Help with Head Hunter IPA Clone
Was hoping to get some help coming up with partial mash clone of Fat Head's Head Hunter IPA. Here are the specs they list on their website:
Malts: Pale, CaraMalt, C-15, Cara-Pils
Hops: Columbus, Simcoe, Centennial
Really was just looking for some help in figuring out the malt recipe so that I could play with the hops combinations. Thanks!
I haven't had this one, but I'll help you out as much as I can using the information you gave about the beer. I also found out that it's 7.5% abv and 87 IBUs. Highly carbonated with medium body and a golden to light orange color.
What's your start boil size and end batch size (in gallons)? How much grain can your system handle (in lbs.)?
This is based on a 6 gallon full volume boil with 5 gallons in the carboy using 4 lbs. of grain - Take note of the late additions of sugar and extract - No carapils necessary:
The all grain version for comparison:
Thanks for the help! Going to give this a try soon, I'll let you know how it turns out
I was just reading an interview with matt cole on their brewery website and he stated they use mash hops and first wort hopping also. Really awesome that they have hit the store shelves. There is a lot of potential for them to really take off big! Great lakes is about the only brewery Cleveland gets credit for from people that dont know the area even though we have some great smaller pubs. Nice to see someone else start getting recognized.
hmmm just read another article on their website. This was at the end of the article.
"One last note: If you want Cole’s recipe for Head Hunter IPA, you only have to get Mitch Steele’s (Stone Brewing Co. brewmaster) upcoming book on IPAs to be called “For the Love of Hops,” scheduled for September 2012 release. "
October 16th release on Amazon.
anyone get Mitch's book yet, been close on this recipe just not quite there yet
From Mitch's new book
American two-row malt 50%
Maris Otter malt 25%
CaraHell malt 6%
Toasted wheat flakes 5%
CaraPils malt 2%
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).
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.
OG: 17'P (1.068 SG)
TG:3.4 "P (1.014 SG)
Color: 8.5 "L (16.2" EBC)
Thanks a bunch this is great info, although not really straight forward I will try to come up with a 5 gallon recipe. Does the recipe say what lovibond the crystal is and i suppose the dry hop is .2oz./gal
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