Margaritas

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

A big, bitter 77 IBU India Pale Ale, spiced with a blend of fragrant Magnum, Simcoe and Cascade hops.

Heat 4.5 gallons of brewing water to approximately 165°F (74°C). Add crushed grains to strike water to reach a mash temperature of 152°F (67°C). Hold mash at 152°F (67°C) for 60 minutes, stirring gently to avoid dough balls and ensure even temperature. After 60 minutes, perform a mash-out by raising temperature to 168°F (76°C) for 10 minutes (optional) to stop enzymatic activity.

Mash

Vorlaut and sparge with enough water at 168°F (76°C) to collect approximately 6.5–7.0 gallons of wort in the kettle (target pre-boil volume ≈ 6.5 gallons). Collect enough to account for boil-off and trub loss, aiming for ~5.25 gallons into the fermenter after boil.

Sparge

Bring collected wort to a vigorous rolling boil. Once boiling begins, add the Magnum bittering hops (1.0 oz). Start a 60-minute timer.

Bring to boil

With 20 minutes remaining in the boil, add Simcoe (1.5 oz) and Cascade (2.0 oz) for flavor. Also add Irish Moss or Whirlfloc with 15 minutes remaining to aid clarity (if using).

Mid-boil additions

With 5 minutes remaining in the boil, add Simcoe (1.0 oz) and Cascade (1.0 oz) to build aroma and late hop character.

Late-boil aroma

After turning off the heat (flameout), you may perform a 10–20 minute hopstand: cool wort to 180–170°F (82–77°C) and steep remaining late hops for additional hop extraction and aroma. If you do this, do not add the late-boil 5-minute hops until flameout so they benefit from the hopstand.

Hopstand / Flameout (optional)

Quickly chill the wort to around 68–66°F (20–19°C) using an immersion chiller or counterflow chiller. Transfer the cooled wort to a sanitized fermenter, leaving behind trub. Top up with clean water if necessary to reach 5.25 gallons final wort volume. Aerate or oxygenate the wort thoroughly (shake, splash, or use pure O2).

Cool and transfer

Pitch the yeast (one rehydrated dry pack or appropriate-sized liquid yeast starter). Ferment at 66–68°F (19–20°C) for primary fermentation. Expect active fermentation in 12–48 hours.

Pitch yeast

Allow primary fermentation for 6–8 days or until vigorous activity subsides and SG has dropped substantially (target to reach close to final gravity). Maintain temperatures in the mid-to-high 60s°F for a clean American ale profile.

Primary fermentation

At 4–6 days into fermentation (or when fermentation is near completion, around 1.010–1.015 SG depending on attenuation), add the dry hop charges: Simcoe 2.0 oz and Cascade 2.0 oz directly into the fermenter (or use sanitized hop bags). Rest for 3–5 days to extract fresh hop aromatics but avoid long contact to prevent grassy flavors.

Dry hop

After dry hopping, cold crash the fermenter to ~36–40°F (2–4°C) for 24–48 hours to help precipitate hop particles and yeast. Rack or transfer the beer off the trub into a bottling bucket or keg.

Cold crash and finishing

If bottling, dissolve the priming sugar (4 oz corn sugar) in 2 cups boiling water, cool, and mix into the sanitized bottling bucket. Rack beer onto priming solution, gently mix, and fill and cap bottles. Condition at room temperature (68–72°F / 20–22°C) for 10–14 days to carbonate.

Priming and bottling (if bottling)

If kegging, transfer beer to a keg, purge with CO2 and carbonate to desired level (target ~2.3–2.6 volumes CO2). Chill and lager for a few days if possible before serving.

Kegging (if kegging)

Allow beer to condition another few days to a week after carbonation for flavors to meld. Serve slightly cold (45–50°F / 7–10°C) to appreciate hop bitterness and aroma.

Final conditioning

Pale Ale Malt (2-row)

Munich Malt

Carapils (Dextrine) or Light Crystal 10L

Caramel/Crystal 40L

Magnum hops (12% AA) - bittering

Simcoe hops (13% AA) - flavor

Cascade hops (6.5% AA) - flavor/aroma

Simcoe hops - late/aroma

Cascade hops - late/aroma

Simcoe hops - dry hop

Cascade hops - dry hop

American Ale yeast (e.g., Wyeast 1056, White Labs WLP001, or Safale US-05)

Irish Moss (or Whirlfloc) - optional fining

Water - brewing liquor

Priming sugar (for bottling) or CO2 for kegging

Water salts (optional: gypsum & calcium chloride)

Corn sugar or table sugar (if using for yeast starter)

Bombay Grab IPA

GRAND BANKS

7oz bistro filet, house – made spicy Southwest steak sauce, crispy fried onions, brew fries, and small mixed green salad

PUB STEAK

Grilled Cabot Cheddar

Herb marinated grilled chicken thighs, seasonal veggie, small mixed green salad, and potato salad

GRILLED CHICKEN THIGHS

Grilled Chicken Victoria

Shaved steak, Cabot cheddar, peppers, caramelized onions

Philly Cheese Steak

Make Bombay Grab IPA Recipe in just 16h . A big, bitter 77 IBU India Pale Ale, spiced with a blend of fragrant Magnum, Simcoe and Cascade hops.

Bombay Grab Ipa Recipe

Descriptors

Tasting Notes

Food Pairings

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