Zombie Dust-ish - Beer Recipe - Brewer's Friend

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Zombie Dust-ish

206 calories 6.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.8 gallons (fermentor volume)
Pre Boil Size: 7.3 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Big Juugs Brewery
Calories: 206 calories (Per 12oz)
Carbs: 6.8 g (Per 12oz)
URL: http://www.homebrewtalk.com/f12/3-floyds-zombie-dust-attempt-help-info-requested-245456/
Created: Sunday June 14th 2020
1.065
0.996
9.0%
60.9
22.3
2.9
9.65
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 lb American - Black Malt0.5 lb Black Malt - (late boil kettle addition) 28 500 3.4%
0.50 lb Weyermann - Carapils0.5 lb Carapils 37 1.8 3.4%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 3.4%
12.20 lb DE - German - Premiere Pilsner Malt12.2 lb DE - German - Premiere Pilsner Malt $ 1.56 / kg
$ 8.63 		37 2.06 82.4%
1.10 lb DE - German - Munich Type 21.1 lb DE - German - Munich Type 2 $ 2.04 / kg
$ 1.02 		30 9.55 7.4%
14.80 lbs / $ 9.65
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18.45 g Yakima Chief Hops - Citra18.45 g Citra Hops Pellet 12.8 First Wort 0 min 15.56 2.8%
29.75 g Yakima Chief Hops - Citra29.75 g Citra Hops Pellet 12.8 Boil 15 min 20.41 4.6%
29.75 g Yakima Chief Hops - Citra29.75 g Citra Hops Pellet 12.8 Boil 10 min 14.91 4.6%
29.75 g Yakima Chief Hops - Citra29.75 g Citra Hops Pellet 12.8 Boil 5 min 8.2 4.6%
29.75 g Yakima Chief Hops - Citra29.75 g Citra Hops Pellet 12.8 Boil 1 min 1.77 4.6%
510.30 g Yakima Chief Hops - Citra510.3 g Citra Hops Pellet 12.8 Dry Hop 7 days 78.8%
647.75 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.10 lb Lactic acid Water Agt Mash 0 min.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (custom):
106%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
63 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 349 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.77 psi       Temp: 37 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.8 gal Strike @ 74.5'C Strike -- 329 °F --
Mash @ 68'C Infusion -- 309 °F 60 min
2.9 gal Sparge @ 68'C Sparge 154 °F 309 °F --
Starting Mash Thickness: 1.56 qt/lb
Starting Grain Temp: 63 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.56 qt/lb 5.77 23.1  
Mash volume with grains 6.96 27.8  
Grain absorption losses -1.85 -7.4  
Remaining sparge water volume (equipment estimates 3.81 g | 15.2 qt) 3.63 14.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.48 g | 29.9 qt) 7.3 29.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.18 -0.7  
Post boil Volume (equipment estimates 5.8 g | 23.2 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.8 23.2  
Total: 9.4 37.6
Equipment Profile Used: System Default
 
Notes

Originally based on -
https://www.brewersfriend.com/homebrew/recipe/view/5916/zombie-dust-clone-all-grain
With various itterative refinements.

Yeast Starter -
1 packet of S-04 yeast
Using stir-plate
DME Required: 175 g in 1.7L (1.036 wort)
Resulting Pitch Rate: 1.08M cells / mL / °P
Added 1/2 tsp yeast nutrient and boiled for 10 mins.
Cooled to 15'C, airated, and added yeast.
On stirrer for 18h. Raised grad to 17'C.
Off stirrer for 36h.
Settled and cleared nicely without need for refrigeration.
Reduced temp to 15'C slowly before pitching.

Fermentation Temperature Control -
S-04 appears to the the optimal yeast to use for this recipe, but it is CRITICAL with this yeast to maintain careful fermentation temperature control.
With S-04, it is highly recommended to ferment and pitch very cool. Recommend pitching at ~60F (15.6'C) and fermenting no higher than 63F (17.2'C). Ideally no higher than 65'C (18.3'C), and absolutely not above 68'F (20'C).

Fermentation and Dry hopping -
Only using a primary fermenter for full process (to avoid any unnecessary oxidation or risk of contamination).
Ferment for 14 days just to be safe, then toss in dry hop for 10 days (hop pellets loose in fermenter - no hop bag), then cold crash for a few more days, and then keg. cold crashing is important for high hopped beers like this else their flavour could more quickly deteriorate over time due to any remaining hop material left in suspension when kegging.

Have thinned out the mash from my initial attempt for better mixing and easier temperature control.

Have left brewhouse efficiency at 70%, although achieved 85% on 1st attempt at this recipe, resulting in higher ABV than planned.

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  • Last Updated: 2020-06-14 20:08 UTC