Help me clone Maine Beer Co. "MO"

Hmm, not sure how they got it to finish that low and still have a "subtle malt sweetness". That beer will have to finish at 1.005 (90% atten) to hit those numbers.

Maybe they use a high % of the C40 and mash low?

You have me intrigued, I need to see for myself. I'm going to pick up a bottle tonight at the beer store to sample and measure the FG.

Does anyone know what yeast strain they use?

Based on description alone, by gut roughs out this yeast schedule..
Warrior for bittering
FF and Simcoe for the late and very late additions

After sampling, I'll think about the recipe more.

 

They've not been forthcoming with recipes in the past (at least that I've seen,) but you could ask them if they could share the recipe.

Do What's Right.

 

Pliny the Elder uses West Coast yeast (US-05/1056, etc) - I wouldn't be surprised if this did too.

 

The FG was dead on, measured 1.005 with a FG hydrometer. I haven't had an MO in a while, I don't remember it being so dry, but it is. There is a very feint subtle hint of sweetness, hard to notice unless you are looking for it. It also has a somewhat earthy/rustic flavor to it. That and it's low FG make me wonder if they are using some high attenuating Belgian yeast strain for this. I don't think the taste is clean enough for an American strain.

The hop bitterness is not strong or harsh at all, it's quite smooth for a beer with so little body. I'm guessing there's very little hops in the bittering addition, if any. It is a very hop forward beer in the taste and aroma, but not so much that its in your face. I don't think the Simcoe is the dominate hop, I use that one quite a bit and I'm familiar with it. FF I am not familiar with, maybe someone else can help with that one.

The bottle I opened also had a high level of carbonation and great head retention. I also wouldn't call the color orange, maybe light orange.

So here would be my starting recipe for my system.

American 2-Row: 75%
CaraPils: 10%
Caramel 40L: 10%
Red Wheat: 5%

I know it looks like way too much Cara malts, but I have a feeling that is how they get the subtle sweetness.
I'd mash at around 146F for at least 60min

I would also shoot for maybe 50 IBUs none at 60min. I would start with equal parts of each at
20 min: Warrior, Falconer’s Flight, Simcoe
5 min: Warrior, Falconer’s Flight, Simcoe
WP: Warrior, Falconer’s Flight, Simcoe at around 160F to 170F for maybe 20min

I would try Wyeast's Belgian Strong Ale using a big starter or a slurry from a previous batch.

What were your thoughts on the recipe?

 

I think it would be hard to guess this recipe much better than this without some actual trial and error. Nice analysis. Beyond "liking" this, I have to say I find every major point made to be compelling and well thought-out.

 

How did this turn out for you? I brewed a clone attempt myself yesterday; I put something together similar to yours, based on their website, and a bit of help from co-owner/brewer Dan Kleban.

Recipe's here, if you're interested... I used a helluva lot of hops, based on a detailed recipe they gave out a few years ago for Peeper (which isn't as hoppy as MO, in my opinion):

http://meekbrewingco.blogspot.ca/2014/01/brewing-maine-beer-company-mo-clone-no.html

 

I have never tried moe, but this looks like a recipe worth brewing. I may have to do a couple batches this weekend!