Recipe Spotlight
Recipe provided by Scott Selfridge
This is Scott’s recipe for Zombie Dust by 3 Floyds Brewing Company
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 6.60 gal |
90 Minutes |
85.1 |
9.5 |
1.073 |
1.017 |
7.4% |
|
Actuals |
1.068 |
1.017 |
7.4% |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| American IPA |
21 A |
1.056 – 1.070 |
1.008 – 1.014 |
40 – 70 |
6 – 14 |
2.4 – 2.6 |
5.5% – 7.5% |
Fermentables
| Name |
Amount |
% |
| Pale Malt, 2-Row |
12 lbs 13.3 oz |
74.1 |
|
|
2 lbs 9.1 oz |
14.8 |
|
|
10.3 oz |
3.7 |
| Melanoiden Malt |
10.3 oz |
3.7 |
| Wheat Malt, White |
10.3 oz |
3.7 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Citra |
1.54 oz |
30 min |
Boil |
Pellet |
12 |
|
|
1.54 oz |
15 min |
Boil |
Pellet |
12 |
|
|
1.54 oz |
10 min |
Boil |
Pellet |
12 |
|
|
1.54 oz |
5 min |
Boil |
Pellet |
12 |
|
|
1.54 oz |
1 min |
Boil |
Pellet |
12 |
|
|
2 oz |
7 Days |
Dry Hop |
Pellet |
12 |
| Amarillo |
1 oz |
7 Days |
Dry Hop |
Pellet |
9.2 |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Nottingham |
Danstar |
73.0% – 82.0% |
66°F – 70° |
| Safale US-05 |
DCL/Fermentis |
81.0% – 90.0% |
59°F – 75°F |
Mash
| Step |
Temperature |
Time |
| Mash In |
152°F |
75 min |
| Mash Out |
168°F |
10 min |
|
|
|
Fermentation
| Step |
Time |
Temperature |
| Primary |
7 days |
66°F |
| Age |
30 days |
65°F |
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