Heady Topper V4 - Beer Recipe - Brewer's Friend

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Heady Topper V4

236 calories 21.5 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 42 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Homebrewtalk Forum
Calories: 236 calories (Per 330ml)
Carbs: 21.5 g (Per 330ml)
Created: Friday January 30th 2015
1.077
1.015
8.1%
116.8
17.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
7.20 kg United Kingdom - Maris Otter Pale7.2 kg Maris Otter Pale 38 8.51 84.9%
480 g United Kingdom - Cara Malt480 g Cara Malt 35 45.2 5.7%
480 g United Kingdom - Wheat480 g Wheat 37 3.84 5.7%
320 g Turbinado320 g Turbinado 44 25.19 3.8%
8,480 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Hopshot10 g Hopshot Hops Leaf/Whole 100 Boil 90 min 102.64 2.4%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Boil 5 min 7.89 7.1%
15 g Apollo15 g Apollo Hops Pellet 20 Boil 5 min 6.31 3.5%
30 g Chinook30 g Chinook Hops Pellet 13.4 Boil 0 min 7.1%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Boil 0 min 11.8%
30 g Chinook30 g Chinook Hops Pellet 13.4 Hopback 30 min 7.1%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Hopback 30 min 7.1%
30 g Amarillo30 g Amarillo Hops Pellet 8.6 Hopback 30 min 7.1%
15 g Centennial15 g Centennial Hops Pellet 10 Hopback 30 min 3.5%
15 g Apollo15 g Apollo Hops Pellet 20 Hopback 30 min 3.5%
15 g Chinook15 g Chinook Hops Pellet 13.4 Dry Hop 21 days 3.5%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Dry Hop 21 days 7.1%
15 g Amarillo15 g Amarillo Hops Pellet 8.6 Dry Hop 21 days 3.5%
15 g Centennial15 g Centennial Hops Pellet 10 Dry Hop 21 days 3.5%
10 g Apollo10 g Apollo Hops Pellet 20 Dry Hop 21 days 2.4%
15 g Chinook15 g Chinook Hops Pellet 13.4 Dry Hop 7 days 3.5%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Dry Hop 7 days 7.1%
15 g Amarillo15 g Amarillo Hops Pellet 8.6 Dry Hop 7 days 3.5%
15 g Centennial15 g Centennial Hops Pellet 10 Dry Hop 7 days 3.5%
10 g Apollo10 g Apollo Hops Pellet 20 Dry Hop 7 days 2.4%
425 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
19 g CALSUL Water Agt Mash 1 hr.
12 g CALCHLF Water Agt Mash 1 hr.
1.20 g PFT Fining Boil 15 min.
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Med/Low
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 466 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bitters and Pale Ales
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
180 6 10 130 240 79
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 66 °C 60 min
33 L Sparge -- 75 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 20.4
Mash volume with grains 25.8
Grain absorption losses -8.2
Remaining sparge water volume (equipment estimates 23.3 L) 30.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 34.8 L) 42
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 25.6
Hops absorption losses (hopback) -0.6
Going into fermentor 25
Total: 50.9  
Equipment Profile Used: System Default
 
Notes

Simcoe substituted for Mosaic
Columbus substituted for Chinook

Leave primary fermentation for 14 days then start dry hopping with first charge of hops, 7 days later add next charge of hops.

Taken from:
http://www.homebrewtalk.com/showthread.php?t=390082

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  • Last Updated: 2015-06-23 10:53 UTC