Recipe Critic - Zombie Duster

[BlackRat]

Hi everyone,

So this weekend im looking to do my second BIAB in my Keggle and have tried to find something that will allow me to use all my citra.

Some reading suggested a Zombie Dust clone would be a good road to travel - although i havent ever tasted it.

Here is a recipe i have put together from various different reading sources, can people provide me with their suggestions please:

Please keep in mind i need to change this for no-chill.



BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Zombie Duster
Brewer: Jy Morgan
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (40.5)

Recipe Specifications
--------------------------
Boil Size: 36.16 l
Post Boil Volume: 28.10 l
Batch Size (fermenter): 23.02 l
Bottling Volume: 21.31 l
Estimated OG: 1.054 SG
Estimated Color: 14.0 EBC
Estimated IBU: 38.5 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 82.2 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.60 kg Pilsner (Hoepfner) (3.3 EBC) Grain 1 80.7 %
0.45 kg Munich Malt (Hoepfner) (17.7 EBC) Grain 2 7.9 %
0.25 kg Melanoidin (Hoepfner) (39.4 EBC) Grain 3 4.4 %
0.20 kg Caramel Malt Dark (Hoepfner) (120.2 EBC) Grain 4 3.5 %
0.20 kg Caramel Malt Light (Hoepfner) (25.6 EBC) Grain 5 3.5 %
12.00 g Citra [12.00 %] - First Wort 90.0 min Hop 6 17.3 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
15.00 g Citra [12.00 %] - Boil 15.0 min Hop 8 9.1 IBUs
15.00 g Citra [12.00 %] - Boil 10.0 min Hop 9 6.7 IBUs
19.00 g Citra [12.00 %] - Boil 5.0 min Hop 10 4.6 IBUs
15.00 g Citra [12.00 %] - Boil 1.0 min Hop 11 0.8 IBUs
0.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 12 -
85.00 g Citra [12.00 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs


Mash Schedule: BIAB - Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 5.70 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 39.64 l of water at 69.1 C 66.7 C 60 min

Sparge: Remove grains, and prepare to boil wort
Notes:
------

 

[SimonT]

I won a BOS at a local comp with this one, my 2nd ever BIAB too! Was quite tasty! Water was built from RO water....

Higher IBU and OG than your recipe, but not too dissimilar.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Zombie Dust - AG
Brewer: SimonT
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 35.20 l
Post Boil Volume: 31.20 l
Batch Size (fermenter): 28.00 l
Bottling Volume: 28.00 l
Estimated OG: 1.068 SG
Estimated Color: 17.4 EBC
Estimated IBU: 71.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 77.1 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
1.50 tsp Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
1.00 tsp Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
6.800 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 3 79.7 %
0.666 kg Munich Malt (17.7 EBC) Grain 4 7.8 %
0.300 kg Cara-Pils/Dextrine (3.9 EBC) Grain 5 3.5 %
0.300 kg Crystal (Joe White) (141.8 EBC) Grain 6 3.5 %
0.300 kg Melanoiden Malt (39.4 EBC) Grain 7 3.5 %
0.171 kg Acidulated (Weyermann) (3.5 EBC) Grain 8 2.0 %
26.00 g Citra [12.00 %] - First Wort 60.0 min Hop 9 27.0 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -
43.00 g Citra [12.00 %] - Boil 15.0 min Hop 11 20.1 IBUs
0.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 12 -
43.00 g Citra [12.00 %] - Boil 10.0 min Hop 13 14.7 IBUs
43.00 g Citra [12.00 %] - Boil 5.0 min Hop 14 8.1 IBUs
43.00 g Citra [12.00 %] - Boil 1.0 min Hop 15 1.7 IBUs
1.8 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 16 -
100.00 g Citra [12.00 %] - Dry Hop 10.0 Days Hop 17 0.0 IBUs


Mash Schedule: BIAB, Light Body
Total Grain Weight: 8.537 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 40.587 l of water at 71.6 C 67.8 C 90 min
Mash Out Add 0.001 l of water and heat to 77.0 C 77.0 C 1 min

 

[Smokomark]

I read the first recipe and thought - Might be lacking in flavour a bit.

That next recipe looks the goods. Very similar to one I brewed a couple of months ago. Thankfully it was a double batch as the first keg blew within a week. At least a couple of other people got a taste of the second keg.

 

[ricardo]

I won a BOS at a local comp with this one, my 2nd ever BIAB too! Was quite tasty! Water was built from RO water....

Higher IBU and OG than your recipe, but not too dissimilar.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Zombie Dust - AG
Brewer: SimonT
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 35.20 l
Post Boil Volume: 31.20 l
Batch Size (fermenter): 28.00 l
Bottling Volume: 28.00 l
Estimated OG: 1.068 SG
Estimated Color: 17.4 EBC
Estimated IBU: 71.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 77.1 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
1.50 tsp Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
1.00 tsp Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
6.800 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 3 79.7 %
0.666 kg Munich Malt (17.7 EBC) Grain 4 7.8 %
0.300 kg Cara-Pils/Dextrine (3.9 EBC) Grain 5 3.5 %
0.300 kg Crystal (Joe White) (141.8 EBC) Grain 6 3.5 %
0.300 kg Melanoiden Malt (39.4 EBC) Grain 7 3.5 %
0.171 kg Acidulated (Weyermann) (3.5 EBC) Grain 8 2.0 %
26.00 g Citra [12.00 %] - First Wort 60.0 min Hop 9 27.0 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -
43.00 g Citra [12.00 %] - Boil 15.0 min Hop 11 20.1 IBUs
0.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 12 -
43.00 g Citra [12.00 %] - Boil 10.0 min Hop 13 14.7 IBUs
43.00 g Citra [12.00 %] - Boil 5.0 min Hop 14 8.1 IBUs
43.00 g Citra [12.00 %] - Boil 1.0 min Hop 15 1.7 IBUs
1.8 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 16 -
100.00 g Citra [12.00 %] - Dry Hop 10.0 Days Hop 17 0.0 IBUs


Mash Schedule: BIAB, Light Body
Total Grain Weight: 8.537 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 40.587 l of water at 71.6 C 67.8 C 90 min
Mash Out Add 0.001 l of water and heat to 77.0 C 77.0 C 1 min

This is probably the best IPA I've ever had the pleasure of trying. What kind of water profile are you using, doesn't seem a lot of adjustments for a hop forward beer like that?

 

[SimonT]

I just use an RO filtration system to provide my mash water, which the TDS meter says gives me water with 6ppm TDS, then add some gypsum and Calcium Chloride. I usually go for more Gypsum than Calcium Chloride for Hoppy IPAs. Acidulated Malt in the mash to try and hit the right pH. Never measured it though. But beers seem to turn out OK using this method. This article was my water resource starting out with BIAB, and I've followed it ever since: http://www.bertusbrewery.com/search/?q=building+water