Homebrew: A stout with a great mouthfeel (Hill Farmstead Everett Clone)

Homebrew: A stout with a great mouthfeel (Hill Farmstead Everett Clone)

Any of you living in the north east would know that the ‘NE IPA’ is a distinct style which has gained quite the popularity.  But the other interesting part of these breweries who create these IPAs, is that most often they brew a great stout.  To me it is all about the mouthfeel, the balance between the malt and the hops, the correct amount of roast, and head retention.


I did a lot of research over the last few days, and it seems one of these great beers is Everett from Hill Farmstead.  While I have never had this particular beer, after reading about it I began to search for a clone recipe to homebrew.  I found a few discussions on other websites, as well as found out that there was a clone attempt created in BYO magazine back in 2013 for Everett.  Taking in all this information, I wanted to create a small batch clone to test it out.


This is what I came up with, please let me know any feedback, I will create a follow up post after I brew, keg, and taste it.  Hopefully my Everett clone is as good as the original!




Method: BIAB Style: Imperial Stout
Boil Time: 60 min Batch Size: 3 gallons (fermentor volume)
Boil Size: 5.25 gallons Efficiency: 75% (brew house)
Boil Gravity: 1.049 (recipe based estimate)
Original Gravity:
Final Gravity:
ABV (standard):
IBU (tinseth):
SRM (morey):
Amount Fermentable PPG °L Bill %
7 lb American – Pale 2-Row 37 1.8 73.7%
1 lb American – Caramel / Crystal 60L 34 60 10.5%
0.5 lb American – Chocolate 29 350 5.3%
0.5 lb American – Roasted Barley 33 300 5.3%
0.5 lb American – Carapils (Dextrine Malt) 33 1.8 5.3%
Amount Variety Type AA Use Time IBU
0.425 oz Columbus Pellet 15 Boil 60 min 40.88
Mash Guidelines
Amount Description Type Temp Time
5.25 gal Infusion 158 F 75 min
Danstar – Windsor Ale Yeast
Attenuation (avg): 72% Flocculation: Medium
Optimum Temp: 64 – 70 °F Starter: No
Fermentation Temp: 68 °F Pitch Rate: 0.35 (M cells / ml / ° P)


Homebrewing a Northeast (NE) Coffee Pale Ale

Homebrewing a Northeast (NE) Coffee Pale Ale

I’ve had a few excellent craft ales with coffee in them, my favorites being Magnify’s (http://magnifybrewing.com/) Most Important Meal and Carton’s (http://cartonbrewing.com/) Regular Coffee.  I sought out to create my own NE style coffee pale ale with cold brew added at the time of kegging.

For the coffee I chose Kuma’s Kiaguthu Kenya offering (https://www.kumacoffee.com/) as it had tasting notes of Cranberry, Grapefruit, Peach, and Fruit Punch which I believe would pair perfectly with the citra hopped coffee pale ale.

I just kegged it today after brewing the cold brewed coffee overnight – it both looks and smells excellent.  It is currently conditioning around 14 PSI in my keezer and will be ready in about two weeks.

I was hoping for around 1.050 OG with a 1.014 FG, and I ended up with a 1.060 OG and 1.010 FG (6.56% ABV) as my efficiency was very good and had great attenuation.  I exclusively used Citra hops, both during the boil, at flameout, and multiple dry hop dosages.  I also used Wyeast – London Ale III 1318  as my liquid yeast, as this is said to be one of the key strains for a NE style ale.  The other key component to the coffee pale ale was the flaked oats as well as oat malt.

Pictures and recipe below!



Title: Northeast Coffee Citra Pale Ale

Brew Method: BIAB
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.042
Efficiency: 80% (ending kettle)


Original Gravity: 1.057
Final Gravity: 1.014
ABV (standard): 5.6%
IBU (tinseth): 39.66
SRM (morey): 5.84

4 lb – American – Pale Ale (36.4%)
1 lb – Flaked Oats (9.1%)
1 lb – United Kingdom – Oat Malt (9.1%)
1 lb – American – Munich – Light 10L (9.1%)
4 lb – United Kingdom – Golden Promise (36.4%)

2 oz – Citra, Type: Pellet, AA: 11, Use: Boil for 10 min, IBU: 29.72
1 oz – Citra, Type: Pellet, AA: 11, Use: Boil for 5 min, IBU: 8.17
2 oz – Citra, Type: Pellet, AA: 11, Use: Dry Hop after 3 days for 12 days
1 oz – Citra, Type: Pellet, AA: 11, Use: Boil for 1 min, IBU: 1.77

1) Infusion, Temp: 150 F, Time: 60 min, Amount: 7.5 gal
2) Infusion, Temp: 168 F, Time: 10 min, Amount: 7.5 gal

1 cup – Coffee – added at time of kegging

Wyeast – London Ale III 1318
Starter: No
Form: Liquid
Attenuation (avg): 73%
Flocculation: High
Optimum Temp: 64 – 74 F
Fermentation Temp: 67 F
Pitch Rate: 0.35 (M cells / ml / deg P)


This recipe has been published online at:

Date: 2017-06-15 15:59 UTC
Recipe Last Updated: 2017-05-24 00:10 UTC


BIAB Recipe: Belgian Golden Strong Ale – 3 Gallons

BIAB Recipe: Belgian Golden Strong Ale – 3 Gallons

Like many home brewers, I am always thinking about my next brew.  I prefer using http://brewersfriend.com as my website to maintain, edit, and create new recipes.  After a bit of tweaking, here is my Belgian Golden Strong Ale recipe for 3 Gallon BIAB.


Let me know your thoughts or if you try it out!



Keezer Build Checklist (Part 1)

Keezer Build Checklist (Part 1)

I’m considering building a keezer, this will be the first of many posts in a series.

When starting, clearly the first order is to put together a check list of what is needed.

Overall it is a lot of equipment, so I will definitely need to optimize when these items are on sale.

My requirements to begin with are:

  • Useful with or without a ‘collar’
  • Ability to eventually hold 4-5 kegs
  • Ability to serve at at least two pressures
  • Hold the co2 tank inside the keezer
  • Trying to mainly use new/like new parts
  • Fits in a small space in my garage

Basic Equipment I believe I will need:

  • Chest Freezer – Around 7 cubic feet, my budget choice: Home Depot Magic Chef 6.9
  • Kegs – Adventures in Homebrewing have new ball lock kegs for very reasonable prices for  5 gallon, if you want stackable 2.5 gallons I  recommend the Slimline Torpedo Keg
  • Co2 Tank – Not sure whether to go new or get one from a welding shop…
  • Co2 Regulator –  Taprite seems to be the brand to go with, a dual body regulator is great for serving at two pressures
  • Gas manifold and gas lines – to distribute one regulator’s gas to multiple kegs
  • Picnic taps – Cheap, easy way to serve out of a keg, this is to begin with before building a collar with real taps
  • A temperature controller – Inkbird makes prewired ones at an excellent price.
  • A mini dehumidifer – to soak up all the moisture within the keezer.
  • A usb computer fan – to keep the airflow going within the keezer.


Any other recommendations? Link to builds? Ideas? Lessons learned? Let me know in the comments!





Bottling day – Vanilla Porter

Bottling day – Vanilla Porter


Today I bottled my Vanilla Porter (recipe below).  This porter was brewed sometime in early December, then moved to a secondary carboy with additions of Madagascar vanilla beans which had been soaking in vodka for as long as the beer was in the primary carboy.

I am always looking for ways to improve and speed up my bottling process.  Here are a few things I have learned:

  • Fermentor the night before, place your carboy in its final resting place, this allows the sediment to fall to the bottom prior to bottling.
  • Bottles – its nice to use a mix of new 12oz, 22oz bombers, and saved bottles.  This gives you some bottles you can give away, bring to parties, etc.
  • Bottling bucket – this will allow you to remove the leftover trub from your fermentor, and easily turn on/off the flow of your beer.
  • Spring loaded bottle filler – this enables you to easily fill your bottles to the right height.
  • Bottle over your open dishwasher – this avoids tons of beer on your floor and makes for an easy cleanup.
  • Reuse your sanitizer/cleaner – I start by sanitizing the bottling bucket, then transferring the cleaner/sanitzer to a lowes/home depot bucket where I will sanitize the bottles, racking cane, tubing, caps, etc.  Once I am done with my full process, I will transfer the sanitzer/cleaner to the carboy to let it sit overnight to remove any buildup.
  • Bottling calculator Use a calculator to determine the right amount of sugar to add.

I will bottle condition the beer for around 3 weeks before popping a few bottles in the fridge.

Feel free to ask me any questions regarding my process in the comments section.  I have used this process many times now without any issues, it works for all methods (biab, all grain, extract).






Recipe (for 3 gallon biab):

Title: Vanilla Porter

Brew Method: BIAB
Style Name: American Porter
Boil Time: 60 min
Batch Size: 3 gallons (ending kettle volume)
Boil Size: 5 gallons
Boil Gravity: 1.036

Efficiency: 70% (ending kettle)


Original Gravity: 1.060
Final Gravity: 1.012
ABV (standard): 6.33%
IBU (tinseth): 40.76
SRM (morey): 38.04

5 lb – American – Pale 2-Row (69%)
0.75 lb – American – Munich – Light 10L (10.3%)
0.5 lb – American – Caramel / Crystal 40L (6.9%)
0.5 lb – American – Chocolate (6.9%)
0.25 lb – American – Black Malt (3.4%)
0.25 lb – American – Carapils (Dextrine Malt) (3.4%)

0.75 oz – Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 60 min, IBU: 26.96
0.4 oz – Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 30 min, IBU: 9.95
0.2 oz – Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 15 min, IBU: 3.57
0.2 oz – Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 1 min, IBU: 0.28

1) Infusion, Temp: 154 F, Time: 60 min
2) Infusion, Temp: 168 F, Time: 10 min

Fermentis / Safale – American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 54 – 77 F
Fermentation Temp: 72 F

After two weeks – transfer to secondary and add vodka soaked Madagascar vanilla beans.  Age for one month.

This recipe has been published online at: