Byrds - Zombie Dust Clone take 7 w/Marris otter base malt

All Grain Recipe

Submitted By: dbyrd1 (Shared)
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Brewer: Dennis and Becky
Batch Size: 5.50 galStyle: American Pale Ale (10A)
Boil Size: 8.46 galStyle Guide: BJCP 2008
Color: 8.9 SRMEquipment: Dennis - Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 62.6 IBUsBoil Time: 90 min
Est OG: 1.069 (16.7° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.018 SG (4.6° P)Fermentation: Ale, Two Stage
ABV: 6.6%Taste Rating: 40.5

Ingredients
Amount Name Type #
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
11 lbs 8.00 oz Pale Malt, Maris Otter (3.0 SRM) Grain 3
1 lbs Munich Malt (9.0 SRM) Grain 4
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5
8.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6
8.00 oz Melanoidin Malt (26.5 SRM) Grain 7
0.75 oz Citra [12.5%] - Boil 60 min Hops 8
0.28 tsp Irish Moss (Boil 15 min) Misc 9
1.00 oz Citra [12.5%] - Boil 15 min Hops 10
1.00 oz Citra [12.5%] - Boil 10 min Hops 11
1.00 oz Citra [12.5%] - Boil 5 min Hops 12
1.44 oz Citra [12.5%] - Boil 0 min Hops 13
1.0 pkgs English Ale (White Labs #WLP002) Yeast 14
2.00 oz Citra [13.8%] - Dry Hop 14 days Hops 15

Taste Notes

6/5 beer is finished well smoth and very drinkable

Notes

Primary on 05/02/2013 ( 4 days) Secondary on 5/6/2014 (16 days ) Added 2 oz of Citra whole hops dry hoping on 5/6/2014 Kegged 5/22 1.Hit the Mash temp or 148 with 30 min left and 145 at the end of the 75 min mash. 2. Use the last 1.44oz hop addtion to hop stand for 15 min (I may have used 6 oz of hops but not sure. Addtions add up to 5.19) 3. Used a Yeast starter 1300 ml to 1 cup of DME light 1.045 - 24 hours on the stir plate. 4. I did not boiled the Mash in water to get rid of the clorine and I added 1 tsp of Gymsum to lower the PH and add harding to the water I also added 1/2 tsb gymsum to the sparge water

This Recipe Has Not Been Rated

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