Anyone here tried a ZD clone?

Thanks Steve and Jack.

I think I'll be picking up one of those larger ale pails later this week then. Looking at the link near the top of the thread there is a recipe, it appears that it's a 6 gallon AG on top and a 5 gallon extract recipe on the bottom. Am I reading that correctly or should I just try for a 6 gallon extract with that bottom recipe.

Thanks again, I feel like I'm being super obnoxious with all my questions but I don't have anyone to really ask in RL.

 

Here ya go. Cheers. AG on top. Extract on the bottom, AG appears to be 6 gallon but extract appears to be 5 gallon. From the sounds of it though while I'm going to be doing an extract brew I'd prefer to get it to 6 gallons as it's been pointed out I'll lose quite a bit of volume from the dry hopping.

Batch Size: 6 gallons
Estimated Original Gravity: 1.065
Estimated Final Gravity: 1.018
Estimated Color: 8.5 SRM
Bitterness: 65.9 IBU
Mash Temp: 154 F
60 min boil

Ingredients Amount Item Type % or IBU
11.75 lb 2 Row (2.0 SRM) Grain 81.7 %
1.13 lb Munich Malt - 10L (10.0 SRM) Grain 7.8 %
0.50 lb Carafoam (2.0 SRM) Grain 3.5 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.5 %
0.50 lb Melanoiden Malt (20.0 SRM) Grain 3.5 %
0.75 oz Citra [12.40%] (First Wort Hop) Hops 17.0 IBU***
1.25 oz Citra [12.40%] (15 min) Hops 21.1 IBU
1.25 oz Citra [12.40%] (10 min) Hops 15.4 IBU
1.25 oz Citra [12.40%] (5 min) Hops 8.5 IBU
1.25 oz Citra [12.40%] (1 min) Hops 1.8 IBU
3.00 oz Citra [12.40%] (Dry Hop 10 days) Hops -
SafAle English Ale (S-04) **
London ESB 1968**

**For the first batch with this recipe, I split it and used the 2 different yeasts (S-04 and S-05). The S-04 was closer to the real Zombie Dust. The S-04 is fruitier, and had a bit higher FG (1.018 ) that the S-05 (dryer, more bitterness). I have also used 1968 and it was similar to the S-04, perhaps a bit fruitier and it was sweeter/higher FG. If using it I would recommend mashing a few degrees cooler. That said, I would recommend S-04 or 1968 at this time.

Here is the extract conversion for anyone interested:

6.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 70.6 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 11.8 %
0.50 lb Carafoam (2.0 SRM) Grain 5.9 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.9 %
0.50 lb Melanoiden Malt (20.0 SRM) Grain 5.9 %
0.75 oz Citra [12.40%] (First Wort Hop) Hops 12.5 IBU***
1.00 oz Citra [12.40%] (60 min) Hops 25.1 IBU
1.00 oz Citra [12.40%] (15 min) Hops 12.4 IBU
1.00 oz Citra [12.40%] (10 min) Hops 9.1 IBU
1.00 oz Citra [12.40%] (5 min) Hops 5.0 IBU
1.00 oz Citra [12.40%] (1 min) Hops 1.1 IBU
3.00 oz Citra [12.40%] (Dry Hop 10 days) Hops -
SafAle English Ale (DCL Yeast #S-04)
or
Wyeast 1968
Ferm temp-62-64

Beer Profile Estimated Original Gravity: 1.066 SG
Estimated Final Gravity: 1.018 SG
Estimated Color: 9.0 SRM
Bitterness: 65.2 IBU

Steep the grains at in the mid 150s for 45-60 minutes. It is assuming a 5 gallon batch, 3 gallon - 60 minute boil, and adding the extract at the beginning. If you can do a full boil you probably wouldn't need the extra oz at 60minutes.

 

I've read that when dry hopping with pellets that the hops are quite buoyant so some recommend putting a few glass marbles into the bag as to keep it submerged?

 

Do you remember how long you let it sit in primary and when/how long did you dry-hop for? Did you cold crash it?

 

Thanks Peter. After the 6 days dry hopping did you then bottle or let it sit for a few days? Do you guys recommend using something like IM during the last 20 minutes of the boil or is that kind of pointless since you'll be dry hopping etc?

Thanks for everyone's responses.

 

Disregard my previous post.

Got my 9 ounces of Citra hops and I'm ready to give it a go.

Thanks everyone!

 

Thanks Jmich.

 

Fermenting temp on this recipe calls for 62-64. Unfortunately my basement is now at 68....should I attempt a swamp cooler to ensure that it gets down in the 62-64 range? I was told that for the most part it's only important to keep it in that 62-64 range for the first 72 hours or so while the yeast is most active.

Thoughts?