#8APRIL 2007
PEROXIDE PUNK Download BeerXML
THIS BEER IS
A trashy blonde concession for those who felt that our original 6% Punk IPA recipe was too hard hitting. This was also the first time we experimented with dry hopping our beers, giving Peroxide Punk a depth of flavour that belies its modest ABV. Zesty, aromatic and thirst quenching.
BASICS
VOLUME | 20L | 5.3gal |
BOIL VOLUME | 25L | 6.6gal |
ABV | 4.0% | |
Target FG | 1009.0 | |
Target OG | 1039.0 | |
EBC | 18.0 | |
SRM | 9.0 | |
PH | 4.4 | |
ATTENUATION LEVEL | 76.92% |
METHOD/TIMINGS
![Mash Icon](/assets/icons/icon-mash.png)
65°C | 149°F | 75mins |
![Fermentation Icon](/assets/icons/icon-fermetation.png)
19°C | 66°F |
INGREDIENTS
![Malt Icon](/assets/icons/icon-malt.png)
Maris Otter | 3.85kg | 8.5lbs |
![Hops Icon](/assets/icons/icon-hops.png)
(g) | Add | Attribute | |
---|---|---|---|
Amarillo | 25.0g | Start | Bitter |
Simcoe | 20.0g | End | Flavour |
Amarillo | 25.0g | End | Flavour |
Crystal | 20.0g | End | Flavour |
Liberty | 20.0g | End | Flavour |
Simcoe | 50.0g | Dry Hop | Aroma |
Amarillo | 50.0g | Dry Hop | Aroma |
![Yeast Icon](/assets/icons/icon-yeast.png)
- Wyeast 1056 - American Ale
FOOD Pairing
![Food Pairing Icon](/assets/icons/icon-food-pairing.png)
- Sashimi
- Pan roasted poussin with spring veg
- Lemon and thyme panna cotta
BREWER'S TIP
![Brewers Tip Icon](/assets/icons/icon-tip.png)
During the mashing process, try to mix the malt without 'turning' or splashing too much. This will cause more oxygen to be dissolved in the mash - and result in a beer that will taste a little like a cardboard box.