Zombie Dust is bottled,36x500ml @120gr/20lt dark brown sugar. Lost 3lt due to dry hop and trub. ;D
OG 1053.
FG 1004.
ABV 6.4%abv.
IBU : 60.4ibu.
Couldn't crash chill so it's murky and got a few floaters but who cares eh. ;D
How did you get it down to 1.004? What yeast did you use?
Quote from: krockett on April 09, 2017, 01:26:46 AM
How did you get it down to 1.004? What yeast did you use?
Safale S04 dropped really low but i have noticed it do that before on other brews,don't know why tbh ;D
been thinking of trying this
how does this recipe look compared to what you used
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Zombie Dust Clone.
Brewer: Greg Power/Tubedinoz.
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 27.42 l
Post Boil Volume: 22.92 l
Batch Size (fermenter): 21.00 l
Bottling Volume: 19.00 l
Estimated OG: 1.057 SG
Estimated Color: 15.4 EBC
Estimated IBU: 60.4 IBUs
Brewhouse Efficiency: 78.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4.00 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 1 82.0 %
0.37 kg Munich Malt (Bairds) (9.8 EBC) Grain 2 7.6 %
0.17 kg Carafoam (Weyermann) (3.9 EBC) Grain 3 3.5 %
0.17 kg Crystal Malt - 60L (Thomas Fawcett) (118 Grain 4 3.5 %
0.17 kg Melanoidin (Weyermann) (59.1 EBC) Grain 5 3.5 %
10.00 g Citra [14.60 %] - First Wort 60.0 min Hop 6 19.6 IBUs
1.32 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
10.00 g Citra [14.60 %] - Boil 15.0 min Hop 8 11.2 IBUs
10.00 g Citra [14.60 %] - Boil 10.0 min Hop 9 9.6 IBUs
10.00 g Citra [14.60 %] - Boil 5.0 min Hop 10 7.6 IBUs
10.00 g Citra [14.60 %] - Boil 1.0 min Hop 11 5.8 IBUs
10.00 g Citra [14.60 %] - Steep/Whirlpool 30.0 Hop 12 6.7 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 13 -
40.00 g Citra [14.60 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 4.88 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 13.23 l of water at 74.4 C 64.4 C 75 min
Mash Out Add 8.15 l of water at 98.7 C 75.6 C 10 min
Sparge: Fly sparge with 11.43 l water at 75.6 C
Notes:
------
First Runnings Volume : 17.0lt.
First Runnings Gravity : 1060.
Secod Runnings Volume : 11.0lt.
Second Runnings Gravity : 1024.
Pre Boil Volume : 28.0lt.
Pre Boil Gravity : 1043.
Batch Size(FV) : 21.0lt.
OG : 1053.
FG : 1004.
ABV : 6.4%abv.
Pitched Safale S04 @ 11.00hrs 30/03/2017 @ 21C.
Top Cropped @11.00hrs 31/03/2017.
Dry Hopped 40gr Citra14.6%AA @13.30hrs 03/04/2017.
Bottled 08/04/2017 @20.00hrs,36x500ml = 18.0lt,120gr/20.0lt Dark Brown Sugar.
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Quote from: Stecleary84 on April 09, 2017, 03:58:31 AM
been thinking of trying this
how does this recipe look compared to what you used
Have a look at the brewday data above.Your recipe at first glance looks good except the IBU's are way too high,try to aim for 60-65ibu max,you can always go lower if you want. ;D
On another note i was unable to crash chill this and i haven't done secondary in over three years,however given what i saw when bottling i would say at the very least a few days secondary might be necessary given the dry hop amount and also S04 doesn't drop out the cleanest quickly. ;D
Having a few samples of my attempt today. The mini keg is in danger of being drained ;D ;D
(https://pbs.twimg.com/media/C_m_ZGoXYAAR8J8.jpg)
Nice looking beer.
Good to see a recipe post being followed through all the way through to pic of the final product.
FG does sound far too low though. That's saison or sour FG territory.
1.008 is the sweet spot for hoppy beers I've found.