Punk (wyeast) - Beer Recipe - Brewer's Friend

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Punk (wyeast)

181 calories 17.5 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 12.5 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 181 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Thursday May 12th 2016
1.059
1.013
6.0%
52.1
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.65 kg United Kingdom - Pale 2-Row2.65 kg Pale 2-Row 38 2.5 100%
2.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8.75 g Ahtanum8.75 g Ahtanum Hops Leaf/Whole 3.4 Boil 60 min 7.05 11.9%
7.50 g Chinook7.5 g Chinook Hops Leaf/Whole 10.4 Boil 60 min 18.48 10.2%
8.75 g Crystal8.75 g Crystal Hops Leaf/Whole 4.3 Boil 25 min 6.2 11.9%
8.75 g Chinook8.75 g Chinook Hops Leaf/Whole 10.4 Boil 25 min 14.98 11.9%
8.75 g Ahtanum8.75 g Ahtanum Hops Leaf/Whole 3.4 Boil 2 min 0.6 11.9%
13.75 g Chinook13.75 g Chinook Hops Leaf/Whole 10.4 Boil 2 min 2.86 18.6%
8.75 g Crystal8.75 g Crystal Hops Leaf/Whole 4.3 Boil 2 min 0.75 11.9%
8.75 g Motueka8.75 g Motueka Hops Leaf/Whole 6.6 Boil 2 min 1.16 11.9%
73.75 g / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 L -- -- 65 °C 75 min
9 L -- -- 78 °C --
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 8.2
Mash volume with grains 10
Grain absorption losses -2.7
Remaining sparge water volume (equipment estimates 11.4 L) 7.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.1 L) 12.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 10
Going into fermentor 10
Total: 16.1  
Equipment Profile Used: System Default
 
Notes

Ferment: 2016-03-11
Bottling: 2016-03-26

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  • Last Updated: 2016-05-13 06:38 UTC