American Pale Ale Three Floyds Zombie Dust Clone

[LittlejohnBrew]

Whats the soonest grain to glass anyone has reported on this recipe? With the OP suggesting a 7-10 day primary I'm considering grain to glass in 13 days as follows:

1. Fermentation for 8 days (today)
2. Siphon to keg, add dry hops in paint strainer bag weighed down hanging about midway in keg. Let sit at room temp for 24 hrs at 30 psi and 72 deg F. Shake keg occasionally to improve hop oil extraction (see exbeeriment released today).
3. After 24 hrs move to kegerator and chill to 38 deg for 24-36 hrs at 30 psi.
4. Vent and set to serving pressure 11psi for 36 hrs.
5. Drink on Saturday

Is this too aggressive? Would be awesome to serve at a birthday party this weekend if possible.

Edit: Alternately I could keep the keg at 30 psi and 72 deg F for 72 hrs given that this equates to 2.5 vol CO2 (per Brewers friend calculator) to get more out of the dry hops. Then ~36 hrs prior to drinking chill to 38 deg F and leave at 30 psi to get it properly carbed.

 

[LittlejohnBrew]

Whats the soonest grain to glass anyone has reported on this recipe? With the OP suggesting a 7-10 day primary I'm considering grain to glass in 13 days as follows:

1. Fermentation for 8 days (today)
2. Siphon to keg, add dry hops in paint strainer bag weighed down hanging about midway in keg. Let sit at room temp for 24 hrs at 30 psi and 72 deg F. Shake keg occasionally to improve hop oil extraction (see exbeeriment released today).
3. After 24 hrs move to kegerator and chill to 38 deg for 24-36 hrs at 30 psi.
4. Vent and set to serving pressure 11psi for 36 hrs.
5. Drink on Saturday

Is this too aggressive? Would be awesome to serve at a birthday party this weekend if possible.

Edit: Alternately I could keep the keg at 30 psi and 72 deg F for 72 hrs given that this equates to 2.5 vol CO2 (per Brewers friend calculator) to get more out of the dry hops. Then ~36 hrs prior to drinking chill to 38 deg F and leave at 30 psi to get it properly carbed.

Well I went ahead with this and plan on going the "alternate" route. Will dry hop in keg at 30 psi and 72 deg F (room temp) for 72 hours. Then drop to 38 deg F in kegerator for 36 hours. Then 11 psi (serving pressure) for final 6 hours before drinking.

Ended up with an OG of 1.065 and a FG of 1.011 with an ABV of 7.1%...sample tasted and smelt great!

 

[fun4stuff]

Well I went ahead with this and plan on going the "alternate" route. Will dry hop in keg at 30 psi and 72 deg F (room temp) for 72 hours. Then drop to 38 deg F in kegerator for 36 hours. Then 11 psi (serving pressure) for final 6 hours before drinking.

Ended up with an OG of 1.065 and a FG of 1.011 with an ABV of 7.1%...sample tasted and smelt great!

Let us know how it turns out. I think it should work. I have done similar things with other beers similar OG. Havent done it with any big IPAs... But I bet it'll be great!

 

[skeezerpleezer]

Well I went ahead with this and plan on going the "alternate" route. Will dry hop in keg at 30 psi and 72 deg F (room temp) for 72 hours. Then drop to 38 deg F in kegerator for 36 hours. Then 11 psi (serving pressure) for final 6 hours before drinking.



Ended up with an OG of 1.065 and a FG of 1.011 with an ABV of 7.1%...sample tasted and smelt great!

I normally just put the beer out tube under the gas in connection and use CO2 to help move the hops around. Less chance of breaking the bag loose which sucks if it happens. And it can purge the headspace of oxygen as well.

 

[LittlejohnBrew]

I normally just put the beer out tube under the gas in connection and use CO2 to help move the hops around. Less chance of breaking the bag loose which sucks if it happens. And it can purge the headspace of oxygen as well.

Great idea. The thought of the bag coming loose crossed my mind as I was shaking the keg last night. Would definitely be no fun.

Unfortunately I currently only have barbed disconnects. This may give me yet another reason to go threaded.

I'll up date everyone to how it goes this Saturday. We kegged half and will be bottling the other half on Sunday. If we have any left in the keg once the bottles have fully conditioned it will be nice to compare.

 

[skeezerpleezer]

Unfortunately I currently only have barbed disconnects. This may give me yet another reason to go threaded.

Are you talking on the hose fittings or keg? You could just take the 2 fittings on the keg off and swap the SS tubes, then you will have the long out tube under the in fitting. No need to change anything on the hoses.

 

[LittlejohnBrew]

Are you talking on the hose fittings or keg? You could just take the 2 fittings on the keg off and swap the SS tubes, then you will have the long out tube under the in fitting. No need to change anything on the hoses.

Yeah I was talking about the hose fittings, but this is a good idea. I'm also in need of new hose disconnects so I plan on buying threaded this time around.

 

[Abrayton]

I got to page 45 before I decided to skip to the end. Is the original recipe still the same?
Thanks!

 

[skeezerpleezer]

I got to page 45 before I decided to skip to the end. Is the original recipe still the same?
Thanks!

Yes

 

[nealjp]

Thanks to the OP for an awesome recipe! but I did have to make a few subs.

OG 1.065
FG 1.018
IBU 65
Boil 60
Colour 8.5

4423 Weyermann Premium Pilsner 81.3%
454 Munich Malt - 10L 8.3%
181 Carapils 3.5 %*Steep
181 Caramunich III 3.5%*Steep
181 Melanoiden Malt 3.5 %

Hop schedule sames a page 1.

And yeast...well I split the 20L into 2x10L and added ESB 1868 to one and Ardennes 3522 (as per a different thread) to the other. I swear the user who suggested 3522 was trolling. It didn't work at all and clashes with the malt and hops.

 

[jojacques]

Brewed this a second time, but went with a tad lower IBU (62) and OG (1.054) to make it a bit more "sessionable" (it will be served at my National Holiday party). Let's see!

Sooo, results:
-I ended up replacing all late hop additions (2.5oz) with a 170F steep... Wow that Peach/Mango/Passion fruit aroma!
-The beer does not taste like its 60 IBU... I wish it would be a bit more bitter


Recipe:
-9.5 lb 2 row
-1.25lb Munich
-8.0oz Melanoiden
-4.0oz Crystal 60
-4.0oz Crystal 120
-8.0oz Cara-pils
-1.0oz Citra FWA
-0.5oz Citra Boil 15
-2.5oz Citra Steep 170F
-3.0oz Citra Dryhop 7days

 

[braindead]

Ready to keg this tomorrow. Its not looking that clear to be honest and been cold crashing for a few days.
What would you guys recommend for perfect carbing.
Oressures, temps days etc.
Thx

 

[jojacques]

If you are kegging, just do 2.3 carbonation and it will end up great!

 

[Iceman6409]

So I made a 2.5 gallon batch this weekend. I took my OG and it showed 1.050. Not the 1.065 the recipe shows. I am certain everything went perfectly. 6 totals pounds grain with a 2.5 gallon mash at 152. Pre-boil was around 4 gals. OG was taken at 70F. Any thoughts? I thought I nailed the process overall to be honest.

 

[barrooze]

So I made a 2.5 gallon batch this weekend. I took my OG and it showed 1.050. Not the 1.065 the recipe shows. I am certain everything went perfectly. 6 totals pounds grain with a 2.5 gallon mash at 152. Pre-boil was around 4 gals. OG was taken at 70F. Any thoughts? I thought I nailed the process overall to be honest.

I took 2nd last year at NHC with a session version of this beer and it had an OG of 1.050. it'll be good still.

 

[razorguy]

I took 2nd last year at NHC with a session version of this beer and it had an OG of 1.050. it'll be good still.

What did you change to make it session? Definitely interested in brewing a session version of this...

 

[barrooze]

What did you change to make it session? Definitely interested in brewing a session version of this...

Pretty much all I did was scale down the grain bill and the hops. Here's the recipe:

http://beersmithrecipes.com/viewrecipe/1302584/abarr-citra-dust-2016-nhc-silver-cat-10

 

[Hannabrew]

Have brewed versions of this over the last year... the last incarnation is 3 weeks in primary and now 3 days in keg/force carbed. Dry hop was 5 days in the primary. It is just, simply, stupid-good:

6.5 gallons - adjust accordingly.

Zombie dust

Style: American IPA


Type: Calories: 215

Rating: 0.0 Boil Size: 7.39 Gal

IBU's: 64.70 Batch Size: 6.50 Gal

Color: 8.7 SRM Boil Time: 60 minutes

Preboil OG: 1.063




Estimated Actual

Brew Date: - 03/09/2013

OG: 1.066 1.066

FG: 1.016 1.016

ABV: 6.55 % 6.55 %

Efficiency: 78 % 78 %

Serve Date: 03/09/2013 / /

Fermentation Steps
Name Days / Temp Estimated Actual
(none)

Grains & Adjuncts
Amount Percentage
Name Time Gravity
12.00 lbs 74.13 % Rahr 2-Row Brewers Malt 60 mins 1.037
2.00 lbs 12.36 % Munich Malt 60 mins 1.037
0.50 lbs 3.09 % Fawcett Crystal Malt - 60L 60 mins 1.034
0.50 lbs 3.09 % Aromatic Malt 60 mins 1.036
0.50 lbs 3.09 % Carapils 60 mins 1.033
0.50 lbs 3.09 % Oats, Flaked 60 mins 1.037
3.00 ozs 1.16 % Acid Malt 60 mins 1.027

Hops
Amount IBU's
Name Time AA %
0.75 ozs 19.59 Magnum First Wort 11.00
1.25 ozs 19.44 Citra 15 mins 13.20
1.25 ozs 14.21 Citra 10 mins 13.20
1.25 ozs 7.81 Citra 5 mins 13.20
1.25 ozs 1.69 Citra 1 mins 13.20
3.00 ozs Citra 5 days 13.20

Yeasts
Amount Name Laboratory / ID
1.0 pkg Dry English Ale White Labs 0007

Additions
Amount Name Time Stage
5.00 g Gypsum 15 mins Mash
1.50 g Calcium Chloride 15 mins Mash
1.00 oz Irish Moss 15 mins Boil
0.50 tsp Yeast Nutrient 15 mins Boil

Mash Profile
Medium Body Infusion In 60 min @ 154.0°F
Add 20.23 qt ( 1.25 qt/lb ) water @ 166.0°F

Carbonation
(none)

Notes
Three gallons RO water, two gallons tap water. Same ratio of water and minerals in sparge.

Braufessor, what was your water profile on this? I know you mentioned the additions but since it's not 100% RO I can't determine your ratio.

 

[Braufessor]

Braufessor, what was your water profile on this? I know you mentioned the additions but since it's not 100% RO I can't determine your ratio.

Hmmmmm..... not exactly positive as that is an old recipe.....but, I know it would have been in the ballpark of 150-200 on sulfate and around 50 on chloride. 100(ish) on Calcium. 5.3 pH - I would use 100% RO and shoot for numbers around that range if I was doing it.

 

[Hannabrew]

Hmmmmm..... not exactly positive as that is an old recipe.....but, I know it would have been in the ballpark of 150-200 on sulfate and around 50 on chloride. 100(ish) on Calcium. 5.3 pH - I would use 100% RO and shoot for numbers around that range if I was doing it.

ah...thanks for the info. I brewed yesterday so I ended up doing a 2-1 Chloride to Sulfate with 100 calcium as I liked that ratio in some of the NEIPAs I've been doing lately. I needed a straight IPA for a comp so decided on a variant of this recipe. We'll see how this works!

 

[Damian13]

I brewed this today using the post #1 recipe! I ended up miscalculating the mash temp (maybe I stirred too much at dough in?)and ended up mashing at about 148-150.

Everything else went great though. My OG was about 1.055 which I was expecting based on my usual efficiency. I don't mind a lower abv beer, I just hope it is not to dry as a result of the low mash temp. All that being said, I am pretty stoked. I have enough citra left to brew this again and tweak. Haven't had Zombie Dust in a few years but It was delicious when I did have it so hopefully this is in the ball park.

 

[cheesebach]

I don't mind a lower abv beer, I just hope it is not to dry as a result of the low mash temp.

Which yeast did you go with? With 1968, I think that mash temp is about perfect. I did 152 on my last batch with 1968 and would prefer it just a bit drier. Even with S-04 I think there's enough specialty malt in the recipe to keep it from drying out too much at that temp.

 

[Damian13]

Which yeast did you go with?

Thanks for the response. I went with a couple of S-04 packs. Just sprinkled. Pitched at 67 and will be fermenting at around 64. I hope I have the same experience as you.
On a separate note, what is everyone doing in terms of dry hopping? I have combed through the thread and seen people doing it for 10 days, others saying anything more than 7 is too much. Has anybody tweaked this aspect across different bashes and come up with a preference? Thanks in advance.

 

[Damian13]

Smells delicious!

 

[Damian13]

I hit 1.010 on my fg and it tasted great. Added my dry hops a couple of days ago. Quick question, do you guys use gelatin on this one or is it better to let it be?

 

[Damian13]

Its been one day in the keg but it already tastes great!

 

[Tarpon87]

Brewed this 5 days ago, using Braufessor's recipe, got a little better efficiency than I expected and ended with 1.078 OG, pitched a healthy starter of 007, cant wait to try this one as Ive never had the actual thing.

 

[Hoppylikerabbits]

Any hints as to the water profile that would work for this bad boy?
I was thinking of:
Calcium: 120.00 ppm
Sulfate: 300.00 ppm
Magnesium: 18.00 ppm
Chloride: 55.00 ppm
Sodium: 25.00 ppm
Bicarbonate: 110.00 ppm

 

[Tarpon87]

Any hints as to the water profile that would work for this bad boy?
I was thinking of:
Calcium: 120.00 ppm
Sulfate: 300.00 ppm
Magnesium: 18.00 ppm
Chloride: 55.00 ppm
Sodium: 25.00 ppm
Bicarbonate: 110.00 ppm

I can post my Bru'n water sheet when I get home from work today. Cant remember off the top of my head.


Dry hopped mine last night, had like 4.2oz of citra left in my bag so used it all. Checked FG as well, was 1.020 with an expected of 1.019. So pretty good there. Hydro sample smelled great and was the clearest of any beer ive made so far.
OG 1.078
FG 1.020
ABV 7.61% calc by brewers friend

 

[Tarpon87]

Just kegged mine, smelled like straight apricots and peaches. For those that have had the pleasure, what is the aroma of the actual thing like?