Hi all
I was at the Vermont Brewfest last week and among a wide range of really, really good beers I was in particular blown away by the Heady Topper from The Alchemist Pub and Brewery, a double American IPA with 8% and 120 IBU's.
http://www.ratebeer.com/beer/alchemist-heady-topper/32329/
Can any of you more experienced brewers (who might have even tasted the beer) tell me what kind of ingredient profile a beer like this might have (hops, malt etc.)? I am not of to cloning it, but I would looooove to be able to produce the same kind of hoppy and bitter feel this beer has in a batch of my own in the future. Does the high abv make it a challenge to achieve the bitterness through the boil (due to the high gravity), and would something like this even be possible to brew from extract and steeping grain?
Cheers,
Thomas
I was at the Vermont Brewfest last week and among a wide range of really, really good beers I was in particular blown away by the Heady Topper from The Alchemist Pub and Brewery, a double American IPA with 8% and 120 IBU's.
http://www.ratebeer.com/beer/alchemist-heady-topper/32329/
Can any of you more experienced brewers (who might have even tasted the beer) tell me what kind of ingredient profile a beer like this might have (hops, malt etc.)? I am not of to cloning it, but I would looooove to be able to produce the same kind of hoppy and bitter feel this beer has in a batch of my own in the future. Does the high abv make it a challenge to achieve the bitterness through the boil (due to the high gravity), and would something like this even be possible to brew from extract and steeping grain?
Cheers,
Thomas