I was in Maine this past weekend and was really pleasantly surprised by the available craft brews that I was able to enjoy.
Perhaps my favorite was the Bar Harbor Real Ale by Atlantic Brewing Company in Bar Harbor.
The web site says:
[b][i]Bar Harbor Real Ale
A good, clean nutbrown ale with a malty body. This is our most popular ale due to its smooth and malty flavor.
We use a mixture of pale, crystal and black malts in this one, and our primary hop is Target, though we also add some Whitbread Goldings Variation as well.
The Real Ale is best fresh, so fresh in fact, that it’s great right out of the bright tank.
[/i][/b]
The color was a stellar deep golden copper and it was really fresh tasting with little to no hop profile. I think it was about 5.2% ABV.
Anyone want to help take a stab at a recipe for this?
A lot of the maine brewers use ringwood ale yeast. There is a big british ale influence in maine (mostly because of Alan Pugsley). I can’t say bar harbor has that, but if they are using Target and WGV hops, chances are it’s a british strain of some sort.
[quote=“dsidab81”]I’m pretty sure “love” is mentioned sarcastically and not actually a malt. They should’ve mentioned passion as well :cheers:
As far as black malt, I would make the assumption of it being regular black malt…if I were to provide recipe hints I would mention debittered.[/quote]
Ha Ha, we I certainly considered that but a) figured that was a weird thing for a male brewer to list (kinda touchy feely?) and b) I came across “Pearl” malt recently and had never heard of that or seen it in a recipe, so “maybe” there was a love malt too.
So I brewed this back in October and it came out too dark but the flavor was really close to what I was looking for. Any thoughts on the recipe and how to get it from very dark to a deep copper color? Obviously I used too much black patent malt at 6.4 oz.
Recipe: MPW - Real Ale
Brewer: Alan Hamm
Asst Brewer:
Style: Northern English Brown Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
Boil Size: 7.51 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.30 gal
Bottling Volume: 4.85 gal
Estimated OG: 1.050 SG
Estimated Color: 25.6 SRM
Estimated IBU: 41.0 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 72.6 %
Boil Time: 60 Minutes
Ingredients:
Amt Name Type # %/IBU
9.50 gal Distilled Water Water 1 -
5.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
0.53 g Salt (Mash 60.0 mins) Water Agent 3 -
9 lbs Pale Malt, Maris Otter (Thomas Fawcett) Grain 4 88.1 %
8.0 oz Crystal Malt - 60L English Medium (Thom Grain 5 4.9 %
6.4 oz Black (Patent) Malt (500.0 SRM) Grain 6 3.9 %
3.0 oz Chocolate Malt (350.0 SRM) Grain 7 1.9 %
2.0 oz Special B Malt (180.0 SRM) Grain 8 1.2 %
0.75 oz Target [11.00 %] - Boil 60.0 min Hop 9 32.1 IBUs
1.06 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -
0.75 oz Whitbread Golding Variety (WGV) [6.00 %] Hop 11 8.7 IBUs
0.25 oz Whitbread Golding Variety (WGV) [6.00 %] Hop 12 0.3 IBUs
1.0 pkg West Yorkshire Ale (Wyeast Labs #1469) Yeast 13 -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10 lbs 3.4 oz
Name Description Step Temperat Step Time
Mash In Add 15.17 qt of water at 161.8 F 152.0 F 60 min
Sparge: Batch sparge with 2 steps (1.49gal, 4.05gal) of 168.0 F water
