Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

“East Coast” version of a West Coast-style IPA. Intense hop flavors and aromas of tropical and citrus fruits and pine dominate. A subtle malt sweetness brings the beer into balance.

Heat approximately 3.5 gallons of water to 165°F (74°C) to achieve a mash temperature of 152°F (67°C) when grain is added. Adjust for your system's expected mash loss.

Heat strike water

Dough in the crushed pale 2-row, Carapils, and Victory/Munich into the strike water and stir to eliminate dry clumps.

Add grains

Hold mash at 152°F (67°C) for 60 minutes for moderate body and balanced sweetness characteristic of an East-Coast finish. Stir occasionally and check temperature; correct if it drifts by more than 2°F.

Hold mash

Ramp mash to 168°F (76°C) for 10 minutes to stop enzymatic activity and improve lautering.

Mash out

Drain wort from the mash tun into the boil kettle. Sparge with enough water at 168°F (76°C) to collect approximately 6.5–7 gallons of wort pre-boil (account for boil-off in a 60–75 minute boil). Aim for about 6.5 gallons for a 60–75 minute boil to end with ~5.25 gallons into the fermenter.

Bring collected wort to a vigorous boil and begin timing when a rolling boil is achieved. Total boil time: 60 minutes.

Start boil

Add 0.75 oz Citra at 60 minutes for clean bittering. (If you prefer slightly more bitterness, increase to 1 oz.)

Bittering addition (60 min)

Add 1.0 oz Mosaic and 0.5 oz El Dorado (or Amarillo) with 15 minutes remaining. Add Irish moss/whirlfloc at 15 minutes as clarified above.

Flavor addition (15 min)

Add 1.0 oz Citra and 0.5 oz Mosaic with 5 minutes remaining to capture volatile hop flavor and oils.

Aroma/late hop addition (5 min)

At flameout, turn off heat and add 1.75 oz Citra and 1.0 oz Mosaic (or a combination to total ~2.75 oz). Stir or create a whirlpool and let the wort sit at 170–180°F (77–82°C) for 20–30 minutes to extract intense hop aroma without excessive bitterness.

Whirlpool/stand hop addition (0 - flameout)

Cool wort rapidly to 66–68°F (19–20°C) using an immersion chiller, plate chiller, or ice bath. Transfer cooled wort to a sanitized fermenter, leaving as much trub behind as practical.

Aerate or oxygenate the cooled wort (sufficient dissolved O2 or a couple minutes of sterile aeration) and pitch the yeast. Target fermentation temperature 66°F (19°C).

Pitch yeast

Ferment at 66°F (19°C) for 5–7 days until vigorous activity subsides and SG drops significantly. Then allow another 3–5 days for diacetyl rest/warm up to ~68–70°F (20–21°C) if needed to clean finish.

Primary fermentation

When primary fermentation has slowed (typically day 4–6), add 1.5 oz of combined Citra/Mosaic (in a hop bag or loose) to the fermenter for 3–4 days to capture some biotransformation character.

First dry hop (active fermentation tail)

Rack (or leave) beer and add the remaining 1.5 oz hops (use cryo/T-90 if available) for 4–7 days at ~60–65°F (15–18°C) or in cold-conditioning. This layering gives intense tropical/citrus and pine aroma reminiscent of an East-Coast IPA with West Coast hop character.

Second dry hop (cold-ish conditioning)

If bottling, dissolve 4 oz (by weight) corn sugar in 12 oz boiling water, cool, and gently mix into the bottling bucket. Rack beer onto priming solution and bottle. If kegging, carbonate to ~2.3–2.6 volumes of CO2.

Prepare for bottling/kegging

Condition bottles at room temperature for 2 weeks, then cold-condition for 3–7 days before drinking. If kegged, force carbonate and chill 24–48 hours before serving. Serve at 45–50°F (7–10°C) in a tulip or IPA glass to accentuate hop aromas.

Conditioning & serving

Pale 2-row malt

Carapils (dextrin malt)

Victory or Light Munich

Corn sugar (priming) or dry extract for bottling

Citra (pellet)

Mosaic (pellet)

El Dorado or Amarillo (pellet)

Cryo or T-90 hop pellets (any of the above) for dry hop

American ale yeast (e.g., Wyeast 1056 / 1056/ US-05 / White Labs WLP001)

Water

Water salts (optional: CaCl2 and gypsum)

Irish moss or whirlfloc (clarifier)

Whirlfloc tablet (optional)

MAINE LUNCH IPA

Make MAINE LUNCH IPA Recipe in just 16h . “East Coast” version of a West Coast-style IPA. Intense hop flavors and aromas of tropical and citrus fruits and pine dominate. A subtle malt sweetness brings the beer into balance.

MAINE LUNCH IPA

Descriptors

Tasting Notes

Food Pairings

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