BrianMac
Well-Known Member
- Joined
- Sep 23, 2014
- Messages
- 73
- Reaction score
- 24
- Recipe Type
- All Grain
- Yeast
- US-05
- Yeast Starter
- No
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 6
- Original Gravity
- 1060
- Final Gravity
- 1010
- Boiling Time (Minutes)
- 60
- IBU
- 60
- Color
- 8.1
- Primary Fermentation (# of Days & Temp)
- 7
- Secondary Fermentation (# of Days & Temp)
- 7
- Tasting Notes
- Very good
Okay, here is my rendition of the awesome Maine Beer Co's Lunch IPA.
First let me say, I had it once, a on vacation about 5 weeks ago, and wow is this a great brew. Is mine the same?, mostly, I mashed a little low because I like a drier beer and I added sugar to help get that lower TG. After tasting mine I would mash at 150-152 for 60-90 and let both the Beta and Alphas munch a way and gain a little more body. Even with the high percent of crystal, its a dry beer, but not thin.
I would also boost the grain bill a little to get the OG, I was trying something new and lost some efficiency.
I would also let the late hops sit a little longer and do a hop stand/whirlpool a little longer, say 20-30 minutes.
I would also cut back slightly on the Simcoe, maybe as much as 20% because it is very dominant, which is what MBC Lunch is about, but when I drank it in a pub, I felt that the hops were very much in balance with Simcoe in the lead. Mine is a little more Simcoe up front, but it's only been on gas for a week, so it will mellow.
6.00 gal Atlanta, GA Water 1 -
7.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 -
5.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
4.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 4 -
3.00 g Baking Soda (Mash 60.0 mins) Water Agent 5 -
13 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 6 76.5 %
1 lbs 8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 7 8.8 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 8 5.9 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 9 2.9 %
0.60 oz Magnum [12.70 %] - Boil 45.0 min Hop 10 19.4 IBUs
1.00 oz Centennial [10.00 %] - Boil 15.0 min Hop 11 13.7 IBUs
1.00 oz Simcoe [13.00 %] - Boil 15.0 min Hop 12 17.9 IBUs
0.50 oz Amarillo Gold [8.50 %] - Boil 15.0 min Hop 13 5.8 IBUs
0.50 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 14 -
1.00 oz Centennial [10.00 %] - Boil 1.0 min Hop 15 1.2 IBUs
1.00 oz Simcoe [13.00 %] - Boil 1.0 min Hop 16 1.6 IBUs
0.50 oz Amarillo Gold [8.50 %] - Boil 1.0 min Hop 17 0.5 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 18 -
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 19 5.9 %
1.00 oz Centennial [10.00 %] - Dry Hop 7.0 Days Hop 20 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 21 0.0 IBUs
0.50 oz Amarillo Gold [8.50 %] - Dry Hop 7.0 Days Hop 22 0.0 IBUs
Mashed @ 148 for 70 minutes, batch sparged. Added table sugar at 5 minutes. Nailed with about 90 seconds of oxygen and tucked into the chamber with a blow off.
Fermented at 62 to 68 for 6 days, then moved to secondary and fermented for 5 days at 72 (racked to secondary because I wanted the cake for another batch).
Dry hopped 1/1/1 oz of Cen/sim/amar
Crashed at 35 for 24 hours
Kegged and filtered 3 micron and put on gas
Finished at 1010
It came out really good. This will be my go to house IPA.
First let me say, I had it once, a on vacation about 5 weeks ago, and wow is this a great brew. Is mine the same?, mostly, I mashed a little low because I like a drier beer and I added sugar to help get that lower TG. After tasting mine I would mash at 150-152 for 60-90 and let both the Beta and Alphas munch a way and gain a little more body. Even with the high percent of crystal, its a dry beer, but not thin.
I would also boost the grain bill a little to get the OG, I was trying something new and lost some efficiency.
I would also let the late hops sit a little longer and do a hop stand/whirlpool a little longer, say 20-30 minutes.
I would also cut back slightly on the Simcoe, maybe as much as 20% because it is very dominant, which is what MBC Lunch is about, but when I drank it in a pub, I felt that the hops were very much in balance with Simcoe in the lead. Mine is a little more Simcoe up front, but it's only been on gas for a week, so it will mellow.
6.00 gal Atlanta, GA Water 1 -
7.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 -
5.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
4.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 4 -
3.00 g Baking Soda (Mash 60.0 mins) Water Agent 5 -
13 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 6 76.5 %
1 lbs 8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 7 8.8 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 8 5.9 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 9 2.9 %
0.60 oz Magnum [12.70 %] - Boil 45.0 min Hop 10 19.4 IBUs
1.00 oz Centennial [10.00 %] - Boil 15.0 min Hop 11 13.7 IBUs
1.00 oz Simcoe [13.00 %] - Boil 15.0 min Hop 12 17.9 IBUs
0.50 oz Amarillo Gold [8.50 %] - Boil 15.0 min Hop 13 5.8 IBUs
0.50 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 14 -
1.00 oz Centennial [10.00 %] - Boil 1.0 min Hop 15 1.2 IBUs
1.00 oz Simcoe [13.00 %] - Boil 1.0 min Hop 16 1.6 IBUs
0.50 oz Amarillo Gold [8.50 %] - Boil 1.0 min Hop 17 0.5 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 18 -
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 19 5.9 %
1.00 oz Centennial [10.00 %] - Dry Hop 7.0 Days Hop 20 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 21 0.0 IBUs
0.50 oz Amarillo Gold [8.50 %] - Dry Hop 7.0 Days Hop 22 0.0 IBUs
Mashed @ 148 for 70 minutes, batch sparged. Added table sugar at 5 minutes. Nailed with about 90 seconds of oxygen and tucked into the chamber with a blow off.
Fermented at 62 to 68 for 6 days, then moved to secondary and fermented for 5 days at 72 (racked to secondary because I wanted the cake for another batch).
Dry hopped 1/1/1 oz of Cen/sim/amar
Crashed at 35 for 24 hours
Kegged and filtered 3 micron and put on gas
Finished at 1010
It came out really good. This will be my go to house IPA.
