#2OCTOBER 2010

PUNK IPA 2010 - CURRENT Download BeerXML

Post modern classic. Spiky. Tropical. Hoppy. IPA

  • ABV
    5.6%
  • IBU
    40.0
  • OG
    1053.0

THIS BEER IS

Punk IPA. Amplified. In 2010 we finally got our paws on the equipment we needed to dry hop our beers. We focused all our energy on dry hopping, amping up the aroma and flavour of our flagship beer to create a relentless explosion of tropical fruits, and adding a hint of Caramalt to balance out the insane amount of hops.

BASICS

VOLUME 20L 5.3gal
BOIL VOLUME 25L 6.6gal
ABV 5.6%
Target FG 1011.0
Target OG 1053.0
EBC 15.0
SRM 7.6
PH 4.4
ATTENUATION LEVEL 79.25%

METHOD/TIMINGS

Mash IconMASH TEMP
66°C 150.8°F 75mins
Fermentation IconFERMENTATION
19°C 66°F

INGREDIENTS

Malt IconMALT
Extra Pale 4.38kg 9.7lbs
Caramalt 0.25kg 0.6lbs
Hops IconHOPS
(g) Add Attribute
Chinook 20.0g Start Bitter
Ahtanum 12.5g Start Bitter
Chinook 20.0g Middle Flavour
Ahtanum 12.5g Middle Flavour
Chinook 27.5g End Flavour
Ahtanum 12.5g End Flavour
Simcoe 12.5g End Flavour
Nelson Sauvin 12.5g End Flavour
Chinook 47.5g Dry Hop Aroma
Ahtanum 37.5g Dry Hop Aroma
Simcoe 37.5g Dry Hop Aroma
Nelson Sauvin 20.0g Dry Hop Aroma
Cascade 37.5g Dry Hop Aroma
Amarillo 10.0g Dry Hop Aroma
Yeast IconYEAST
  • Wyeast 1056 - American Ale

FOOD Pairing

Food Pairing Icon
  • Spicy carne asada with a pico de gallo sauce
  • Shredded chicken tacos with a mango chilli lime salsa
  • Cheesecake with a passion fruit swirl sauce

BREWER'S TIP

Brewers Tip Icon

To get the best possible profile from the dry hops we recommend dry hopping post fermentation for 5 days. Dry hops should be added at cellar temperature. We find 14°C results in the most aromatic dry hop profile.

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