Dusty Zombies Pale Ale ii
Second of my Dusty Zombies Pale Ale, using Ale and Vienna malts, Citra single hop, and 2x Lalbrew Verdant IPA yeast. Third including the original Zombie Dust clone from brewtopia. This version has slightly more grain, the same yeast as the last Dusty Zombies, and returns to Citra single hop of the Zombie Dust clone but with a higher quantity.
Day 0 – the brew
Brew day May the 4th..
Straight forward brew, mash out stage added since last time I brewed this one – 10min @ 76C before sparging.
I didn’t squish the mash during sparge, but instead let it drip through until the wort was nearly at the boil. Then removing the mash basket and resting it on an angle in a bowl allowed another approx. 500ml-1000ml of additional wort to be tipped into the boil.
Ingredients from The Brewstore.
At -10min wort at 80C, added final hops – started cooling to 20C.
Cooling from 80C – 20C took approx. 21min.
Total cooling to transfer (80C to fermenter) approx. 32min
Using the Fermzilla fermenter again with trub collector, 25L in fermenter
Day 1 – Dusty Zombies Pale Ale beginning fermentation
AM after 24 hours, not a lot of visible activity, slight pressure increase. By PM foam built up, pressure at 4.5PSI and bubbling. Gravity at 9pm 1.048 (1.7%)
Day 3
Fermentation going too well – foam hit the top and pushed through to block the spunding valve, pressure built up 20 approx.20PSI. I released the pressure slowly but this caused more activity and foaming. Gravity was around 1.019 (approx 6%).
Day 4
Still some overflow issues. Cleared the line, released pressure incrementally.
Day 5
Overflow issues settled down by the afternoon. Gravity at 1.014. Raised temperature to 19C at 6pm.
Day 6
AM
- gravity stable at 1.014, activity settled down.
- Dry hop added, 165g Citra.
- Purged any air that may have snuck in.
- Closed the spunding valve to allow pressure to build for carbonation.
- Increased temperature to 20C for rest/cleanup phase of yeast.
PM
- pressure up to 10.8PSI
- SG 1.012 due to hops floating on surface
- bybthe evening hops started to settle and gravity back to 1.014
Day 7
Hops settled and gravity lowered from 1.014 to 1.013. pressure up to 14.3PSI
Day 8
Raised temperature to 21C, pressure at 20PSI. Mixed the beer and pressure lowered to 18PSI (accepted gas into solution).
Added gas up to 25PSI, another mixup pressure settled down to 23.4PSI.
Day 9
Pressure up to 27PSI from last bit of fermentation.
Reduced temp to 19.5C in the AM.
Then reduced again to 18C in PM, pressure at 25PSI.
Day 10
Started cooling in 3C increments, 18C @ 22PSI lowered to 9C @ 18PSI over approx 36hours.
Day 11
lowered temperature from 9C to 3C overnight. Gravity 1.012.
Day 13
Bottling day. 3C @ 15psi.
Connected the fermzilla jar, sanitised, purged, and pressurised. Then opened the valve to dump the trub. It took a bit of convincing to drop down, even with a pressure differential.
I let it sit for the day at 3C, pressure at 15psi.
Bottled using counter pressure bottle filler.
19.25L into bottles – with 1-2L testing and tasting. FG 1.012
