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Old 09-10-2011, 07:25 PM   #11
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BTW reading on BA this was compared to Stone Ruination. I have not had that. Is it a fair comparison? If so clone recipes exist of that for more reference. It's really that malt at the front I want to get. I just think mashing lower than 152 is going to dry it too much.

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Old 09-10-2011, 10:21 PM   #12
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Similar yes in that they're both heavy on the bittering hops & have dank, pungent aromas, but I get much different aftertastes. Ruination leaves me with a bitter, almost lemony aftertaste where the Head Hunter has more grapefruit characteristics. This probably comes from the Centennial hops in Ruination. Plus, Ruination is a slightly heavier beer at 7.7% ABV & 100+ IBUs.

If you find a good Ruination clone, just sub out the Centennial for some combination of Cascade, Columbus, or Simcoe & see what you come up with. In my opinion, the Columbus hops are what make Head Hunter so good.

Also, I do think of Head Hunter as a pretty dry IPA when fresh. However, I have noticed as the assertive hoppiness fades over time, the flavor changes & the sweeter malt comes out more. The clones for Ruination that I've seen have a FG of between 1.010-1.013, which is pretty dry. If you like your IPAs sweeter, you could mash higher or eliminate some of the corn sugar from the recipe, because its only purpose is to dry that sucker out.

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Old 09-11-2011, 12:18 AM   #13
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My last two brews were .04 / .06. Due to an off thermometer. .012 or so is fine for me. Yeah I will leave out the sugar. I have 4 ounces each of Ace, Columbus and Simcoe plus some others but I think I am going to just use a combo of those 3.

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Old 03-19-2012, 12:18 AM   #14
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I know this thread is a tad stale, but I tried this recipe and am just now drinking it. As it pertains to Head Hunter, I didn't have one handy to set this next to to truly taste test, but I will say it is one good IPA regardless!

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Old 09-22-2012, 01:54 AM   #15
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subscribed, just visited Fat Heads and got a growler of Head Hunter.

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Old 09-22-2012, 02:10 AM   #16
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Great IPA.
The Head Brewer, Matt Cole does a great job of getting a nice, clean, sharp bittering in this beer.
I'll get a chance to see the new brew production facility this weekend and I'm sure to have a couple pints as well.
I doubt he'll be sharing his recipe though.
Bull

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Old 10-02-2012, 06:23 PM   #17
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From Mitch's new book


Malt bill:
American two-row malt 50%
Maris Otter malt 25%
CaraHell malt 6%
Crystal malt6%
Toasted wheat flakes 5%
CaraPils malt 2%
Dextrose 5%

Mash: 60-minute rest at 151 F with 6.7% of kettle hop bill Centennial 9.2% alpha acids.

Total boil time is 90 minutes. At the start of the boil in the kettle (90 minutes)
use 17.7% alpha acids CTZ at 23.3% of the bill. Identical additions at a ratio
of 6.7% each Citra (12.4% alpha acids) and Centennial (9.2% alpha acids)
are added at 45 minutes and again at 30 minutes. At the end of the boil add
23.3% Simcoe (12.27%o alpha acids), 16.6% Centennial (9.2% alpha acids), and
3.3% Columbus (14.2% alpha acids).

Fermentation
Use WLP001 or WY 1056 for pitching. Hold at 67" F (19.4" C) for four to five
days. Hold 2 days at fermentation temperature for a diacetyl rest before
cooling to 50" F (10" C). Crop or drop the yeast.

Dry hop for 10 days using
Equal parts Centennial, Simcoe, Citra, and Columbus at 0.2l oz./gal. (0.40
lb./bbl.,l.5a g/L) for each hop. Allow the temperature to rise to 60' F
Rouse hops with CO, at days 2, 5, and 8. Drop hops (remove or rack off
hops) at day 9. Cool for two days at 40' F, and finally cool to 33" F (0-6"
C). This beer is not filtered.

Targets:
OG: 17'P (1.068 SG)
TG:3.4 "P (1.014 SG)
ADF:80%
IBU:87
ABY:7.5%
Color: 8.5 "L (16.2" EBC)

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Old 10-16-2012, 12:47 AM   #18
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I did all the math for everyone. . . hops are in grams. . . it was just easier, you can use google to convert if you want. 10g of finished beer, 11g into the fermenters, 11.5 post boil.

14.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 50.26 %
7.25 lb Marris Otter (3.0 SRM) Grain 25.13 %
1.75 lb CaraHell (11.0 SRM) Grain 6.07 %
1.75 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6.07 %
1.50 lb Toasted Wheat Malt (11.0 SRM) Grain 5.20 %
0.60 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.08 %
1.50 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 5.20 %

56.70 gm Columbus (Tomahawk) [17.70 %] (90 min) Hops 56.1 IBU
16.20 gm Centennial [9.20 %] (45 min) Hops 7.1 IBU
16.20 gm Citra [12.40 %] (45 min) Hops 9.6 IBU
16.20 gm Citra [12.40 %] (30 min) Hops 8.1 IBU
16.20 gm Centennial [9.20 %] (30 min) Hops 6.0 IBU
56.70 gm Simcoe [13.00 %] (1 min) Hops 1.7 IBU
16.20 gm Centennial [9.20 %] (1 min) Hops 0.3 IBU
8.10 gm Columbus (Tomahawk) [17.70 %] (1 min) Hops 0.3 IBU
56.70 gm Simcoe [13.00 %] (Dry Hop 10 days) Hops -
56.70 gm Centennial [10.00 %] (Dry Hop 10 days) Hops -
56.70 gm Citra [12.40 %] (Dry Hop 10 days) Hops -
56.70 gm Columbus (Tomahawk) [14.00 %] (Dry Hop 10 days) Hops -

WLP001


I noticed that the numbers in plato didn't exactly convert to specific gravity. . . I calculate OG of 1.070 and FG of 10.13 for 7.45 ABV. 68 to 14 is only 7.06 ABV

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Old 10-16-2012, 12:40 PM   #19
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I noticed the gravity was off as well, so I took a little Head Hunter & let the carbonation die out for 24 hrs. Then I took a hydrometer reading & came up with a 1.012 FG which would make the OG 1.069. That's what I'm basing my recipe on.

Also, Matt apparently uses two different types of Columbus/CTZ hops. He's got a much higher alpha Columbus for bittering & a lower version for flame out/dry hopping. Plus, the menu at the brewery still lists Cascade as a hop in this beer, but it's completely removed from this recipe.

The last thing I'll say is that I was talking to him on Saturday & he said this recipe will get you close, but there are some trade secrets he left out in Mitch's book. What those are will be the fun part of trying to replicate this beer. I know he uses a good amount of Gypsum to Burtonize his water, but you'd need to know your own water profile before messing with that.

I've got all my ingredients, but I'm probably going to wait until November to brew this so I can keg it once one of my kegs kicks.

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Old 10-16-2012, 04:21 PM   #20
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I don't have Mitch's book yet. Just waiting on it to come in the mail. I almost always start with RO water when I brew so "burtonizing" water is something I'm comfortable with. IMHO, you should probably be adding gypsum to all your hoppy beers regardless of your water profile (Okay, so there might be a rare instance where someone shouldn't be adding anymore sulfates to their beer). I guess what I'm saying is, after reading the above, which I believe is a direct quote from the book, I'm not surprised that Matt Cole left out some information on this recipe. The numbers on the hops are a bugger to figure out. Then you have to take into account things like which formula the fine people at Fatheads are using to calculate IBU. I used tinseth on this one. If they use rager, my numbers are probably a little high. Actually I usually use Rager but just had to reinstall Beersmith which defaults to Tinseth. I literally just realized this. . . guess I better run those hops numbers again. There are a lot of things that are left out of the process, pitching rates, aeration, mash temp. to name a few. I think we can assume it's mashed low but a lot of that other stuff we are left to do our own best practices. Probably the most significant part is this: Fatheads and Matt Cole are part of HopUnion's hop program, they literally get the best of the best hops, we are left to what we can get or hands on. With Hops like CTZ this is a big deal, CTZ are always great bittering hops but sometimes you can get some that are really lousy for dry hopping (They just don't smell good). I've also heard stories about simcoe being wildly different depending on when it is harvested. And centennials can vary bc they aren't the most disease resistant hop out there. When your brewing a very hop forward beer such as head hunter, all this matters. . . as homebrewers, the best we can do is hope for the best on this front. I will admit I've never come across a hopunion hop that wasn't good though. I'm likely going to brew this sometime at the end of November toward the beginning of December, I literally just brewed a very hop forward beer that uses most of these hops and amarillo.

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