Punks Not Dead - Beer Recipe - Brewer's Friend

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Punks Not Dead

217 calories 24.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: me
Calories: 217 calories (Per 12oz)
Carbs: 24.4 g (Per 12oz)
Created: Sunday March 31st 2019
1.065
1.019
6.1%
153.8
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 94.3%
0.25 lb German - Carapils0.25 lb Carapils 35 1.3 1.8%
0.10 lb United Kingdom - Crystal 45L0.1 lb Crystal 45L 34 45 0.7%
7 oz Flaked Oats7 oz Flaked Oats 33 2.2 3.2%
13.79 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 16 Boil 60 min 56.61 12.5%
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil at 70 °F 45 min 48.71 12.5%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 15 min 17.55 12.5%
1 oz Centennial1 oz Centennial Hops Pellet 10 Whirlpool 0 min 13.62 12.5%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Whirlpool 0 min 17.3 12.5%
1 oz Centennial1 oz Centennial Hops Pellet 10 Dry Hop at 70 °F 4 days 12.5%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop at 70 °F 4 days 12.5%
1 oz Columbus1 oz Columbus Hops Pellet 15 Dry Hop at 70 °F 4 days 12.5%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
gyp 7g
epsom salt .5
cal chlo 2g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.17 20.7  
Mash volume with grains 6.27 25.1  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume (equipment estimates 3.99 g | 16 qt) 4.3 17.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.19 g | 28.8 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.58 22.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5.5 22  
Total: 9.47 37.9
Equipment Profile Used: System Default
 
Notes

trying epsom salt in the batch to see if it imparts flavor
using Terry foster pale ale/apa water chemistry format.
Ca 50 - 100 ppm, SO4 100 - 200 ppm, Cl 20 ppm
This gets pretty close with a slightly higher chloride.

This is to be a Northwest coast ipa, dryer and with a sweet pine.
Not using camden or irish moss to try to achieve a slight wheat beer look.

This recipe is meant to be derivative of pliney the elder, however i'm not nervous on the current clone recipes recommendations on hot side hop additions and vague water chemistry. Current clone recipes appear to be super bitter.

1.5q per lb of grain mash thickness
equals 20qts or 5 gallons in the mash.
Sparge with 3 gallons.

.125gallons X 13.79lbs = 1.72 gallons during the boil. This should net roughly 5 gallons after a one hr boil.

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  • Last Updated: 2019-04-12 20:33 UTC