3 Zombies IPA

Product: 90-15236-00

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PROFILE:

This medium-bodied IPA uses exclusively Citra hops to highlight their grapefruit, lime, and passionfruit aromas and flavors. This highly sought after hop is balanced by a sturdy malt backbone consisting of 2-row and Munich malts with an addition of Crystal 60 for a subtle sweetness. Using an English yeast (Safale S-04) adds some fruity esters to round this beer out giving it a well-balanced, but hoppy finish.

FOR FANS OF:

Zombie Dust – 3 Floyds Brewing Co.
Alpha King – 3 Floyds Brewing Co.
Two Hearted Ale – Bell's Brewing

RECIPE INCLUDES:

  • 1 Northwest Pale Ale (Yeast under lid. You won’t be using this)
  • 1 Packet Munich Malt (4 oz.)
  • 1 Packet Crystal 60 Malt (4 oz.)
  • 1 Packet 2-Row Pale Malt (4 oz.)
  • 6 Packets Citra Pellet Hops (1/2 oz.)
  • 1 Packet S-04 Brewing Yeast
  • 5 Muslin Sacks
  • 1 Packet No-Rinse Cleanser

PLEASE NOTE: If you are not going to brew this recipe right away, we recommend that you refrigerate the packets of grains to preserve freshness

Additional Information


  • OG: 1.064 (approx.) -- FG: 1.016(approx.)
  • Flavor: Hoppy
  • ABV (alc/vol): 6.2%
  • SRM (Color): 10
  • IBU (Bitterness): 72
  • BJCP Style: 21. IPA - 21A. American IPA

Ferme­ntation

Carbo­nation

Bottle Condi­tioning

Total Brew­ing Time

3 Weeks 3 Weeks 1 - 2 Weeks = 1.5 - 2 Months

Click here for printable instructions.

3 Zombies IPA Instructions

RECIPE INCLUDES:

  • 1 Northwest Pale Ale (Yeast under lid. You won’t be using this)
  • 1 Packet Munich Malt (4 oz.)
  • 1 Packet Crystal 60 Malt (4 oz.)
  • 1 Packet 2-Row Pale Malt (4 oz.)
  • 6 Packets Citra Pellet Hops (1/2 oz.)
  • 1 Packet S-04 Brewing Yeast
  • 5 Muslin Sacks
  • 1 Packet No-Rinse Cleanser

PLEASE NOTE: If you are not going to brew this recipe right away, we recommend that you refrigerate the packets of grains to preserve freshness

Additional Information


  • OG: 1.064 (approx.) -- FG: 1.016(approx.)
  • Flavor: Hoppy
  • ABV (alc/vol): 6.2%
  • SRM (Color): 10
  • IBU (Bitterness): 72
  • BJCP Style: 21. IPA - 21A. American IPA

Ferme­ntation

Carbo­nation

Bottle Condi­tioning

Total Brew­ing Time

3 Weeks 3 Weeks 1 - 2 Weeks = 1.5 - 2 Months

 

STEP 1: SANITIZING

Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions by visiting our help desk.)

NOTE: BE SURE TO SANITIZE EVERYTHING THAT WILL COME INTO CONTACT WITH YOUR BEER. 

STEP 2: BREWING

Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation. 

    1. Using a measuring cup, pour 4-8 cups of water into your clean 3-quart or larger pot (Use enough water to cover the grains).
    2. Add all the 2-Row malt and half of each packet of the Crystal 60 and Munich malts to a Muslin Sack, tying the sack off as high as possible. Bring your water up to above 155 degrees F.
    3. Add the grain sack to the hot water and steep for 30-60 minutes between 155-165 degrees F.
    4. Carefully lift the grain sack out of the pot and place into a strainer/colander. Rinse the sack over the pot with 1 cup of hot water. Let drain. Do NOT squeeze the grain bag. Discard grain bag.
    5. Remove the yeast packet from under the lid of the can of Brewing Extract (you won't be using this), then place the unopened can in hot tap water.
    6. Place 1 packet of Citra pellet hops into a hop sack, tying it closed, then trim away excess material.
    7. Bring grain water to a low rolling boil, add in hop sack, and let boil for 5 minutes.
    8. While this is boiling, place the contents of another packet of Citra hops in a hop sack, tying it off as before. Add to boiling grain water, and let boil for 5 more minutes. In those 5 minutes, add 2 packets of Citra hops in another hop sack, tying off as before.
    9. After the 5 minute boil has passed, remove the pot from heat and add the 3rd hop sack to the wort.
    10. Open the can of Brewing Extract, pour the contents into the hot mixture. Stir until thoroughly mixed. This mixture of unfermented beer is called "wort."
    11. Fill keg with cold tap water to the #1 mark on the back.
    12. Pour the wort, including the hop sacks, into the keg, and then bring the volume of the keg to the #2 mark by adding more cold water. You'll leave the hop sacks in the wort for the duration of fermentation. Stir vigorously with the spoon or whisk.
    13. Sprinkle the Safale S-04 yeast packet into the keg, and screw on the lid. Do not stir.
    14. Put your keg in a location with a consistent temperature between 59-68 degrees F/15-20 degrees C and out of direct sunlight. After approximately 24 hours, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will see bubbles rising in the liquid, and there will be bubbles on the surface.
    15. 5 days before bottling, add the final 2 packets of hops to the last hop sack (boil sack for 30 seconds to sanitize before adding hops to it) then place in the fermenter until bottling (this is called "dry-hopping").
    16. You’ll ferment for 21 days total. Your fermentation will usually reach its peak in 2 to 5 days (this is also known as “high krausen”). You may see a layer of foam on top of the wort, and sediment will accumulate at the bottom of the fermenter. This is totally normal. Complete fermentation will take approximately 2 weeks. After high krausen the foam and activity will subside and your batch will appear to be dormant. Your beer is still fermenting. The yeast is still at work slowly finishing the fermentation process.

Step 3: BOTTLING AND CARBONATING

Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions by visiting our help desk.)

Flavor Profile

hoppy-recipesFlavor Profile
Alcohol by volume: 6.2%
SRM (color): 10
IBU (Bitterness): 72