CLONE The Alchemist Heady Topper
All Grain Recipe
Submitted By: schekap (Shared)
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Batch Size: 12.00 gal | Style: Imperial IPA (14C) |
Boil Size: 14.79 gal | Style Guide: BJCP 2008 |
Color: 7.1 SRM | Equipment: MCB Setup |
Bitterness: 124.0 IBUs | Boil Time: 60 min |
Est OG: 1.070 (17.1° P) | Mash Profile: Single Infusion, Light Body |
Est FG: 1.010 SG (2.5° P) | Fermentation: Ale, Two Stage |
ABV: 8.0% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
17.45 gal |
Mount Dora 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 |
2.40 tsp |
Lactic Acid (Mash 60 min) |
Misc |
5 |
2.00 g |
Salt (Mash 60 min) |
Misc |
6 |
23 lbs |
Pearl Malt (3.0 SRM) |
Grain |
7 |
1 lbs 8.00 oz |
Munich Malt (9.0 SRM) |
Grain |
8 |
1 lbs 8.00 oz |
Oats, Flaked (1.0 SRM) |
Grain |
9 |
12.00 oz |
Caramalt (Simpsons) (35.0 SRM) |
Grain |
10 |
1 lbs 8.00 oz |
Turbinado (10.0 SRM) |
Sugar |
11 |
0.68 oz |
Hop Extract [61.2%] - Boil 60 min |
Hops |
12 |
10.00 g |
Baking Soda (Boil 60 min) |
Misc |
13 |
8.00 g |
Calcium Chloride (Boil 60 min) |
Misc |
14 |
1.00 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
15 |
2.00 oz |
Cascade [8.2%] - Steep 30 min |
Hops |
16 |
2.00 oz |
Centennial [10.0%] - Steep 30 min |
Hops |
17 |
2.00 oz |
Simcoe [13.0%] - Steep 30 min |
Hops |
18 |
1.75 oz |
Amarillo [9.2%] - Steep 30 min |
Hops |
19 |
1.75 oz |
Chinook [13.0%] - Steep 30 min |
Hops |
20 |
1.75 oz |
Warrior [15.0%] - Steep 30 min |
Hops |
21 |
1.00 oz |
Columbus (Tomahawk) [14.0%] - Steep 20 min |
Hops |
22 |
2.0 pkgs |
VERMONT ALE (White Labs #VERMONT ALE) |
Yeast |
23 |
1.00 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
24 |
2.50 oz |
Cascade [5.5%] - Dry Hop 5 days |
Hops |
25 |
2.00 oz |
Amarillo [9.2%] - Dry Hop 5 days |
Hops |
26 |
2.00 oz |
Centennial [10.0%] - Dry Hop 5 days |
Hops |
27 |
2.00 oz |
Chinook [13.0%] - Dry Hop 5 days |
Hops |
28 |
2.00 oz |
Simcoe [13.0%] - Dry Hop 5 days |
Hops |
29 |
Notes
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=MN8X1YK
Harden your mash water to achieve propper mash pH. Sparge with softwater
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 for
some time. - Replaced White Wheat with Flaked Oats.
Video's show they you thomas fawcett malts
John Kimmich - Impressions
John seems to be old school, he's learned through trial and error. But he is a rebel, he does it his way or the high way. He
seems to still use the old world of brewing while embracing the newer aspects of technique. That doesnt however mean he
uses modern technology. John prefers gravity systems as he believes hop loose something when spun through a pump.
Once hops enter the wort, everything is either gravity or pressure transfered.
John also seems to be an essentialist who only does exactly what is needed, no more no less. It would seem after years of
trial an error he's been able to come up with radical ways of using the least amount of ingredients possible. using chemistry to
highlight his beer instead of overdosing of ingredients. I believe this is why he chose the name "The Alchemist "
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