BYO Vermont Recipes from Oct 2013 Issue

[InityBrew]

Does anyone have this issue and wouldn't mind taking a pic of the pages and posting them?

I lapsed on my subscription and missed this issue.

I'd like to see what they posted from Hill Farmstead and Lawsons.

Thanks in advance!

Ben

 

[Lupulinds]

PM sent.

 

[chad_]

I would like to know as well.

Sent from my XT1034 using Home Brew mobile app

 

[InityBrew]

Lindsay,

Thanks s much for sending the whole article. May have to mail you my clone attempt after I brew it!

 

[Lupulinds]

Lindsay,

Thanks s much for sending the whole article. May have to mail you my clone attempt after I brew it!

You're welcome. That would be awesome!

 

[YukonLT]

I'd love to see these as well!

 

[Hello]

I wouldn't mind seeing the recipes as well.

 

[blizzard]

What brews were included in that issue?

 

[burdbrew]

Lawsons, Hill Farm and the Alchemist.

If anyone can hop their beer the way Lawson does, please share the technique. I've tried hopping a 100 different ways and I can't get it to resemble his. His beer is so very bright.

 

[blizzard]

Lawsons, Hill Farm and the Alchemist.



If anyone can hop their beer the way Lawson does, please share the technique. I've tried hopping a 100 different ways and I can't get it to resemble his. His beer is so very bright.

So... Double sunshine, Abner, and heady?

 

[Derp]

So... Double sunshine, Abner, and heady?

The Alchemist: Heady Topper, Holey Moley
Hill Farmstead: Everett, Abner
Lawson's: Double Sunshine, Toast

 

[blizzard]

Cool, thanks.

 

[kiari_dogo]

I would like to see the recipes as well. Thanks.

 

[J343MY]

There is a thread over on Beer Advocate where someone posted photos of the Double Sunshine recipe if anyone is looking for that. It seems like that one is the only recipe that is pretty much the real deal.

 

[medley]

here they are:

 

[medley]

...

 

[kiari_dogo]

Thanks

 

[Malty_Dog]

I did the Heady clone with yeast cultivated from 2 cans and it came out pretty fantastic. Big DIPA but highly drinkable (not face meltingly bitter) and peachy/citrusy. Doing a side by side with the real thing this coming weekend in all likelihood. I love it, my brew buddies love it.

 

[Wiltism]

Hey Malty Dog...did you follow the step in the recipe for the Polyclar addition? Just curious if you did, and if so, do you think it was beneficial? Thanks.

 

[Malty_Dog]

Hey Malty Dog...did you follow the step in the recipe for the Polyclar addition? Just curious if you did, and if so, do you think it was beneficial? Thanks.

Nope I didn't add the polyclar. Heady is so cloudy I thought "what's the point?" I have a couple left which I plan on growing the yeast from (also a can of real HT) for an upcoming IPA. Really hoping that citrus comes through again.

 

[showcow]

Nope I didn't add the polyclar. Heady is so cloudy I thought "what's the point?" I have a couple left which I plan on growing the yeast from (also a can of real HT) for an upcoming IPA. Really hoping that citrus comes through again.

I would guess the point of clarifying is that when yeast flocculate, they tend to have many hop compounds stuck to them. So if possible, it's best to have the beer brite before dry hopping so that you get the most out of the hops. Otherwise, you'll lose some hop aromas.

Ipa's of course need to be served fresh, but kettle additions fade much less quickly than dry hops do. So I isually do a regular 2-week (temp controlled) fermentation and then dry hop for 4-5 days. That way, most of the yeast is at the bottom and the dry hops can really shine... And even though it'll get to the keg a few days later, I don't think that makes a huge difference for the knockout hops.

 

[Wiltism]

Nope I didn't add the polyclar. Heady is so cloudy I thought "what's the point?" I have a couple left which I plan on growing the yeast from (also a can of real HT) for an upcoming IPA. Really hoping that citrus comes through again.

I would guess the point of clarifying is that when yeast flocculate, they tend to have many hop compounds stuck to them. So if possible, it's best to have the beer brite before dry hopping so that you get the most out of the hops. Otherwise, you'll lose some hop aromas.

Ipa's of course need to be served fresh, but kettle additions fade much less quickly than dry hops do. So I isually do a regular 2-week (temp controlled) fermentation and then dry hop for 4-5 days. That way, most of the yeast is at the bottom and the dry hops can really shine... And even though it'll get to the keg a few days later, I don't think that makes a huge difference for the knockout hops.

MD: I hear ya on the HT. Other than my first one ever (which you kind of have to pour into a glass, right??), I have dutifully followed the instructions on the can whenever I have been lucky enough to come by another one!

Showcow: Yeah, I was curious after reading the Jan-Feb BYO in which the VT Cult Clone author (Dave Green) responds to a reader's question about why/when to use the polyclar. My local circle of homebrewers/enthusiasts have all gone bonkers over the VT double IPAs, and we are trying to refine our methods as much as possible so we can recreate the magic at home!

 

[Malty_Dog]

Other than my first one ever (which you kind of have to pour into a glass, right??), I have dutifully followed the instructions on the can whenever I have been lucky enough to come by another one!

You're a better man than I!

I am OCD over needing to drink out of a glass.

 

[Beezer94]

I've got to brew that Abner sometime, sounds delicious. Or maybe cut out the corn sugar and scale it down to Edward size. Someday I might need to go to Vermont just to try these brews officially.

 

[Weezy]

I'll be trying that double sunshine... thanks!

 

[BeerEngineer15]

I've got to brew that Abner sometime, sounds delicious. Or maybe cut out the corn sugar and scale it down to Edward size. Someday I might need to go to Vermont just to try these brews officially.

Well worth the trip but I have to warn you, Hill Farmstead is SO FAR up there!

You should also wait until Alchemist opens their new shop, right now the brewery is closed. Should be opening the new place very soon though if it's not already open.

 

[jdauria]

For those with BeerSmith, attached is a .bsmx file with the 6 Vermont beers from that issue of BYO. The recipes have been scaled to 70% efficiency based on my system versus the 65% BYO efficiency. Just import into BeerSmith and save it!

I currently have the Heady Topper clone in the keg. It is not Heady Topper, but is a decent DIPA! Has a little harshness too it, but overall a fan favorite with my friends. And FYI, I did use polyclar.

View attachment Vermont.bsmx

 

[mbbransc]

For those with BeerSmith, attached is a .bsmx file with the 6 Vermont beers from that issue of BYO. The recipes have been scaled to 70% efficiency based on my system versus the 65% BYO efficiency. Just import into BeerSmith and save it!

I currently have the Heady Topper clone in the keg. It is not Heady Topper, but is a decent DIPA! Has a little harshness too it, but overall a fan favorite with my friends. And FYI, I did use polyclar.

CHEERS!! Saved me quite a bit of time typing that in.

 

[Locklearmj]

Anybody tried the Double Sunshine? I've got a pound of Citra in the freezer and am considering making this one.

 

[Calichusetts]

I got a double sunshine-like clone bubbling away. Used dark brown sugar for the sugar addition and added a touch of c20 to it. Significantly upped the late additions.

I'll post back in a few weeks.