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

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Krunk'n Punk'n

280 calories 29.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: Me
Calories: 280 calories (Per 12oz)
Carbs: 29.5 g (Per 12oz)
Created: Thursday June 22nd 2017
1.084
1.022
8.2%
20.0
12.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb US - Pale 2-Row11 lb Pale 2-Row 37 1.8 47.2%
4.50 lb Munich - Light 10L4.5 lb Munich - Light 10L 33 10 19.3%
0.70 lb American - Caramel / Crystal 10L0.7 lb Caramel / Crystal 10L 35 10 3%
0.60 lb Belgian - CaraVienne0.6 lb CaraVienne 34 20 2.6%
0.60 lb German - CaraMunich II0.6 lb CaraMunich II 34 46 2.6%
0.60 lb American - Caramel / Crystal 40L0.6 lb Caramel / Crystal 40L 34 40 2.6%
1 lb Rice Hulls1 lb Rice Hulls 0 0 4.3%
69 oz Pumpkin (fresh)69 oz Pumpkin (fresh) 1 0 18.5%
23.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Yakima Chief Hops - US Golding1.5 oz US Golding Hops Leaf/Whole 5.2 Boil 60 min 19.97 100%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Cinnamon Spice Boil 5 min.
0.25 tsp Nutmeg Spice Mash 5 min.
0.25 tsp Cloves Spice Boil 5 min.
0.25 tsp Allspice Spice Boil 5 min.
32 oz Roasted pumpkin pulp Herb Boil 15 min.
21 oz Roasted pumpkin pulp Herb Boil 1 min.
8 oz Roasted pumpkin seeds Herb Mash 0 min.
16 oz Roasted pumpkin pulp Flavor Secondary 10 days
 
Yeast
Imperial Yeast - A09 Pub
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Very High
Optimum Temp:
64 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 345 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
Infusion -- 151 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.94 23.8  
Mash volume with grains 7.46 29.8  
Grain absorption losses -2.38 -9.5  
Remaining sparge water volume 4.18 16.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.51 2  
Pre boil volume (equipment estimates 8.31 g | 33.2 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 5.69 g | 22.8 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 10.11 40.5
Equipment Profile Used: System Default
 
Notes

Update 9/11/2020 - New version of recipe created from notes of my previous brew. https://www.brewersfriend.com/homebrew/recipe/view/1049799/krunk-n-punk-n-v2

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