2016-01-30 · Three Floyds Zombie Dust Clone
- Beer Style:
- Batch Size:
- Brew Type:
- All Grain
- Boil Duration:
- Mash Type:
- Single infusion (66.6°C, 60mins)
- Mash Method:
- Chill Method:
- No-Chill Cube
- Original Gravity:
- Final Gravity:
- Dry hopped
This recipe was based on this recipe on Home Brew Talk. I wanted to brew an IPA with a big hop aroma and hopefully a "smoother bitterness" than other IPAs I'd brewed before.
As it was somewhat cold in Israel at the time, my original intention was to make a partial boil, and then top off with enough water to make around 12 liters of wort. However, I have collected a lot more wort than my calculations had expected, probably due to the fact that I now grind my own grains to almost a flour, causing them to retain much less water post mash. Therefore I went ahead with my usual process, boiling the entire batch fully and moving to the no-chill cube. I also changed my hop additions to account for greater hop utilization.
I mashed the grains in 10 liters of water, treated with 3 grams of Gypsum, at 66.6°C for 60 minutes. I then added 5 liters of near-boiling water, treated with 1.5g of Gypsum, to raise mash temperature to ~77°C, and removed the grain bag from the kettle.
I started fermentation the day after brewing. The Citra hops gave the fermentation a terrific smell. A few days later I dry hopped the beer, hoping the Citra aroma will stick around until the beer reached glass.
While the wonderful Citra aroma (and flavor) stayed after force carbonating the beer, I did have a problem with the high amount of hops in the beer clogging the poppets on the keg. I had to remove the beer-out disconnect and tubes from the keg, clean them, and force some of the beer off the bottom of the keg using CO2. This didn't prevent the poppet from clogging again. Regardless, the beer turned out great, a wonderful IPA.
|Mash||Pale Ale Malt||2600g|
|Caramel Malt 60L||120g|
|Boil||Citra (12.8%)||FWH 30mins IBU**||12g|
* The mash water were treated with 3g, sparge water with 1.5g.
** The hop additions are adjusted for no-chill brewing. If you are chilling your beer on brew day, adjust the hop additions accordingly (see here for more information)