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Punk'd Up No.2

I really enjoyed the Punk'd Up (Punk IPA clone) that I did a few months ago and have decided to brew it again with a few changes. I recently had the real thing again in a pub for the first time in a long time and it was served cold, cold like a lager. Rather than making it taste bland it actually seemed to bring out the hoppy flavours so I've decided to make mine in this style.

The recipe I'm following is the same as last time except that I'll be doubling the hops to compensate for serving it cold.

Yeast preparation

I built my starter on the Tuesday before brew day on the following Sunday. This will be the last reuse of the outstanding Brewlab Yorkshire strain because I'm planning to switch to lagers for a while after this.

Recipe Specifications
Date: 9 April 2023
Batch Size (fermenter): 24.00 L   
Estimated OG: 1.043 SG
Estimated Color: 7.7 EBC
Estimated IBU: 47.2 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 75.6 %
Boil Time: 60 Minutes
Water profile: Ca:90 Mg:12 Na:9 SO4:110 Cl:108

Amt         Name                                             Type          %/IBU    
29.66 L     Tesco Ashbeck                                    Water         -        
3.70 g      Calcium Chloride (Mash)                          Water Agent   -        
2.70 g      Gypsum (Calcium Sulfate) (Mash)                  Water Agent   -        
2.50 g      Epsom Salt (MgSO4) (Mash)                        Water Agent   -        
1.00 ml     Lactic Acid (Mash)                               Water Agent   -        
4.420 kg    Weyermann Eraclea Pilsner Malt (4.5 EBC)         Grain         94.6 %   
0.250 kg    Munich I (Weyermann) (14.0 EBC)                  Grain         5.4 %    
0.80 g      Calcium Chloride (Sparge)                        Water Agent   -        
0.60 g      Gypsum (Calcium Sulfate) (Sparge)                Water Agent   -        
0.50 g      Epsom Salt (MgSO4) (Sparge)                      Water Agent   -        
0.20 ml     Lactic Acid (Sparge)                             Water Agent   -        
5.00 g      Columbus/Tomahawk/Zeus (CTZ) [14.30 %] - Boil 60 Hop           24.5 IBUs
36.00 g     CML Punk'd Up! [10.00 %] - Boil 10.0 min         Hop           9.1 IBUs 
1.00 Items  Whirlfloc Tablet (Boil 7.0 mins)                 Fining        -        
64.00 g     CML Punk'd Up! [10.00 %] - Boil 5.0 min          Hop           7.3 IBUs 
100.00 g    CML Punk'd Up! [10.00 %] - Boil 2.0 min          Hop           4.4 IBUs 
1.0 pkg     Brewlab Yorkshire                                Yeast         -        

Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 4.670 kg
Name     Description                     Step Temperat  Step Time     
Mash In  Add 24.66 L of water at 70.7 C  65.0 C         60 min        

Sparge: Dunk sparge with 5L

Brew day went by without a hitch and I got just over 24 litres into the fermenter. OG was 1.044, just one point above the estimate. No brew-day pictures this time I'm afraid.

Kegging day

I kegged this one after 3 weeks in the fermenter. Bubbling had ceased and I proceeded to transfer it to a keg that was fined with leaf gelatine and the remainder of the fermenter went into 2 bottles. The keg was purged with 5x15psi bursts of CO2 and left to condition at 12C and 20psi. I can't drop the temperature to the desired serving temperature of 6C yet because my keg of Outback IPA No.2 is still in the keezer and I don't want that one chilled.

After adjusting for my inaccurate hydrometer the FG was 1.006 giving an ABV of 5.0% which is perfect for this style.