Pseudo Zombie American Pale Ale All Grain 6.0g 1.057 1.010 6.2% ABV 5.8 SRM 46.2 IBUS 73% Efficiency Boil time: 90 mins 7 lbs Pale Malt 2 Row 2 lbs Marris Otter 2 lbs Pilsner 8 oz Carapils 8 oz Crystal 40 8 oz Table Sugar 1 oz. Glacier (5.6%) 70 mins 2 oz. Citra (12%) 10 mins 2 oz. Citra (12%) whirlpool 2 oz Citra (12%) Dry Hop, 5 days 2 oz Citra (12%) Dry Hop, 5 days 2 liter, decanted starter of Conan yeast (I harvested from Heady Topper, though Yeast Bay Vermont Ale yeast or Gigayeast Vermont IPA yeast would suffice) Water profile used (ppm): Ca: 80, Mg: 20, Na: 4, Cl: 39 SO4: 77. Chloride/Sulfate Ratio: .51. I also add 4 ml of Lactic Acid to the mash to keep the pH right around 5.45. My take on a Zombie Dust/Pseudo Sue type of APA, or "session IPA" as some would say. I haven't entered it in any comps yet, but some were included as extras in beer trades and these were some responses I received back from trading partners: "btw, the home brew was fantastic!! It had a great smell with the light citrusy/tropical flavors that i love! thanks for sharing!!" "Having the home brew right now, really fucking good...Actually pretty amazing, if it was in the store I'd buy the crap out of it." "I'm sure you've heard the saying "dont quit your day job", I think if that APA could be brewed consistently, you might actually want to think about it man!" "Had that APA yesterday and I must admit I cannot think of a better tasting and balanced APA I have had prior (that includes Zombie Dust & Psuedo Sue), it is a very drinkable ale. Thanks for adding that one. I can see how that one would not gather any dust it was awesome." I wanted to combined the intense Citra character and easy drinkability of ZD/PS, with the hop creamy-like mouthfeel of heady topper. For the whirpool addition, or hop stand, I allow the wort to cool to 170°F, then I add my hops and whirlpool for 45 minutes. For the dry hop additions, I do it in two stages. The first I do in primary after fermentation is around 90% done. The second, I rack the beer to a keg, purged with c02, then I dry hop in that keg, which serves as a brite tank. After five days I push the beer to the serving keg via c02. This oxygen free environment for hopping/serving I found to be key to get the most from the hop aroma and flavor. I'm pretty sure you would not be able to get half the aroma from this recipe if you were to bottle it. I'm not a big fan of Citra as a bittering hop, so I use Glacier which I love to bitter with in most of my hoppy beers. I just love that super clean bitterness from that hop, which in addition to all the high alpha hops additions at the end of the boil still give me a pretty stiff bitterness in the final product. But not TOO harsh, which IMO is key to a sessionable hoppy beer. Well that and a dry finish that leaves the palate quickly. Unlike most beers I brew, I actually shoot for 6 gallons final volume. This allows me to accommodate the extra hop material and still fill my keg to the full 5 gallons, without getting a ton of hop material in the final serving keg. The sugar I add on day 2 of active fermentation.