Punk IPA 5
All Grain Recipe
Submitted By: tlaffey (Shared)
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Brewer: Tom | |
Batch Size: 6.00 gal | Style: American IPA (14B) |
Boil Size: 7.89 gal | Style Guide: BJCP 2008 |
Color: 5.0 SRM | Equipment: Tom's Blichman Pot and Cooler ( 6 Gal/19 L) - All Grain |
Bitterness: 94.4 IBUs | Boil Time: 65 min |
Est OG: 1.061 (15.0° P) | Mash Profile: Single Infusion, Medium Body |
Est FG: 1.015 SG (3.8° P) | Fermentation: Ale, Two Stage |
ABV: 6.2% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
14 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
8.00 oz |
Caramel/Crystal Malt - 10L (10.0 SRM) |
Grain |
2 |
6.00 oz |
Biscuit Malt (23.0 SRM) |
Grain |
3 |
0.75 oz |
Columbus (Tomahawk) [14.0%] - Boil 60 min |
Hops |
4 |
0.25 oz |
Nelson Sauvin [12.0%] - Boil 30 min |
Hops |
5 |
0.25 oz |
Simcoe [13.0%] - Boil 30 min |
Hops |
6 |
0.50 oz |
Ahtanum [6.0%] - Boil 15 min |
Hops |
7 |
0.50 oz |
Columbus (Tomahawk) [14.0%] - Boil 15 min |
Hops |
8 |
0.25 oz |
Nelson Sauvin [12.0%] - Boil 15 min |
Hops |
9 |
2.00 g |
Irish Moss (Boil 10 min) |
Misc |
10 |
0.50 oz |
Simcoe [13.0%] - Boil 10 min |
Hops |
11 |
1.50 oz |
Ahtanum [6.0%] - Steep 30 min |
Hops |
12 |
1.25 oz |
Columbus (Tomahawk) [14.0%] - Steep 30 min |
Hops |
13 |
0.50 oz |
Nelson Sauvin [12.0%] - Steep 30 min |
Hops |
14 |
0.25 oz |
Simcoe [13.0%] - Steep 30 min |
Hops |
15 |
1.0 pkgs |
American Ale II (Wyeast Labs #1272) |
Yeast |
16 |
1.00 oz |
Amarillo Gold [8.5%] - Dry Hop 4 days |
Hops |
17 |
1.00 oz |
Columbus (Tomahawk) [14.0%] - Dry Hop 4 days |
Hops |
18 |
Notes
This recipe is inspired by Brew Dog Punk IPA I had on Barcelona in June 2014.
Water used was carbon filtered to remove chloramine plus 0.5gm potassium metabisulphite in 11G water.
Water adjusted with gypsum and calcium chloride to have -20 RA, about 135ppm Ca, SO4/Cl=4.7.
Room temp mash pH about 5.4.
Phosphoric acid used to acidify sparge water
Combination of several recipes, including hop proportions from Thornbridge Jaipur IPA
http://www.nationalhomebrewclub.com/forum/index.php?topic=7112.0
S-04 yeast can be used and provides a more tart finish. If using S-04 yeast, ferment <62*F or fermentation is too fast.
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