Brew Dudes

Homebrewing Blog and Resource

The hobby of homebrewing beer

BrewDog Punk IPA Kit – Pinter Review

The Pinter all-in-one brewing system has been a hot topic on our site, drawing in homebrewers eager to see if this compact brewing vessel is the real deal. With the holiday season behind us, we’re still getting our hands on more Pinter kits, and this time, it’s a BrewDog Punk IPA clone. BrewDog, a brewery known for its bold flavors and aggressive marketing, has partnered with Pinter to bring this kit to the homebrewing world. Given Punk IPA’s reputation for intense hop character and big flavors, we were curious to see how well this system could deliver the goods.

Brewing Ingredients and Process Details

Like other Pinter kits, this one is designed for ease of use, making it a great starting point for beginners. The process starts with a hopped wort concentrate that you mix with water before adding the included yeast. After fermentation in the Pinter vessel for 7-10 days, a hop extract cartridge releases additional hop character into the beer during conditioning. The final step involves refrigerating the vessel for a few days before serving. This kit clocks in at 5.8% ABV, a bit lower than BrewDog’s commercial Punk IPA (7.5%), but still within the range of a moderate-strength IPA. The end result is a beer with notable bitterness, a resinous mouthfeel, and an intriguing mix of fruit-forward aromas—guava, green melon, and even a touch of berry.

Pinter Punk IPA – The Verdict

Tasting this Pinter-brewed Punk IPA clone was an interesting experience. It certainly had the bitterness you’d expect from a West Coast-style IPA, though the hop profile leaned more modern than classic pine-and-citrus. The beer had a strong initial fruitiness, followed by a punch of lingering bitterness. While it lacked some nuance, it was still an enjoyable, well-fermented beer. For new homebrewers, the Pinter remains an easy entry into the hobby, and even for seasoned brewers, it’s a quick way to sneak in a batch without committing a whole day. Just be mindful of where you place it during fermentation—unexpected CO2 releases at 3 AM can make for some surprising wake-up calls! Cheers to another Pinter adventure!

Low ABV Munich Lager – Dryish January 2025

We have come to the end of our Dryish January 2025 series. We are wrapping things up with a wonderful addition to our lineup: a low ABV Munich Lager. This brew was all about balance—keeping things flavorful while maintaining a sessionable alcohol content. The goal was to explore how a heavy hand of Munich malt could provide a full-bodied experience without the high ABV punch. Learn more about what went into this beer and how Mike brewed it.

Wrapping up the dryish nature of the month with a lager

The Recipe

Batch Size: 3.5 gallons
ABV: 3.5%
OG: 1.042
FG: 1.015

Ingredients:

Grain Bill:

  • 3.5 lbs Light Munich Malt
  • 1.5 lbs Brewers Malt

Hops:

  • 2 oz Styrian Goldings (3% AA) – 30 minutes

Yeast:

  • Cellar Science German Lager (similar to W-34/70)

Water Profile:

  • 50/50 mix of spring and tap water
  • Lactic acid (to adjust pH)
  • Gypsum (for water profile adjustment)

Brewing Process:

  1. Mash:
    • Mash grains at 154°F (68°C) for 75 minutes.
    • Use a 50/50 mix of spring and tap water with lactic acid and gypsum added for pH adjustment.
  2. Boil:
    • 60-minute boil.
    • Add 2 oz Styrian Goldings at the 30-minute mark.
  3. Fermentation:
    • Pitch Cellar Science German Lager yeast.
    • Ferment at 65°F (18°C) for a clean fermentation.
  4. Conditioning:
    • Allow to condition in the keg for additional clarity and crispness.

Our Low ABV Munich Lager Thoughts

This Munich Lager delivers everything we hoped for—a well-rounded malt profile with a touch of sweetness and body from the Munich malt, balanced by the light, herbal bitterness of the Styrian Goldings. It’s a lighter-bodied beer compared to standard lagers, but it still checks all the right boxes for the style. As it conditions further in the keg, I expect it to become even crisper and cleaner. Overall, this brew wraps up Dryish January on a high note, proving that you can craft flavorful, low ABV beers without sacrificing quality. Cheers to another successful experiment!

BREW ON!

Low ABV American Wheat – Dryish January 2025

It’s Dryish January 2025, and we’re back with another low-alcohol brew that doesn’t skimp on flavor. After exploring richer, darker beers earlier in the month, Mike changes things up with a lighter option. He has a Low ABV American Wheat Ale, a beer designed to be packed with hoppy goodness for those who crave it. This one’s all about balance: a refreshing wheat ale with a subtle malt backbone that lets the hops shine, perfect for January or a summer day.

Now, a hoppy low ABV beer.

Low ABV American Wheat Recipe

Here’s what Mike put together for this beer.

Batch Size

  • 3.5 gallons

Ingredients

  • Grain Bill:
    • 40% Brewers Malt (2 lbs)
    • 40% American White Wheat (2 lbs)
    • 20% Carapils (1 lb)
  • Hops:
    • 1 oz Cascade
    • 1 oz Ekuanot
    • 1 oz Simcoe
  • Yeast:
    • Mangrove Jack’s M66 Hophead Ale Yeast
  • Water Adjustments:
    • Half spring water, half tap water
    • Gypsum for balancing
    • Lactic acid for pH adjustment

Process

  1. Mash:
    • Mash grains at 158°F for 60 minutes.
  2. Boil:
    • Conduct a standard boil but do not add hops during the boil.
  3. No-Chill Hop Addition:
    • After the boil, let the wort cool to 195°F.
    • Add 1 oz each of Cascade, Ekuanot, and Simcoe hops.
    • Allow hops to steep overnight as the wort cools naturally (no chill method).
  4. Fermentation:
    • Transfer wort to the fermenter after overnight cooling.
    • Maintain proper fermentation conditions using Mangrove Jack’s Hophead Yeast.

Stats

  • Original Gravity (OG): 1.040
  • Final Gravity (FG): 1.011
  • ABV: 3.8%

Light, Hoppy, and Satisfying

From the first sip, this wheat ale delivers a bright hop character with notes of fruit and pine. The Cascade, Ekuanot, and Simcoe combine to create a citrusy, slightly tropical flavor without overwhelming bitterness. The Carapils malt and higher mash temp contribute to a fuller body, making it more like a typical ABV wheat beer. With an original gravity of 1.040 and a final gravity of 1.011, the beer finishes crisp and clean.

We are proud to say this hoppy wheat ale is a great addition to our Dryish January lineup. It’s light enough to keep the ABV low but offers the depth of flavor to scratch that hop itch. Whether you’re cutting back in January or looking for a summer sipper, this recipe delivers on all fronts.

Brew ON!

Low ABV Stout – Dryish January 2025

Mike is presenting a “Dryish January” this year, and he is crafting and brewing low-ABV beers. As homebrewers, we enjoy the challenge of formulating beers that deliver flavor, but with lower alcohol content. This week’s feature is a dry stout, brewed intentionally lighter than the typical style guidelines. With an ABV under 4%, it’s a perfect fit for the theme while still showcasing great taste and complexity.

Does it look good? It is good!

Another Low ABV Stout Recipe

The recipe for this dry stout focuses on balancing body and flavor while keeping the alcohol low. Here’s the breakdown:

Ingredients

  • Grains:
    • 70% British Pale Ale Malt (Maris Otter)
    • 10% Flaked Rye
    • 10% Roasted Barley (575 °L)
    • 7% Pale Chocolate Malt
    • 3% Honey Malt
  • Hops:
    • 10 grams of Bravo hops – Single addition at 60 minutes
  • Yeast:
    • Wyeast 1084 (Irish Ale), repitched from a previous batch
  • Water Additions:
    • 1g Gypsum
    • 1g Magnesium Sulfate
    • 2g Calcium Chloride

Process

Batch Size: 3.5 gallons.

Mash: 154°F for moderate body.

Boil: 60 minutes.

Original Gravity (OG): 1.039.

Final Gravity (FG): 1.011.

ABV: 3.7%

Our Tasting Notes and Conclusion

During the tasting, we were impressed by the beer’s body and roastiness. The flaked rye contributed significantly to the mouthfeel, even with the modest mash temperature. The roasted barley and pale chocolate malt provided a pleasant backbone of roasted flavors, while the Bravo hops added a clean bitterness. Though the honey malt was subtle, it offered a gentle sweetness that enhanced the malt character.

Compared to last week’s low-ABV brown ale, this stout had noticeably more body, proving the effectiveness of the flaked rye. Nitro dispensing could enhance the texture further, lending a creamy, smooth mouthfeel.

This dry stout demonstrated that low-ABV beers don’t have to sacrifice flavor or body. The flaked rye and thoughtful grain selection made a big difference, creating a satisfying beer that doesn’t feel “thin.” Moving forward, Mike is considering an increase of the base malt or adding grains like Vienna or biscuit malt to further enhance the complexity without exceeding the 4% ABV target.

As we progress through “Dryish January,” it’s exciting to see how these brewing techniques evolve. This stout is a testament to the creativity and adaptability of homebrewing. Stay tuned for the next brew in this series.

BREW ON!

Low ABV Brown Ale – Dryish January 2025

Welcome to 2025! For some, the early days of the new year are a time to reassess how much they’ve indulged over the holidays. We Brew Dudes don’t go all “Dry January” but, Mike has decided to keep things “dry-ish”.

This month, he is focusing on low ABV homebrews. First up in this exploration is a low-alcohol brown ale that clocks in at just over 3% ABV. It’s packed with flavor, proving that you don’t need high alcohol content to enjoy a well-crafted beer. Check out this video for all the details.

Keep it dryish!

The Low ABV Brown Ale Recipe

The goal with this brown ale was to create something flavorful while keeping the alcohol content below 4%. Here’s the breakdown of the recipe for a 3.5-gallon batch:

  • Grain Bill:
    • 76% Maris Otter (base malt for a rich malt backbone)
    • 8% Crisp Pale Chocolate (for subtle chocolate notes, ~225 Lovibond)
    • 8% Crystal 40 (adds caramel sweetness)
    • 8% Victory Malt (for nutty, biscuity flavors)
  • Water Profile:
    • 50% tap water blended with low-mineral spring water
    • Adjusted with lactic acid and a touch of gypsum
  • Hops and Yeast:
    • 10 grams of Nugget hops for a total of ~33 IBUs
    • Fermented with Safale S-04 for moderate attenuation
  • Mash Schedule:
    • Mashed at 156°F for 45 minutes, ramped to 168°F to leave behind some unfermentable sugars for body and sweetness

Original gravity came in at 1.036, finishing at 1.015 for an ABV of about 3.2%. The result? A beautifully balanced beer with a light body, nuanced malt character, and a drinkable finish.

A Promising Start To The Month

This brown ale delivered a lot of what we hoped for: light yet flavorful, with enough malt complexity to feel satisfying despite the low ABV. The pale chocolate and Victory malts brought subtle notes of chocolate and nuttiness, while the Nugget hops added just enough bitterness for balance. The aroma was surprisingly rich, with hints of coffee and nuts, making it hard to believe this was a sub-4% beer.

That said, there’s room for improvement. Next time, Mike will tweak the specialty malts to amp up the flavor. Still, this is an excellent start for our “Dryish January” experiments. It’s a beer you can enjoy after a run or during a lazy afternoon without feeling weighed down. Stay tuned as we roll out more low ABV beers that are light in alcohol but big on character.

BREW ON!

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