Heady Topper Clone - Beer Recipe - Brewer's Friend

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Heady Topper Clone

273 calories 27.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 273 calories (Per 12oz)
Carbs: 27.7 g (Per 12oz)
Created: Wednesday April 29th 2020
1.082
1.020
8.0%
194.3
6.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 50.8%
5 lb Gladfield - German Pilsner Malt5 lb German Pilsner Malt 37.3 2.03 31.7%
1 lb German - Carapils1 lb Carapils 35 1.3 6.3%
1 lb American - Wheat1 lb Wheat 38 1.8 6.3%
0.75 lb Canadian - Honey Malt0.75 lb Honey Malt 37 25 4.8%
15.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Summit2.5 oz Summit Hops Pellet 18.5 Boil 60 min 154.79 23.3%
0.25 oz Amarillo0.25 oz Amarillo Hops Pellet 8.6 Boil 5 min 1.43 2.3%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 7 Boil 5 min 1.17 2.3%
0.25 oz Centennial0.25 oz Centennial Hops Pellet 10 Boil 5 min 1.67 2.3%
0.25 oz Summit0.25 oz Summit Hops Pellet 18.5 Boil 5 min 3.09 2.3%
1.50 oz Centennial1.5 oz Centennial Hops Pellet 10 Whirlpool 0 min 11.24 14%
1 oz Summit1 oz Summit Hops Pellet 18.5 Whirlpool 0 min 13.86 9.3%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Whirlpool 0 min 4.12 4.7%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 7 Whirlpool 0 min 1.31 2.3%
0.25 oz Amarillo0.25 oz Amarillo Hops Pellet 8.6 Whirlpool 0 min 1.61 2.3%
0.75 oz Centennial0.75 oz Centennial Hops Pellet 10 Dry Hop at 68 °F 8 days 7%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Dry Hop at 68 °F 8 days 4.7%
0.50 oz Summit0.5 oz Summit Hops Pellet 18.5 Dry Hop at 68 °F 8 days 4.7%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Dry Hop at 68 °F 8 days 4.7%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Dry Hop at 68 °F 4 days 4.7%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Dry Hop 4 days 4.7%
0.50 oz Summit0.5 oz Summit Hops Pellet 18.5 Dry Hop at 68 °F 4 days 4.7%
10.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each maltodextrin Other Boil 5 min.
12 tsp Gypsum Water Agt Boil 1 hr.
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.89 27.6  
Mash volume with grains 8.15 32.6  
Grain absorption losses -1.97 -7.9  
Remaining sparge water volume (equipment estimates 2.09 g | 8.4 qt) 2.33 9.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.76 g | 27.1 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 5.13 g | 20.5 qt) 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.13 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.37 g | 21.5 qt) 5 20  
Total: 9.22 36.9
Equipment Profile Used: System Default
 
Notes

Directions
Mash crushed grains in about 6 gallons of clean, chlorine-free water at 150˚F for 60 minutes. Sparge to collect about 7 gallons of wort in the kettle, then bring wort to a boil. Add hops according to schedule above. For the 0 minute additions, add the hops gradually after cutting off the heat, allowing the hops to steep in the wort as you chill it down, at least 30 minutes, or for as long as an hour. When the wort temperature reaches 68˚F, transfer to a fermenter and pitch the yeast starter. Ferment for 7 days at 68˚F, then pitch first round of dry hops. After 4 days, transfer to secondary fermenter and pitch second round of dry hops. After four days, bottle or keg. Beer will be ready to drink in 1-2 weeks.

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  • Last Updated: 2020-05-10 19:58 UTC