Heady Topper

All Grain Recipe

Submitted By: mbiskup (Shared)
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Brewer: M. Biskup
Batch Size: 11.00 galStyle: American IPA (14B)
Boil Size: 14.08 galStyle Guide: BJCP 2008
Color: 7.4 SRMEquipment: 04 - 10 Gallon (90 min)
Bitterness: 204.2 IBUsBoil Time: 90 min
Est OG: 1.076 (18.4° P)Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Two Stage
ABV: 8.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.00 gal Worcester, MA Water 1
24 lbs 9.12 oz Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 2
1 lbs 10.13 oz Caramalt (Thomas Fawcett) (15.0 SRM) Grain 3
1 lbs 10.13 oz White Wheat Malt (2.4 SRM) Grain 4
35.00 ml HopShot [65.0%] (CO2 Extract) - Boil 90 min Hops 5
1 lbs 1.11 oz Turbinado [Boil for 15 min] [Boil] (10.0 SRM) Extract 6
2.25 oz Simcoe [11.7%] - Boil 5 min Hops 7
1.25 oz Centennial [10.0%] - Boil 5 min Hops 8
4.50 oz Simcoe [13.0%] - Boil 0 min Hops 9
2.50 oz Columbus/Tomahawk/Zeus (CTZ) [15.5%] - Boil 0 min Hops 10
2.50 oz Amarillo [9.2%] - Steep 30 min Hops 11
2.50 oz Columbus/Tomahawk/Zeus (CTZ) [15.5%] - Steep 30 min Hops 12
2.50 oz Simcoe [13.0%] - Steep 30 min Hops 13
1.00 oz Apollo [17.0%] - Steep 30 min Hops 14
1.00 oz Centennial [10.0%] - Steep 30 min Hops 15
1.0 pkgs DIPA Ale (Omega #OYL-052) Yeast 16

Notes

30Jul16 - 1.024 gravity at 68F 31Jul16 - 1.021 gravity at 72F 04Aug16 - 1.020 gravity 06Aug16 - part 1 of 2 dry hopping started (to be removed on 10Aug16) split 11gallon batch into two separate 5 gallon kegs, dry hopped each keg with the following: 0.5 oz columbus 1.0 oz simcoe 0.5 oz amarillo 0.5 oz centin 0.25 oz apollo Part two dry hopping (removed 17Aug16), same schedule as above.

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