I am getting good head...LOL

That's a good thing.
So is that label \m/

 

[mister704]

That's a good thing.
So is that label \m/

Thanks man. Definitely a good beer. I should have a real one in hand here soon to actually compare to.

 

[rafaelpinto]

My clone turned out to have an awful brownish color oO

 

[EVBrewing]

I just cracked my first bottle of this beer over the weekend and i must say that its definately an excellent summertime IPA. My batch even survived over a month in the fermenter and a move. I thought for sure she would be a gonner.

 

[olotti]

Is there a consensus on yeast to use for this????

 

[jaydog2314]

I've made it three times with SafAle English Ale (S-04) and LOVE it, I'll prob rebrew it again soon with the same yeast

 

[olotti]

I've made it three times with SafAle English Ale (S-04) and LOVE it, I'll prob rebrew it again soon with the same yeast

With a starter and at what ferment temp????

 

[danorocks17]

With a starter and at what ferment temp????

I agree, 04 is fantastic. I didn't do a starter, as it's a dry yeast. Fermented at about 64.

 

[aStoutObserver]

Friday the 13th seems like a pretty good day to brew this one up. Low on citra, so I'm subbing in some Mosaic in spots

 

[TallDan]

Friday the 13th seems like a pretty good day to brew this one up. Low on citra, so I'm subbing in some Mosaic in spots

I've got the mash going on this one right now. I brewed it back in October and loved it. This is the first recipe I've brewed more than once.

 

[mtnagel]

So, I just got back the results from my version of this at a local competition. I followed the recipe, except I upped the total calculated IBUs to 79 by upping the FWH to 44.5 IBUs (calculated in beersmith). I also used WLP005 since it's what I had on hand.

I got a 34 and 37. I think they are decent scores, but I actually don't love the beer that much. Didn't stop me from drinking it though. It just doesn't have a very strong bitterness despite upping the IBUs. I know ZD is an APA, but the few times I've had it, I felt the bitterness was closer to an IPA. I'm not sure what it is. I targeted a mash pH of 5.4, but only got 5.57, so I corrected it 5.47, but that was after ~20 minutes, so it might have been too late. I added MgSO4 and gypsum to get to 300 ppm SO4, 106 ppm Ca, and 25 ppm Mg. The bitterness does seem smoother and not as harsh, which everyone says that's what FWH hopping does, but I wasn't expecting it to mute the hoppiness that much. Maybe I just like the harsh hoppiness more than smooth hoppiness.

Anyone have any ideas on what I did wrong, if anything? The few times I've had the original I've enjoyed it. Could it be the yeast? I see the 1968 is the same as WLP002, which is very similar to WLP005, so I rationalized that it would be close enough?

Could it be the FWH that I don't like? Any other ideas?

 

[jaydog2314]

Rehydrated but no starter. Fermented at 64

 

[mtnagel]

Are you responding to my post? If so I fermented at 66-67F then increased to 68-69F.

I used harvested slurry but it was a couple weeks old so I used a portion of it and made a starter. I used mrmalty for the calculations.

 

[aStoutObserver]

Finished brewing this one up today. Can not wait. Everyone else's descriptions make me want it now.

 

[thaymond]

Just kicked the keg of it yesterday. I am sad because I did not have a backup ZD.

 

[ultravista]

Looks good, gonna give this one a try soon.

 

[Kilo-G]

My extract version ZD clone came out amazing! Thanks to everyone who posted

 

[smolnar03]

Just brewed this a few days ago with a buddy. We are both new brewers and have never dry hopped before. Lack of preparation led to us putting the hop pellets at the bottom of the primary before even pouring the wort onto it and pitching the yeast.

I've read that the fermentation will eat up most of the hop oils and could also produce a vegetable-like flavor. Should we be concerned about any ill effects? Should we dry hop again? If so, when? And How?

Also, we a currently fermenting at room temp of 62 (basement). Fermentation was very active on days 1 and 2, but has slowed down substantially here on day 3. Is this normal or is our yeast stalling?

So many questions! Cheers!

 

[mtnagel]

This is one case where you might actually want to move it to a secondary container and then dry hopping again.

 

[gotbags-10]

Brewing a 3G batch tomm. I was wondering if it's absolutely necessary to dry hop in a secondary? I was planning on fermenting my 3G batch in a 5g carboy. Problem is I only have one 5g carboy so I was hoping to get everything done in the primary. I do however have a 6g carboy that I could use as a primary and move to a 5g for my secondary if needed. Whatcha think?