Maine Lunch clone water

[MHBT]

I wondering what water profile maine beer company uses for their Lunch IPA..Do you think they use a higher sulfate to chloride or a higher chloride to sulfate like most NE IPA's? What do you all think would get me in the ball park of Lunch? cheers

 

[specharka]

Gots a few bottles of MBC chilling in the fridge as I write this... IME I would estimate the sulfate to chloride ratio to be approximately equivalent, and probably modest (about 80-100 ppm each). If anything the mash pH is probably a touch lower than you might expect from a NEIPA, since they definitely have an assertive hop bite to the finish. Lunch is definitely not what I would characterize as a NEIPA...it seems to bridge the gap a bit more.

 

[MHBT]

Gots a few bottles of MBC chilling in the fridge as I write this... IME I would estimate the sulfate to chloride ratio to be approximately equivalent, and probably modest (about 80-100 ppm each). If anything the mash pH is probably a touch lower than you might expect from a NEIPA, since they definitely have an assertive hop bite to the finish. Lunch is definitely not what I would characterize as a NEIPA...it seems to bridge the gap a bit more.

yeah i agree definitely not a NE juicy type ipa..its more of a WC style but softer..like you said a bridge of the 2...cheers

 

[Upthewazzu]

I don't think Lunch is a typical NEIPA. It's more of a west-coast style IPA when compared to something like Bissel Brothers or Foundation, it just happens to be a little hazier.