Cloning HopHands by Tired Hands Brewing Company

[Ted123]

Can you folks tell me what amounts of salts to an 5 gal RO-water batch, to hit this kind of pillowey / New England IPA quality? (I don't know how to calculate from the ppm amounts that have shown up in this thread . . . I don't have brewing software, and am simply going the Gordon Strong route of starting with RO water and adding grams of salts to the mash and sparge)

Thanks--Ted

 

[Coff]

Can you folks tell me what amounts of salts to an 5 gal RO-water batch, to hit this kind of pillowey / New England IPA quality? (I don't know how to calculate from the ppm amounts that have shown up in this thread . . . I don't have brewing software, and am simply going the Gordon Strong route of starting with RO water and adding grams of salts to the mash and sparge)

Thanks--Ted

Try EZ Water Calc, its free and super easy to use. You might want to read the documentation on Brun Water to so you understand more of what youre doing with water.

http://www.ezwatercalculator.com/

A lot of us have been working with a 1:1 up to 2:1 Chloride:Sulfate ratio to get the creamy texture.

 

[Coff]

Brewed another variation on this beer again last night. Marris Otter, %18 Bob's Mill extra Thick Oats, single hopped with HBC 438 and fermented with London Ale 3. Went with a 2:1 Chloride: Sulfate ratio.

The wort was super creamy, kind of nuts. Im pumped for this one, HBC 438 is the next big thing.

 

[WildDisplacement]

I was planning on brewing this tomorrow because I have the day off. This might sound like a silly question but are y'all using rice hulls to aid with the sparge? I don't think anyone has mentioned using them.

I'll probably use Amarillo, Citra, and Cascade and maybe some Azzaca because that's what I have on hand.

 

[drunkmonk59]

I threw a handful or two in just to be safe. It went well. Cheers.

 

[mintyice]

I've definitely used some in the past but I haven't needed them since I switched to BIABIAC

 

[mintyice]

I think I nailed a TH style IPA. I made dank hop juice and it's great. Super resinous and oily with a huge tropical/citrus flavor profile. Imagine hop hands but danker. Columbus is seriously an underrated hop. It's like smelling bag of raw mosaic/columbus pellets. Dank. Juicy. Creamy. It tastes exactly like something TH would make. And it's murky as the day is long. Thanks wheat flour!

6gal, 1.062 OG

5.5 lbs CMC pale
5.5 lbs CMC pils
1.5 lbs Flaked Oats
1.5 lbs Briess White Wheat
0.5 lbs Whole wheat flour

Mash 152F 60 min

0.25oz 13.2%AA Columbus 60 min
1oz Azacca 10.3%AA 5 min
1oz Mosaic 12.3%AA 5 min
0.5oz Centennial 11.3%AA 5 min
0.5oz Columbus 13.2%AA 5 min
1oz Azacca 10.3%AA 20min whirlpool @ 185F
1oz Mosaic 12.3%AA 20min whirlpool @ 185F
0.5oz Centennial 11.3%AA 20min whirlpool @ 185F
0.5oz Columbus 13.2%AA 20min whirlpool @ 185F
4oz Azacca 3 day dry hop
2oz Columbus 3 day dry hop

1L starter of 1318.

120ppm Sulfate, 100ppm Chloride

 

[wobrien]

That sounds great! Looks right too

 

[Oldskewl]

Looks awesome!

 

[exileonmainst]

That looks awesome. I just picked up some cans of Punge from the Fermenteria and it looks pretty similar (though hard to tell from just a picture).

This is probably answered somewhere in the thread, but it's gotten really long... Do you guys force chill after flameout to get it to the whirlpool temp? Or do you just let the temp fall on it's own until it reaches 185 and then add the rest of the hops? Thanks

 

[mintyice]

That looks awesome. I just picked up some cans of Punge from the Fermenteria and it looks pretty similar (though hard to tell from just a picture).

This is probably answered somewhere in the thread, but it's gotten really long... Do you guys force chill after flameout to get it to the whirlpool temp? Or do you just let the temp fall on it's own until it reaches 185 and then add the rest of the hops? Thanks

I've been chilling down to 185F. I overshot it a bit last time because I got a new chiller. I tossed them in at 185F, but after 20 minutes the wort was down in the 150s. Typically it will just fall to the low 170s/high 160s. I'll give it a big stir every 5 minutes to keep the wort moving. Ideally I'd keep it right at 185F the whole time and circulate it with a pump, but I'm not that fancy yet.

 

[2005STi]

I'm brewing up ed's revisited recipe on this snowy Saturday! Substituted Mosaic for Simcoe and am using 1318, the starter is looking nice with about 3/4" krausen on it. I'm going 80/20 2 row to flaked oats and mimicked ed's water profile from the first few resisted write up (1:1) so4:cl.

 

[wobrien]

I just kegged a batch I did with mosaic motueka and simcoe. Trying to match the flavor profile of MoMoCoe. I'm calling it MoMoClone

 

[jammin]

I just kegged a batch I did with mosaic motueka and simcoe. Trying to match the flavor profile of MoMoCoe. I'm calling it MoMoClone

sounds bomb. keep us posted

 

[mintyice]

Finally got a better picture now that I'm home when the sun's out. This is going to be a good weekend.

 

[Bamsdealer]

Love their brews. I haven't attempted any clones, but I've certainly taken a note from their beer and an using a ton of oats in some of my recipes. Up to 20 percent. I'm not one for following recipes, but I might give this a crack sometime.

 

[wobrien]

sounds bomb. keep us posted

It's been way too long to know if it's a clone, but it looks/tastes/feels just like a TH pale ale. What a great base recipe. Nice work @coff !
View attachment ImageUploadedByHome Brew1453939864.405739.jpg

 

[2005STi]

I pulled a gravity sample last night (day 4 of ferment). The gravity read 1.024 after fermenting solid at 64F. I placed a heat blanket on the carboy last night and brought it up to 68F. I'm going to trying to keep the temp up to around 68 for the next 3-4 days to encourage it to finish out. Having never used this yeast before (Wyeast 1318), I'm going to give it everything it may need to ensure it attenuates out. Even at 1.024 it was tasting juicy

 

[2005STi]

I found this great attenuation curve for Wyeast 1318 on a similar gravity beer. It looks like their experience it pretty spot on with my ferment, both around 1.022-1.024 at day 4.

 

[Coff]

It's been way too long to know if it's a clone, but it looks/tastes/feels just like a TH pale ale. What a great base recipe. Nice work @coff !

Looks awesome! Cheers!

 

[2005STi]

Update: Kegged on day 9 of ferment, FG 1.014. Dryhopping with 2oz each of Amarillo, Centennial and Mosaic in the keg in a hop bag weighed down with a shot glass.

I'm going to DH for 5 days, gently turning the keg upside down once a day to 'agitate' the dry hops.

 

[exileonmainst]

Picked up some HopHands cans a couple weeks ago and thought I'd share this pic. This is what the last couple ounces of the can looks like after letting it sit in the fridge for about a week. The glass next to it is the non-dregs portion of the same can. Seems to be not only hop matter but a good amount of yeast. If I can resist, maybe I'll let 1 can sit in the fridge for a month or so and see if it turns clear. My homebrewed attempts have cleared up in the keg eventually if I can't drink it fast enough.

 

[mbbransc]

You telling us those (2) glasses of beer are from the same can?

 

[exileonmainst]

Yes sir. I wanted to see how much stuff is in suspension when they serve it. The answer is a lot. I poured a whole 16 oz can into a series of small juice glasses in one long pour. The can had been in my fridge for about a week. Here's the pic of all the glasses. If you can't tell from the picture, they all look identical except the last one with the sediment...

I am pretty sure having that yeast and hop material in suspension is important for the taste. I don't understand how they keep it from dropping out when they chill the beer for serving/canning. Mine always clears up unless I keg hop with pellets in a mesh bag. Even then it's not quite the same. Maybe this is just a result of their beer being done in small batches so it can always be super fresh.

 

[WildDisplacement]

Brew day notes (18Jan16):
82% MCI Stout Malt
18% Flaked Oats
Mash temp: 152.
1/2 oz magnum (13.7AA) @ FWH
1/2 oz each Citra, Cascade, Amarillo @ 5 mins
185° whirlpool 1/2 oz each Citra, Cascade, Amarillo
O.G.: 1.052
Racked 5ish gallons to the fermenter, pitched 1.5l starter of 1318 @ 66°f., fermented @ 66° for first 96 hrs, then ramped up to 72 over the following 6 days.
Day 11 to 14 slowly brought temp to 35°. Racked to keg with 1 oz each of Citra, Cascade, Amarillo, and Azacca.
F.G.: 1.008

This is a great beer, but the 1.008 finishing gravity makes the beer a little too dry and thin for it to be a truly great HopHands clone. With that being said next time I'll bump up the mash temp to 154-155 to get a slightly higher fg.

 

[jjbanks]

View attachment ImageUploadedByHome Brew1454718376.644909.jpgMy third attempt at this one using the final recipe on ales of the riverwards blog. It's pretty awesome this time around, although all 3 attempts were great. This is becoming a regular brew for me. I dry hopped in the keg and used a jumper tube to transfer off the hops into a sanitized empty keg.

Not as bright a color as some of the others but it's good enough for me.

 

[Oldskewl]

Looking good guys! I am drinking a growler of Hop Hands as I type. Awesome brew. Can't wait to give this recipe a try in the spring. I lucked into a 4 pk of Alien Church cans too. Can't wait to try it.

 

[Oldskewl]

Oh my! I thought hop hands was great. Alien church is incredible. I'd love to see a recipe for it. Very reminiscent of treehouse or Bissel bros.

 

[Coff]

Wow, lots of activity on here! Looks like everyone is brewing some killer beers.

I am working on a Alien Church clone recipe, if anyone has some input fee free to chime in. I will probably start a thread about it.

 

[Coff]

Yes sir. I wanted to see how much stuff is in suspension when they serve it. The answer is a lot. I poured a whole 16 oz can into a series of small juice glasses in one long pour. The can had been in my fridge for about a week. Here's the pic of all the glasses. If you can't tell from the picture, they all look identical except the last one with the sediment...

I am pretty sure having that yeast and hop material in suspension is important for the taste. I don't understand how they keep it from dropping out when they chill the beer for serving/canning. Mine always clears up unless I keg hop with pellets in a mesh bag. Even then it's not quite the same. Maybe this is just a result of their beer being done in small batches so it can always be super fresh.

This doesnt surprise me, the beer is being canned super fresh and it unfiltered. That is a fair bit of sediment but Ive gotten the same from cans of Heady Topper. That said, I think they will tighten this up as they get more and more comfortable with their canning line.

I havent gotten any cans yet bc I dont wait in line to buy beer, in a few weeks those lines wont exist and youll be able to walk in and get a 4 pack.