Zombie Dust-ish - Beer Recipe - Brewer's Friend

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Zombie Dust-ish

201 calories 21.2 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27.5 liters
Post Boil Size: 24.5 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Big Juugs Brewery
Calories: 201 calories (Per 330ml)
Carbs: 21.2 g (Per 330ml)
URL: http://www.homebrewtalk.com/f12/3-floyds-zombie-dust-attempt-help-info-requested-245456/
Created: Tuesday October 1st 2019
1.065
1.017
6.3%
64.4
8.8
5.4
29.61
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.53 kg Weyermann - Premiere Pilsner Malt5.53 kg Premiere Pilsner Malt £ 1.56 / kg
£ 8.63 		37 2.06 82.4%
0.52 kg DE - Munich Type 20.52 kg Munich Type 2 £ 2.04 / kg
£ 1.06 		30 9.55 7.7%
0.22 kg Weyermann - Caramunich Type 30.22 kg Caramunich Type 3 £ 2.40 / kg
£ 0.53 		34 56.77 3.3%
0.22 kg Weyermann - Carapils0.22 kg Carapils £ 2.64 / kg
£ 0.58 		37 2.06 3.3%
0.22 kg Weyermann - Melanoidin0.22 kg Melanoidin £ 2.88 / kg
£ 0.63 		37 26.79 3.3%
6.71 kg / £ 11.43
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17.85 g Citra17.85 g Citra Hops £ 0.08 / g
£ 1.34 		Pellet 13.7 First Wort 0 min 16.05 8.6%
29.80 g Citra29.8 g Citra Hops £ 0.08 / g
£ 2.24 		Pellet 13.7 Boil 15 min 21.8 14.3%
29.80 g Citra29.8 g Citra Hops £ 0.08 / g
£ 2.24 		Pellet 13.7 Boil 10 min 15.93 14.3%
29.80 g Citra29.8 g Citra Hops £ 0.08 / g
£ 2.24 		Pellet 13.7 Boil 5 min 8.76 14.3%
29.80 g Citra29.8 g Citra Hops £ 0.08 / g
£ 2.24 		Pellet 13.7 Boil 1 min 1.89 14.3%
71.40 g Citra71.4 g Citra Hops £ 0.08 / g
£ 5.36 		Pellet 13.7 Dry Hop 7 days 34.3%
208.45 g / £ 15.63
 
Other Ingredients
Amount Name Cost Type Use Time
1.40 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
3.13 ml Lactic acid Water Agt Mash 1 hr.
0.33 each Whirlfloc Water Agt Boil 10 min.
23 g Yeast Nutrient Other Boil 10 min.
1 g Epsom Salt Water Agt Mash 1 hr.
0.25 each Campden Tablets Water Agt Mash 1 min.
0.63 ml Lactic acid Water Agt Sparge 1 hr.
0.25 each Campden Tablets Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
£ 2.55 / each
£ 2.55
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
17.2 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 350 B cells required
£ 2.55 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.83 bar       Temp: 3 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.8 L Strike @ 74.5'C Strike -- 74.5 °C --
Mash @ 68'C Infusion -- 68 °C 60 min
11.1 L Sparge @ 68'C Sparge 68 °C 68 °C --
Starting Mash Thickness: 3.25 L/kg
Starting Grain Temp: 17 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.3 L/kg 21.8
Mash volume with grains 26.2
Grain absorption losses -6.7
Remaining sparge water volume (equipment estimates 14.2 L) 13.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.4 L) 27.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 22 L) 24.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.5 L) 22
Total: 35.1  
Equipment Profile Used: System Default
 
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.

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  • Last Updated: 2021-05-03 08:42 UTC