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
|
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 |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
2.10 lb |
Lactic acid
|
|
Water Agt |
Mash |
0 min. |
Priming
|
Method: co2
Amount: 11.77 psi
Temp: 37 °F
CO2 Level: 2.6 Volumes |
Target Water Profile
Light colored and hoppy
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.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-06-14 20:08 UTC
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|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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