Three Floyds Zombie Dust Clone Recipe (All-Grain): 5 to 30 Gallons
An all-grain Three Floyds Zombie Dust Clone recipe you can brew at 5 to 30 gallons: 6.2% ABV and 62 IBU, with the grain bill, hop schedule, yeast and step-by-step process.
In this post
Three Floyds Zombie Dust Clone at a glance: 6.2% ABV, 62 IBU, OG 1.065. A homebrew clone of Three Floyds’ Zombie Dust, the cult Citra pale ale: all Citra, from first wort to a big dry hop, on a malty base with Munich, crystal and melanoidin.
Recipe credit: Three Floyds Zombie Dust Clone by skeezerpleezer on HomeBrewTalk, #8 on HomeBrewTalk’s all-time Top 100. We’ve put it in our recipe card, scaled to 5 gallons at 72% efficiency, and kept the brewer’s gravity and hop schedule. See the original for the brewer’s own notes and the discussion. This is an unofficial homebrew clone; Bräu Supply isn’t affiliated with Three Floyds.
Bräu Supply recipe · All-grain
Three Floyds Zombie Dust Clone
Grain · for 5 gal into the fermenter
| 11.15 lb (5.06 kg) | Pale 2-row malt | 82% |
| 1.05 lb (0.48 kg) | Munich malt | 8% |
| 0.45 lb (0.2 kg) | Carafoam | 3% |
| 0.45 lb (0.2 kg) | Crystal 60 | 3% |
| 0.45 lb (0.2 kg) | Melanoidin malt | 3% |
Hops
| 0.6 oz (17 g) | Citra · 12.4% AA | First wort |
| 1.05 oz (30 g) | Citra · 12.4% AA | 15 min |
| 1.05 oz (30 g) | Citra · 12.4% AA | 10 min |
| 1.05 oz (30 g) | Citra · 12.4% AA | 5 min |
| 1.05 oz (30 g) | Citra · 12.4% AA | 1 min |
| 2.5 oz (71 g) | Citra · 12.4% AA | Dry hop, 5 to 7 days |
Yeast and water
| 1 pkg | English ale yeast (S-04 or Wyeast 1968) | |
| Water | Balanced to sulfate-forward water. | |
Process
- Mash: 152°F (67°C) for 60 minutes
- Boil: 60 minutes
- Ferment: 66°F (19°C) until the gravity is stable
- Condition: Dry hop 5 to 7 days, then package
- Carbonate: 2.5 volumes of CO₂
Brew it on
Based on 72% brewhouse efficiency and about 5.5 gal after the boil for a 5 gal batch. Adjust the base malt if your system runs higher or lower. Hops scale in a straight line; larger kettles extract a little more bitterness.
About this recipe
Every hop in this recipe is Citra, added at five points in the boil and again as a big dry hop. An English yeast leaves some body and malt sweetness, which is what sets it apart from a dry West Coast pale ale. The brewer shortened the dry hop from 10 days to 5 to 7.
How to brew it
- Mash at 152°F (67°C) for 60 minutes. Add the first wort hops to the kettle as you run off.
- Boil 60 minutes with the Citra additions on schedule.
- Chill to 64°F (18°C), oxygenate and pitch.
- Ferment at 66°F (19°C) until the gravity is stable.
- Dry hop for 5 to 7 days, then package at about 2.5 volumes of CO₂.
Tips
- Use the freshest Citra you can find. It’s the whole beer.
- The source recipe was for 6 gallons; our card scales it to your batch size.
Frequently asked questions
Is Zombie Dust a pale ale or an IPA?
Three Floyds calls it a pale ale, but at around 6.4% and this hoppy it drinks like an IPA.
What does first wort hopping do?
Hops added to the kettle as the wort runs off give a smooth bitterness and some extra flavour.
Related guides
Hazy pale ale recipe, dry hopping guide, bitterness vs hoppiness.