Nice recipe, similar to bobbrews with the no hops in the boil approach. I imagine it would have really been there with more gypsum. I also like that this recipe shows you don't have to be so exacting with the malt and hops. I've used a combination of Golden Promise and 2-row and I usually replaced Amarillo with Citra and El Dorado. I thought that Optic might work and I imagine a mix of Marris Otter and 2-row would also work. And in reference to a previous post of someone thinking figuring out the exact hops The Alchemist uses will get the clone right, I 100% disagree. In fact I doubt Heady has always used the exact same hops due to hop supply issues in the industry. I think the right mix of Simcoe, dank, and fruity hops will get it there. Looks like it's about a good British malt backbone, lots of hop oil up front, the right post boil hop combination, and the right dry hop combination.
Two last questions, what temperature did you ferment at and how much yeast did you pitch? I recently saw something that said the Alchemist pitches on the low side. I have been pitching on the high, but I may change that.
I agree with the above highlighted in red 100%.
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I've compiled reddskinnfan's recipe and notes into the following:
reddskinnfan recipe
Grains:
8 oz - Rice Hulls
23 lb - Optic Malt
3 lb - Flaked Wheat
1 lb - CaraRed
1 lb - Corn Sugar
Note: Mash-In - 10.25g @ 148F for 75m, then drain.
Sparge - 6.5g @ 168F for 10m, then drain.
Sparge pH - 5.5
Mash pH - 5.4
12.7g pre-boil volume.
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Boil time: 60 minutes.
Hops:
20 ml - Apollo HopShot @ 60m
3 oz - Simcoe @ 40m (steep)
1.5 oz - Citra @ 40m (steep)
1.5 oz - Mosaic @ 40m (steep)
1.0 oz - Chinook @ 40m (steep)
1.0 oz - Summit @ 40m (steep)
Note: All steep hops added at flameout, then pot covered and naturally cooled for 40m before running through chiller, or
Whirlpool hops added 5 minutes after flameout. I let naturally drop to 165F and kept there for 30.
(Improvements - splitting flameout for a little more aroma kick. One right at flameout and another 30 mins in.)
11.2g post-boil volume.
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10.5g into fermenter.
3L starter - Vermont IPA (GigaYeast)
Note: 3L starter was stepped. 2L fermented/decanted and then 3L fermented/decanted.
Fermentation at started at 66F. Raised to 72 after gravity dropped to about 1.020 to help it finish.
OG @ 1.072
FG @ 1.010
Dry hop will be:
3 oz Simcoe
1.5 oz Centennial
1.5 oz Chinook
1.0 oz Columbus
1.0 oz Comet
Note: Dry hop was half at beginning and half at day 4. Total 7 days.
I dry hopped in the serving kegs at room temp (around 70F in my house) with dry hop tubes from
www.stainlessbrewing.com.
Final volume 10g.
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Water Profile:
75 ppm - Calcium
10 ppm - Magnesium
24 ppm - Sodium
113 ppm - Sulfate (Improvements: Increase 200-250)
44 ppm - Chloride
0 ppm - Bicarbonate
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Misc Notes:
And my final IBU/Color/ABV:
Calculated IBU - 140
SRM - 7
Measured ABV - 8.2%
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Tasting - Piney grapefruit with some peach notes. I had the pleasure of trying heady, with mine, right after each other.
The only big difference I saw was perceived bitterness, which I attribute to a little bit low on Sulfate.
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Lets get a consensus on this recipe. I know I'm going to brew it.
Thanks for the recipe and notes
reddskinnfan!