PUNGE Clone - Beer Recipe - Brewer's Friend

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PUNGE Clone

280 calories 28.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Double IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Paul Cowan
Rating:
5.00 (1 Review)

Calories: 280 calories (Per 12oz)
Carbs: 28.7 g (Per 12oz)
Created: Wednesday December 14th 2016
1.084
1.021
8.3%
59.4
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Pale 2-Row15 lb Pale 2-Row 37 1.8 71.4%
6 lb United Kingdom - Oat Malt6 lb Oat Malt 28 2 28.6%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Motueka0.5 oz Motueka Hops Pellet 7 Boil 60 min 9.07 3.1%
0.50 oz Nelson Sauvin0.5 oz Nelson Sauvin Hops Pellet 12.5 Boil 60 min 16.2 3.1%
3.50 oz Motueka3.5 oz Motueka Hops Pellet 7 Whirlpool at 210 °F 45 min 12.23 21.9%
3.50 oz Nelson Sauvin3.5 oz Nelson Sauvin Hops Pellet 12.5 Whirlpool at 210 °F 45 min 21.85 21.9%
4 oz Motueka4 oz Motueka Hops Pellet 7 Dry Hop 4 days 25%
4 oz Nelson Sauvin4 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 4 days 25%
16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Wyeast Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 230 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 10 5 150 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
BIAB -- -- 150 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.68 g | 42.7 qt) 9.88 39.5  
Mash volume with grains (equipment estimates 12.36 g | 49.4 qt) 11.56 46.2  
Grain absorption losses -2.63 -10.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.8 g | 31.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6.26 25.1  
Hops absorption losses (whirlpool, hop stand) -0.26 -1.1  
Volume into fermentor 6 24  
Total: 9.88 39.5
Equipment Profile Used: System Default
 
Notes
  1. Be sure to crush the oat malt well as it tends to crush differently than the barley.
  2. Do a low temperature mash. You may need to mash for 90 minutes.
  3. Use around a 1:2 sulfate to chloride water profile.
  4. Do not add fining.
  5. Add whirlpool hops slowly over a 45 minute period starting at flameout, keeping the whirlpool moving the whole time.
  6. Ferment in the warm range.
  7. Add half of dry hops in 2-3 days, when the krausen is still high.
  8. Add the rest of the dry hops 4-6 days later.
  9. Cold crash and package 4-8 days later.
Last Updated and Sharing
 
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  • Last Updated: 2017-01-25 19:01 UTC