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Old 02-16-2013, 05:02 PM   #1
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Default Heady Topper Clone (BYO)

This is the Heady Topper clone recipe from the current issue of BYO, which I thought I'd share so we can all brew and enjoy the holy grail of IIPA's! I have not brewed this yet, but it looks to be pretty darn close if not spot on. Please post your results! Cheers

Batch Size: 5 gallons
Original Gravity: 1.074
Final Gravity: 1.012
IBU: 100+
SRM: 6
ABV: 8%
Yeast: Chico (WLP001/Wyeast1056/S-05)
Starter: 1.5L

13 lbs. British pale ale malt
4 oz. Caravienne malt
1 lb. sucrose
1.5 oz. Simcoe (30 min.)
1 oz. Cascade (knockout)
1 oz. Apollo (knockout)
1 oz. Simcoe (knockout)
1 oz. Centennial (30 min. into hopstand)
1 oz. Simcoe (30 min. into hopstand)
1 oz. Columbus (30 min. into hopstand)
1 oz. Chinook (primary dry hop)
1 oz. Simcoe (primary dry hop)
1.25 oz. Centennial (secondary dry hop)
1.25 oz. Simcoe (secondary dry hop)

Mash at 155F for 40 minutes. Sparge enough to collect roughly 7.5 gallons in your kettle to achieve 6.5 gallons at knockout. Boil for 75 minutes, adding 1.5 oz. Simcoe @ 30 min. After knockout add 1 oz. each Cascade, Apollo, and Simcoe. Whirlpool with pump or by stirring for a minute and letting it spin down and settle. After 30 minutes, reduce wort temperature to 170F and add 1 oz. each Centennial, Simcoe, and Columbus. Whirlpool again. After 15 more minutes begin final cooling process. The goal is to get 5.5 gallons into the fermenter to account for loss of wort during dry hopping.

Pitch healthy dose of yeast @ 65F. After FG has been achieved add a clarifying agent such as polycar. Allow 3 days for clarifying agent to work, then add first set of dry hops to primary fermenter. After 7 days rack beer off dry hops & yeast cake either into a keg or secondary vessel. Try to purge with CO2 if possible. Add second round of dry hops and wait 5 days. Bottle or begin carbonation process.

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Old 02-16-2013, 05:24 PM   #2
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What yeast is recommended?

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Old 02-16-2013, 05:25 PM   #3
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Conan yeast?

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Old 02-16-2013, 05:26 PM   #4
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Chico strain. Wyeast 1056, WLP001, or Safale US-05.

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Old 02-17-2013, 02:38 PM   #5
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Anybody interested in converting this to extract?

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Old 02-17-2013, 02:54 PM   #6
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Quote:
Originally Posted by comeimalion View Post
Anybody interested in converting this to extract?
You would substitute 10 lbs. gold LME for the pale malt and keep everything else the same.

In the future, you can convert most recipes yourself by multiplying the number of pounds of pale malt by 0.75 to get the pounds of liquid extract. Multiply by 0.6 if using dry extract.
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Old 02-17-2013, 06:49 PM   #7
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thanks for shareing,

i bought some of this beer this past summer while in VT very good stuff. i now know what i am brewing next weekend.

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and I forgot whats in the last keg, but its about gone
Chinook ipa in the primary

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Old 02-17-2013, 09:50 PM   #8
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Quote:
Originally Posted by BassBeer View Post
You would substitute 10 lbs. gold LME for the pale malt and keep everything else the same.

In the future, you can convert most recipes yourself by multiplying the number of pounds of pale malt by 0.75 to get the pounds of liquid extract. Multiply by 0.6 if using dry extract.
Thanks for the info!
Now (if you don't mind bearing with me), how would this effect the logistics here? Would I do the same 7.5 gallon boil? Do I not need to make any adjustments to the hop schedule? Are you using "knockout" as a synonym of "flameout"?
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Old 02-17-2013, 11:02 PM   #9
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No, you don't boil 7.5 gallons with extract. Remember your final goal is 5.5 goals into your fermenter and you can always add water after the boil to bring the worst up to that amount. This recipe has more malt than some so maybe start with 3.5 gallons boiling water? I'm a noob myself so not sure if there's a science to LME to boil water ratio.

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Old 02-17-2013, 11:04 PM   #10
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Quote:
Originally Posted by briank
Remember your final goal is 5.5 goals into your fermenter and you can always add water after the boil to bring the worst up to that amount. ratio.
Sorry, phone autocorrected wort into worst.
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