3 Floyds Zombie Dust Clone(ish) - Beer Recipe - Brewer's Friend

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3 Floyds Zombie Dust Clone(ish)

216 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 216 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Monday April 19th 2021
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1.066
1.011
7.3%
77.1
9.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.22 lb Canadian - Pale 2-Row13.22 lb Canadian - Pale 2-Row 36 1.75 81.6%
1.24 lb Munich - Light 10L1.24 lb Munich - Light 10L 33 10 7.7%
9 oz German - Melanoidin9 oz Melanoidin 37 25 3.5%
9 oz German - CaraFoam9 oz CaraFoam 37 1.8 3.5%
9.80 oz American - Caramel / Crystal 60L9.8 oz American - Caramel / Crystal 60L 34 60 3.8%
259.16 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Southern Cross0.5 oz Southern Cross Hops Pellet 13 First Wort 0 min 22.33 6.3%
1.50 oz Southern Cross1.5 oz Southern Cross Hops Pellet 13 Boil 15 min 30.22 18.8%
1 oz Southern Cross1 oz Southern Cross Hops Pellet 13 Boil 10 min 14.72 12.5%
1 oz Southern Cross1 oz Southern Cross Hops Pellet 13 Boil 5 min 8.09 12.5%
1 oz Southern Cross1 oz Southern Cross Hops Pellet 13 Boil 1 min 1.75 12.5%
3 oz Southern Cross3 oz Southern Cross Hops Pellet 12.5 Dry Hop 2 days 37.5%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Yeast Nutrient Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Tewksbury, MA, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Strike 163 °F 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.09 28.3  
Mash volume with grains 8.38 33.5  
Grain absorption losses -2.02 -8.1  
Remaining sparge water volume (equipment estimates 2.38 g | 9.5 qt) 1.69 6.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.19 g | 28.8 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.77 35.1
Equipment Profile Used: System Default
 
Notes

Target Specifications:
Original Gravity: 1.066 (12.5° P)
Final Gravity: 1.019 (4.8° P)
ABV: 6.20%
IBU: 77
SRM: 8
Efficiency: 72
Target water as recipe: WATER =2 g/gal gypsum added to reverse osmosis (RO) water.

Directions:
Mash at 155°F (68°C) for 1 hour. Pitch yeast at 62°F (17°C) and allow to rise to 67°F (19°C) over 7 days. Ferment at 67°F (19°C) to terminal gravity. Crash to 42°F (6°C) and hold 10-14 days.

directions called for 7 day dry hop. I will try 48 hours at 68 degrees at the end of fermentation.

Brewed on 1/8/2022 - no sparge, no circulate.
This grain / water amount is the tippity top of what my system can handle in the grain pipe bag.
Misplaced recirc pump piece so I stirred and mashed 2 hours but no recirc during mash.
Efficiency was estimated at 63 percent for recipe but the actual OG was 56 percent.

Preboil amount was 7 gallons. into fermenter exactly at 5.5 gallons as recipe indicated.

dry hopped 1/15-1/18 at 66-68 degrees. (3 days)
kegged 1/18/2022.
FG: 1.009

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  • Last Updated: 2022-01-19 02:36 UTC