Monthly Archives: May 2013

Wight Dust (Zombie Dust clone)


I’ve only had a few sips of Zombie Dust when a friend brought a bottle over and I liked it enough to pick up some Citra and look around for a clone recipe. This beer is ridiculously popular for a smallish brewery out of Indiana that pretty much sells all of it at the brewery – I think it sets itself apart because of it’s rich malt character, it’s APA-like low bitterness, and because of the uniqueness of Citra hops. A lot of people seem to think of it as an IPA because it’s a stronger than an APA in terms of ABV, but this really does fall into the APA category for me. It just isn’t bitter enough to make me think IPA and I think bitterness is more of a determining factor with the APA/IPA styles.


I hadn’t used Citra very much prior to this beer and will definitely add it to the list of hops to buy in bulk next year. For my tastes I probably wouldn’t single hop a beer with it again (unless I made this recipe again), but I know that Heretic uses it with CTZ in their flagship beer Evil Twin which is one of my favorite beers – I could huff that aroma all day long.

It was pretty easy to find a recipe for this as there are 2 very popular threads on (here and here) with the same recipe that has been tweaked by the OP based on his findings as well as others that have brewed his recipe and provided feedback. I didn’t change the grist much besides increasing the Melanoiden malt a bit and mashing lower (I mashed at 150* where the recipe calls for 152* – I think the OP used a different yeast at first). I also decided to adjust the hopping by moving the 60, 15, 10, 5, and 1 minute additions into a 10 minute addition and a large hopstand for 30 minutes after the boil. I also increased the additions slightly since I try to produce 6.5 gallons of wort as opposed to the 6 gallons the recipe called for.

Here is the recipe I brewed:

Wight Dust:

5 finished gallons (6.5 gallon batch size – 1.25 left in kettle, 5.25 into carboy)

90 minute boil

Mash 150*

1.062 OG (targeting 1.065 – boil off was low)

1.018 FG

80.6% Rahr 2 Row

7.7% Weyermann Munich (8L)

3.9% Briess CaraPils

3.9% Briess Caramel 60L

3.9% Weyermann Melanoiden

21.3 grams Citra 13.9% FWH

56.8 grams Citra 13.9% 10 mins

120.7 grams Citra 13.9% 30 minute hot steep (aka hopstand or whirlpool)

85.2 grams Citra 13.9% Dry hop for 8 days


Pitch at 63, let rise to 66F. As fermentation wraps up increase temp to 68F. When within about .002 gravity points of target final gravity add dry hops. After 3 days cold crash for 3 days before packaging.

The aroma is intense – tropical & citrus fruit with some slight dank and malt aromas mixed in. I’m not a fan of tropical fruit, but the aroma in this is pretty specatcular. There is no grassy or other off aromas that I’ve read some people get when using too much Citra. There is a pretty high bitterness for a beer that had no bittering hops added besides a small addition of first worth hops. The flavor is also quite fruity, but it’s kept in check by the bitterness and the firm malt backbone. When I first smelled this beer I feared it would taste like fruit juice, but it certainly does not. This one has a nice tongue-grabbing mouthfeel that I believe I get from the hop-stand and high dry hopping rates. I had to fine this with gelatin as I was not very careful when racking and ended up disturbing the trub-cake in the primary after cold crashing. It now pours a beautifully clear orange/gold with off white head.

I don’t have any Zombie Dust to compare so I really can’t say how I’d change this from a cloning perspective. I really don’t think I’d change anything if I brewed this again – it’s a great beer as it is.

In keeping with the Lord of the Rings/Shire inspired theme of this blog I figured I should start explaining what some of the names of these beers mean. When I am following a clone recipe I try to use that beer’s name as inspiration for the clone. There aren’t zombies in Middle Earth, but there are a few forms of undead. I decided the closest thing to zombies were the Barrow-Wights that Frodo, Sam, Merry & Pippin encounter in the Barrow-downs. That led me to “Wight Dust.”

If you can get your hands on some Citra brew this – it’s a fantastic beer.

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Ivy Bush Bitter 1.0


We’ve had glimmers of Spring here in MN, but as I write this it’s snowing outside on May 1st… Back in late March I thought it would be nice to have a nice malty low ABV pale ale to drink to ring in Spring. I also needed to build up some yeast (WLP002) for a few upcoming batches so an Ordinary Bitter seemed to fit the bill. I had just spent a weekend in Wisconsin drinking New Glarus beers so I decided on a Spotted Cow type Bitter since that’s nice and drinkable – exactly what I’m looking for here. In addition to that I knew I could be drinking it inside 2 weeks.

I stuck with my go-to English base malt in Warminster Floor Malted Marris Otter and decided to just use one specialty malt, in this case Baird’s Carastan (37L). I had some Northern Brewer hops in the freezer and knew they’d be perfect for this one.

Ivy Bush Bitter 1.0

2.5 finished gallons (3.5 gallon batch size – .75 left in kettle, .25 left in fermenter)

Brewed 3/28

Kegged 4/7

60 min boil

Mash @ 150*

1.038 OG

1.011 FG

90% Warminster Floor Malted Marris Otter (4.5L)

10% Baird’s Carastan (37L)

60 Min Northern Brewer (German) 8% to 30 IBU

15 Min Northern Brewer (German) 8% to 4 IBU

0 Min Northern Brewer (German) 8% equal amount from 15 min addition


The aroma is quite malty, there is a bit of fruity esters, caramel and a hint of toast as well. There is some hop character, but not a lot. The caramel and toast qualities are more pronounced now at about the 5 week mark than they were even a week ago. In short, it smells like an English Beer. The bitterness dominates the flavor until you swallow when you are hit with malt/bread and caramel. There is, again, some fruitiness, but I don’t get a lot of toasty flavors (would like some). There is some hop flavor as well – it hits me as EKG with a hing of noble hops. The finish is dry with no lingering bitterness – just leaves you craving the next sip. As expected the color is pale gold, very clear (no finings needed) with great head retention and small bubbles. Remember to serve these around 50* and keep the carbonation low with these delicate English ales. I probably would not brew this exact recipe again for a MN spring, but this would make a great beer on a hot summer day. This would be a great beer to serve on cask.

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Filed under Bitter, Brewing, Homebrew