American Pale Ale Three Floyds Zombie Dust Clone

[shaman1204]

Shaman, do you make any modification to the original recipe?

Slightly. The original has the SRM and the IBUs a little high. I used the same grain bill and hopping schedule, just adjusted for those two things, as I got those numbers off the 3F website and other internet sleuthing. Since I FWH with warrior its not a true "all citra" clone, but from what I have gathered, 3F uses warrior for a lot of their bittering.

Heres mine (I scaled mine up to the 6 gallons skeezer originally posted so you can compare side to side)

OG: 1.065
FG: 1.016
Color: 6.9SRM (could probably be 7 or a few points higher, as you can see from my pics)
IBUs: 50.6 tinseth (my citra hops were 14.5 AA)
ABV: 6.3%


12# 2row US
.5# Munich light 10L US
.48# carafoam DE
.4# melanoiden malt US
.3# crystal 60L UK


.36 Warrior FWH
.80 Citra 15 min
.80 Citra 10min
.80 Citra 5 min
1.2 Citra 1 min
1.2 Citra flameout
dryhop 5 days with 2oz Citra

mash @ 150 for 60 min. mash out @ 168 for 10 min.
S-04 at 68* for first week

I had two blind taste testers with the last keg comparing mine to the real ZD and neither could discern a difference, until I pointed out that lingering bitterness.

I may skip the squeezing and do a 168* "sparge" with the bag over another pot next time and see how that comes out. Oh yea, my efficiency is 78%, so adjust your system accordingly.

*edited to change yeast to S-04, I misspoke in earlier post

 

[MMJfan]

So, I brewed up another batch of this recipe about 3 weeks ago and all I can say is wow!

I did change up my hop schedule a bit. I am using the same amount of hops and I'm still using all Citra, but I have changed it to be just 3 hop additions.

My hop schedule in my last batch was the following:

.75 oz. Citra - FWH Addition
2.5 oz. Citra - 10 Min
2.5 oz. Citra - 1 Min

Then I dry hopped with 3 oz. of Citra after about 10-12 days in the fermenting bucket and I dry hopped for 4 days.

The flavor is citrusy and amazing and so smooth. This might be the best beer I've brewed to date!

 

[evans5150]

I am brewing this beer tomorrow using the Extract/PM recipe. When I punch all of the recipe into BeerSmith's app I get an IBU of 156!! How is that even possible? This doesn't look like an insane amount of hops.

 

[evans5150]

I am brewing this beer tomorrow using the Extract/PM recipe. When I punch all of the recipe into BeerSmith's app I get an IBU of 156!! How is that even possible? This doesn't look like an insane amount of hops.

Cancel that! The app had actually put my 6lb of DME as a late addition with no time. That was killing it. Had the ABV at 1.66%....haha!

 

[RodrigoEick]

Slightly. The original has the SRM and the IBUs a little high. I used the same grain bill and hopping schedule, just adjusted for those two things, as I got those numbers off the 3F website and other internet sleuthing. Since I FWH with warrior its not a true "all citra" clone, but from what I have gathered, 3F uses warrior for a lot of their bittering.

Heres mine (I scaled mine up to the 6 gallons skeezer originally posted so you can compare side to side)

OG: 1.065
FG: 1.016
Color: 6.9SRM (could probably be 7 or a few points higher, as you can see from my pics)
IBUs: 50.6 tinseth (my citra hops were 14.5 AA)
ABV: 6.3%


12# 2row US
.5# Munich light 10L US
.48# carafoam DE
.4# melanoiden malt US
.3# crystal 60L UK


.36 Warrior FWH
.80 Citra 15 min
.80 Citra 10min
.80 Citra 5 min
1.2 Citra 1 min
1.2 Citra flameout
dryhop 5 days with 2oz Citra

mash @ 150 for 60 min. mash out @ 168 for 10 min.
S-04 at 68* for first week

I had two blind taste testers with the last keg comparing mine to the real ZD and neither could discern a difference, until I pointed out that lingering bitterness.

I may skip the squeezing and do a 168* "sparge" with the bag over another pot next time and see how that comes out. Oh yea, my efficiency is 78%, so adjust your system accordingly.

*edited to change yeast to S-04, I misspoke in earlier post

How that turned out with Warrior as bitter hops?

I've always got this lingering bitterness and I suspect its from using Citra as bitter hops.

thanks

 

[Amadeo38]

Just brewed this recipe today, but pitched S-05 instead of S-04 since that's what I had laying around. I've never had Zombie Dust down here in Florida before, so I probably won't be able to tell the difference anyway . Anyone have any opinions on how this alteration might change the final product other than giving me higher attenuation?

Will update when it is finished and in the keg. Thanks for the recipe!

 

[milldoggy]

Just brewed this recipe today, but pitched S-05 instead of S-04 since that's what I had laying around. I've never had Zombie Dust down here in Florida before, so I probably won't be able to tell the difference anyway . Anyone have any opinions on how this alteration might change the final product other than giving me higher attenuation?

Will update when it is finished and in the keg. Thanks for the recipe!

I always do a split batch, half us05, the other s04. The s04 adda more fruity flavors and all who have both like it better. Nothing wrong with the us05, just not as good.

 

[copper2hopper]

View attachment ImageUploadedByHome Brew1447549885.173187.jpg
Mmmmmmmmmmmmmm 36 22oz bombers fellas! $3.25 a piece at 3 Floyds today. Made the hour trip to take advantage! Will someone PLEASE trade me some fresh Heady Topper?!?! PM me if interested!!

 

[Wolfbayne]

Love this stuff!

 

[RodrigoEick]

Just brewed my 3rd batch of this one again yesterday. Thats a good brew.

Weird thing is that I always miss the OG on this beer, got just 1.060. The thing is that my process is nicely tuned and I rarely miss the OG, but it always happens when I brew this one. Can't start wondering why, since I always carefully prepare with beersmith.

Anyway, next time I will just add more base malt.

 

[skeezerpleezer]

Just brewed my 3rd batch of this one again yesterday. Thats a good brew.

Weird thing is that I always miss the OG on this beer, got just 1.060. The thing is that my process is nicely tuned and I rarely miss the OG, but it always happens when I brew this one. Can't start wondering why, since I always carefully prepare with beersmith.

Anyway, next time I will just add more base malt.

What are your pre-boil volume and gravity, and post boil volumes? Also what is your expected efficiency?

 

[Zippox]

What are your pre-boil volume and gravity, and post boil volumes? Also what is your expected efficiency?

Skeezer -- when you wrote this recipe, what efficiency did you use? Perhaps it wouldn't be a bad idea to update the recipe with your efficiency. I would think this would help people who don't use beersmith but know what efficiency they usually get.

That being said, the previous poster (RodrigoEick) I'm sure doesn't care too much about your efficiency since he uses BeerSmith and knows to scale the amount of grain accordingly to match his equipment and efficiency.

 

[jspain3]

FWIW, everyone (including myself) who has tasted my split batches prefers the one dry-hopped with Mosaic (WLP002)* vs the Citra (1968)* dry-hopped version. It has a smoother mouth feel and slightly sweeter taste. Both are great beers, but if I were brewing this again, I would definitely do the Mosaic dry hop in lieu of the Citra only dry hop.

* - I included the yeasts used to ferment each batch as that was another variable between the split batches, but I think the yeasts are pretty comparable and wouldn't impart as much of a difference as the dry-hop variable. However, I only have 5 batches under my belt, so take this with a big grain of salt.

 

[skeezerpleezer]

Skeezer -- when you wrote this recipe, what efficiency did you use? Perhaps it wouldn't be a bad idea to update the recipe with your efficiency. I would think this would help people who don't use beersmith but know what efficiency they usually get.

That being said, the previous poster (RodrigoEick) I'm sure doesn't care too much about your efficiency since he uses BeerSmith and knows to scale the amount of grain accordingly to match his equipment and efficiency.

I can't remember what efficiency I used off hand, will try to remember to check and update it.

In Beersmith if you use the correct percentages of grain, set your efficiency, then scale to the desired OG it should work.

 

[jammin]

I think it's 75%

 

[Zippox]

I think it's 75%

And in beersmith it starts the program with a default of 70% for efficiency. That changes once you update your equipment profile and all, but that could explain the low gravity RodrigoEick gets when brewing this recipe. Perhaps he normally gets 70% efficiency.

 

[Clonefan94]

I brewed this up three weeks ago. Just kegged it on Saturday. I tasted the gravity sample and it seems pretty good so far.

I adjusted the crush on my mill a few brews ago and am still trying to dial in my new numbers. I went finer with the crush and am coming in a little high with all my numbers. I ended up at 1.071 for my OG. Then, I thought I had an S-04 in the fridge, but turns out it was 2 US-05, I forgot I had used the 04 on a brew a week before.

Anyways, FG came in around 1.013/1.014 little tough to tell with the bubbles. It's on gas carbing up now. So I'll report back when I am able to take a real taste. Initial sample was really nice for a flat beer.

 

[ruascott]

So this is my first attempt at this recipe (extract), and first attempt in my new home. I was so worried with chilling quickly, I think I over shot, and ended up at about 60* roughly when I pitched. It's sitting in my basement with ambient temps of about 62-63*...and the little Fermtemp strip on the side of the fermenter is showing somewhere around 58-60*

Will this be ok? Or too cold to get going? I could bring upstairs into living area where we are at 70*...but not sure that's a good idea. So far, I'm about 6 hours after pitching, no activity.

My OG came out at just about 1.062, which was right as targeted.

Thanks! Great site and great info!

 

[TallDan]

So this is my first attempt at this recipe, and first attempt in my new home. I was so worried with chilling quickly, I think I over shot, and ended up at about 60* roughly when I pitched. It's sitting in my basement with ambient temps of about 62-63*...and the little Fermtemp strip on the side of the fermenter is showing somewhere around 58-60*

Will this be ok? Or too cold to get going? I could bring upstairs into living area where we are at 70*...but not sure that's a good idea. So far, I'm about 6 hours after pitching, no activity.

Thanks! Great site and great info!

Sounds perfect, that's how I like to start a fermentation.

 

[TallDan]

I did the mash on a variant of this recipe today. Bumped the two-row up to 15.5lb and munich up to 1.5lb for an Imperial IPA. Did the mash and brought it up to a boil, but am going to let it sit until tomorrow. (Didn't do any FWH.) Haven't decided on my hop schedule yet, but there will be a lot of 'em.

 

[ruascott]

Sounds perfect, that's how I like to start a fermentation.

Ok great! If I just leave it in that basic temp will it be ok? We're leaving Wed-Sat for the holiday, and my intention was to just leave it in the basement.

 

[TallDan]

Ok great! If I just leave it in that basic temp will it be ok? We're leaving Wed-Sat for the holiday, and my intention was to just leave it in the basement.

Yep, active fermentation will bring the temp up a bit, but hopefully it won't get too warm. I think that temp is about perfect for this recipe. When you get back you might want to rouse the yeast some (just give the fermenter a bit of a swirl to get the yeast up off the bottom) since 1968 is such a good flocculator. You could also bring it up to your 70f area after the fermentation has slowed down, but I'd definitely suggest keeping it cool for at least the first several days.

 

[ruascott]

Yep, active fermentation will bring the temp up a bit, but hopefully it won't get too warm. I think that temp is about perfect for this recipe. When you get back you might want to rouse the yeast some (just give the fermenter a bit of a swirl to get the yeast up off the bottom) since 1968 is such a good flocculator. You could also bring it up to your 70f area after the fermentation has slowed down, but I'd definitely suggest keeping it cool for at least the first several days.

Excellent. Thanks so much! Can't wait to have this one right around Christmas!

Now the only question is should I dry hop it next week in the primary, or move it to a secondary.

 

[TallDan]

Excellent. Thanks so much! Can't wait to have this one right around Christmas!

Now the only question is should I dry hop it next week in the primary, or move it to a secondary.

Only time i use a secondary is if I need to free up a primary. I say dry hop in primary.

 

[f_stepanski]

So this is my first attempt at this recipe (extract), and first attempt in my new home. I was so worried with chilling quickly, I think I over shot, and ended up at about 60* roughly when I pitched. It's sitting in my basement with ambient temps of about 62-63*...and the little Fermtemp strip on the side of the fermenter is showing somewhere around 58-60*

Will this be ok? Or too cold to get going? I could bring upstairs into living area where we are at 70*...but not sure that's a good idea. So far, I'm about 6 hours after pitching, no activity.

My OG came out at just about 1.062, which was right as targeted.

Thanks! Great site and great info!

Safale 05 and 04 fermentation range is (53.6-77°F) so you are well in there for those strains.. May take longer at lower temps but you should be good. I would not go up to 70 as flavor profile may change at upper end.....

 

[ruascott]

Safale 05 and 04 fermentation range is (53.6-77°F) so you are well in there for those strains.. May take longer at lower temps but you should be good. I would not go up to 70 as flavor profile may change at upper end.....

I used Wyeast 1968....I checked last night and we had activity in the airlock. Also the Fermometer strip was up and 62-64. Ambient holding steady at 62

 

[MMJfan]

Only time i use a secondary is if I need to free up a primary. I say dry hop in primary.

I second this. I never use secondary. Just get a hop sock and throw it in to your primary. I actually use marbles to weigh down the hop sock and then I tie it to the handle of my fermenting bucket with fishing string and it works perfectly...

 

[Clonefan94]

So, had some friends over on Saturday night, for the official tapping of this. One of them brought a six pack of actual Zombie Dust so we could do a side by side. It's really, really close. color was spot on, hop character and nose was spot on as well. Only thing a little off, was mine was a tad sweeter and not quite as dry on the finish. All my numbers hit pretty good, except my OG was a little higher than the recipe called for and it was still probably a hair undercarbed. I'm wondering if that was the difference.

 

[TallDan]

I second this. I never use secondary. Just get a hop sock and throw it in to your primary. I actually use marbles to weigh down the hop sock and then I tie it to the handle of my fermenting bucket with fishing string and it works perfectly...

I don't even do that. I just dump the hops in, they float at the top mostly, but then sink to the bottom when i cold crash. Siphon off the beer from the top.

 

[Amadeo38]

So, had some friends over on Saturday night, for the official tapping of this. One of them brought a six pack of actual Zombie Dust so we could do a side by side. It's really, really close. color was spot on, hop character and nose was spot on as well. Only thing a little off, was mine was a tad sweeter and not quite as dry on the finish. All my numbers hit pretty good, except my OG was a little higher than the recipe called for and it was still probably a hair undercarbed. I'm wondering if that was the difference.

Same happened to me. My OG was around 1.073, I just kegged tonight and it's a bit undercarbed and sweet, so I'm just going to let it sit on the co2 overnight in case I didn't burst carb it long enough and that's the issue. It's delicious though!