Peroxide Punk
Zesty Pale Ale.
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.
Malt: Maris Otter (3.85 kilograms) Hops: Amarillo (25 grams) - start bitter Hops: Simcoe (20 grams) - end flavour Hops: Amarillo (25 grams) - end flavour Hops: Crystal (20 grams) - end flavour Hops: Liberty (20 grams) - end flavour Hops: Simcoe (50 grams) - dry hop aroma Hops: Amarillo (50 grams) - dry hop aroma Yeast: Wyeast 1056 - American Ale™
- Sashimi - Pan roasted poussin with spring veg - Lemon and thyme panna cotta
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.