Heady Topper Clone

All Grain Recipe

Submitted By: normanburner (Shared)
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Brewer: Norman & Keheller
Batch Size: 11.00 galStyle: Imperial IPA (14C)
Boil Size: 13.50 galStyle Guide: BJCP 2008
Color: 4.3 SRMEquipment: Single Tier System II w 60 minute boil
Bitterness: 117.9 IBUsBoil Time: 60 min
Est OG: 1.074 (18.0° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.010 SG (2.6° P)Fermentation: Ale, Two Stage
ABV: 8.4%Taste Rating: 40.0

Ingredients
Amount Name Type #
15.42 gal RO Water Water 1
10.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
7.50 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
6.67 g Calcium Chloride (Mash 60 min) Misc 4
1.67 g Baking Soda (Mash 60 min) Misc 5
25 lbs 4.27 oz Pearle (2.1 SRM) Grain 6
12.63 oz Acid Malt (3.0 SRM) Grain 7
1 lbs 5.06 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 8
10.00 g Gypsum (Calcium Sulfate) (Boil 90 min) Misc 9
2.57 oz Summit [17.0%] - Boil 60 min Hops 10
4.63 oz Simcoe [13.0%] - Boil 5 min Hops 11
3.60 oz Columbus (Tomahawk) [14.0%] - Boil 5 min Hops 12
2.57 oz Chinook [13.0%] - Boil 5 min Hops 13
2.57 oz Nugget [13.0%] - Boil 5 min Hops 14
2.06 oz Centennial [10.0%] - Boil 5 min Hops 15
1.00 oz Centennial [10.0%] - Steep 0 min Hops 16
1.00 oz Columbus (Tomahawk) [14.0%] - Steep 0 min Hops 17
1.00 oz Simcoe [13.0%] - Steep 0 min Hops 18
3 pkgs Safale American (DCL/Fermentis #US-05) Yeast 19
4.00 oz Simcoe [13.0%] - Dry Hop 7 days Hops 20
3.50 oz Columbus (Tomahawk) [14.0%] - Dry Hop 7 days Hops 21
1.00 oz Centennial [10.0%] - Dry Hop 7 days Hops 22
1.50 oz Chinook [13.0%] - Dry Hop 6 days Hops 23
1.50 oz Nugget [13.0%] - Dry Hop 6 days Hops 24

Notes

10.25g strike water @ 157F = 148F sacc rest, collect 6.75g 1st runnings. 7.25g sparge water @ 185F = 170F mash out, collect 6.75g 2nd runnings 24 pounds pearl malt 12oz acid malt 1.25 pounds corn sugar 32oz hops 4oz nugget (12.5%) 4oz chinok (12.5%) 4oz centennial (12.5%) 8oz columbus (25%) 9.5oz simcoe (29.7%) 2.5oz summit (7.8%) 2.5oz @ 60 min (8%) 15oz @ 10 min (47%) 3oz @ hop back @ 175F probably (9%) 11.5oz @ dry hop (36%) So 55% of total hop bill is isomerized and 45% not myrcene = 35.3% caryophyllene = 12.3% humulene = 24.2% farmese = 0.3% Best to brew with reclaimed "Conan" yeast dregs from fresh cans of Heady and ferment on the cool side if possible. Otherwise, use a neutral well attenuating yeast strain