Maine Lunch Clone - Beer Recipe - Brewer's Friend

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Maine Lunch Clone

194 calories 18.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 60% (brew house)
Source: PrimedMeridian
Calories: 194 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Saturday April 18th 2015
1.059
1.013
6.0%
101.1
7.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 81.4%
1 lb German - Munich Light1 lb Munich Light 37 6 6.8%
10 oz American - Red Wheat10 oz Red Wheat 38 2.5 4.2%
10 oz American - Caramel / Crystal 40L10 oz Caramel / Crystal 40L 34 40 4.2%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 3.4%
236 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 16 Boil 60 min 56.18 16.7%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 20 min 27 16.7%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 10 min 10.95 16.7%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 5 min 7 16.7%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop 7 days 16.7%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 7 days 16.7%
6 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 151 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Temperature -- 152 °F 60 min
2 gal Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 4.43 17.7  
Mash volume with grains 5.61 22.4  
Grain absorption losses -1.84 -7.4  
Remaining sparge water volume (equipment estimates 4.82 g | 19.3 qt) 4.42 17.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.84 35.4
Equipment Profile Used: System Default
 
Notes

Rack to keg or secondary and age 5 weeks. Add dry hops last 7 days.

Maine Beer Co. actually gets their FG down to 1.007

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  • Public: Yup, Shared
  • Last Updated: 2015-04-18 03:30 UTC