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Old 10-26-2012, 04:21 PM   #151
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Quote:
Originally Posted by paulster2626

Maybe. But if you're gonna try and clone something, you might as well clone something.
I appreciate that, but still think it is less critical than in a more yeast-driven beer, like a Belgian or English ale.
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Old 10-26-2012, 05:05 PM   #152
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It may be less critical to the style but as far as cloning a specific ber, I would think it would be very critical.

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Old 10-26-2012, 05:52 PM   #153
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In Mitch Steele's IPA book he gives the recipe for El Jefe. Different beer.. but I think there are some things to look at there when formulating a recipe for HT.

The El Jefe recipe is
88-89.5% Pearl
8% Caramalt (Crisps crystal 15)
remaining percet 2.5-4 of Carafa special III to get it to 16L

So.. one could infer a good HT recipe would be 92% Pearl and 8% Caramalt might might be a good starting point..

For Hops when I did the percentage hops out into a 6gallon recipe I got

53 g Simcoe 2012 FH [14.10 %] - Boil 60.0 min Hop 4 71.8 IBUs
67 g Simcoe 2012 FH [14.10 %] - Boil 5.0 min Hop 5 18.1 IBUs
113 g Simcoe 2012 FH [14.10 %] - Dry Hop 7.0 Days

Heavy duty Dry hop.. and given how hazy the beer is.. and thats not going to be yeast haze I think.. I would expect heady may be even more..

Just some thoughts. Look forward to results. I am doing El Jefe to be ready for Christmas.. need to find me some cans of HT to culture..

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Old 10-26-2012, 09:58 PM   #154
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When I clone this, I'm going to buy expensive canning equipment so I can DRINK IT FROM THE CAN!

Seriously though I think Pearl Malt would be a great start for this one. Pearl is awesome in IPAs - it's my go-to base malt. Very Heady Topper-ish if you ask me (and I'm no expert!)

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Old 10-27-2012, 04:29 AM   #155
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Quote:
Originally Posted by ChrisNH View Post
In Mitch Steele's IPA book he gives the recipe for El Jefe. Different beer.. but I think there are some things to look at there when formulating a recipe for HT.

The El Jefe recipe is
88-89.5% Pearl
8% Caramalt (Crisps crystal 15)
remaining percet 2.5-4 of Carafa special III to get it to 16L

So.. one could infer a good HT recipe would be 92% Pearl and 8% Caramalt might might be a good starting point..

For Hops when I did the percentage hops out into a 6gallon recipe I got

53 g Simcoe 2012 FH [14.10 %] - Boil 60.0 min Hop 4 71.8 IBUs
67 g Simcoe 2012 FH [14.10 %] - Boil 5.0 min Hop 5 18.1 IBUs
113 g Simcoe 2012 FH [14.10 %] - Dry Hop 7.0 Days

Heavy duty Dry hop.. and given how hazy the beer is.. and thats not going to be yeast haze I think.. I would expect heady may be even more..

Just some thoughts. Look forward to results. I am doing El Jefe to be ready for Christmas.. need to find me some cans of HT to culture..
I've gotten my Pearl picked up. Just pulled out beersmith and had

84% pearl
3% C20
7.5% Carapils
5.5% Corn Sugar

Not sure where I formulated that but seems to be close. Is the rumor of 7 hops true? Or is it 6?

I'm off to get the yeast out of the first can now. Hope this one works.
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Old 10-27-2012, 07:58 AM   #156
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It's definitely not Citra, although I thought the same thing. Citra wasn't introduced until 2007, Heady Topper has been around for quite some time longer. I'm lucky enough to have a co-worker who makes weekly trips up to Vermont. He brings me back a couple 4 packs every so often.

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Old 10-27-2012, 07:02 PM   #157
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I got success with my first can of yeast. I'm in 100mL and will step up to 200mL tomorrow or the next day. I'm glad it doesn't have Citra, I've been using too much of it and want to get a few citra-free recipes.

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Old 10-28-2012, 06:27 PM   #158
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The only 'problem' with making a clone is that they use hop extract. There's no info as to brand, type, and how much, but they do use it.

Anyways, moved to secondary today, fermented from 1.062 to 1.011 for 82% attenuation. Even if you don't care to clone it, its a pretty killer yeast. I'll be using it frequently.

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Old 10-28-2012, 06:54 PM   #159
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Quote:
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The only 'problem' with making a clone is that they use hop extract. There's no info as to brand, type, and how much, but they do use it.

Anyways, moved to secondary today, fermented from 1.062 to 1.011 for 82% attenuation. Even if you don't care to clone it, its a pretty killer yeast. I'll be using it frequently.
Could you share your step up list for the yeast from the can to when you pitched? Did you go 100mL to 200mL to 1L?
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Old 10-28-2012, 07:08 PM   #160
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This was actually my first time doing this. I can't say its the best way, but its just the way i did it.. 12oz, 500ml, 800ml. All were about 1.032 og starters. I had each step on a stir plate for about 36 hours each time and put it in the fridge for about 4 days after each step. No reason as to the timeline, it just happened to work out that way before i could brew.

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