Heady Topper Clone - Beer Recipe - Brewer's Friend

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Heady Topper Clone

251 calories 22.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 66% (brew house)
Source: John Kimmich, The Alchemist & HomeBrewTalk Forum
Rating:
5.00 (1 Review)

Calories: 251 calories (Per 12oz)
Carbs: 22.9 g (Per 12oz)
URL: http://www.homebrewtalk.com/showthread.php?t=390082
Created: Saturday December 19th 2015
1.076
1.015
8.0%
123.5
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb United Kingdom - Pearl14 lb Pearl 37 2.1 85.3%
1 lb Canadian - Pale Wheat1 lb Pale Wheat 36 2 6.1%
13 oz Corn Sugar - Dextrose13 oz Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 5%
9.50 oz United Kingdom - Cara Malt9.5 oz Cara Malt 35 17.5 3.6%
16.41 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56.95 g HopShot (10 ml syringe)56.95 g HopShot (10 ml syringe) Hops Fresh 19 Boil 90 min 123.51 11.3%
15.50 g Apollo15.5 g Apollo Hops Pellet 20 Boil 0 min 3.1%
60 g Columbus60 g Columbus Hops Pellet 15 Boil 0 min 11.9%
60 g Simcoe60 g Simcoe Hops Pellet 12 Boil 0 min 11.9%
23 g Comet23 g Comet Hops Pellet 11 Whirlpool at 180 °F 30 min 4.6%
15.50 g Apollo15.5 g Apollo Hops Pellet 20 Whirlpool at 180 °F 30 min 3.1%
24 g Centennial24 g Centennial Hops Pellet 10 Whirlpool at 180 °F 30 min 4.8%
30 g Columbus30 g Columbus Hops Pellet 15 Whirlpool at 180 °F 30 min 5.9%
30 g Simcoe30 g Simcoe Hops Pellet 12 Whirlpool at 180 °F 30 min 5.9%
23 g Comet23 g Comet Hops Pellet 11 Dry Hop 7 days 4.6%
15 g Apollo15 g Apollo Hops Pellet 20 Dry Hop 7 days 3%
46 g Centennial46 g Centennial Hops Pellet 10 Dry Hop 7 days 9.1%
46 g Columbus46 g Columbus Hops Pellet 15 Dry Hop 7 days 9.1%
60 g Simcoe60 g Simcoe Hops Pellet 12 Dry Hop 7 days 11.9%
504.95 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Tablets Fining Boil 15 min.
1 each White Labs Yeast Nutrient Other Boil 10 min.
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Med/Low
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 384 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
83 22 25 30 237 73
http://www.homebrewtalk.com/showthread.php?t=390082&page=116
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.3 qt Batch Sparge Infusion -- 150 °F 75 min
20.3 qt Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 5.07 20.3  
Mash volume with grains 6.32 25.3  
Grain absorption losses -1.95 -7.8  
Remaining sparge water volume (equipment estimates 5.24 g | 21 qt) 4.13 16.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.11 g | 32.4 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.25 -1  
Post boil Volume 5.66 22.6  
Hops absorption losses (whirlpool, hop stand) -0.16 -0.6  
Going into fermentor 5.5 22  
Total: 9.2 36.8
Equipment Profile Used: System Default
 
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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  • Last Updated: 2016-07-08 03:25 UTC