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.
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 Ingredients: ------------ 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.
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.