Zombie Dust Clone Beer Kit - Extract

Description

Your Zombie Dust Clone is modeled on a popular Citra APA and gives you intense citrus and tropical hop character from the large amount of Citra hops added throughout the boil and during dry hopping. The Bonlander Munich Malt provides a solid malt backbone while Carapils, Melanoidin, and Crystal 60L add body and subtle sweetness. You ferment with SafAle S-04 for clean results that let the hops shine.

Your Zombie Dust Clone kit never sits on a shelf. Your grains are crushed to order, your ingredients are packed fresh, and you don't pay for a flashy box. It's all about giving you the freshest ingredients to make your best beer.

Beer Specifications

• ABV: 7.2% - 7.8%
• Original Gravity: 1.072 - 1.082
• Final Gravity: 1.014 - 1.020
• IBUs: 100+
• SRM: 11

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts

• 7 lbs Golden Light Dry Malt Extract

Specialty Grains (combined into one bag)

• 2 lbs Bonlander Munich Malt
• 8 oz Carapils
• 8 oz Melanoidin Malt
• 8 oz Crystal Malt 60L

Hops

• 2 oz Citra Pellet (60 min)
• 1 oz Citra Pellet (30 min)
• 1 oz Citra Pellet (15 min)
• 1 oz Citra Pellet (10 min)
• 2 oz Citra Pellet (5 min)
• 1 oz Citra Pellet (0 mins - steep for 10 min with no heat)
• 4 oz Citra Pellet (Dry Hop- 2oz / 14 days total, 2oz / 7 days total)

Yeast (substitutes based on availability)

• 2x Dry Yeast Packets (SafAle S-04)

Also Included

• 5 oz Priming Sugar
• 2 Muslin Grain Bags
• Irish Moss/Energizer Combo Packet

Instructions

Hop Schedule

• 60 minutes: 2 oz Citra Pellet
• 30 minutes: 1 oz Citra Pellet
• 15 minutes: 1 oz Citra Pellet
• 10 minutes: 1 oz Citra Pellet
• 5 minutes: 2 oz Citra Pellet
• 0 minutes: 1 oz Citra Pellet (steep for 10 min with no heat)
• Dry Hop: 4 oz Citra Pellet (2oz / 14 days total, 2oz / 7 days total)

1. Heat 2-3 gallons of water to 150°F.
2. Place grains in a grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag, sparge (rinse) with warm water into the wort, and discard.
4. Add the malt extract and stir until fully dissolved.
5. Bring the wort to a rolling boil.
6. Add the hops according to the hop schedule. Use the additional muslin bag for hop addition to help with hop sediment.
7. Boil for 60 minutes, stirring occasionally.
8. At 15 minutes add Yeast Energizer / Irish Moss Combo Packet.
9. Cool the wort to 70°F. An immersion chiller or ice bath works well for this.
10. Transfer the wort to a sanitized fermenter and top off with clean, filtered water to 5 gallons.
11. Pitch the yeast packets and seal the fermenter.
12. Ferment at 68-70°F for 5-7 days. *This brew is vigorous and a blow off tube is recommended.
13. Transfer to a secondary fermenter and add the first dry hop addition. Dry hop for 7 days.
14. After 7 days, add your second dry hop addition and let dry hop for 7 more days.
15. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed and bottle your beer.
16. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!