Homebrewing Recipe: Chasing Hill Farmstead, A Double IPA

Homebrewing Recipe: Chasing Hill Farmstead, A Double IPA, 4.8 out of 5 based on 40 ratings
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Rating: 4.8/5 (40 votes cast)

Homebrewing Recipe: Chasing Hill Farmstead, A Double IPA

For a long time now, I’ve been attempting to produce a balanced, well crafted beer. Each new recipe there is something new to overcome or a new process that needs to be implemented. In this recipe, my big challenge is head retention and quality.

Instantly, when I first think of which brewers have mastered this technique, my mind goes to Shaun Hill of Hill Farmstead. In my research, I’ve heard many people discuss various options how he is able to obtain this big, soft, fluffy head quality and retention. What’s really important is how it leads directly into the “pillow-y” or “soft” mouth feel signature to his beers.

In a nutshell, the common takeaway(s) that I’ve heard people talk about the most is:

– Higher Mash Temps
– Thicker Mash
– Additional Wheat or Caramalt
Natural Carbonation (Through an email conversation, Shaun mentioned that he force carbonates)
– Hydrophobic Yeast (i.e. London III)

So I wanted to test out a few of these theories to see if anything would help me come close.

This will be my take on Hill Farmstead Brewery’s Abner with a larger late addition charge of Simcoe and Chinook, plus a bump in dry hopping. Originally published in an old BYO article, this recipe gave some insights to water adjustments (which I’ve been following for quite some time), discussing the importance of having some Calcium Chloride (CaCl2). In previous (east coast) IPA styles, I’ve tested this range from 50 up to 150 ppm and I feel like the happy medium has been around 100.

Homebrew Recipe: Marlene

Batch Size: 6 Gallons


#1 Wyeast 1318 (London Ale III) -> 1.7 L = Inoculated 49b cells on stir plate @ 1.040. Created 259b new cells = 343b pitch count (timed to pitch at peak activity @ 12-18 hours)


90% RO / 10% Charcoal Filtered

Water Profile:

Ca Mg Na s04 Cl HCO3 RA
114 3 27 175 100 62 -32


Minerals Mash Sparge Boil
Gypsum 2.64 g 4.32 g 2.64 g
Calcium Chloride 1.37 g 2.25 g 1.37 g
Baking Soda .94 g
Lactic Acid (Sparge) .13 ml




Strike Temperature = 158º
Step Mash Temperature #1 = 152º = 40 minutes
Step Mash Temperature #2 = 158º = 20 minutes
Mash Out = 168* = 10 minutes

Mash Efficiency = 76%
Mash Thickness = 1.25qt/gallon
Mash pH = 5.42

15 lbs –  8oz – Pale Malt (2-Row) Rahr
–     – 12oz – Cara Malt
–     – 8oz – Crystal 10
–     – 5oz – Acid Malt

Batch Sparge



75 minute boil
 – 0.25oz – Simcoe @ First Wort Hop (Pellet, 12.5% AA)
2ml – Hop Extract (Apollo) @ 60 minutes (est 20 IBU)
0.75oz – Columbus @ 30 minutes (Pellet, 15.7% AA)
1ml – Hop Extract (Apollo) @ 30 minutes (est 5 IBU)
0.50oz – Simcoe @ 15 minutes (Pellet, 12.5% AA)
2ml – Hop Extract (Apollo) @ 15 minutes (est 5 IBU)
4oz – Dextrose (Sugar) @ 10 minutes (stir constantly)
1 tablet – Whirlflock @ 10 minutes
1 tbsp – Yeast Nutrient @ 10 minutes
Flame Out additions / Whirlpool (45 minutes + cooling)
1oz – Centennial @ 0 minutes (212*) (Pellet, 9.4% AA)
.75 Chinook @ 0 minutes (212*) (Pellet, 11.3% AA)
1oz – Simcoe @ 185º (around -15 minutes (Pellet, 12.5% AA))



#1 Chill to 64º
#2 Aerate on low for 2 minutes (more bubbles, more surface area)
#3 Decant & pitch starter – Ferment @ 66º for 10 days
#4 Once .005 points away from T.G. slowly ramp up to 72º for diacetyl breakdown
#5 Dry hop #1 (see below) for last 4 days
#6 Preform diacetyl test
– D-Test #1 – 13 Days after pitch = Failed
– D-Test #2 – 15 Days after pitch = Failed (but close)
– D-Test #3 – 16 Days after pitch = Passed
–  –  – *note to raise temp earlier @ -0.005 towards F.G. (see #4 note above)

#7 Rack off primary (F.G. = 1.016) with Co2 to purged Dry Hop Keg
#8 Dry Hop #2 (see below) for 3 days
– Co2 Blasts = 11 short blasts @ 30psi over 3 days (to keep hops suspended)
#9 Rack with Co2 to purged serving keg
#10 Cold crash 10º F every 12 hours to 38º
#11 Force Carbonate to 2.3 vol @ 10 psi for one week


Dry Hop #1:

Towards the end of primary fermentation, yeast is still excreting Co2, so this is an opportune time to take advantage of scraping the remaining oxygen from your first dry hop addition. This bio-transformation has been debated widely with pros and cons to each side. Some people argue that the Co2 production will strip aromatics. My work around is to wait until 3 days before diacetyl testing. Co2 production is at a minimum towards the end, so it’s not as vigorous of a fermentation. What’s more, it allows for a higher degree of temperature (72º F) which will help maximize hop aroma.

1oz – Simcoe (Pellet, 12.5% AA)
1oz – Chinook (Pellet, 11.3% AA)


Dry Hop #2

The key to dry hopping is to limit ALL oxygen post primary fermentation. I’ve designed my dry hopping stage to maximize hops contact with beer. Basically, by cutting off the bottom 1/2″ of my dip tube and applying two filters (seen below). By doing this, I can have the hops exposed on the outside of the filter without having stuck transfers through to the dip tube. In addition, I am now able to rack (w/ Co2) into a purged dry hop keg on to loose hops and put a blast of Co2 to rouse the dry hops.

For most of my more hoppy beers, I tend to use around 8oz for a 5 gallon batch, while limiting my contact time to 3 days around 68º F

4.75oz – Simcoe (Pellet, 12.5% AA)
2.25oz – Chinook (Pellet, 11.3% AA)




Towards the end of day 3 of dry hopping, I will begin to crash out any remaining yeast reducing temperature 10* F every 18-24 hours down to 38º F. At this point, I will force carbonate using the set it and forget it mentality (17 PSI @ 48º F for 7-10 days) to let the hops mellow with the beer.



This double IPA is in memory of my Aunt Marlene who has recently passed. Within her last few days, all she wanted was to enjoy some beer.

I’ve always admired Hill Farmstead‘s take on celebrating loved ones passed. I’d like think she would have enjoyed this beer.

I have some high hopes for this beer since I want to think I am narrowing in on this style. I will be entering it into my homebrew club’s (OC Mash Ups) homebrewing contest, which will be given the opportunity to brew a batch on Barley Forge‘s system and enter it in the 2016 Great American Beer Festival Pro-Am Competition.

Tasting notes to follow.

**UPDATE** This beer will be submitted into the 2016 Great American Beer Festival Pro-Am Competition with Barley Forge..




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Rating: 4.8/5 (40 votes cast)