American Pale Ale Three Floyds Zombie Dust Clone

[NickLazy]

Have no idea how something like the grainfather works regarding water requirements. But I'm guessing you could use a BIAB calculator and it would be somewhat close. I don't know how much water+grain one of those can hold at once.

This is the one I use:
http://pricelessbrewing.github.io/BiabCalc/

But looks likes they have their own, so I'd use that:

http://www.grainfather.com/#!brewing-calculator/cljs



As for the yeast, I'd really recommend using WY1968 and making a starter. You say you don't have the equipment, you don't need any to make a starter. You need some DME and a stove pot, and then some sanitized container to put the starter wort in (I use glass growlers, but you could even use a 2L soda bottle.) It's a very easy process and takes 20 mins or so the day before you want to brew. A stirplate/flask makes the most powerful starters, but just a starter sitting there on the counter is much better than none. I go by and give mine a swirl every time I walk by, and that's worked very well.

I do not care for the S04, others have had better luck. If you REALLY don't want to make a starter, you could pitch 2 packs of the WY1968.

Thank you!
Ill check those links and do my calculations. Brewers friend and grainfathers own have very different results. Maybe ill trust the gf one as im using it.
About the starter I have one question more. If I make astarter, would it make one pack of wy1968 to cover for 6g as the package says its for 5g? As it is very expencive I wouldnt want to buy two of those.
Thanks again

 

[MMJfan]

Thank you!

About the starter I have one question more. If I make astarter, would it make one pack of wy1968 to cover for 6g as the package says its for 5g? As it is very expencive I wouldnt want to buy two of those.
Thanks again

If you are making a starter, one pack of wyeast is PLENTY. I don't even bother making a starter when I'm using wyeast fwiw and I never have any problems with fermentation and I rarely use more than one pack even w/o a starter.

As for this beer, this has become my most favorite beer that I brew. I make a Two Hearted clone that has been my favorite and I make a mean Oberon clone that is up there, but this recipe with the Citra hops has taken over the top spot of my homebrew rankings...

 

[NickLazy]

If you are making a starter, one pack of wyeast is PLENTY. I don't even bother making a starter when I'm using wyeast fwiw and I never have any problems with fermentation and I rarely use more than one pack even w/o a starter.

Thanks!

 

[BlurryEyed]

Thank you!
If I make astarter, would it make one pack of wy1968 to cover for 6g as the package says its for 5g? As it is very expencive I wouldnt want to buy two of those.
Thanks again

Here's a starter calculator:

http://www.mrmalty.com/calc/calc.html#"

In my experience making a starter dramatically decreases fermentation time and made for a crisper taste IMO. YMMV of course, but considering how easy a yeast starter is to make, you have to figure why not?

You don't need a stir plate if you can swirl the starter periodically while it sits out on the counter. I did it this way a few times before building a stir plate out of a multispeed PC fan, magnet, stir bar, and flask.

 

[MMJfan]

In my experience making a starter dramatically decreases fermentation time and made for a crisper taste IMO. YMMV of course, but considering how easy a yeast starter is to make, you have to figure why not?

How does a starter decrease fermentation time? In my experience, fermentation usually lasts 5-7 days with or without a starter. I haven't used a starter in years and my brews are always fermenting away within 24 hours of pitching the yeast, whether it be wyeast or even dry yeast.

As for easy, I'll take smacking a wyeast pack or cutting open dry yeast over taking the time to make a starter anytime.

 

[BlurryEyed]

I hit my FG faster using starters. Perhaps because there's more mature yeast cells. I'm no expert, just speaking from my own experience. If you have higher OG brews, then of course YMMV.

 

[Doctor_M]

How does a starter decrease fermentation time? In my experience, fermentation usually lasts 5-7 days with or without a starter. I haven't used a starter in years and my brews are always fermenting away within 24 hours of pitching the yeast, whether it be wyeast or even dry yeast.

As for easy, I'll take smacking a wyeast pack or cutting open dry yeast over taking the time to make a starter anytime.

I hit my FG faster using starters. Perhaps because there's more mature yeast cells. I'm no expert, just speaking from my own experience. If you have higher OG brews, then of course YMMV.

Proper pitch rate is proper pitch rate whether you buy additional smack packs or buy less smack packs and propogate up to the proper cell count.

Without knowing specifics on how many smack packs mmjfan is using he still may be underpitching. Just because you attenuate down to your predicted fg doesn't mean you aren't still under pitching.

 

[k1ngl1ves]

I always make starters with liquid yeast. I never rehydrate dry yeast. Go figure. Lol!


This forum gets a little crazy when discussing pitching rates, especially since most brewers here brew 5 gallon batches. I don't think it's that big a deal. I'd be more concerned when brewing 15+ gallon batches.

Fermenting temps are way more important for homebrewing quality...

 

[fun4stuff]

How does a starter decrease fermentation time? In my experience, fermentation usually lasts 5-7 days with or without a starter. I haven't used a starter in years and my brews are always fermenting away within 24 hours of pitching the yeast, whether it be wyeast or even dry yeast.

As for easy, I'll take smacking a wyeast pack or cutting open dry yeast over taking the time to make a starter anytime.

If you 1 extra large pizza and two families. Family A has 3 people and family B has 9 people. Which family finishes the pizza first? Which family will have the most total offspring quickest? The amount of yeast cells needed for a 1.060 OG beer is about 3x the number that come in the yeast vials.

 

[TallDan]

If you 1 extra large pizza and two families. Family A has 3 people and family B has 9 people. Which family finishes the pizza first? Which family will have the most total offspring quickest? The amount of yeast cells needed for a 1.060 OG beer is about 3x the number that come in the yeast vials.

This is either a pretty bad analogy or your family pizza parties are WAY different than mine.

 

[MMJfan]

This forum gets a little crazy when discussing pitching rates, especially since most brewers here brew 5 gallon batches. I don't think it's that big a deal. I'd be more concerned when brewing 15+ gallon batches.

Agreed...

Fermenting temps are way more important for homebrewing quality...

...and agreed!

 

[tempestam83]

Cracked open the first bottle of this today. Brewed a 3-gallon BIAB version about a month ago. Been in the bottle for about 2-weeks.

Definitely one of the best batches I've made so far. Maybe a little darker than the actual 3F but the malt and hops are balanced perfectly.

Hoping it will taste even better after couple of more weeks.

 

[pshankstar]

Cracked open the first bottle of this today. Brewed a 3-gallon BIAB version about a month ago. Been in the bottle for about 2-weeks.

Definitely one of the best batches I've made so far. Maybe a little darker than the actual 3F but the malt and hops are balanced perfectly.

Hoping it will taste even better after couple of more weeks.

Congrats! This brew is on my list to make very soon! I have my last extract kit to make and then this one! Which I hope to brew within the next week or two!

 

[BlackWraith]

Have a batch that should be ready to bottle today or tomorrow! Hoping it works out as well as the first batch.

 

[barrooze]

This recipe is amazing. I tweaked it a bit to make a lower ABV version for a sessionable pale ale (OG: 1.049, 4.8% ABV) and took first in the Austin NHC First Round! Re-brewing it for Final Round in the next few days!

Thanks for the awesome recipe, Skeezer!!

 

[skeezerpleezer]

This recipe is amazing. I tweaked it a bit to make a lower ABV version for a sessionable pale ale (OG: 1.049, 4.8% ABV) and took first in the Austin NHC First Round! Re-brewing it for Final Round in the next few days!

Thanks for the awesome recipe, Skeezer!!

Nice job, Glad it has worked out for you!

 

[Laserrs]

Started high 1.067 and finished low 1.016. Tossed in 4oz Citra dry hop, next brew I'm going to try dry hop in the keg. In the meantime I have the last batch in the leg to kick. Time to get busy!

 

[pdm1982]

I see a lot of people have blended Mosaic hops with other hops in their recipes. Has anyone done an all Mosaic hop version of it? How were the results? I'm thinking about trying it and possibly using the Vermont Ale Yeast. Any pointers?

I've made the original posted recipe 3 times and it's always been great. Just wanted to try something a bit different.

 

[TallDan]

I see a lot of people have blended Mosaic hops with other hops in their recipes. Has anyone done an all Mosaic hop version of it? How were the results? I'm thinking about trying it and possibly using the Vermont Ale Yeast. Any pointers?



I've made the original posted recipe 3 times and it's always been great. Just wanted to try something a bit different.

I've done it with mosaic and 1968 and was very happy with the results. Some people I shared it with preferred it over the all-citra original.

 

[pdm1982]

I've done it with mosaic and 1968 and was very happy with the results. Some people I shared it with preferred it over the all-citra original.

Awesome! Good to know. I planned on just subbing them one for one since the AA% on the Mosaic hops are pretty similar to Citra's. I've used S-04 on my previous 3 batches with no complaints. Looks like I'd have to special order that Vermont Ale Yeast since my LHBS doesn't carry it. I might just stick with the S-04.

 

[KrOtChRoTT]

Brewed up 19 gallons of this bad boy last weekend.
I used a hopspider to filter out the hops and reduce trub and instead of FWH, I added about 9ml of hopshot.
I plan to dryhop it with a Citra/Amarillo combo...
Noms!

 

[TallDan]

instead of FWH, I added about 9ml of hopshot.
I plan to dryhop it with a Citra/Amarillo combo...

Congrats on making a different beer!

 

[KrOtChRoTT]

Congrats on making a different beer!

I meant to say that I plan to dryhop one of them with a citra/Amarillo combo.. the others will be all citra dry hopped...

 

[alagaren]

Been Reading this Thread for 3 days now. Only had zombie dust Once when I was at the CBC in Denmark.

Will be brewing this clone next weekend. IF its even close to the zd i had in Denmark IT Will be awesome

 

[HopHeavy]

Unfortunately, I've never had Zombie Dust, so I can't give any opinion how this recipe stands to the original. Just the same, I brewed this recipe up, as originally posted (with S-04), a few weeks ago. Started sampling the keg yesterday. While I find it to be kinda hazy, I am really happy with the taste. It will definitely be in my rotation for a while. Many thanks, @skeezerpleezer! (and anyone else if they had a hand in developing this recipe)

 

[Amadeo38]

Mmm, cat pee

 

[k1ngl1ves]

Mmm, cat pee

I've never heard anyone say that of Citra.


Simcoe definitely...

 

[Amadeo38]

Citra only when used as the bittering hop. Simcoe a little as well. Both show up on a Google search, but apparently it's a common aroma in the wine world associated with black currant or gooseberry.

 

[cheesebach]

I don't think I've tasted it myself, but a couple of my beer nerd friends have said they get that aroma from citra. They also said they found a lot of it in the Prairie Funky Gold Simcoe. Both of the beers were fermented with Brett though, so our best theory is that it is the Brett or other yeasts are interacting with certain hops to bring about this "cat pee" aroma.

The three of us have all tasted the real Zombie Dust, PseudoSue, and this Zombie Dust clone (all 100% citra afaik) with no trace of cat pee detectable whatsoever. So I disagree that using citra as a bittering hop should be expected to give off a cat pee aroma, or these all citra beers wouldn't be considered some of the best APAs out there. If anyone is getting that from this recipe, I suggest trying a different yeast ( I used S-04) or different source for the citra hops.

 

[barrooze]

My understanding is that that particular aroma can vary from crop to crop, so you really don't know if you're going to get it or not until you brew with it...