Three Floyds Brewing - Zombie Dust - Beer Recipe - Brewer's Friend

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Three Floyds Brewing - Zombie Dust

197 calories 22.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 197 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Saturday September 10th 2022
1.059
1.018
5.5%
91.0
28.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb American - Pale 2-Row - Toasted11.5 lb Pale 2-Row - Toasted 33 30 82.1%
1 lb Munich - Light 10L1 lb Munich - Light 10L 33 10 7.1%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 3.6%
0.50 lb Weyermann - Carafoam0.5 lb Carafoam 34.5 2.2 3.6%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 3.6%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Citra0.75 oz Citra Hops Pellet 12 Boil 60 min 32.08 8.6%
1.25 oz Citra1.25 oz Citra Hops Pellet 12 Boil 15 min 26.53 14.3%
1.25 oz Citra1.25 oz Citra Hops Pellet 12 Boil 10 min 19.39 14.3%
1.25 oz Citra1.25 oz Citra Hops Pellet 12 Boil 5 min 10.66 14.3%
1.25 oz Citra1.25 oz Citra Hops Pellet 12 Boil 1 min 2.31 14.3%
3 oz Citra3 oz Citra Hops Pellet 12 Dry Hop 7 days 34.3%
8.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Water Agt Boil 15 min.
8 g Gypsum Water Agt Mash 0 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.41 psi       Temp: 34 °F       CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.5 qt Strike 165 °F 155 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.38 17.5  
Mash volume with grains 5.5 22  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 4.84 g | 19.4 qt) 4.63 18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.22 g | 28.9 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.22 -0.9  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

Water: Reverse osmosis (RO) water with 2 g/gal gypsum.


Mash at 155 F for 1 hour. Pitch yeast at 62 F and allow to rise to 67 F over 7 days. Ferment at 67 F to terminal gravity. Crash to 42* F and hold 10-14 days.

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  • Last Updated: 2022-09-10 02:32 UTC