Hill Famstead Abner Clone

[rockernino]

How has this recipe turned out for people? Anyone do adjust the BYO recipe and make it better?

 

[andrewp]

For what it's worth. I stumbled on Shaun's original brew blog for HF and there is some useful info about Abner.

http://hillfarmstead.blogspot.com/2010/04/reflections-on-beginning.html?m=1

Shaun mentions that the brew used 70 lbs of hops in 220 gal (7 BBL batch).

With some simple math you can figure out the following:
70 lbs / 220 gal = 0.318 lbs / gal
0.318 lb/gal x 16 oz/lb = 5.0 oz / gal
6 gal batch x 5.00 oz/gal = 30 oz total hops

He also mentions that Abner is triple dry hopped so I imaging that a significant portion of the hops is added then.

Perhaps 12 oz in the kettle / whirlpool and 3 x 6 oz dry hop additions.

I also assume that Shaun is likely using hop extract now to bitter (with the high Ibu this seems like a smart efficiency decision) so that total number of pounds could have changed; however, would still give us good insight to what we need on the homebrew level

 

[skibb]

Awesome find! For being someone who is notoriously conservative with recipe information, he definitely spills a few beans in the blog.

When I'm reading it for when he says he uses 70 lb for 220 gallons - he states "in the range of 70 pounds worth of hops for a 220 gallon batch of beer"

With his verbiage I think he's letting on that he's already using hop extracts to supplement the massive hop bill he uses for this beer. I've heard of several breweries using hop extract in other stages of the boil other than the bittering addition (like the dry hop). That being said, I'm sure he still uses a LOT of hops... 7 lb per bbl is the highest I have heard anyone using... I would be curious how much is just in the dry hop (I would say likely 2/3 or more)

At my brewery the most we've used is 5 lb/bbl and the packaged yield was about 70%...and I was told that was a good yield for that amount of hops!

 

[andrewp]

I think the reddit post with Shaun also mentioned something along the lines of many additions of centennial and simcoe throughout the boil (I'm paraphrasing greatly) for Edward. Since the hop bills are the same let's assume he's got the same ratios on Edward, Abner, and Ephriam.

He may have more going on than just a bittering, mid-boil and a whirlpool addition.

I've always felt that chinook and Columbus are there as supporters. Warrior for the bittering addition was always my assumption too.

 

[orangemen5]

Was reading the other day how Maine Beer Co. uses 6lbs / barrel of dryhop for their beer called dinner. That would be 1lb of dry hops in a 5 gal batch.
Supposedly dry hopping doesn't scale down 1:1 from a professional to homebrew scale.

 

[andrewp]

That or homebrewers have no idea to the amount of hops actually being used.

I've seen good DIPAs brewed with 1-2 lbs per bbl. Also depends on the technique. A brewery down here recently did a DIPA with 7 total lbs per BBL and 5 of those lbs were the dry hop alone.

I notice a flavor contribution from my dry hop. I'd be curious to see the process for some of these NE breweries with heavily aromatic and "soft" IPAs.

 

[chato]

Was reading the other day how Maine Beer Co. uses 6lbs / barrel of dryhop for their beer called dinner. That would be 1lb of dry hops in a 5 gal batch.
Supposedly dry hopping doesn't scale down 1:1 from a professional to homebrew scale.

I saw that on their site a long time ago and it didn't sound right. I sent them an email for clarification and they responded to say it was confusing the way it was written and actually was 6 lbs total, not 6 lbs in the dry hop. 16 oz dry hop in a 5 gal batch would be nuts!

 

[orangemen5]

I saw that on their site a long time ago and it didn't sound right. I sent them an email for clarification and they responded to say it was confusing the way it was written and actually was 6 lbs total, not 6 lbs in the dry hop. 16 oz dry hop in a 5 gal batch would be nuts!

I read it in the Sept. BYO 20th anniversary edition. That sounds more reasonable.

 

[andrewp]

So food for thought. Are we sure that 2-row is the base malt. Hill Farmstead's site says "Pale Malt" which leads me to think it is one of the darker pale malts that briess or rahr offer.

Clearly 2-row and pale malt get thrown around interchangeably but 2-row Brewers and 2-row pale are different for briess, rahr, etc...

Also, on the hoppy beers and some Saisons he lists the ingredient as "pale" malt but on Mary it clearly says 2-row.


Why would Edward, abner, etc.. Also not just say 2-row then?