#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 TEMP
| 65°C | 149°F | 75mins |
FERMENTATION
| 19°C | 66°F |
INGREDIENTS
MALT
| Maris Otter | 3.85kg | 8.5lbs |
HOPS
| (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
- Wyeast 1056 - American Ale
FOOD Pairing
- Sashimi
- Pan roasted poussin with spring veg
- Lemon and thyme panna cotta
BREWER'S TIP
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.