Zombie Dust Partial Mash

Name	Amount	Use	PPG
Munich Malt 10L	1.0 lb9 %	Steep	35
Carafoam	0.5 lb4 %	Steep	33
Melanoidin Malt	0.5 lb4 %	Steep	37
Caramel Malt 40L	0.5 lb4 %	Steep	34
Pale Extract	8.44 lb77 %	Boil	32

Name	Amount	Time	Use	Form	AA
Citra United States	1.0 oz	20 min	Boil	Leaf	13.7%
Citra United States	1.0 oz	15 min	Boil	Leaf	13.7%
Citra United States	1.5 oz	10 min	Boil	Leaf	13.7%
Citra United States	0.75 oz	5 min	Boil	Leaf	13.7%
Citra United States	0.75 oz	1 min	Boil	Leaf	13.7%
Citra United States	3.0 oz	7 days	Dry Hop	Leaf	13.7%

Name	Lab	Attenuation	Temp
London ESB Ale 1968	Wyeast	69.0%	64°F – 72°F

Latest Comments

Gopher July 18, 2012 7:29pm

Dry or liquid extract?
cjdeasy July 12, 2012 10:47am

Was there a reason you used ESB yeast? just like to know
JEREMY RING May 24, 2012 1:53pm

This clone turned out way decent. It is the cousin of Three Floyd's Zombie dust. The taste is a tad more mellow. Hops are not as Sharp. I did the partial mash and I ended up adding water after the boil before pitching the yeast.

All Comments

JEREMY RING January 30, 2012 8:45am

Looking forward to testing this one out and opening up soem bottles at Dark Lord Day.
sbracken91 February 21, 2012 9:10pm

You from the Region?
Asgeir March 29, 2012 3:40am

Any good results?
JEREMY RING March 29, 2012 10:32am

I am from the region. If we are considering the Chi as the region. I did get lucky and am going to Dark Lord Day though. I am brewing this batch this upcoming weekend and will be presenting at DLD fo sho. I will update after the final tasting.
bosshogg April 03, 2012 9:56am

I would like to try this recipe so I wanted to ask you about your process. Did you mash the Munich, Melanoidin, and Crystal, sparge and then add Carafoam and Extract and boil ? Did you add any water to bring to a different boiling volume ?

I'm fairly new to partial mashing, so that's the reason for the questioning. Thanks !!!
lakersfan16 April 03, 2012 3:14pm

Bosshogg - I mashed all the grains together for 60 minutes, then sparged, and collected enough volume to do a full-boil.
bosshogg April 04, 2012 10:38am

So how much water did you mash with and how much water did you sparge with in order to do the full boil ? After your full boil and cool down, did you have to top off with water before pitching ?
lakersfan16 April 04, 2012 12:34pm

Bosshog - I normally mash about 1.25 quarts of water per pound of grain. That seems to be the number that most people use. However, some go as high as 2 quarts of water per pound of grain. Depends on what you prefer, either way will work. It may take a while longer mashing when it's thinner though.

I don't remember how much water I sparged with, I don't have my brewing software in front of me. Use BeerSmith of ProMash and they can calculate all these numbers for you based on your equipment setup.

Hope that helps.
greid April 10, 2012 6:05pm

I used this recipe this past weekend. 2 questions: 1) what was your time in primary and secondary? 2) how did you/hopville get that IBU calculation? I put this recipe in Beersmith as close as possible and only got around 50. Does hopville incorporate the dry hopped hops in the IBU?
graymoment April 15, 2012 2:17am

The measured FG of 1.030 seems exceptionally high. Is that the version that won the best of show?

I usually like my IPAs dry. Well, actually, I pretty much like all of my beers dry. Any particular reason why you ended up so high? It looks like you were targeting somewhat lower, although not very low. Did you mash really high or under pitch your yeast? Cheers.
JEREMY RING May 24, 2012 1:53pm

This clone turned out way decent. It is the cousin of Three Floyd's Zombie dust. The taste is a tad more mellow. Hops are not as Sharp. I did the partial mash and I ended up adding water after the boil before pitching the yeast.
cjdeasy July 12, 2012 10:47am

Was there a reason you used ESB yeast? just like to know
Gopher July 18, 2012 7:29pm

Dry or liquid extract?

Fermentables

Hops

Yeasts

Notes

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