American Pale Ale Three Floyds Zombie Dust Clone

[skeezerpleezer]

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?

The 5g will be fine. You don't have to secondary.

 

[thaymond]

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?

I did mine in the 6.5 g carboy. Ferment, dryhop, all of it. It came up super tasty. Just kicked it on Saturday morning. I would try and contain the dryhop addition though. I had hop particles floating in my beer through the duration of the keg. It got bad towards the end, when they could be tasted. Dryhop in a bag or but a bag over the end of your siphon. It grossed out a few people. I thought it was fine though.

Again, skeet, this is a phenomenal recipe. Great work!

 

[olotti]

This will be my next batch it just gets rave reviews and I'm trying to get my hands on some of the real stuff to compare it too just have to get to my buddys house to get it. lol

 

[hezagenius]

Brewed this up yesterday. Did the extract version and did a full boil. Even in my 9 gallon pot, I had 2 small boilovers and lost a little bit of hops. Aargh! There was LOT of break and hop particles after I chilled. I did a whirlpool in the kettle and waited 30 minutes while I cleaned up some stuff and it didn't seem to help. The cone didn't seem to form at all. The siphon got clogged several times. I ended up using a fine steel strainer and had to clean it out 3 times before I finished racking and there was still about 0.5 gallons of stuff that settled to the bottom of the carboy.

I added a bit of Wyeast nutrient on a recommendation from the LHS and the fermentation is going good. It's been about 16 hours since I pitched and the fermentation is very active. I'm using a 6.5 gal Big Mouth Bubbler for the first time and it is cool to see how much movement there is in a fermatation.

 

[Mark_tries_brewing]

Entered this in a local competition and scored a 40.5. BJCP national judge commented "Where do I buy this?" And my mash temps weren't perfectly under control as it was my first batch. Cannot say enough that is a great recipe and hopefully when I brew it again I will come close to the actual Zombie Dust. Thank you to skeezerpleezer.

 

[mtnagel]

I got a 35.5 when I entered it.

 

[ultravista]

Entered this in a local competition and scored a 40.5. BJCP national judge commented "Where do I buy this?" And my mash temps weren't perfectly under control as it was my first batch. Cannot say enough that is a great recipe and hopefully when I brew it again I will come close to the actual Zombie Dust. Thank you to skeezerpleezer.

Care to post your recipe and/or Beersmith file?

 

[Mark_tries_brewing]

I think that the scores for the competition I entered are a little high. I was worried because I had heard that the IPA category in general were scored pretty low but then my score was very high and I did not even medal. I got first in the same comp for English Mild Ale with a 30 so who knows.

I brewed it all grain exactly as shown on the first page. Used RO water with 2 tsp gypsum added. I was working on equipment new to me so between 10-20 minutes after dough in my temps hit nearly 160 but quickly cooled back down to 151-152 for the rest of the mash. Fermented with S-04 and kept the temps pretty well controlled in the 64-66 range (was in basement not ferm chamber so some small fluctuations). In my mind it could have been better had the mash temps been under more precise control, however the comments seem to appreciate the little bit of extra sweetness/maltiness. I believe mine finished around 1.018 to 1.020.

Edit: One thing I think helped my score was that it was fined with gelatin. For future IPAs I think I would try to fine before the dry hop. To me the nose suffered a little but not much from the gelatin. It worked beautifully for me, after a gross pint the rest of the beer from the keg was a beautiful golden color you could see straight through. Not quite commercial clarity but very close and between the color, clarity, and head retention from the caramel malts it was a beauty.

 

[gotbags-10]

Wondering what water profile people are using with this beer? Tap water, filtered tap water or RO with mineral additions


Sent from my iPhone using Home Brew

 

[mtnagel]

This is what I used, which was based off the "Pale ale" profile in Bru'n Water:

Ca - 106 ppm
Mg - 25 ppm
Na - 26 ppm
SO4 - 300 ppm
Cl - 37 ppm
HCO3 - 36 ppm

I used tap water with added gypsum and epsom salt to get to the target sulfate level. Also acidified to 5.4 with lactic acid.

 

[blackonblack]

Just ordered the ingredients from midwest! Over $22 bucks just in hops :cross:

First brew using a yeast starter and temperature controlled fermentation.

 

[ultravista]

Just ordered the ingredients from midwest! Over $22 bucks just in hops :cross:

What was the total cost?

 

[skeezerpleezer]

Just ordered the ingredients from midwest! Over $22 bucks just in hops :cross:

First brew using a yeast starter and temperature controlled fermentation.

You should think about buying in bulk. It will be a fraction of that.

 

[blackonblack]

What was the total cost?

47.61 shipped from midwest. I bought a few other gadgets and got free shipping.

How is this for a grain bill. I called in an they threw in a extra .2 lbs of Munich to fit the recipe. Had to order an extra quarter ounce of citra and half pound of the other grains . I'll probably include all 9 ounces of citra in a 6 gallon batch. Why not?

 

[blackonblack]

There are some conflicting hop schedules. The first recipe doesn't have a 60 min addition just a FWH correct?

 

[skeezerpleezer]

There are some conflicting hop schedules. The first recipe doesn't have a 60 min addition just a FWH correct?

Depends on if you can do a full boil or not.

 

[Steve3730]

Depends on if you can do a full boil or not.

Skeezer I made this over the weekend and did a 4 gallon boil. so i skipped the 60 minute addition. Should I have added something at 60 minute?

 

[blackonblack]

Depends on if you can do a full boil or not.

I should be able to. I have an 8 gallon pot. How much wort ahold I collect? And I'm. Little confused in the hop additions. There is no 60 minute hope addition only FWH

 

[mtnagel]

Skeezer I made this over the weekend and did a 4 gallon boil. so i skipped the 60 minute addition. Should I have added something at 60 minute?

Nope.

I should be able to. I have an 8 gallon pot. How much wort ahold I collect? And I'm. Little confused in the hop additions. There is no 60 minute hope addition only FWH

That is correct.

 

[poptarts]

47.61 shipped from midwest. I bought a few other gadgets and got free shipping.

How is this for a grain bill. I called in an they threw in a extra .2 lbs of Munich to fit the recipe. Had to order an extra quarter ounce of citra and half pound of the other grains . I'll probably include all 9 ounces of citra in a 6 gallon batch. Why not?

View attachment 207412
View attachment 207413

Farmhouse sells a pound of citra for 20$

 

[blackonblack]

Out of stock. I was only able to find it at the higher priced online stores that only sell by the ounce. Bought half pound at midwest for $15

Farmhouse sells a pound of citra for 20$

 

[mtnagel]

Out of stock. I was only able to find it at the higher priced online stores that only sell by the ounce. Bought half ounce at midwest for $15

God, I hope that's a typo.

 

[blackonblack]

Half pound. So sorry.

 

[blackonblack]

How much wort should I collect for the 6 gallon recipe. ? I have an 8 gallon pot. Also is 1.25 quarts/per pound a good mash water number?Then run a fly sparge for the balance of the wort?

 

[olotti]

I shoot for 5.5 gal batch size so should I use the recipe for the 6 gal batch size and just boil it down a little more???? I usually shoot for 6gal post boil and figure ill lose. 5 gal to cold break and hop gunk leaving me with 5.5 to ferment.

 

[mtnagel]

You could scale it in software like Beer Smith.

 

[poptarts]

http://www.farmhousebrewingsupply.com/citra-1-lb-2013/
pretty sure they arnt out.

 

[blackonblack]

I brewed this recipe and I'm hoping it came out ok. Basically a Murphy's law brew. To top it of I dropped my metal strainer in the fermenter and had to fish it out with my hand up To me elbow in wort. I pray I didn't get an infection. Also dropped the stir bar from my starter in to the fermenter and had a boil over. This is my second all grain brew . My first actually went more seamless. Disappointed in myself.

How soon can I tell if I have an infection? I pitched a 2 liter started.

Here are some pics

 

[Agher32]

My last attempt at zombie dust turned out phenomenal. I did a partial mash and used 8 oz citra hops for the 5 gallon batch. The citra was amazing, but it wasn't zombie dust. Any recommendations on adding another hop to compliment the citra? And when to add? I was considering Eldorado

 

[JonGrafto]

My last attempt at zombie dust turned out phenomenal. I did a partial mash and used 8 oz citra hops for the 5 gallon batch. The citra was amazing, but it wasn't zombie dust. Any recommendations on adding another hop to compliment the citra? And when to add? I was considering Eldorado

My buddy and I think that there has to be Mosaic in there.

We too did this recipe and while it came out tasty, it wasnt Zombie Dust.