The Dark Side Of The PUNKer
A Black IPA (BIPA), an oxymoron in language, but not an oxymoron in taste! The dark malts have been 'cold-steeped' to keep a smooth taste. This beer is a combination of the somewhat darker coffee tones and the fruitiness of the hop. Indeed, 'hop', as this version is a single-hop one using only 'Sorachi Ace'.Recommended drinking temperature: 8...10oC
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| Bottled: | 2023-07-21 |
| Alc. vol.: | 7.2% |
| EBC: | 58 |
| EBU: | 112 |
| Brew volume: | 20 liter |
| Malts: | 4340gr Pale Ale (6 EBC) 1,280gr tarwe-mout (4 EBC) 640gr Crystal mout (160 EBC) 130gr Carafa III (1400 EBC) note: the Carafa III has been soaked for 24 hours in cold water. After filtering the malt, about 1.8 liter of dark liquid has been added just a few minutes before the end of the boiling process. |
| Hops and herbs: | 104gr Sorachi Ace (2018, 11% @ 60 min) 50gr Sorachi Ace (2018, 11% @ 15 min) 50gr Sorachi Ace (2018, 11% @ flame-out @ 98 125gr Sorachi Ace (2018, 11% @ dry-hopping, 5 days before bottling) |
| Boiling: | 90 minutes |
| Yeast: | 17gr Safale US-05, start at 19oC, end at 23oC |
| SG (start - end): | 1.076 - 1.023 |
| Mashing-scheme: | 21.2 liter Boskoops water with 2.5gr CaSO4, 1.5gr CaCl2 and 5.0ml lactic acid (80%) Beta-amylase: 30 minutes at 64oC stir after 15 and 30 minutes In 5 minutes heat to 72oC Alpha-amylase: 45 minutes at 72oC In 5 minutes heat to 78oC 10 minutes mash-out at 78oC Rinsing: Rinsed with 7.0 liter Boskoops water with 1.0ml lactic acid at 80oC |
| Fermentation: | 21 days in CCT, no yeast drained |
| Bottling: | In 30cl bottles with 1.5gr sugar (5.0gr/l):CO2 vol = 2.3 |
| Batch-number(s): | 050 |
| Yield: | 60x 0.3l |