Zombie Dust (Great Fermentations) - Beer Recipe - Brewer's Friend

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Zombie Dust (Great Fermentations)

211 calories 24.8 g 12 oz
Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.4 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 211 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)
URL: http://www.homebrewtalk.com/f12/3-floyds-zombie-dust-attempt-help-info-requested-245456/
Created: Wednesday October 14th 2020
1.063
1.020
5.6%
69.5
8.8
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb US - Pale 2-Row11 lb Pale 2-Row 37 1.8 81.5%
1 lb Munich - Light 10L1 lb Munich - Light 10L 33 10 7.4%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.7%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 3.7%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 3.7%
13.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Citra0.75 oz Citra Hops Pellet 11 First Wort 0 min 16.08 8.6%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 15 min 17.44 11.4%
1.25 oz Citra1.25 oz Citra Hops Pellet 11 Boil 10 min 15.93 14.3%
1.25 oz Citra1.25 oz Citra Hops Pellet 11 Boil 5 min 8.76 14.3%
1.50 oz Citra1.5 oz Citra Hops Pellet 11 Whirlpool 30 min 11.24 17.1%
3 oz Citra3 oz Citra Hops Pellet 11 Dry Hop 5 days 34.3%
8.75 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 20 min.
2.20 g Yeast Nutrient Other Mash 15 min.
10 ml White Labs - Clarity Ferm WLN4000 Fining Primary 0 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.10 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
1.30 g Salt Water Agt Mash 1 hr.
5.69 ml Lactic acid Water Agt Mash 1 hr.
0.10 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: -2.29 psi       Temp: 36 °F       CO2 Level: 2.5
 
Target Water Profile
Reverse Osmosis System (April 2020)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 7 20 75 125 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.2 gal Strike 156 °F 152 °F 60 min
1.5 gal Batch Sparge 175 °F 170 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.15 g | 36.6 qt) 8.34 33.4  
Mash volume with grains (equipment estimates 10.23 g | 40.9 qt) 9.42 37.7  
Grain absorption losses -1.69 -6.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.22 g | 28.9 qt) 6.4 25.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume (equipment estimates 5.56 g | 22.2 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.94 g | 23.8 qt) 5.5 22  
Total: 8.34 33.4
Equipment Profile Used: System Default
 
Notes

English Ale Yeast - keep above 65F to prevent premature flocculation

FWH and boil hops increased by 0.25 oz each compared to the GF recipe
-------------------------------------http://www.greatfermentations.com/downloads/instructions/beerkits/BrainEaterPaleAle-AllGrain.pdf

Suggested Mash Temperature:
A moderate mash temperature is recommended to create a slightly more fermentable wort that will lead to an easy-drinking pale ale. We suggest a mash temperature of 150° - 152°F.

Fermentation Schedule:
We recommend a primary fermentation of two weeks at 64° - 72°F. A secondary fermentation is recommended to improve clarity, reduce sedimentation and for dry-hopping.
Leave dry hops in contact with the beer for 4-7 days. If not doing a secondary fermentation, we recommend adding the dry hops after primary fermentation is complete.

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  • Last Updated: 2021-03-19 21:34 UTC