Hill Farmstead Edward clone?

[Cody]

A little Chinook might be nice about mid-boil to sort of round out the hop flavor profile. I'd also probably dry hop for longer, as I don't think the time I had was enough. I'll update after I taste a bottle.

[zadams1]

Have you had a chance to taste yet Cody? Looking to brew a clone this weekend.

[graymoment]

A little Chinook might be nice about mid-boil to sort of round out the hop flavor profile. I'd also probably dry hop for longer, as I don't think the time I had was enough. I'll update after I taste a bottle.

Did you taste it yet, or are you waiting for the hop aroma to fade first?

[Cody]

Wow. Guys, sorry for the lack of response to this.

I recently got a chance to re-sample the Hill Farmstead version. It definitely has more piney/resiny flavors than my version and not as much tropical fruit. I'd probably cut back on the amount of dry hops if I were trying to clone, but if not, it really gives the beer a special fruitiness that I found enjoyable. Bitterness was just about right, though.

[graymoment]

Where did your recipe come from? Meaning, did you just make it up based on the ingredients listed on the Hill Farmstead website, or did you get direction from Shawn Hill on his recipe? I'd appreciate hearing more on that because I find very little ingredient differences between the various dry, aroma hop-forward beers out there (mostly 2-row, with just a little light crystal malt, carpils and corn sugar, with copious amounts of late addition and dry hops). What seems to vary more among them is the process; the individual brewer's methodology to getting perceived body while maintaining dryness, and hop aroma that can be smelled across the room.

[Cody]

Yeah, I just made it on my own. I started with what I knew to be a simple, solid pale ale grist, and worked with the hops to try and pull out the flavors I remembered. Turns out, I think I got it rather close. Mine could use a bit more body, but I think that was me missing my process steps a little.

[graymoment]

Yeah, I just made it on my own. I started with what I knew to be a simple, solid pale ale grist, and worked with the hops to try and pull out the flavors I remembered. Turns out, I think I got it rather close. Mine could use a bit more body, but I think that was me missing my process steps a little.

If you got close, then that's an achievement. I hear very good things about that beer. Too bad you can't side-by-side it. I have heard that he uses Rahr as his base malt, but I can't confirm or deny that. Any clue there? I think we should all break up the various process and recipe questions into about 10 different parts, then each ask him individually and re-assemble the pieces of the puzzle into a complete recipe Shawn will respond to intelligent questions via email, but he won't divulge too much. It's generally vague. Each brewer is different this way. Vinnie at Russian River will tell you anything, except for his water specifics.

[Cody]

No idea about his particular ingredients. That's one thing I've found out East: a lot of brewers I've talked to here are very secretive about their recipes and ingredients.