Heavy Stopper 
All Grain Recipe
Submitted By: anigel (Shared)
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| Brewer: John Kimmich, The Alchemist & HomeBrewTalk Forum | |
| Batch Size: 6.08 gal | Style: Double IPA (22A) |
| Boil Size: 7.24 gal | Style Guide: BJCP |
| Color: 5.6 SRM | Equipment: Grainfather G40 15A |
| Bitterness: 106.1 IBUs | Boil 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 items |
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=295This Recipe Has Not Been Rated
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