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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)