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!
Recipe:
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) |
1.085
1.028
7.5%
40.88
42.68
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 |
Amount | Description | Type | Temp | Time |
5.25 gal | Infusion | 158 F | 75 min |
Danstar – Windsor Ale Yeast | ||||||||||||
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