wizardofza
Well-Known Member
It just so happens that Long Trail Harvest is my wife's favorite beer so I set out to make her a batch. On a whim I submitted the 'contact us' form on Long Trail's site not expecting much.
The response I got was great - 4/5 paragraphs of information from their Asst Quality Assurance Manager. Below is his reply:
This is the recipe I came up with based on that which I plan on doing next week :
This is why I love the craft brewing industry!
The response I got was great - 4/5 paragraphs of information from their Asst Quality Assurance Manager. Below is his reply:
Hi Chris,
Thanks for your interest in Long Trail Brewing Company.
Our Harvest went through a small revision a few years ago which is why things appear a little vague on the web site.
We use 2-row barley malt, Caramel 80L, and Chocolate malt in the Harvest. There is also a very small amount of maple syrup added in the boil. I can tell you to go light on the syrup addition as anything approaching 1% by weight of the total grain amount will produce a winey off flavor that will detract from the roasted/chocolate backbone.
Go light on hops with a single 60 minute addition and target 13 IBUs. Nuggets are a good bittering hop J
The Brewers Association style guidelines offer the following for Brown Ale:
English brown ales range from copper to brown in color and has a medium body with sweet maltiness and very little hop flavor or aroma. Roast malt tones contribute to the flavor and aroma profile. Low to medium-low levels of fruity-ester flavors are appropriate. Diacetyl should be very low, if evident. Chill haze is allowable at cold temperatures.
Original Gravity (ºPlato) 1.040-1.050 (10-12.5 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.008-1.014 (2-3.5 ºPlato) ● Alcohol by Weight (Volume) 3.3-4.7% (4-5.5%) ● Bitterness (IBU) 15-25 ● Color SRM (EBC) 13-25 (26-50 EBC)
Stay on the low side of these guidelines for OG and FG. Our color target for Harvest is 18 SRM. SRM is the same as Lovibond if that helps.
Ferment with an American Ale yeast in the mid 60s range to help keep the beer from producing too much estery aroma.
Good luck.
Cheers,
Brandon
**********************************************
Brandon Mayes
Assistant Quality Assurance Manager
Long Trail Brewing Company
5520 US Route 4
Bridgewater Corners, Vermont 05035
This is the recipe I came up with based on that which I plan on doing next week :
Code:
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Harvest Ale
Brewer: Chris
Asst Brewer:
Style: Northern English Brown Ale
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
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Batch Size: 5.75 gal
Boil Size: 8.51 gal
Estimated OG: 1.050 SG
Estimated Color: 18.7 SRM
Estimated IBU: 20.9 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
9 lbs 8.0 oz Pale Malt (2 Row) CA (2.0 SRM) Grain 83.77 %
1 lbs 8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 13.23 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 2.20 %
0.50 oz Nugget [13.00 %] (60 min) Hops 20.9 IBU
1.4 oz Maple Syrup (35.0 SRM) Sugar 0.79 %
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 11.25 lb
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Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 4.28 gal of water at 164.9 F 152.0 F
This is why I love the craft brewing industry!