BrewDog Punk IPA clone
Punk IPA clone, all-grain recipe
BrewDog, Scotland
(5 gallons/19 L)
OG = 1.056 FG = 1.015
IBU = 35 SRM = 3 ABV = 5.6%
Ingredients
11.6 lbs. (5.3 kg) Maris Otter extra pale malt (1.5°L)
3 AAU Chinook hop pellets (60 mins) (0.25 oz./7 g of 12% alpha acids)
8 AAU Ahtanum™ hop pellets (0 mins) (1 oz./28 g at 8% alpha acids)
5 AAU Cascade hop pellets (0 mins) (1 oz./28 g at 5% alpha acids)
6 AAU Chinook hop pellets (0 mins) (0.5 oz./14 g at 12% alpha acids)
1 oz. (28 g) Amarillo® hop pellets (dry hop)
1 oz. (28 g) Simcoe® hop pellets (dry hop)
1 oz. (28 g) Nelson Suavin hop pellets (dry hop)
White Labs WLP007 (Dry English Ale) or Wyeast 1098 (British Ale) or Lallemand Nottingham Ale yeast (1-qt./1-L yeast starter)
1 cup corn sugar (if priming)
Step by Step
Mash grains at 156 °F (69 °C) for 1 hour, and sparge to collect about 6 gallons (23 L) of wort. Boil for 90 minutes with Chinook hops added at start of boil and Ahtanum™, Cascade and Chinook hops at flameout. Give the wort a long stir to creagte a whirlpool and let stand for 15 minutes.
Cool, and add yeast as a 1-quart (1 L) starter prepared 2–3 days earlier. Oxygenate well and let ferment for 3–5 days. Rack into a secondary fermenter and add dry hops in a sanitized muslin bag. Rack after one week, and bottle or keg as desired.
Punk IPA clone, extract only recipe
BrewDog, Scotland
(5 gallons/19 L)
OG = 1.056 FG = 1.015
IBU = 35 SRM = 3 ABV = 5.6%
Ingredients
6.25 lbs. (2.8 kg) Pilsen dried malt extract
3 AAU Chinook hop pellets (60 mins) (0.25 oz./7 g of 12% alpha acids)
8 AAU Ahtanum™ hop pellets (0 mins) (1 oz./28 g at 8% alpha acids)
5 AAU Cascade hop pellets (0 mins) (1 oz./28 g at 5% alpha acids)
6 AAU Chinook hop pellets (0 mins) (0.5 oz./14 g at 12% alpha acids)
1 oz. (28 g) Amarillo® hop pellets (dry hop)
1 oz. (28 g) Simcoe® hop pellets (dry hop)
1 oz. (28 g) Nelson Suavin hop pellets (dry hop)
1 cup corn sugar (for priming)
Step by Step
You must be able to boil at least 3.5 gallons (13 L) of wort. In a large kitchen pot, steep crushed pale malt in 3.0 qts. (2.8 L) of water at 149 °F (65 °C) for 45 minutes. While grains are steeping, begin heating 2.75 gallons (10 L) of water in your brewpot. Lift grain bag, place in a collander and slowly rinse grains with 1.5 qt. (1.4 L) of water at 169 °F (76 °C). Add “grain tea” from steep and dried malt extract to your brewpot to make at least 3.5 gallons (13 L) of wort.
Boil wort for 90 minutes, adding Columbus hops at the start and Ahtanum hops at knock-out. Stir in liquid malt extract for the final 15 minutes of the boil. (Keep a pot of boiling water handy and add water if brewpot volume drops below 3.5 gallons/13 L).
Cool wort, transfer to fermenter and top up to 5.0 gallons (19 L) with cool water Add yeast from 1-quart (1-L) yeast starter prepared 2–3 days earlier. Oxygenate well and let ferment for 3–5 days. Rack into a secondary fermenter and add Amarillo hops in a sterilized muslin bag. Rack after one to two weeks, and bottle or keg as desired.
