Krunk'n Punk'n - V2 - Beer Recipe - Brewer's Friend

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Krunk'n Punk'n - V2

270 calories 29 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 90 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Me
Calories: 270 calories (Per 12oz)
Carbs: 29 g (Per 12oz)
Created: Friday September 11th 2020
1.081
1.022
7.8%
20.6
11.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb US - Pale 2-Row25 lb Pale 2-Row 37 1.8 55%
7 lb Munich - Light 10L7 lb Munich - Light 10L 33 10 15.4%
3 lb American - Caramel / Crystal 10L3 lb Caramel / Crystal 10L 35 10 6.6%
1 lb Belgian - CaraVienne1 lb CaraVienne 34 20 2.2%
0.60 lb German - CaraMunich II0.6 lb CaraMunich II 34 46 1.3%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 2.2%
3 lb Rice Hulls3 lb Rice Hulls 0 0 6.6%
78 oz Pumpkin (fresh)78 oz Pumpkin (fresh) 1 0 10.7%
45.47 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Yakima Chief Hops - Magnum1.25 oz Magnum Hops Pellet 11.6 Boil 60 min 20.59 100%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 tsp Cinnamon Spice Boil 5 min.
0.75 tsp Nutmeg Spice Mash 5 min.
0.75 tsp Cloves Spice Boil 5 min.
0.75 tsp Allspice Spice Boil 5 min.
64 oz Roasted pumpkin pulp Herb Boil 15 min.
42 oz Roasted pumpkin pulp Herb Boil 1 min.
5 oz Roasted pumpkin seeds Herb Mash 0 min.
32 oz Roasted pumpkin pulp Flavor Secondary 10 days
 
Yeast
Imperial Yeast - A01 House
Amount:
2 Each
Cost:
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
62 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 639 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 15 65 55 35
Bru'n Water Amber full profile. I want the malt and spices to shine in this recipe.
Target mash PH @ 10 min - 5.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.21 gal Strike 166 °F 153 °F 60 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.8 gal (55.19 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.8 gal (7.19 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.46 gal (69.83 qt). Suggest reducing strike water volume to 8.75 gal (35.01 qt) and adding 5.46 gal (21.83 qt) sparge/top-off. 14.21 56.8  
Strike water volume at mash thickness of 1.4 qt/lb 14.21 56.8  
Mash volume with grains 17.46 69.8  
Grain absorption losses -5.08 -20.3  
Remaining sparge water volume (equipment estimates 4.33 g | 17.3 qt) 4.54 18.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.58 2.3  
Pre boil volume (equipment estimates 13.8 g | 55.2 qt) 14 56  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 11.5 46  
Going into fermentor 11.5 46  
Total: 18.75 75
Equipment Profile Used: System Default
 
Notes

Diff V1 - V2:

  1. Decreased the munich, caravienne, and caramunich in order to reduce the cracker impression and to make the beer lighter. The roasted pumpkin and pumpkin seeds will add some color. The original version was brown due to the extra color added.

  2. Increased the crystal 10 contribution to add more residiual sweetness to help the pumpkin pie flavor. Total crystal contribution is almost 9% now.

  3. Replaced the EKG with Magnum to reduce the amount of hop trub

  4. Yeast switched from A09 Pub to A01 House. I want less esters in the beer, A01 is still a high flocc' yeast, but it should clean up a little more than A09.

  5. Increased spice contributions by about 1/3 in the boil.

  6. Scaled recipe up to a 10 gallon batch.

  7. reduced pumpkin seed contribution to reduce cracker character and color contribution.

    V1 - https://www.brewersfriend.com/homebrew/recipe/view/507311/krunk-n-punk-n





    Definition - krunk
    Originally derived from the two words: "crazy drunk".

    Usage 1 - Severe intoxication or getting drunk; a very fun or enjoyable time; also used to describe something cool, hip, or fashionable;
    Yo, I'm on my 8th shot... this party is krunk!
    Last night was krunk...
    Homegirl's outfit is krunk!
    Damnnn! That drink is krunky!


    Recipe Details:
    Spice to taste: If spice flavor isn't right then add more spices to taste in secondary.

    Don't make a mess: Pumpkin boil addition should be in a hop sack to keep the gunk out of the pump.

    Double Bake pumpkin: Cut in half and bake @ 350F till they get soft. Let cool then remove and mash pulp, put into pyrex dish and spread about 1.5" thick. Finally rebake till it kinda starts turning dark orange/golden, about 1 hr. Vacuum seal and keep cool/freeze until ready to use.

    Use pie pumpkins: I used sweet pie pumpkins. Roasted pulp weighed almost exactly half of whole pumpkins. I roasted 14 lbs of whole pumpkin to get 6 lb 10oz roasted pumpkin.

    Roast the seeds: Remove seeds from pumpkin and rinse. Roast pumpkin seeds at 325 F until browned. After 10 min start mixing every 3-4 mins until browned and tasting slightly toasty. 14 lbs fresh pie pumpkin yielded 8 oz (finished) of roasted seeds. Seeds took about 30 - 45 min to roast. They were wet when starting to roast. All of the seeds go in the mash.

    Heat pumpkin prior to mash: Submerge vac sealed pumpkin in strike water while water is heating up. Squeeze pumpkin every so often to distribute heat evenly in bag.


    Beer recipe inspired by Elysian's Great Pumpkin
    http://www.elysianbrewing.com/elysian-beers/great-pumpkin-ale/

    The following is a copy paste from Elysian's site:
    GREAT PUMPKIN ALE

    Worth the Wait

    STYLE
    Imperial Pumpkin Ale

    BODY
    Medium

    TASTING NOTES
    Pours deep copper with ghostly white head. Intense pumpkin, sugar and spice on the nose with a nice bready and malty backdrop to tame all those autumn spices into a remarkably smooth, balanced and delectable fall treat.

    MALTS
    Pale, Munich, Cara-Hell, Cara-Vienne, Cara-Munich and Crisp 45° L Crystal malts

    HOPS
    Bittered with Magnum

    SPECIAL
    Roasted pumpkin seeds in the mash, and extra pumpkin added in the mash, kettle and fermenter. Spiced with cinnamon, nutmeg, cloves and allspice.

    ABV: 8.4%

    IBU: 20
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  • Last Updated: 2022-09-21 20:33 UTC