3 FLoyds Zombie Dust attempt

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 5-7 days) Hops - (used to say 10, i use 5-7 now)
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 5-7 days) Hops - (used to say 10, i use 5-7 now)
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.

***The FWH ibus were calculated based on a 20 min boil to more accurately
calculate the perceived bitterness (you can set boil time on FWH on Beersmith)....If
you do not make this change, your IBUs will probably show as being higher. The
actual beer bitterness/flavor will not.