everett clone

[homoeccentricus]

I want to brew the BYO Hill Farmstead Everett clone. About the mash it says the following:

"When crushing the grains keep the dark roasted grains(crystal-90,the chocolate malt and the roasted barley) separate from the other grains. Mix the pale malt, dextrine malt and caramalt with 20qts.(19L) to achieve a target mash temperature of159°F(71°C).Hold for 20 minutes,then mix in the darker grains. Hold for 5 minutes and begin the mash out procedure or lauter phase"

So this can be done, mashing at 71C, and for only 30 minutes? OG=1.088, FG=1.030

 

[user 190343]

I just tried doing this today as my 2nd batch on my Blichmann BrewEasy and I hit 1.077, so mashing that high and for that short a time did indeed get a good amount of conversion. Of course, the 7.5gal G2 mashtun was all the way up to the auto-sparge. I'm still dialing in the BrewEasy and I did no water adjustments except add some 5.2, so I count that as a success.

I used a 1.2L starter of Nottingham and 6hrs later it's already bubbling away.

 

[jlwdeadhead1]

Just came across this.

WWJPD, how did that clone turn out? Interested to try it myself.

 

[user 190343]

Just came across this.

WWJPD, how did that clone turn out? Interested to try it myself.

It was good. I submitted it to NHC and got a 33 & 34 on my score sheets.

It came out at 1.077 and finished at 1.031, so ABV=6.25%. I think adding the dark grains in at the end of the mash was a good trick.

 

[jlwdeadhead1]

That's awesome! Glad to hear that! Thanks for the response think I'll definitely give it a try now.

 

[Callacave]

Fyi, I talked to shaun when that first came out, and it's not the recipe. He helped the author along to steer him in the general direction. I've had Everett many times, and is probably my favorite beer.

I wouldn't bother reserving the dark grains on this beer till the end. Everett has an amazing roasty/chocolate component that really only shines when including the dark grains for the complete mashing period.

It's listed as a porter, but it definitely drinks more like a stout to me.

I would also forego the 5.2, and try to target 5.4-5.6 for a mash ph.

 

[jlwdeadhead1]

Thanks for the response Callacave.

Have to whole heartedly agree with you on Everett. The second time I had that beer I shared it with friends who don't usually drink/like very much beer, and even they were blown away and could taste that excellence.

Haha I always joke but am kind of serious that that beer is one of the best liquids not just beers I've ever had.

I've heard of the late dark grain, mash addition trick before, and I think Jamil has stated before, that it definitely might lead to a smoother flavor profile, but that its probably because it was simply steeped for less time, and you could achieve the same effect by steeping simply less dark/roasted grain for the entirety of the mash...but I'm not sure.

I've heard that before about targeting a higher mash ph for darker beers...is that focused towards specific extration during the mash or trying to gain a higher final beer ph?

One thing I've wanted to try is really prolonging the boil to up those melanoidins and would love to hear if anyone has had any luck with that.

Thanks again!

 

[Callacave]

Thanks for the response Callacave.

Have to whole heartedly agree with you on Everett. The second time I had that beer I shared it with friends who don't usually drink/like very much beer, and even they were blown away and could taste that excellence.

Haha I always joke but am kind of serious that that beer is one of the best liquids not just beers I've ever had.

I've heard of the late dark grain, mash addition trick before, and I think Jamil has stated before, that it definitely might lead to a smoother flavor profile, but that its probably because it was simply steeped for less time, and you could achieve the same effect by steeping simply less dark/roasted grain for the entirety of the mash...but I'm not sure.

I've heard that before about targeting a higher mash ph for darker beers...is that focused towards specific extration during the mash or trying to gain a higher final beer ph?

One thing I've wanted to try is really prolonging the boil to up those melanoidins and would love to hear if anyone has had any luck with that.

Thanks again!

Targeting a slightly higher mash pH is typically to influence the finished beer pH. They say that a slightly higher pH can smooth out the dark grains. There are so many factors that influence final pH, that I wonder sometimes if it truly makes a difference. In my experience I've made dark beers where I've mashed for the full 60 min, and haven't perceived any acrid or rough qualities from the dark grains.

Shaun also told me that Everett is a really simple beer. Even though it's a general statement I think what he means is that it's more about his process, and being meticulous about all the little details. He's a stickler for details, and making sure everything is perfect.

It really is an amazing beer. All of the flavors are where they should be. Just the right amount of chocolate/roast. The mouthfeel is amazing. Everything is fresh. He always says that he wants to make a beer with no rough edges, and I think he really nails that in every beer he makes.

 

[jlwdeadhead1]

So true. Can't agree enough. It's obvious but the more I brew and hopefully the more progress that is made it becomes clear that very little tweaks to each style and each recipe in technique and proccess can really make such a big difference.

Hear you on the final beer ph. That makes sense. I've heard just a .3 final beer PH difference either way, really creates a different mouthfeel perception and that it should be even a greater indicator of when a beer is ready than finishing gravity. I've only played around with this a little, but adding baking soda to finished beer to raise PH was really interesting. It does I believe add sodium, but I've tried it even in lighter styles. Just as it can be used in cooking to cut through bitterness, I definitely saw a flavor change, kind of perceived the testing beer as being softer, but I honestly have not done enough to speak more on it.

I agree too in regard to mashing dark grains for the entire 60 min and the resulting beer not having any acrid/burnt characteristics. I think part of the key to mouthfeel, as we talked about above, is keeping mash temp high and times short to keep that residual sugar in there.

Also, I gotta say, I really love flaked oats and wheat and carapils and they have so many great uses, but I've used like 25% + flaked oats/carapils/flaked wheat in every which way combination in porter/stout recipes and it has not impacted my mouthfeel to be anything like Everett. But anyway.

Thanks again for the response. Will let you guys know if I can come across any definitive technique either way.

 

[jjeffers09]

one of the best beers I have ever had. I love porter. Everett and Twilight of Idols is some of the best I have ever had. I need to get my hands on birth of tragedy just to say I have tried it.