Punk 2010 - Current Beer Recipe | Extract No Profile Selected | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Punk 2010 - Current

138 calories 14.1 g 330 ml
Beer Stats
Method: Extract
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 138 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Saturday September 9th 2023
1.045
1.011
4.4%
160.9
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.38 kg Extra Pale Malt4.38 kg Extra Pale Malt 33 1.8 94.6%
0.25 kg Crisp Malting - Caramalt0.25 kg Caramalt 37 12 5.4%
4.63 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Chinook20 g Chinook Hops Pellet 13 Boil 12.5 min 16.2 15.4%
12.50 g Ahtanum12.5 g Ahtanum Hops Pellet 6 Boil 0 min 9.6%
20 g Chinook20 g Chinook Hops Pellet 13 Boil 30 min 28.77 15.4%
12.50 g Ahtanum12.5 g Ahtanum Hops Pellet 6 Boil 30 min 8.3 9.6%
27.50 g Chinook27.5 g Chinook Hops Pellet 13 Boil 60 min 51.47 21.2%
12.50 g Ahtanum12.5 g Ahtanum Hops Pellet 6 Boil 60 min 10.8 9.6%
12.50 g Simcoe12.5 g Simcoe Hops Pellet 12.7 Boil 60 min 22.86 9.6%
12.50 g Nelson Sauvin12.5 g Nelson Sauvin Hops Pellet 12.5 Boil 60 min 22.5 9.6%
130 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Epsom Salt Water Agt Mash 0 min.
4 g Gypsum Water Agt Mash 0 min.
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
"Punk 2010 - Current" No Profile Selected beer recipe by David Da Silva. Extract, ABV 4.42%, IBU 160.89, SRM 4.21, Fermentables: (Extra Pale Malt, Caramalt) Hops: (Chinook, Ahtanum, Simcoe, Nelson Sauvin) Other: (Epsom Salt, Gypsum)
Brewer's Friend Logo
Last Updated and Sharing
 
239
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-09-09 04:27 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top