Owner/Head Brewer Jean Broillet and the Tired Hands crew pride themselves on brewing small batch "Beautiful, Forward-thinking, and Strange Beers", sourcing local ingredients, all while taking inspiration from both classic French/Belgian farmhouse brewers and the modern American brewers that have paved the way. Wether you're sampling something hoppy like HopHands and The Light That Spills Out Of the Hole In Your Head, or something from the "Saison Dungeon" (as Jean likes to call it) like HandFarm, you are sure to have your mind blown with bright, bold, and interesting flavors.
From the beginning Tired Hands has vowed to have their two flagship beers on tap at all times, HopHands and SaisonHands (formerly FarmHands), while the rest are a rotating array of one off's and experimental "weird" beers. On every visit to Tired Hands I leave with a growler of HopHands, its session-able, vibrant, hoppy, citrusy and satisfying. On a recent visit I tried to pick Jean's brain on their approach to brewing hoppy beers to get an idea on how to clone HopHands, although he is a bit tight lipped on their recipes he did divulge some useful information. Here is the description of the beer from their website.
I spoke to Jean for a moment a few months ago while my wife and I had lunch and a beer. One thing he mentioned is that they never brew an IPA/PA over 60 IBUs, which didn't surprise me because their beers tend to be more bright, and citrusy, rather than bitter, dank hop bombs. I asked him how he hops his IPAs/PAs, heavy late additions, whirpool? He said they do late kettle and whirlpool additions but its more about the massive dry hopping rates they employ instead of heavy hopping in the kettle. I wanted to get an idea about the yeast strain they use but all he would say is that he gets it from a "friend in Vermont". I may have offended him a bit when I pressed on but he did confirm that it is not Conan (we talked about that strain for a moment) and deflected when I asked if it comes from Sean Hill. He recommends an expressive English strain, fermented cool to suppress esters, and that homebrewers have gotten close on clones by using Safale S-04 in the past.
|I probably shouldn't be submerging that probe so far.|
I dry hopped one keg with 6oz of the blend mentioned below, while the other keg got an active 500ml starter of ECY19 Brettanomyces Custersianus from a culture that Jeffrey Crane sent me quite a while back. If all goes well, I may pour that keg alongside a fresh batch for an event during Philly Beer Week this summer. Tasting notes to follow in the coming days, I am going to drink this one very fresh and brew it again soon.
Tasting Notes: HopWards vs HopHands (updated with Link to reply from Jean at Tired Hands)
Update: This beer took 2nd place in Best Of Show in the Philly Homebrew Cup!
Brew day: 1/20/2014
|Sample while racking to the fermentor. |
Boil Size: 13.25 gal
Post Boil Volume: 11.50 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.50 gal
Estimated OG: 1.048 SG
Measured OG: 1.050 SG
Measured FG: 1.016 SG
Estimated Color: 4.5 SRM
Estimated IBU: 33 IBUs
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
80.4% - 16lbs 8oz - CMC Superior Pale Ale Malt (3.1 SRM)
19.6% - 4lbs - Flaked Oats
Boil: 60min - 0.50 oz CTZ [14.20 %] - 16.3 IBUs
Boil: 15min - 2 Whirlfloc Tablet + 2 tsp Wyeast Yeast Nutrient
Boil: 5min - 1.00 oz Amarillo [8.50 %] - 3.1 IBUs
Boil: 5min - 1.00 oz Centennial [10.00 %] - 3.6 IBUs
Boil: 5min - 1.00 oz Simcoe [13.00 %] - 4.7 IBUs
20 Minute Whirlpool 185f - 1.00 oz Amarillo [8.50 %] - 1.4 IBUs -
20 Minute Whirlpool 185f - 1.00 oz Centennial [10.00 %] - 1.7 IBUs
20 Minute Whirlpool 185f - 1.00 oz Simcoe [13.00 %] - 2.2 IBUs
Dry Hop: 7 days - 4.00 oz Amarillo [8.50 %]
Dry Hop: 7 days - 4.00 oz Amarillo [8.50 %]
Dry Hop: 7 days - 4.00 oz Centennial [10.00 %]
Dry Hop: 7 days - 4.00 oz Simcoe [13.00 %]
2 packs Safale S-04 - rehydrated in 90f sterile water
Sacch rest - 60 min @ 152.1 F
Fly Sparge 12.23 gallons 170f
Misc: 60 seconds of pure O2. Filtered Philadelphia Tap water, Baxter Plant, 4 grams Gypsum + 1g Baking Soda in the mash.
Notes: Quick start to fermentation at 64f, fermentation was held steady between 64-66f for the duration for fermentation. I then crashed the beer to 55f for the last 3 days before transferring to the kegs. I dry hopped one keg with 6oz of the blend mentioned above, while the other keg got an active 500ml starter of ECY19 Brettanomyces Custersianus.