Heavy Stopper

All Grain Recipe

Submitted By: anigel (Shared)
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Brewer: John Kimmich, The Alchemist & HomeBrewTalk Forum
Batch Size: 6.08 galStyle: Double IPA (22A)
Boil Size: 7.24 galStyle Guide: BJCP
Color: 5.6 SRMEquipment: Grainfather G40 15A
Bitterness: 106.1 IBUsBoil Time: 60 min
Est OG: 1.085 (20.5° P)Mash Profile: Mash Steps
Est FG: 1.012 SG (3.0° P)Fermentation: My Aging Profile
ABV: 9.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.13 gal Heavy Topper Water 1
8.66 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
8.23 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
2.68 g Baking Soda (Mash 60 min) Misc 4
1.31 g Calcium Chloride (Mash 60 min) Misc 5
0.16 g Salt (Mash 60 min) Misc 6
16 lbs 8.55 oz Extra Pale Maris Otter® Malt (Crisp) (1.7 SRM) Grain 7
1 lbs 1.64 oz Pale Wheat (2.0 SRM) Grain 8
9.70 oz Cara Malt (17.5 SRM) Grain 9
14.11 oz Corn Sugar - Dextrose [Boil] (0.5 SRM) Sugar 10
15.00 ml Flex [65.0%] (CO2 Extract) - Boil 60 min Hops 11
0.50 Whirfloc Tablets (Boil 15 min) Misc 12
2.00 tsp White Labs Yeast Nutrient (Boil 10 min) Misc 13
2.12 oz Columbus [15.0%] - Boil 0 min Hops 14
2.12 oz Simcoe [12.0%] - Boil 0 min Hops 15
0.55 oz Apollo [20.0%] - Boil 0 min Hops 16
1.06 oz Columbus [15.0%] - Steep 30 min Hops 17
1.06 oz Simcoe [12.0%] - Steep 30 min Hops 18
0.85 oz Centennial [10.0%] - Steep 30 min Hops 19
0.81 oz Comet [11.0%] - Steep 30 min Hops 20
0.55 oz Apollo [20.0%] - Steep 30 min Hops 21
2.0 pkgs Vermont Ale (The Yeast Bay #) Yeast 22
2.12 oz Simcoe [12.0%] - Dry Hop 7 days Hops 23
1.62 oz Centennial [10.0%] - Dry Hop 7 days Hops 24
1.62 oz Columbus [15.0%] - Dry Hop 7 days Hops 25
0.81 oz Comet [11.0%] - Dry Hop 7 days Hops 26
0.53 oz Apollo [20.0%] - Dry Hop 7 days Hops 27

Notes

Made some tweaks recently to my batch #1. Compared to 2016 Heady Topper mine was coming out slightly too dark by 1 or 2 SRM and was also slightly too candy-ish, which I attribute to both the Caramalt and the Amarillo hops %s. I reduced both in this batch. Actually subbed Comet for Amarillo. I also swapped Turbinado (Sugar in the Raw) with plain old corn sugar (Dextrose) to eliminate even more darkness/residual sweetness. Finally I upped the Columbus and lowered the Simcoe. For the Malt Bill use the following brands: Thomas Fawcett Pearl Malt Thomas Fawcett CaraMalt Canada Malting White Wheat Malt Primary fermentation target 68*ambient. Allow to rise to the low 70s as primary fermentation nears completion. "Conan" yeast is essential for this recipe to turn out correctly. I use the Yeast Bay's "Vermont Ale." There are a few other brands that are based on the Conan strain. Harvesting Conan from cans of Heady Topper would be best. If you can't get Conan, you could try English strains Wyeast 1968, White Labs 007, or Safale US-04, but they may not attenuate low enough and could result in too much sweetness. For the bittering hop addition use 10 ml of HopShot at 90 minutes (boil). This should add 117 IBUs. Allow wort to cool to around 180 degrees and add whirlpool hop addition. Split the Dry Hop into 2 additions over 8 days (4 days each. Note: Shooting for 130 IBUs total, mostly from the hopshot. The very late additions should not have noticeable utilization (maybe 10%). http://www.homebrewtalk.com/showthread.php?t=390082&page=295

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