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American IPA • All Grain • 5 gal


hops are way different

November 11, 2023  01:51pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 8 lbs 2-Row Brewers Malt;Briess

    2-Row Brewers Malt;Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .5 lbs Munich 10L Malt;Briess

    Munich 10L Malt;Briess

    Golden orange hue with a robust malty flavor.

  • .5 lbs White Wheat Malt;Briess

    White Wheat Malt;Briess

    Sweet, malty, wheat, floury flavors. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.

  • .25 lbs Carapils®/Carafoam®;Weyermann®


    German-grown two-row spring barley (2004 harvest). Product Characteristics: Same color rating and brewing characteristics as regular Weyermann Pilsner Malt, except for enhanced foam production, head retention, and fuller body and mouthfeel. Recommended Quantities: Up to 5% of total grain bill for pale/blond beers; up to 40% for Bockbier Suitability (beer styles): Lagers: Pils/Pilsner/Pilsener, all pale to golden lagers, low-alcohol beer, “light“ beer, Bockbier

  • .25 lbs 2-Row Caramel Malt 40L;Briess

    2-Row Caramel Malt 40L;Briess

    Sweet, Caramel, Toffee. S Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 40L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1 oz Centennial -10.0 AA% pellets; boiled 60 min


    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 1 oz Simcoe® -13.0 AA% pellets; boiled 25 min


    Used for aromatic, and especially bittering properties.

  • 2 oz Amarillo® -8.5 AA% pellets; boiled 10 min


    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • DanstarNottingham


    The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!


Maine Lunch Clone.

Style (BJCP)

Category: 21 -IPA

Subcategory: A -American IPA

Range for this Style
Original Gravity: 1.048 1.056 -1.070
Terminal Gravity: 1.008 1.008 -1.014
Color: 6.6 SRM 6 -14
Alcohol: 5.2% ABV 5.5% -7.5%
Bitterness: 96.0 IBU 40 -70


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