Cloning HopHands by Tired Hands Brewing Company

[pmcint01]

That'll be nice

 

[jjbanks]

Better light this time:View attachment ImageUploadedByHome Brew1455589745.281431.jpg

 

[Coff]

Seems a little darker than most? Or is that just the photo?

 

[jjbanks]

Seems a little darker than most? Or is that just the photo?

Yeah mine is a little darker than the real thing. Not sure how to change that.

 

[Coff]

Its either from a little kettle caramelization or variation in the color extracted from the malts. I would guess the latter, what was the base malt you used?

 

[2005STi]

Finally got some hophands after brewing and drinking the HH revisited clone (Mosaic substituted for Simcoe). It is spot on, the yeast, bitterness and hop profile. My beer might be lacking a bit of creamy mouthfeel and the TH hophands is much cloudier despite my beer having 20% flaked oats.

I brewed another version using 30% oats and a half lb of Honey malt for a touch of sweetness. Also this version I went with Centennial/Mosaic/Citra to lean in the Fresh Squeezed direction.

This is a great recipe and beer

 

[jjbanks]

Its either from a little kettle caramelization or variation in the color extracted from the malts. I would guess the latter, what was the base malt you used?

I used breiss pale malt. I can't seem to find any CMC pale malt.

If it were kettle carmelization, how would I rectify that? Pull back on the boil intensity? I use a bayou propane burner setup.

 

[2005STi]

I used breiss pale malt. I can't seem to find any CMC pale malt.

If it were kettle carmelization, how would I rectify that? Pull back on the boil intensity? I use a bayou propane burner setup.

How long is your boil? And what's your boil off percentage? Maybe try for a 60 minute boil with approx. 11% boiloff if you're not already there.

 

[leesmith]

Its either from a little kettle caramelization or variation in the color extracted from the malts. I would guess the latter, what was the base malt you used?

Could be ph.

 

[Oldskewl]

I used breiss pale malt. I can't seem to find any CMC pale malt.

If it were kettle carmelization, how would I rectify that? Pull back on the boil intensity? I use a bayou propane burner setup.

http://www.farmhousebrewingsupply.com/superior-pilsen-cmc-1-lb/

 

[Gus_13]

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.

That looks phenomenal.

 

[Helly]

I haven't had Hop Hands but I just finished my last can of Pineal that I acquired in a trade. It is motivating me to try this recipe. What an awesome beer. I love the oats and the amazing hoppiness without the overwhelming bitterness.

 

[2005STi]

I rebrewed this beer moving up to 30% oats and its even creamier without being cloying. And I've finally achieved the super hazy Orange Juice appearance *without a tons of hop particles floating in the glass. Pics to come later tonight

30% oats
65% 2-row
5% honey malt

Wyeast London Ale III

3oz high alpha @ flameout, hop stand for 20min

4oz DH in the primary (loose)

 

[Ruckusz28]

I rebrewed this beer moving up to 30% oats and its even creamier without being cloying. And I've finally achieved the super hazy Orange Juice appearance *without a tons of hop particles floating in the glass. Pics to come later tonight

30% oats
65% 2-row
5% honey malt

Wyeast London Ale III

3oz high alpha @ flameout, hop stand for 20min

4oz DH in the primary (loose)

That's got to be a good feeling. Did you do a 5 gallon batch? What was your mash and ferm temps?

 

[2005STi]

Mashed at 152F, fermented at 64-66 for 5 days then rose it up to 68-70 for the last 3 days. This strain needs a little coaxing to finish out, at least in under 10 days. 1.052 down to 1.012.

 

[kevink]

Mashed at 152F, fermented at 64-66 for 5 days then rose it up to 68-70 for the last 3 days. This strain needs a little coaxing to finish out, at least in under 10 days. 1.052 down to 1.012.

Maybe try ramping sooner. What's your gravity at 5 days? I have been fermenting 1.060-1.062 beers with 1318 at 66.5 for 2-3 days. At that point, I'm at about 1.012 (4 points away from terminal gravity). I then ramp to 70 over 2 days and I'm at terminal gravity after about 5 days total. The next 7 days are for dry hopping and cold crashing. Keg on day 11-12. How many cells are you pitching and into what volume of wort?

 

[2005STi]

Nice haze

 

[madscientist451]

I rebrewed this beer moving up to 30% oats and its even creamier without being cloying. And I've finally achieved the super hazy Orange Juice appearance *without a tons of hop particles floating in the glass. Pics to come later tonight

30% oats
65% 2-row
5% honey malt

Wyeast London Ale III

3oz high alpha @ flameout, hop stand for 20min

4oz DH in the primary (loose)

Oat Malt or Flaked Oats? I'm guessing flaked oats, but just asking for clarification. Thanks

 

[2005STi]

Maybe try ramping sooner. What's your gravity at 5 days? I have been fermenting 1.060-1.062 beers with 1318 at 66.5 for 2-3 days. At that point, I'm at about 1.012 (4 points away from terminal gravity). I then ramp to 70 over 2 days and I'm at terminal gravity after about 5 days total. The next 7 days are for dry hopping and cold crashing. Keg on day 11-12. How many cells are you pitching and into what volume of wort?

I guess I've been worried at throwing too many esters by ramping the temp early. I'm not bothered by it taking about 8 days to get to a DH-ing gravity.

I'm pitching a 3 week package of 1318 into a 1.75L starter, w/wyeast yeast nutrient and oxygenating the starter with pure o2.

Oat Malt or Flaked Oats? I'm guessing flaked oats, but just asking for clarification. Thanks

Flaked, 'instant' oats from the cereal isle of the grocery store. This is the magical percentage for myself. It's not starchy or anything like that.

 

[Locklearmj]

Brewed 10 gallons of this on Sunday. Second brew on my new setup, first 10 gallon brew, and hit all my numbers spot on. Checked yesterday and it was already at 1.012. Plan on keg dry hopping tomorrow after I get my co2 tank filled.

Was lucky enough to have a growler of Hop Hands while brewing.
View attachment ImageUploadedByHome Brew1458230482.009096.jpg

Color looks amazing
View attachment ImageUploadedByHome Brew1458230519.512013.jpg

 

[mintyice]

I brewed a milkshake style beer yesterday but I messed up and forgot I didn't have 1318 ready to go. I pitched what little I had, but 24 hours later with no activity I panicked and used a substitute since that's all my LHBS had. So if anyone is wondering how WLP013 London Ale compares to 1318, I'll be sure to tell you in a few weeks.

 

[FoCobrewguy]

I brewed a milkshake style beer yesterday but I messed up and forgot I didn't have 1318 ready to go. I pitched what little I had, but 24 hours later with no activity I panicked and used a substitute since that's all my LHBS had. So if anyone is wondering how WLP013 London Ale compares to 1318, I'll be sure to tell you in a few weeks.

How does the Milkshake TH brewed with Omnipollo rate to their pub version if you have had both? Can't get TH where I am just want to know how close a comparison this one is since I can get it.

 

[Jesterdeal]

My latest batch of this turned out really great this time. I'm still missing out by not kegging though. A lot of mouthfeel and taste is being sacrificed to bottle conditioning.

Keezer project coming soon but this is definitely going to be a house beer.

 

[Locklearmj]

View attachment ImageUploadedByHome Brew1460141661.907889.jpg
This turned out really great. I shared it with several friends that all drink Tired Hands, Treehouse, and Trillium regularly, and they all loved it.

I used straight tap water for this one, but will adjust for the next batch. I can't wait to brew this again and play with different hop combos.

 

[brettwasbtd]

Inspired by your work here I made pale ale with 18% oats, 75% 2 row and 7% light munich. Used zyhtos citra and azacca. 2:1 chloride to sulfate (120:60) about 90 calcium.

Turned out delicious! Thanks for your continued tests and nailing down the oat percentage

View attachment 1460899419313.jpg

 

[2005STi]

Finally got some hophands after brewing and drinking the HH revisited clone (Mosaic substituted for Simcoe). It is spot on, the yeast, bitterness and hop profile. My beer might be lacking a bit of creamy mouthfeel and the TH hophands is much cloudier despite my beer having 20% flaked oats.

I brewed another version using 30% oats and a half lb of Honey malt for a touch of sweetness. Also this version I went with Centennial/Mosaic/Citra to lean in the Fresh Squeezed direction.

This is a great recipe and beer

This tweak on Coff's recipe took 1st place for American Pale ale for the NHC philly region. 7 day ferment, 5 day dry hop in the primary w/4.0oz (2 mosaic, 1 citra, 1 centennial).

 

[mintyice]

This tweak on Coff's recipe took 1st place for American Pale ale for the NHC philly region. 7 day ferment, 5 day dry hop in the primary w/4.0oz (2 mosaic, 1 citra, 1 centennial).

Congrats! That sounds awesome. I have to start making this beer again. I've been leaning too hard in the Alien Church/6.5% direction. I have a Coffee Milkshake IPA on tap right now that is a really cool beer. All Citra and a half pound of a local single origin coffee.

 

[bozizle]

I have done some all grain batches but I am completely miffed by the chloride to sulfate terminology. Are we talking about calcium chloride? And what sulfate? I have checked a few home brew sites for additives but I'm not sure what exactly you are using...sorry this is such a noob question but have been trying to brew this type of beer with extract and it's just not the same.

 

[2005STi]

I have done some all grain batches but I am completely miffed by the chloride to sulfate terminology. Are we talking about calcium chloride? And what sulfate? I have checked a few home brew sites for additives but I'm not sure what exactly you are using...sorry this is such a noob question but have been trying to brew this type of beer with extract and it's just not the same.

Typically a combination of Calcium chloride and calcium sulfate can be added to achieve the aforementioned ratios of 2:1 Cl:SO4. I use distilled water (devoid of all minerals from the start) to be sure I'm hitting those concentrations dead on. You can also use Epsom salt (MgS04) to get your sulfate up without adding calcium and clorides

 

[mintyice]

I have done some all grain batches but I am completely miffed by the chloride to sulfate terminology. Are we talking about calcium chloride? And what sulfate? I have checked a few home brew sites for additives but I'm not sure what exactly you are using...sorry this is such a noob question but have been trying to brew this type of beer with extract and it's just not the same.

Yep you're spot on. We adjust the overall Sulfate amount by adding Gypsum (CaSO4), and adjust Chloride by adding Calcium Chloride (CaCl2). Both of these also add Calcium which may or may not be a bad thing depending on your water.

I use Bru'n Water to find the amounts of both to add to my mash and sparge. This is calculated by inputting your existing water profile (Calcium, Magnesium, Sodium, Sulfate, Chloride, Bicarbonate, Cations, Anions, Total Hardness, Alkalinity, and RA). You can either get your water tested by a place like Ward Labs, call your water provider and ask, or hope that some other local homebrewer got their water tested and posted the results somewhere.

So you set your target ppm for Sulfate and Chloride, and use Excel's goal seek on the cells for Gypsum and Chloride. This will tell you how much of each mineral to add to your mash and sparge (it also takes your target mash pH into account). I also use lactic acid to lower my mash pH and the pH of my sparge water.

Here's what my spreadsheet looks like right now: