Zombie Dust clone

[Manngold]

Hi all,

I was wondering if I could have some help for my next BIAB. After great success with 'Dennis King: Galaxy Delight', I really want to try to create Zombie Dust (I am in love with Citra currently).

From searing around the forum I found the following recipe which has been put forward by Orlando:

Ingredients:
------------
Amt Name Type # %/IBU
3.02 kg Canadian 2-Row Malt (3.7 EBC) Grain 1 39.3 %
1.86 kg Munich 10L Malt (19.7 EBC) Grain 2 24.3 %
0.93 kg Caramalt (23.6 EBC) Grain 3 12.1 %
0.93 kg Caramel Malt 60L (118.2 EBC) Grain 4 12.1 %
0.93 kg Melanoidin Malt (52.2 EBC) Grain 5 12.1 %
25.88 g Citra [12.00 %] - First Wort 60.0 min Hop 6 28.8 IBUs
34.50 g Citra [12.00 %] - Boil 15.0 min Hop 7 17.3 IBUs
34.50 g Citra [12.00 %] - Boil 10.0 min Hop 8 12.7 IBUs
43.13 g Citra [12.00 %] - Boil 5.0 min Hop 9 8.7 IBUs
34.50 g Citra [12.00 %] - Boil 1.0 min Hop 10 1.5 IBUs
0.0 pkg English Ale (White Labs #WLP002) Yeast 11 -
102.12 g Citra [12.00 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs

I have used the Malt Miller previously, so have decided to try to use again. The only issue I have is that I cant seem to find two if the ingredients on his site, I am having trouble with the Caramel Malt and Canadian 2-Row Malt. Are these sometimes known as something different? Does it also matter if the Malt Millers site lists the EBC as something slightly different to the grain bill above?

On a side note, what is meant by 2-Row? I have beersmith, and it often lists the same Malt in a variety of different 'rows'.

Thanks for any help.

John

[seymour]

That will brew a great APA, but the real Three Floyds Zombie Dust grainbill is simpler: 84.4% Pale, 10.4% CaraHell Malt, 5.2% Crystal Malt.

Two-row is just an agricultural way of describing the barley grainhead, as opposed to Six-row which is native to North America. Pretty much every base malt you've heard of is a form of two-row barley, whether it specifically says so or not. English maltsters seldom label it two-row, because it's assumed: "Of course it's two-row, do you think we'd touch that American Six-row crap?!"

[killer]

Barley Water posted the recipe Seymour has above a while ago here..

viewtopic.php?f=5&t=57906&p=608772&hili ... st#p608772

I remembered it because I brewed something similar after seeing it but switched out the Carahell for Munich and used S05 as the yeast. I also bumped up the quantities of the late hops. To be honest, this beer is all about shedloads of citra and a balanced malt background.
This beer is still in my top 3 all time brews.

[Manngold]

Thanks for the responses. I am still learning to read the grain bill! When we talk about Pale Malt, are you referring to any particular pale malt? There just seems to be so many types.

Can you recommend any literature to help boost my understanding of the different malts, etc, or is this one a real try for yourself type thing.

On a side note, Rob from the Malt Miller e-mailEd me and is happy to put the original recipe together for me. Whoop whoop.

[seymour]

Thanks for the responses. I am still learning to read the grain bill! When we talk about Pale Malt, are you referring to any particular pale malt? There just seems to be so many types...

When I say "Pale Malt", I mean in the most general sense "any base malt which is pale." This means every imaginable pale-coloured malted barley, including but not limited to: two row, six row, pale ale, Pilsener, lager malt, stout malt, Maris Otter, Golden Promise, Optic, Alexis, blah, blah, blah...

"Pale Malt" in other words, is short-hand for brewer's discretion: use whatever pale-coloured non-caramelized base malt you've got on hand...whatever you like best...whatever is freshest...whatever is most easily obtained locally. Brewing, like cooking, is more an art than a science, full of substitutions and compromises all the time.

A great all-around brewing book is How To Brew by John Palmer. It has undergone many updates, so the latest hard-copy is recommended, but he put an older version online for free. Here is his section about malts, for instance: http://www.howtobrew.com/section2/chapter12-1.html

[Manngold]

Seymour, thank you very much for this information. Just what I was after. This has solved, and answered alot of my questions. I guess, that if I was trying to brew a German style pils, I could in turn use a pale malt that would reflect that for the main body, over something like Marris Otter. Or am I over thinking things now?

Thanks