Three Floyds Zombie Dust Undead Pale Ale Recipe
Recipe information
Make Three Floyds Zombie Dust Undead Pale Ale in just 3h . ABV 6.5
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Ingredients
Grains
Hops
Yeast
Water
Adjuncts
Mashing
1. Prepare the Mash
In a large mash tun, heat 5 gallons of filtered water to 165°F (74°C). Add the Pale Malt, Caramel Malt, and Crystal Malt. Stir well to ensure all grains are wet.
2. Mash Rest
Maintain the mash temperature at 150°F (65°C) for 60 minutes. This will convert the starches into fermentable sugars.
3. Sparging
After the mash rest, sparge with 170°F (77°C) water, collecting the wort in a brew kettle.
Boiling
4. Boil the Wort
Bring the collected wort to a rolling boil. Once boiling, add the Simcoe hops and boil for 60 minutes.
5. Add Flavor Hops
With 15 minutes remaining in the boil, add the Citra hops.
6. Finish with Aroma Hops
With 5 minutes remaining in the boil, add the Amarillo hops.
Cooling and Fermentation
7. Cool the Wort
After the boil, quickly cool the wort to about 70°F (21°C) using a wort chiller or an ice bath.
8. Pitch the Yeast
Transfer the cooled wort to a sanitized fermenter and pitch the American Ale Yeast.
9. Fermentation
Seal the fermenter with an airlock and allow fermentation to take place for 1-2 weeks, or until fermentation activity has ceased.
Bottling
10. Prepare Bottling
Once fermentation is complete, dissolve the priming sugar in a small amount of water and add it to the beer.
11. Bottle the Beer
Fill sanitized bottles with the beer, leaving some space at the top for carbonation.
12. Cap and Store
Cap the bottles and store them in a dark, cool place for carbonation for 2-3 weeks.
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