American Pale Ale Three Floyds Zombie Dust Clone

[JONNYROTTEN]

Has the recipe changed at all?
Has anyone tried FWH and all hops at whirlpool or at 180 deg?
Doing a double batch so that a full pund of citra and want the best possible beer

 

[joshb]

I'm about tired of how finicky Conan is, so I guess I won't use it on this batch. Last time I used S-04 and this time I am using WLP002. I plan to brew the following tomorrow.

2.5 gallon batch

4.5 lb 2 row
8 oz Light Munich
3 oz Cara Pils
3 oz Crystal 60L
3 oz Melanoiden
2 oz Acid malt

3 g Magnum 60 min 12.4% 11 IBUs
7 g Citra 15 min 12.2% 12.5 IBUs
14 g Citra 10 min 12.2% 18.3 IBUs
14 g Citra 5 min 12.2% 10.1 IBUs
14 g Citra 1 min 12.2% 2.2 IBUs
22 g Citra Dry hop for 4-5 days (That's all I have left)

Wlp002/Starter

Have you tried this yet?

 

[schematix]

Has the recipe changed at all?
Has anyone tried FWH and all hops at whirlpool or at 180 deg?
Doing a double batch so that a full pund of citra and want the best possible beer

I recently did a massive citra IPA (not this one but kinda similar) with a hop shot at 60 and a 1lb at 180 for an hour. Huge flavor and aroma but the bitterness was weak and it lacked the mouthfeel of a really good IPA. I would suggest using at least a few additions of boil hops.

I recently remade it and moved some of those steep hops to boil hops and its a much more well rounded beer.

 

[phyllobeddo]

Have you tried this yet?

No. Not yet. It's kegged with priming sugar and waiting to go into the fridge. I don't have room for it right now. The Strawberry Blonde keg is about empty, though. I might tap it next week.

I ended up double dry hopping it. 22 grams @ day 9 to day 13 and then 1 oz @ day 16 to day 21. There was tons of hop debris. I need to cold crash it for a few days before tapping the keg.

 

[joshb]

My latest batch of this recipe used whole leaf hops and Omega Labs DIPA Ale yeast which is supposed to be a clone of the Heady Topper yeast, Conan. I really like this batch but so far am unsure if the leaf hops or the yeast is what I'm digging. It's really hard to mess this beer up! I've probably made it around 10 times.

 

[Epos7]

Has anyone experienced some green apple on this when missing the OG by a significant amount? I've brewed this three times now and on my second batch only hit 1.047. The beer finished at 1.013 and I overcarbed it a bit. It's been in bottles for three weeks now and I'm getting strong green apple on the nose and palate. I'm not a big fan and my first thought was acetaldehyde, but three other people I've served it to think it's fine. I'm wondering with the beer being drier than it's supposed to be and being overcarbed, if that's throwing off the malt/hops balance and bringing out some green apple. It doesn't seem to appear until between 2 and 3 weeks in bottle.

I noticed the same thing with my first batch (1.053 to 1.014) between 2 and 3 weeks in bottle, but it cleaned up and disappeared. I don't seem to be so fortunate with this batch.

I've got my third attempt at this bottled, but I need to wait another couple weeks before I can drink it. That one I hit 1.056 and finished at 1.014 so I'm hoping it will be closer to the intended recipe.

Haven't noticed much bitterness on the two batches I've been able to drink so far, but maybe that's the intention? I followed the hop schedule in the recipe including the dry hop, although I used whole cones instead of pellets.

 

[BobbyNacho]

I doubled the hops, and I used whole cone...1 full pound.
It is a very drinkable beer.
I took it to brewfest, and they loved it.

 

[Epos7]

The batch I have conditioning right now was dry hopped with a combination of cones and pellets, so it will be interesting to see how that compares to my all-cone attempts. I think I'm going to take another crack at this in a couple weeks using only pellets in boil and dry hop for another reference point. I love the flavor of the grain bill in this beer, just not getting much hop character yet. Could be the whole cone hops, which so far have been almost a year old (though packaged in nitrogen and stored in a freezer).

I'm also wondering if the green apple I'm getting is the result of hop debris in the bottle. Will have to do a better job keeping that out.

 

[phyllobeddo]

Have you tried this yet?

So, I tapped the keg tonight and it's.....great! Awesome Citra aroma hits you in the face, and the taste does not disappoint at all. I'm totally happy with this one, and I'm very critical of what I brew. SWMBO, who doesn't care much for pales, IPAs, has already had a glass or three of this one. This keg will NOT last long. Stoked.

 

[JONNYROTTEN]

10 day grain to glass ???
So 8 day ferment,dry hop at day 5 and 2 day keg carb...Doable?? Fermenting now for a party.

 

[schematix]

10 day grain to glass ???
So 8 day ferment,dry hop at day 5 and 2 day keg carb...Doable?? Fermenting now for a party.

I just did something very similar. 9 days in keg, dry hopped on day 5 when gravity was about 1.020. Added priming sugar when I racked it and the pressure has stopped rising after 4 more days. So this could easily be 13 days grain to glass, but I'm going to target 21 since I'm not in a rush.

If I had fermented a little warmer maybe it would have finished primary sooner. Could have taken a day or two off the dry hop too.

I was very surprised how quick the pressure increased from the natural carbonation. I sealed the lid with about 8 psi and by 3 days I was around 25 psi (72F ambient). It creeped up a few more on day 3 but I think it's done now.

 

[NewkyBrown]

I am brewing this one today and using Wyeast 1335 (mashing a touch higher at 154F).

Regarding the yeast, am I looking to ferment low to keep it clean or a bit higher to get a more English feel to this beer? I haven't tried Zombie Dust so it doesn't really matter either way but wondered what people prefer?

 

[JONNYROTTEN]

I left out the dry hops completely due to time restrictions for a party and this is a mighty fine beer...I might just brew the same way again for an awesome pale ale.

 

[matzou]

Sorry to dig the zombie out of his grave, but I should be bottling this on friday and have further question:

Carbonation level for bottling, bcjp said medium to high carb. I was thinking 2.5 with table sugar. Is that fine?

For gelatin fining, should I go with 1/2 Tsp for my 2.5Gal batch ?

Thanks

 

[barrooze]

Sorry to dig the zombie out of his grave, but I should be bottling this on friday and have further question:

Carbonation level for bottling, bcjp said medium to high carb. I was thinking 2.5 with table sugar. Is that fine?

For gelatin fining, should I go with 1/2 Tsp for my 2.5Gal batch ?

Thanks

I do 2.4 volumes, but 2.5 would probably be ok.

For gelatin, I do 1/2 packet of Knox gelatin for a 5-6 gallon batch. I don't know the volume of a packet, but the beer comes out crystal clear. I follow THESE instructions.

 

[matzou]

I´ll go with 2.4volume then and try 3.5gram of gelatin for my 2.5gal batch.

Thanks for the answer

 

[Pantherjon]

Just got notification from More Beer! that my order for the grain and yeast for this brew has shipped and should be here Thursday! Seeing as I have NO way of getting the real deal, I am making one small, tiny change to the recipe..I am going to be subbing Columbus hops in place of the Citra..or maybe even Chinook...Or maybe a 50/50 with those two? It will certainly be an IPA with the high alpha ratings those 2 hops have, just not as 'citrusy' as Citra..

Now, if someone were willing to mail me a bottle of the real deal..hint, hint..Hit me up with a PM and I can give you my address and e-mail to send a paypal invoice to cover the postage.. Oh, and cost of the bottle of brew..

 

[god910]

I couldn't imagine not using Citra in this beer, but to each his own. I live like 90 minutes from triple F, and I have to practically sit at the liquor stores on Wednesday mornings to get the stuff.

I, personally, like my homebrew better... but from bottle date to delivery was like 9 days. Mine sat in the keg conditioning for almost 2 months before it was gone, so I don't think it's a fair comparison. I've got a 12 pack here of the original and I'm going to let it condition out for awhile before trying another one.

 

[jojacques]

I agree, Citra is pretty important in that recipe.

 

[grassfeeder]

Also agree. Columbus and Chinook are not what you want for this.

 

[skeezerpleezer]

Definitely wouldn't use chinook or Columbus as a sub for citra here. Mosaic or galaxy is good

 

[cheesebach]

I have plans to try this recipe either as a citra/amarillo 50:50 mix or maybe even all amarillo when I brew it again, hopefully in a few months. I think Mosaic would also work well if combined with citra or amarillo, but on its own it seems to have a drier taste than the others.

 

[--0o0o0--]

I've only made this with all mosaic. I've only made about 5 batches of beer in my life and this has been three of them. On New Year's Eve I finally got my hands on some citra, I can't wait to taste how that batch turns out.

 

[Pantherjon]

Well, Citra it is then! Gonna hit up HopsDirect in the morning..Pretty sure that is where I saw the lowest price for 1lb of Citra- cause this recipe takes dang near the whole thing! Well, not really, but STILL...

 

[jojacques]

Good choice my friend, you will not regret it!

 

[Pantherjon]

Order placed for Citra(also ordered a pound of Amarillo) from Hops Direct..Not bad, $17.65 for a pound of Citra, other places I looked wanted like $25 for 2014 crop, this is 2016 crop! ..Got tracking info that they should be here on 1/12...So, that nixes brewing it on Tuesday...so, I guess next Saturday is Zombie Dust brew day!

Oh, got the grains and yeast in the mail today..

 

[matzou]

Hello everyone and happy new year,

I brewed this one as my first beer doing BIAB (or first beer ever lets say), after 2 weeks of fermentation and 2 weeks in the bottle, the beer is lacking of body (kind of waterish...).

The strange thing is that by mistake I mashed higher than advised (I remember it was around 68c or 154f though I had trouble maintaining temperature and it felt to 149/148 after one hour).

OG was 1054 and FG 1018
I added some lactic acid and gypsum to correct my tap water (mash ph was a tad too low at 5)

Now I'am a bit confused as I assume this "lack of body" won't improve with conditioning time, but I'am trying to guess where it could come from ?

Thanks.

 

[Epos7]

OG was 1054 and FG 1018

You're pretty far off on the OG, so that's likely why you're finding it kind of thin. I haven't hit the intended OG on this beer yet either, and have seen similar results. Not bad per se, but a weird balance between the malt and hops. The batch I'm drinking at the moment hit an OG of 1.053 and finished at 1.013, strange that yours still finished at 1.018 despite coming in low on the OG.

Maybe try to maintain your mash temps a little better? This batch I'm drinking dropped to 147F by the end of the mash, which I think is going to make the beer drier than intended, and that's what it tastes like. Next time I make this I'm going to refire my propane burner every 15 minutes to try and keep the mash temps close to 152F.

 

[matzou]

What surprised me is that I overshot the temperature and mashed in at 68c/154.4f during the first 20 mins before gradually losing 3 degrees by the end of the mash.

This temperature, the grain bill and the FG of 1018 made me scare of a "cloying" heavily bodied beer, but the result so far is the reverse with a complete lack of body.

Also I know it's all about patience and going to try after 3 week of conditioning but I have a hard time thinking that the body is going to change that much.

 

[phyllobeddo]

I brewed the following today.

2.5 gallon batch
-
4.5 lb Maris Otter
8 oz Light Munich
3 oz Crystal 60L
3 oz Melanoiden
3 oz Cara Pils
2 oz Acid malt
-
3 g Magnum 60 min
14 g Citra 10 min
14 g Citra 5 min
14 g Citra 0 min (soak for 60 minutes)
14 g Citra @ 168 (soak for 30 minutes)
14 g Citra Day 3 of fermentation
14 g Citra 4 days before bottling
(3 oz Citra total)
-
One pack of rehydrated S-04.
-
Calcium - 99
Magnesium - 0
Sodium - 0
Chloride - 76
Sulfate - 138
-
Mashed @ 154 for 3.5 hours
OG was 1.067
STC1000 is set for 65
I'll keg this batch and shoot for two weeks in primary.