Author Topic: Zombie Dust Clone (extract)  (Read 4447 times)

Offline bradmclaughlin

  • 1st Kit
  • *
  • Posts: 2
    • View Profile
Zombie Dust Clone (extract)
« on: November 05, 2012, 12:54:33 PM »
Has anyone had any success with a Zombie Dust Clone (extract)?

I found a recipe as follows:

5 gallon boil

MALT
6.0# Extra Light DME

STEEPING GRAINS
1.0# Munich Malt 10L
0.5# Carafoam
0.5# Caramel 60L
0.5# Melanoiden Malt

HOPS
8oz Citra

HOP SCHEDULE
1oz Citra @ FWH
1oz Citra @ 60mins
1oz Citra @ 15mins
1oz Citra @ 10mins
1oz Citra @ 5mins
1oz Citra @ flame out
2oz Citra dry hop (10 days)

YEAST
Safale S-04 dry

I found the Citra hops on http://nikobrew.com/, freshly sealed and sitting in my freezer for the time being.

Thanks! Any suggestions/comments would be helpful!

Offline morticaixavier

  • Official Poobah of No Life.
  • *
  • Posts: 5670
  • Davis, CA
    • View Profile
    • The Best Artist in the WORLD!!!!!
Re: Zombie Dust Clone (extract)
« Reply #1 on: November 05, 2012, 01:48:14 PM »
I THINK munich 1 requires mashing but I could be wrong. still it would be an easy mini-mash. plenty of enzymes in the munich. just hold your steeping temp around 150-160 for 30-45 minutes and then pull the grains and rinse.
"Creativity is the residue of wasted time" - A. Einstein

Jonathan I Fuller

Offline bradmclaughlin

  • 1st Kit
  • *
  • Posts: 2
    • View Profile
Re: Zombie Dust Clone (extract)
« Reply #2 on: November 05, 2012, 02:05:18 PM »
Thanks for the tip.

I've modified the recipe a little to cut back on the IBUs (was 101, now 67).

I changed the hop schedule as follows:

1oz Citra @ FWH
1oz Citra @ 15mins
1oz Citra @ 10mins
1oz Citra @ 5mins
1oz Citra @ flame out
3oz Citra dry hop (10 days)

Offline kylekohlmorgen

  • Senior Brewmaster
  • ******
  • Posts: 1163
    • View Profile
    • The South House Pilot Brewery
Re: Zombie Dust Clone (extract)
« Reply #3 on: November 05, 2012, 02:27:03 PM »
You'll need more dryhops if you want to mimic the aroma from Zombie Dust.

I'd do 4 oz of Citra in primary as the fermentation slows down (airlock bubbles every 15 sec or so). Rack off after no more than a week. Add 4 oz more to secondary/keg in a hop bag. Taste after 3-4 days and pull them out if there's any sign of "green", grassy, vegetal flavors.

It sounds like overkill, but that's the 3Floyds way.
@southhousebrew

Indianapolis, IN

Recipes, Brett/Bacteria Experiments:
http://southhousepilotbrewery.blogspot.com/

Offline garc_mall

  • Brewmaster
  • *****
  • Posts: 795
  • [1892.9, 294.9deg] AR Lynnwood, WA
    • View Profile
Re: Zombie Dust Clone (extract)
« Reply #4 on: November 05, 2012, 07:22:50 PM »
I agree with Morticai, Munich needs to be mashed. It has enough enzymes to convert itself, but I would doubt if you steeped at standard steeping ratio (1gal H2O to 1lb grain) you would have the DP to convert. you probably will need to mini mash this if you want to do the munich. You could also try Munich Malt Extract.

I also think Melanoidin requires mashing, but don't quote me on it.
In a Keg: Flanders Red Ale, Rye Altbier, Cascade/Topaz Pale
Fermenting: Flanders Red, Saison

Offline kylekohlmorgen

  • Senior Brewmaster
  • ******
  • Posts: 1163
    • View Profile
    • The South House Pilot Brewery
Re: Zombie Dust Clone (extract)
« Reply #5 on: November 07, 2012, 08:45:50 AM »

I also think Melanoidin requires mashing, but don't quote me on it.

You can get some flavor and color contribution from steeping. You probably can replicate it with a harder or longer boil.
@southhousebrew

Indianapolis, IN

Recipes, Brett/Bacteria Experiments:
http://southhousepilotbrewery.blogspot.com/

Offline DrewG

  • Brewer
  • ****
  • Posts: 359
  • Thread Killer
    • View Profile
Re: Zombie Dust Clone (extract)
« Reply #6 on: November 14, 2012, 10:45:15 AM »
Briess makes a munich extract
"Well, the Mexicans got a saying - what cannot be remedied must be endured."

-Barbarosa