Zombie Dust - Mid 2 - Beer Recipe - Brewer's Friend

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Zombie Dust - Mid 2

111 calories 12.8 g 330 ml
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Beer Stats
Method: Extract
Style: American Pale Ale
Boil Time: 20 min
Batch Size: 17.5 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Zabs
Calories: 111 calories (Per 330ml)
Carbs: 12.8 g (Per 330ml)
Created: Thursday January 21st 2016
1.036
1.011
3.3%
35.0
7.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Liquid Malt Extract - Amber1 kg Liquid Malt Extract - Amber 35 10 42.6%
0.15 kg Maltodextrin0.15 kg Maltodextrin 39 0 6.4%
0.50 kg Liquid Malt Extract - Amber0.5 kg Liquid Malt Extract - Amber - (late boil kettle addition) 35 10 21.3%
1.65 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.10 kg American - Carapils (Dextrine Malt)0.1 kg Carapils (Dextrine Malt) 33 1.8 4.3%
0.15 kg United Kingdom - Munich0.15 kg Munich 37 6 6.4%
0.10 kg American - Caramel / Crystal 60L0.1 kg Caramel / Crystal 60L 34 60 4.3%
0.15 kg American - Pale 2-Row0.15 kg Pale 2-Row 37 1.8 6.4%
0.15 kg Flaked Oats0.15 kg Flaked Oats 33 2.2 6.4%
0.05 kg German - Melanoidin0.05 kg Melanoidin 37 25 2.1%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Citra5 g Citra Hops Pellet 13.5 Boil 20 min 6.95 3.4%
10 g Citra10 g Citra Hops Pellet 13.5 Boil 15 min 11.39 6.9%
10 g Citra10 g Citra Hops Pellet 13.5 Boil 10 min 8.32 6.9%
15 g Citra15 g Citra Hops Pellet 13.5 Boil 5 min 6.86 10.3%
15 g Citra15 g Citra Hops Pellet 13.5 Boil 1 min 1.48 10.3%
25 g Citra25 g Citra Hops Pellet 13.5 Whirlpool at 70 °C 30 min 17.2%
20 g Galaxy20 g Galaxy Hops Pellet 14.25 Whirlpool at 70 °C 30 min 13.8%
20 g Citra20 g Citra Hops Pellet 13.5 Dry Hop 5 days 13.8%
25 g Galaxy25 g Galaxy Hops Pellet 14.25 Dry Hop 5 days 17.2%
145 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Yeast Nutrient Water Agt Boil 10 min.
1 each Whirfloc Fining Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 19.4 L) 14.9
Mash volume with grains (equipment estimates 19.4 L) 15.4
Grain absorption losses (steeping) -0.7
Volume increase from sugar/extract (early additions) 0.8
Pre boil volume (equipment estimates 19.5 L) 15
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -1.9
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 17.7
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 17.5
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 14.9  
Equipment Profile Used: System Default
 
Notes

$27 half.

Recipe adjusted for bottling i.e. OG left 5 points below required to allow for extra provided by bottling sugar. Same applies to ABV - adjusted for extra 0.5% at bottling.

Briess Golden Light or Amber (if amber no need for crystal grains) - (if crystal needed add 75gms of 60 Lovibond) .

Liquid malt dissolved in fermenter with 1 litre of boiling water.

0 minutes hops added in portions every 5 minutes and 5 degrees of total 20-25 minute hopstand starting at 90c. Ice may be needed to reduce temp by 5 degrees at each stage of hop additions - last addition at 70c.

Increased 0 minute addition due to Throwback IPA recipe tasting quite light in hop flavor - add largest portions at 80c, 75c and 70c to add flavor and avoid actual increase in IBUs.

Yeast also changed to US-05 as Notty seemed to strip hop flavor from Throwback recipe.

In fermenter 10 Jan. OG check showed it low at 1034 but may have been poorly mixed wort. 1015 on 14th. Dry hopped 14th.

OG checked 4 days apart and staying at 1015 - equates to very poor attenuation from S-05 (65%)- expect my calcs were wrong somewhere or PPG for malto is too low.

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  • Last Updated: 2016-02-12 00:59 UTC