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Old 12-20-2012, 06:31 PM   #11
jcojr72
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Mar 2010
Southern NH
Posts: 88
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I doubt that this is Ringwood. To me Ringwood is one of the more distinctive yeasts, try Shipyard or Grittys, and Lunch does not strike me as having much of a yeast presence. I think I read somewhere that Peeper uses a clean american ale strain similar to US-05, so I would imagine this uses this same.

Of course I could be completely wrong.

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Old 12-21-2012, 12:09 AM   #12
InityBrew
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Oct 2011
Phoenixville, Pa
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You are right. the article i read says they DO NOT use ringwood.

 
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Old 12-21-2012, 01:42 PM   #13
SenorHops
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Mar 2012
Pawtucket, RI
Posts: 26


My best guess would be your standard american ale yeast. Clean and neutral. 1056, wlp001 or us-05.
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Old 12-21-2012, 03:09 PM   #14
Calichusetts
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Nov 2011
Plymouth, MA
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Love Maine's beer. I always look forward to any of their offerings

 
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Old 04-05-2013, 01:52 PM   #15
Tdogtt10
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Nov 2012
Posts: 44

Anyone have any more luck with this?

 
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Old 05-17-2013, 05:11 PM   #16
libeerty
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Jul 2012
Posts: 496
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Quote:
Originally Posted by Tdogtt10 View Post
Anyone have any more luck with this?
If given an option of a Lunch or a Heady Topper, I'm picking Lunch. My favorite IPA. Just so delicious for all of the reasons given in this thread. Would love to work on a clone if anyone has any thoughts??
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Old 09-26-2013, 10:41 PM   #17
jnacey
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Jan 2013
Philadelphia, PA
Posts: 249
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Alright, I'm thinking of taking a stab at this. No real insight other than taste testing and details pulled from their site. Let me know what you think of the recipe. It's a little light on the ABV, but based on their site, they most be using a super attenuating yeast as they state OG of 1.059 with a 7% ABV (results in a 1.006 FG -- too dry IMO). So I bumped up the OG and decided to make it a little lighter on ABV. May not be perfect clone, but it'll still be delicious.

Batch Size (fermenter): 5.25 gal
Estimated OG: 1.064 SG
Estimated FG: 1.013 SG
Estimated Color: 8.4 SRM
Estimated IBU: 63.0 IBUs
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name
11 lbs Pale Malt (2 Row) US (2.0 SRM) 68.8 %
2 lbs Munich Malt - 10L (10.0 SRM) 12.5 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) 6.2 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) 6.2 %
1 lbs White Wheat Malt (2.4 SRM) 6.2 %
1.00 oz Warrior [15.00 %] - First Wort 60.0 min Hop 40.8 IBUs
0.50 oz Centennial [10.00 %] - Boil 60.0 min Hop 12.4 IBUs
0.50 oz Centennial [10.00 %] - Boil 10.0 min Hop 4.5 IBUs
0.50 oz Amarillo Gold [8.50 %] - Boil 5.0 min Hop 2.1 IBUs
0.50 oz Simcoe [13.00 %] - Boil 5.0 min Hop 3.2 IBUs
0.50 oz Amarillo Gold [8.50 %] - Boil 0.0 min Hop 0.0 IBUs
0.50 oz Simcoe [13.00 %] - Boil 0.0 min Hop 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056)
1.00 oz Amarillo Gold [8.50 %] - Dry Hop 7.0 Day Hop
1.00 oz Centennial [10.00 %] - Dry Hop 7.0 Days Hop
1.00 oz Simcoe [13.00 %] - Dry Hop 7.0 Days Hop

 
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Old 10-25-2013, 09:35 PM   #18
AllanMar
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Jun 2008
Canada
Posts: 192
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Any update on this?

 
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Old 12-31-2013, 07:14 PM   #19
oldmonk
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Jul 2013
Bloomfield, NJ
Posts: 1


How did this turn out?
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bottled: double ipa, edwort's apfelwein, apfelwein conditioned with honey, triple ipa.
on deck: double ipa
on deck: american brown ale

 
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Old 02-15-2014, 08:19 PM   #20
jnacey
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Jan 2013
Philadelphia, PA
Posts: 249
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I changed the recipe somewhat before I brewed it to put most of the mid-boil bops into a flameout and then i did a hop-stand for around 20-30 minutes. It came out nicely, but not very much like Lunch.

I know some people have had good luck with flameouts w/ hopstands, but to be honest I always get a slight vegetal taste when I load up on flameout hops like that. I read else where that they bitter with magnum and then do equal amounts of centennial, simcoe, amarillo every 15 minutes.

If I was going to make this again (probably will but not right away), I'd go with the following:

Recipe Specifications
--------------------------
Boil Size: 7.50 gal
Post Boil Volume: 6.37 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.065 SG
Estimated Color: 8.0 SRM
Estimated IBU: 53.6 IBUs
Brewhouse Efficiency: 58.00 %
Est Mash Efficiency: 73.8 %
Boil Time: 60 Minutes

Ingredients:
------------
13 lbs Pale Malt, Maris Otter (3.0 SRM)
2 lbs Munich Malt - 10L (10.0 SRM)
8.0 oz Cara-Pils/Dextrine (2.0 SRM)
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM)
8.0 oz White Wheat Malt (2.4 SRM)
0.20 oz Warrior [16.00 %] - First Wort 60.0 min
0.50 oz Amarillo Gold [8.50 %] - Boil 30.0 min
0.50 oz Centennial [10.00 %] - Boil 30.0 min
0.50 oz Simcoe [13.00 %] - Boil 30.0 min
0.25 oz Amarillo Gold [8.50 %] - Boil 15.0 min
0.25 oz Amarillo Gold [8.50 %] - Boil 15.0 min
0.25 oz Centennial [10.00 %] - Boil 15.0 min
0.50 oz Amarillo Gold [8.50 %] - Steep/Whirlpool
0.50 oz Centennial [10.00 %] - Steep/Whirlpool
0.50 oz Simcoe [13.00 %] - Steep/Whirlpool
1.0 pkg London Ale Yeast (Wyeast Labs #1028)
1.50 oz Amarillo Gold [8.50 %] - Dry Hop 7.0 Days
1.50 oz Centennial [10.00 %] - Dry Hop 7.0 Days
1.50 oz Simcoe [13.00 %] - Dry Hop 7.0 Days

 
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