Punk'd Up No.3
I'm at it again with my Punk'd Up (Punk IPA clone) recipes. This hop combination from Crossmyloof Brewery is easily my favourite so far from their selection of pre-mixed blends.
The recipe this time will be very similar to the previous two (here) and here. It will be 100% Weyermann Bohemian Pilsner malt aiming for an OG of 1.046. The IBU target will be 49 because the Bohemian Pilsner malt is very sweet and can easily take it and I'll be using CTZ to add bitterness.
Yeast preparation
I built my starter on the Tuesday before brew day on the following Sunday. This is a reuse of the Wyeast 1272 American Ale II that I've been using for this recent series of American ales.
Brew day
Recipe Specifications
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Date: 13 April 2024
Batch Size (fermenter): 24.00 L
Estimated OG: 1.046 SG
Estimated Color: 6.8 EBC
Estimated IBU: 49.5 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:
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Amt Name Type %/IBU
29.81 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 -
1.20 ml Lactic Acid (Mash) Water Agent -
4.900 kg Weyermann Eraclea Pilsner Malt (4.5 EBC) Grain 94.6 %
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 -
18.00 g Columbus/Tomahawk/Zeus (CTZ) [14.30 %] - Boil 60 Hop 24.5 IBUs
22.00 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 -
32.00 g CML Punk'd Up! [10.00 %] - Boil 5.0 min Hop 7.3 IBUs
46.00 g CML Punk'd Up! [10.00 %] - Boil 2.0 min Hop 4.4 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124.21 ml] Yeast -
Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 4.900 kg
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Name Description Step Temperat Step Time
Mash In Add 24.81 L of water at 70.9 C 65.0 C 60 min
Sparge: Dunk sparge with 5L
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Brew day went by without a hitch and I got just over 24 litres into the fermenter. OG was 1.046, exactly as planned. After chilling down to 22C with the immersion chiller I transferred the wort to the fermenter, pitched the yeast immediately and set the brewfridge for 20C.
The next morning, after about 18 hours, CO2 was bubbling out through the blow off tube. I will leave this for 14 days before kegging.