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Old 02-03-2013, 05:45 AM   #761
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I left that first can of empty Heady I had the other night covered in tin foil so I could check aromas as the time went by and it is incredibly piney without the beer in there. I'm doing some hop teas with extra hops I had lying around after the dryhop, seeing if I can stumble upon something.

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Old 02-04-2013, 08:57 PM   #762
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So I had my Heady Topper clone yesterday just before the super bowl. I had a few friends over and they each had a glass. Everyone really liked it, a few said it was the best beer I had ever made. I might agree with them on that. One freind who knows very little about the brewing process asked how much grapefruit I used when making it. lol, none obviously! So if you get Heady, culture up the yeast bc I am sure thats what is making this so amazing.

Tasting Notes:

Burnt orange color, murky, dense 1 finger head with tiny bubble shooting up.

Peachy, orange, grapefruit, pinneapple, huge aroma, it basically engulfed the room even the people not drinking the beer got the aroma.

Not as juicy as heady but tons of fruits, orange, mango,
grapefruit amazingly citrusy. Really awesome.

I think the beer needs more pine, I havent had Heady in a month or so but I remember getting a decent amount of pine. Not overwhelming but it was there. I am thinking about dialing back the Amarillo next time, although good I think it was overpowering some of the other hop flavors. However, I love the beer right now, so I am going to have a hard time changing it, lol.

Overall I think it's a very good DIPA, but not heady.




Quote:
Recipe Specifications
--------------------------
Boil Size: 5.00 gal
Post Boil Volume: 4.26 gal
Batch Size (fermenter): 4.00 gal
Bottling Volume: 3.60 gal
Estimated OG: 1.077 SG
Estimated Color: 5.5 SRM
Estimated IBU: 105.3 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 71.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
6 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 56.5 %
3 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2 30.4 %
1 lbs Vienna Malt (Briess) (3.5 SRM) Grain 3 8.7 %
8.0 oz Dextrose (Briess) (1.0 SRM) Sugar 4 4.3 %
1.00 oz Magnum [14.00 %] - Boil 60.0 min Hop 5 57.8 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
0.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 7 -
1.50 oz Simcoe [13.00 %] - Boil 5.0 min Hop 8 16.0 IBUs
0.75 oz Amarillo Gold [8.50 %] - Boil 5.0 min Hop 9 5.2 IBUs
0.75 oz Centennial [10.00 %] - Boil 5.0 min Hop 10 6.2 IBUs
0.75 oz Columbus (Tomahawk) [14.00 %] - Boil 5.0 Hop 11 8.6 IBUs
0.50 oz Nugget [13.00 %] - Boil 5.0 min Hop 12 5.3 IBUs
0.50 oz Warrior [15.00 %] - Boil 5.0 min Hop 13 6.2 IBUs
2.50 oz Amarillo Gold [8.50 %] - Aroma Steep 30. Hop 14 0.0 IBUs
1.50 oz Simcoe [13.00 %] - Aroma Steep 30.0 min Hop 15 0.0 IBUs
1.00 oz Centennial [10.00 %] - Aroma Steep 30.0 Hop 16 0.0 IBUs
0.50 oz Nugget [13.00 %] - Aroma Steep 30.0 min Hop 17 0.0 IBUs
0.50 oz Warrior [15.00 %] - Aroma Steep 30.0 min Hop 18 0.0 IBUs
0.25 oz Columbus (Tomahawk) [14.00 %] - Aroma St Hop 19 0.0 IBUs
1.0 pkg Conan (The Alchemist #) Yeast 20 -
1.00 oz Amarillo Gold [8.50 %] - Dry Hop 5.0 Day Hop 21 0.0 IBUs
1.00 oz Amarillo Gold [8.50 %] - Dry Hop 5.0 Day Hop 22 0.0 IBUs
1.00 oz Centennial [10.00 %] - Dry Hop 5.0 Days Hop 23 0.0 IBUs
1.00 oz Centennial [10.00 %] - Dry Hop 5.0 Days Hop 24 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 5.0 Days Hop 25 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 5.0 Days Hop 26 0.0 IBUs


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 11 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 14.75 qt of water at 159.5 F 149.0 F 60 min

Sparge: Batch sparge with 2 steps (0.26gal, 2.63gal) of 170.0 F water
Notes:
------
2 seperate dry hops, 3 oz each for 5 days.
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Old 02-04-2013, 10:59 PM   #763
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Almost at the end of 4 step ups from 2 cans (200ml - 300 - 500 - 800) Can anyone tell me my yeast count? sorry way to lazy tnite and im not sure if mrmatly does that conversion.

On other news i decided to drink some starter wort and HOLY Sh1! was it peachy with some tangerine and pineapple. as soon as it hit the tongue i could pull it right out of headys flavor. What a beast this little guy is.

Hopefully brewing my first clone this saturday if i dont need another stepup i will prob end up brewing a 3 gallon batch as we all try and nail the last couple details.

THX guys! awesome thread.

P.s i go up to vermont every couple months and will have a couple cases near spring for trade

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Old 02-04-2013, 11:26 PM   #764
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Quote:
Originally Posted by Johnnyhitch1 View Post
Almost at the end of 4 step ups from 2 cans (200ml - 300 - 500 - 800) Can anyone tell me my yeast count? sorry way to lazy tnite and im not sure if mrmatly does that conversion.

On other news i decided to drink some starter wort and HOLY Sh1! was it peachy with some tangerine and pineapple. as soon as it hit the tongue i could pull it right out of headys flavor. What a beast this little guy is.

Hopefully brewing my first clone this saturday if i dont need another stepup i will prob end up brewing a 3 gallon batch as we all try and nail the last couple details.

THX guys! awesome thread.

P.s i go up to vermont every couple months and will have a couple cases near spring for trade
It's easiest to to estimate based on volume. How many mL of yeast do you have when it settles? Figure anywhere from 1-2 billion cells per mL to be safe. Might have more, but it's a good estimate.
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Old 02-04-2013, 11:37 PM   #765
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Quote:
Originally Posted by theveganbrewer View Post
It's easiest to to estimate based on volume. How many mL of yeast do you have when it settles? Figure anywhere from 1-2 billion cells per mL to be safe. Might have more, but it's a good estimate.
Great thx for that. Ill have to check when i decant to the mason jar for storage
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Aging: Flanders Red w/ ECY02, All out Brett.
BOTTLES:

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Beer: NZ Brett (BD:9/16/12)
Mead: Blueberry-lemon, Raspberry-Lime, Habenero, POM, Traditional.
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Old 02-04-2013, 11:39 PM   #766
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Quote:
Originally Posted by Johnnyhitch1 View Post
Almost at the end of 4 step ups from 2 cans (200ml - 300 - 500 - 800) Can anyone tell me my yeast count? sorry way to lazy tnite and im not sure if mrmatly does that conversion.

On other news i decided to drink some starter wort and HOLY Sh1! was it peachy with some tangerine and pineapple. as soon as it hit the tongue i could pull it right out of headys flavor. What a beast this little guy is.

Hopefully brewing my first clone this saturday if i dont need another stepup i will prob end up brewing a 3 gallon batch as we all try and nail the last couple details.

THX guys! awesome thread.

P.s i go up to vermont every couple months and will have a couple cases near spring for trade

I'd take you up on this trade offer - dying to try it!
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Old 02-05-2013, 01:46 PM   #767
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Really interested in trying to make this but cant get my hands on any heady topper...had some horrible luck so far trying to receive some. Im willing to trade. Good luck with the clones as well!

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Old 02-05-2013, 03:38 PM   #768
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I would give this a shot, and be happy to add my results and ideas if someone has some extra Conan they could send me, I would get it ramped up from there. Obviously a can of Heady would be excellent, but the yeast would be just fine. I'd pay for it as well.

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Old 02-05-2013, 06:37 PM   #769
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Default Pitching rate?

For those of you that are culturing Conan, what pitching rate are you aiming for? Standard ale rate of 0.75 million cells/ml/*P?

Thanks in advance.

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Old 02-05-2013, 06:43 PM   #770
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Quote:
Originally Posted by FATC1TY View Post
I would give this a shot, and be happy to add my results and ideas if someone has some extra Conan they could send me, I would get it ramped up from there. Obviously a can of Heady would be excellent, but the yeast would be just fine. I'd pay for it as well.
I am currently brewing a pale ale with Conan, and should have enough cake afterwards to send some. Rather than paying for me to ship it, maybe we can do a trade? Won't be ready for 3-4 weeks or so.
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