Vermont IIPA (1 ratings)

All Grain Recipe

Submitted By: tjj5036 (Shared)
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Batch Size: 12.00 galStyle: Imperial IPA (14C)
Boil Size: 14.77 galStyle Guide: BJCP 2008
Color: 7.0 SRMEquipment: Brewing Gear
Bitterness: 120.4 IBUsBoil Time: 60 min
Est OG: 1.072 (17.5° P)Mash Profile: Single Infusion, Light Body
Est FG: 1.010 SG (2.7° P)Fermentation: Ale, Two Stage
ABV: 8.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
17.45 gal City Water Profile Water 1
35.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
10.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
2.60 g Calcium Chloride (Mash 60 min) Misc 4
2.00 g Salt (Mash 60 min) Misc 5
23 lbs Pearl Malt (3.0 SRM) Grain 6
1 lbs 8.00 oz Munich Malt (9.0 SRM) Grain 7
1 lbs 8.00 oz Oats, Flaked (1.0 SRM) Grain 8
12.00 oz Caramalt (Simpsons) (35.0 SRM) Grain 9
1 lbs 4.00 oz Turbinado (10.0 SRM) Sugar 10
0.68 oz Hop Extract (20ml) [61.2%] - Boil 60 min Hops 11
10.00 g Baking Soda (Boil 60 min) Misc 12
8.00 g Calcium Chloride (Boil 60 min) Misc 13
1.00 Whirlfloc Tablet (Boil 15 min) Misc 14
2.25 oz Cascade [5.5%] - Steep 30 min Hops 15
2.00 oz Centennial [10.0%] - Steep 30 min Hops 16
2.00 oz Simcoe [13.0%] - Steep 30 min Hops 17
1.75 oz Amarillo [9.2%] - Steep 30 min Hops 18
1.75 oz Chinook [13.0%] - Steep 30 min Hops 19
1.75 oz Warrior [15.0%] - Steep 30 min Hops 20
1.00 oz Columbus (Tomahawk) [14.0%] - Steep 20 min Hops 21
2.0 pkgs VERMONT ALE (White Labs #VERMONT ALE) Yeast 22
1.00 tsp Yeast Nutrient (Primary 3 days) Misc 23
1.25 oz Cascade [5.5%] - Dry Hop 10 days Hops 24
1.00 oz Amarillo [9.2%] - Dry Hop 10 days Hops 25
1.00 oz Centennial [10.0%] - Dry Hop 10 days Hops 26
1.00 oz Chinook [13.0%] - Dry Hop 10 days Hops 27
1.00 oz Simcoe [13.0%] - Dry Hop 10 days Hops 28
1.25 oz Cascade [5.5%] - Dry Hop 5 days Hops 29
1.00 oz Amarillo [9.2%] - Dry Hop 5 days Hops 30
1.00 oz Centennial [10.0%] - Dry Hop 5 days Hops 31
1.00 oz Chinook [13.0%] - Dry Hop 5 days Hops 32
1.00 oz Simcoe [13.0%] - Dry Hop 5 days Hops 33

Notes

http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=246NVXX Harden your mash water to achieve propper mash pH. Sparge with softwater All brewing salts are added to the mash and the sparge and boil are left alone. Having tasted real heady topper a few days before brewing this i changed up the hops. We had just brewed Blind Pig which uses lots of Apollo. HT didnt seam to have the same quialities that Blind Pig Did and it was much more Chinook & Cascade. Recipe was adjusted to match Remove 1st dry hops before adding second dry hops Research http://www.homebrewtalk.com/f12/heady-topper-can-you-clone-390082/ http://www.signpostbrewing.com/heady...lone-brew-4-0/ http://www.youtube.com/watch?v=amgfgU5-lhs http://www.youtube.com/watch?v=whlLLjqqGso http://www.youtube.com/watch?v=LdfySDN2mF0 http://www.youtube.com/watch?v=LeezpgaXehI http://www.youtube.com/watch?v=jVItX3hAcno http://www.homebrewtalk.com/f128/heady-topper-video-750-total-hardness-477834/ John Kimmich states his wife is alergic to gluten and no longer puts wheat in his beers. He has been phasing out wheat forsome time. - Replaced White Wheat with Flaked Oats. Video's show they use thomas fawcett malts

Ratings

This is VERY close!

by sbalovich

This has been my house DIPA now for quite some time. I enjoy Heady more than other NEIPA's because there is some bitterness there that says, "I'm still an IPA" but still has some smoothness and incredible juicy flavor rather than many others that are like a lactose milk stout (which is okay if that is what you want). Make sure to get your mash PH around 5.1-5.2 and I harden my water to 300ppm sulfate at least which really helps "crisp" things up a bit when the finicky conan yeast decides to stop at 1.014/1.015 instead of 1.010. I've tasted this recipe side by side with Heady and to be honest I like this better (fresher) but the taste is nearly the same. I have friends who are NOT IPA drinkers who love this when I have it on tap and I always make 10 gals because growlers are always flying out the door when friends learn I have a new batch ready.

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