Cloning HopHands by Tired Hands Brewing Company

[2005STi]

Yes mines started at 1.060 and only made it to 1.028 kept it at 66 for 9 days

I've found after about 6 ferments with 1318 (new pack each time) that it needs a temp rise after about 7 days to get it to finish out. At least in any reasonable amount of time. I'll add that I've been pitching 1.75L starters w/pure o2 and yeast nutrient.

I just pulled a gravity sample after 5 days when fermentation had slowed considerably and I was only at 1.024 from 1.063. I threw a heat blanket and brought it up into the low 70s so I can get to dry hopping.

 

[Coff]

I've found after about 6 ferments with 1318 (new pack each time) that it needs a temp rise after about 7 days to get it to finish out. At least in any reasonable amount of time. I'll add that I've been pitching 1.75L starters w/pure o2 and yeast nutrient.

I just pulled a gravity sample after 5 days when fermentation had slowed considerably and I was only at 1.024 from 1.063. I threw a heat blanket and brought it up into the low 70s so I can get to dry hopping.

I do basically this, but I bump the temp as soon as 5 days after pitching.

 

[optimal_pizza]

Brewed this today as 3.5 gallon BIAB but hit some snags. Efficiency lower than normal and missed my preboil gravity, 1.036 instead of 1.040. Put in some DME to get me back on track. Ended up with 4 gallons in the fermenter when I was planning for 3.5. Oh well, life goes on, beer will be made. Thanks for the recipe Coff!

 

[cuda6pak]

Brewed this today as 3.5 gallon BIAB but hit some snags. Efficiency lower than normal and missed my preboil gravity, 1.036 instead of 1.040. Put in some DME to get me back on track. Ended up with 4 gallons in the fermenter when I was planning for 3.5. Oh well, life goes on, beer will be made. Thanks for the recipe Coff!

Did you do it with the rolled oats or malted oats? If malted, did you double crush separately or just a single crush mixed in?

 

[optimal_pizza]

Rolled oats. Forgot to ask the shop to double crush, maybe that would've helped my efficiency. Usually average 80% but this is my first time using oats.

 

[atom]

Rolled oats. Forgot to ask the shop to double crush, maybe that would've helped my efficiency. Usually average 80% but this is my first time using oats.

you don't need to crush rolled oats...

 

[AfroHopster]

I think my problem was I used oat malt didn't get a double crush and I used flaked oats. Next time no flaked oats and double crush

 

[mintyice]

Does it make any sense to run oat malt through a food processor first?

 

[crusader1612]

If using WLP007, should I allow to mash slightly higher?
I was thinking 154F? Or will i still get a similar 1.012 FG?

 

[atom]

If using WLP007, should I allow to mash slightly higher?
I was thinking 154F? Or will i still get a similar 1.012 FG?

yeah...or higher. my last few session ipas were fermented with 007.

mash temp 156: 1.011
mash temp 152: 1.009

 

[mintyice]

What final gravities have people been getting with 1318? I think my last few have been ending up higher than normal.

Nevermind! It just needed a few more days. It was at 1.015 for about 2 days but now it's down to 1.010. First time fermenting 1318 at the upper end of its range.

 

[Ruckusz28]

1318 surprised me for how much of a work horse it is.

 

[crusader1612]

yeah...or higher. my last few session ipas were fermented with 007.

mash temp 156: 1.011
mash temp 152: 1.009

Thanks Atom.
I've been able to track down a pack of 1318 on overnight delivery. so should be good to go for the weekend.

If all goes well, I'll be re-using the yeast for a Little Sumpin Sumpin Clone as well.

Off topic question for this yeast. whats it like for Darker English style beer (something Like an Oatmeal Stout or Robust Porter)

 

[jjw5015]

Anyone try to clone their milkshake IPA yet? At $24/4 pk might be a worthwhile attempt

 

[2005STi]

Anyone try to clone their milkshake IPA yet? At $24/4 pk might be a worthwhile attempt

It is such an absurd price. $6/can?? 37 cents/ounce? Screw that. And on top of it they're not even going through distribution.

 

[skibb]

Well to be fair milkshake is a boatload of hops AND fruit - plus some vanilla. With all those solids in the fermenter, I bet the yield is atrocious to boot. So yeah, it's an expensive ass beer to make.

 

[mintyice]

Anyone try to clone their milkshake IPA yet? At $24/4 pk might be a worthwhile attempt

Yeah I did a coffee milkshake a while back. 70% pils, 20% wheat, 10% oats. I think the real thing is 60% pils, 20% wheat, 10% oats, 10% dextrose, plus enough lactose to raise the OG by ~12 points. Mid 1.050s OG. Basically the same hopping regimen as HopHands but more hops and with whatever combo you want. 2lbs fruit/gallon and 2-3 vanilla beans.

It is such an absurd price. $6/can?? 37 cents/ounce? Screw that. And on top of it they're not even going through distribution.

and on top of that the cans have nice chunky yeast through the whole thing and are oxidized immediately. Until they nail down their canning process, on tap is really the only way to go with them. Even kegs distributed throughout the city seem off to me.

 

[Oldskewl]

I had the Pina Colada Milkshake a couple weeks ago on tap at the Fermentaria and it was amazing.

 

[Coff]

Yeah I did a coffee milkshake a while back. 70% pils, 20% wheat, 10% oats. I think the real thing is 60% pils, 20% wheat, 10% oats, 10% dextrose, plus enough lactose to raise the OG by ~12 points. Mid 1.050s OG. Basically the same hopping regimen as HopHands but more hops and with whatever combo you want. 2lbs fruit/gallon and 2-3 vanilla beans.



and on top of that the cans have nice chunky yeast through the whole thing and are oxidized immediately. Until they nail down their canning process, on tap is really the only way to go with them. Even kegs distributed throughout the city seem off to me.

You think the Oats are that low? You said before you have the Ominipollo recipe, is that the bill? Just seems weird that TH would use such a small portion of Oats, especially after he said on Steal this Beer they have a beer thats 40% Oats.

Ive tried my hand at the Milkshake beers, just once but it turned out awful.

 

[mintyice]

You think the Oats are that low? You said before you have the Ominipollo recipe, is that the bill? Just seems weird that TH would use such a small portion of Oats, especially after he said on Steal this Beer they have a beer thats 40% Oats.

Ive tried my hand at the Milkshake beers, just once but it turned out awful.

Yeah this is the Omnipollo one. Wheat, lactose, 1318 and water profile make up for it. I've been moving away from oats and more towards wheat (or a mix of both) with the same effect (also splitting the base 50/50 pils/pale). The whole NE style is more than oats. I don't think their milkshake recipe is the one with 40%.

 

[Ruckusz28]

I brewed 2 milkshake ipa's with the advice from mintyice with excellent results. Not quite what omnipollo/tired hands collab used, but it was excellent nonetheless.

Somewhere around: 70% pils, 15% flaked wheat, 5% flaked oats, 5% carapils. I also used the rest of my maltodexatrin and some dextrose. I put .25lb flour in the boil and wouldn't do so again. I feel that it took away from the finished product. More info in the blog at the link in my sig.

 

[skibb]

Yeah I did a coffee milkshake a while back. 70% pils, 20% wheat, 10% oats. I think the real thing is 60% pils, 20% wheat, 10% oats, 10% dextrose, plus enough lactose to raise the OG by ~12 points. Mid 1.050s OG. Basically the same hopping regimen as HopHands but more hops and with whatever combo you want. 2lbs fruit/gallon and 2-3 vanilla beans.

Any FG information for the milkshake beers? Tired Hands version is like 7.2% abv - if you started in the 1.055ish range, that would have to be damn near 1.000 FG.
Also, .012 gravity from just lactose is a ton of lactose! 1.5 lb for a 5 gallon batch - I would be afraid to use that much...

 

[Ruckusz28]

Mine finished at 1.012 down from 1.088 and, at first, it was fairly astringent. I was surprised at how much work 1318 did. I feel that about 1.070-1.075 would be an ideal OG to start for. I'd mash low because there is plenty of sweetness from the lactose. With any more from the malt, this could have gotten pretty gross, pretty quickly.

 

[AfroHopster]

What temp are you guys fermenting 1318

 

[Ruckusz28]

During making the milkshake IPA i was between 68 and slowly approaching 71 toward the end.

 

[mintyice]

Any FG information for the milkshake beers? Tired Hands version is like 7.2% abv - if you started in the 1.055ish range, that would have to be damn near 1.000 FG.
Also, .012 gravity from just lactose is a ton of lactose! 1.5 lb for a 5 gallon batch - I would be afraid to use that much...

The Omnipollo recipe lists 1.054 to 1.010 for ~6%. If you want a 7% beer, go closer to 1.065. Either way I'm sure you'll get close to emulating the style.

What temp are you guys fermenting 1318

High 60s, finishing in the low 70s. The one I have to keg fermented at 72-74 the whole time. Sadly my spiedel doesn't fit in my fermentation fridge but my basement's ambient is always low-mid 60s in the summer and high 50s/low60s in the winter. Next one I brew I want to try low to mid 60s and ramp towards the end.

 

[crusader1612]

hit 1.050 dead on, with an extra 1/4 gallon as well.
looks the goods. smells great.
got the opportunity to ferment this in mt new SS brewbucket too.

swapped out for Nelson Sauvin / Mosaic / Simcoe.
used WY1318 to ferment, and its bubbling away this morning.

Used flaked Oats, for 15%, the other 5% was wheat.
I also used chinook instead of Columbus (Its all I had)

 

[exileonmainst]

Brewed at batch using oat malt today. Thanks for the tips on milling it fine/separately.

I used 30% based on Jean's comments on Steal This Beer. From my listening, he didn't seem to specifically be talking about the milkshake series, but who really knows. He said they typically use 30-40% oats, so I went with the lower end and we'll see what we get. TH beers have felt thicker/creamier than my clone attempts when I've done side-by-sides.

I also didn't use Whirlfloc or other kettle finings. They're only supposed to help clear the beer and shouldn't affect taste - as far as I know. Since we don't care about clarity, why put in an extra ingredient?

One other change I did from coff's recipe was to just dump all my flavor hops in at flameout with a 30 min whirlpool, rather than a 5 min + whirlpool staggering. Based on some Brulosophy posts, I don't think it will make a perceptible difference and this is easier. We'll see.

Hops for this batch are Mosiac (bc I had it on hand), Wakatu, and Motueka. I wanted to do an NZ hopped batch similar to TH's punge, but couldn't find a place to buy those varietals. Anyway, the Motueka had a really different, nice smell, so I'm excited to see how that comes out.

 

[AfroHopster]

Ok gonna try it again but use conan instead of 1318 Thomas facuett oat malt instead of flaked oats at all

 

[Coff]

The whole NE style is more than oats. I don't think their milkshake recipe is the one with 40%.

Totally, I brew one thats heavy on wheat and a touch of Oats. But for the namesake of this thread, its Oat city.

I will have to try your Milkshake recipe, or some form of it. Last time I tried 70% Pale, 15% wheat, 15% Flaked Oats, Lactose, Vanilla Bean, Mango Juice, beer sucked for some reason.