Hill Farmstead Everett Clone

Thanks for the feedback! Everett has coffee in it????

As for the hop addition time, it was listed in the post on page 1 where I outlined the actual recipe I used.

2.5oz columbus @ 20 minutes (28 ibu's)

I think you might have read a reply I posted after that one where I said where I want to go with this recipe next, and I was actually planning to increase the ibu's to about 37.

As for the esters, you are totally right. I screwed up and fermented this one too high. I actually read the attenuation range for my yeast strain on beersmith and mistook it for the recommended fermentation temperature range!

As for lowering my mash temperature, not sure if that is the direction I want to go in. My recipe finished at the desired FG but I overshot the desired OG by 8 points and used lactose. If I lowered my mash temperature (and eliminated the lactose as I plan to next time), the FG would be lower than the target FG.

 

NOTE: If I'm not mistaken, telejunkies article in BYO said no calcium chloride was used in Everett (unless my memory is utterly failing like it does often). At first that seemed to go against the generally accepted claim that calcium chloride enhances malty flavors while sulfate enhances hop bitterness. Today I was going over water chemistry lessons for my brewing school program and it was mentioned that calcium chloride can inhibit flocculation (only to some degree of course) and this thread came to mind. Makes sense that if you want to only get 63% attenuation out of yeast, you can't inhibit flocculation!

 

To be more specific, chloride can inhibit flocculation....... Whether it be introduces as calcium chloride added in the brew process or chloride found in the water to begin with.

 

I'd guess Edwards haze more a result of massive amounts of dry hops rather than yeast in suspension. After all, I don't believe Edward is known for low attenuation. Certainly not as much as Everett is. Not to mention Edward is very dry. But the following references were quoted in the school lecture.....

Malting and Brewing Science by Hough, Briggs, Stevens, and Young
Handbook of Brewing edited by Priest and Stewart
Water in Brewing, EBC Manual of Good Practice

Sorry but the lecture didn't specify which one of the three that exact tidbit about chloride came from.

 

If he has the newest version of beersmith and it's fully updated, there is a "not fermentable" option that can be selected in the profile for any grain. Lactose is included in the "grain" category of beersmith ingredients as well (but will list as a sugar in the recipe). For some reason though, it doesn't default to "not fermentable" so one has to look the ingredient profile for it up and check mark that box. After doing so, the lactose will boost the OG and the FG accordingly, thus not affecting the ABV on it's own.

From a taste perspective, I no longer believe that Everett has lactose in it. I would also like to believe that HF would list it on the label of ingredients if lactose was truly in the beer (and they don't). Original reasons I thought it might be in there were more based on the low attenuation of the yeast and the thick / creaminess of the body. I now believe that has more to do with creating lots of dextrins via a very high mash temperature, naturally carbonating in the keg via krausening, and (possibly) encouraging better flocculation by using calcium sulfate rather than calcium chloride in the brewing salt regime. See my above response to VikeMan for listing lactose as "not fermentable" in beersmith. Lactose should increase your OG, but also increase your FG (since it isn't fermentable) and hence not increase your ABV.

 

Gonna try to brew this one again tomorrow. Going with the following this time:

75.4% 2 row
14.6% caramel malts (6.7% dark crystal 80, 4.5% caramalt 35, 3.4% carapils)
10% roast malts (5.6% carafa I, 2.2% dark chocolate malt, 2.2% roast barley)

37 ibu's of columbus (I'm actually going to use hop extract from yakima valley)
43 srm

1.087 OG
1.031 FG
7.45% abv

60 minute mash @ 158F and sparge @ 170F
90 minute boil
wlp002 yeast fermented around 65F
naturally carbonate in the keg with dme

RO water with brewing salts and lactic acid added (wish I had phosphoric)

90ppm Calcium
10ppm Magnesium
75ppm Sodium
90ppm Chloride
144ppm Sulfate

0.61 chloride / sulfate ratio

 

Well the brew day was fairly successful. I had to contend with 35F weather and nearly 20 mph winds (see makeshift Styrofoam wall in picture below!) which left me with closer to a simmer than a rolling boil. As a result, I had to increase my boil length to 2 hours just to get my volume and my gravity close to target. Finished at 1.085 instead of my desired 1.087 and my ibu's are now calculated at 45 rather than my target of 37. I did use hop extract though and that tends to have a smoother perception, plus the simmering boil might have lowered the utilization a bit so the ibu difference should be negligible. My strike temperature also resulted in an initial mash temp of 150F rather than 158F. This was due to redesigning my recipe to accommodate a larger batch size (increased grain bill and decreased mash thickness) at the last second and not increasing my original strike temperature to correct for that. Either way, I was up to 158F via direct fired RIMS within 15 minutes and held in the 158F - 160F range for an additional 45 minutes.

After a 7 hour battle against mother nature, 44.75# of grain were transformed into 13.8 gallons of wort in fermenters
When all is said and done, I'll keg 9 - 10 gallons "as is" and experiment in some tbd way with 3 gallons.