I've done the Heady Topper clone 4 times, and previous to that I was working on my own IPA recipe for my 7th Hoppin' IPA, so with the things I learned from doing the Heady clone I was ready to come back to my own thing. So why is this going to be better than Heady...because my last Heady clone was better than Heady, this beer is a little lower in OG, is hop bursted, and uses the same amount of 5 minute, flame out, and aroma steep hops as Heady. And I'm not using any fancy equipment either, a 50 qt Coleman cooler for a mash tun, an 8 gallon Tallboy kettle, a cheap tub from Walmart to cool my wort, and a 6.5 gallon Big Mouth Bubbler.
I decided to push my mash tun to the limit today with 22 pounds of malt, but only half of that will go to this beer.
11 gallons of 155* water, 9 tsp of gypsum, and 22+ pounds of malt (1% acidulated malt) with a 60 minute mash that started at 148* resulted in a pH of 5.30 at room temperature. I drained 4 gallons into my kettle and added 4 gallons of 190* water for a step mash (probably ~158*). 22 pounds of malt was really too much as I had to keep stirring it with the mash paddle to get it to flow out. I filled 7.5 gallons in my kettle, ended up with 5.5 gallons after the boil, and 5 gallons in my Big Mouth Bubbler.
Being hop bursted, I used 5 ml Hop Jizz for the 90 minute addition and then used 4 additions at 20, 15, 10, and 5 to get the other half of the IBUs. Here is the recipe:
45% Golden Promise
45% 2-row
9% Caramalt
1% Acidulated malt
5 ml Hop Jizz @ 90
Hop Mix (3 oz Simcoe, 2 oz CTZ, 1 oz each Apollo, Centennial, Citra, El Dorado, and Galaxy)
1/2 oz Hop Mix @ 20 minutes
1/2 oz Hop Mix @ 15 minutes, Whirlflock
1/2 oz Hop Mix @ 10 minutes
1.5 oz Hop Mix @ 5 minutes
3 oz Hop Mix @ Flame out
4 oz Hop Mix @ 150* Aroma steep
1.055 OG, 120 IBU
Pitched 250 billion cells of Conan yeast
EDIT:
I plan to do a triple dry hop. 5 oz of my hop mix at Day 7, 3 oz of my hop mix at Day 12, and 3 oz of a 60/40 Dank/fruity ratio leaf hop mix at Day 17.
I decided to push my mash tun to the limit today with 22 pounds of malt, but only half of that will go to this beer.
11 gallons of 155* water, 9 tsp of gypsum, and 22+ pounds of malt (1% acidulated malt) with a 60 minute mash that started at 148* resulted in a pH of 5.30 at room temperature. I drained 4 gallons into my kettle and added 4 gallons of 190* water for a step mash (probably ~158*). 22 pounds of malt was really too much as I had to keep stirring it with the mash paddle to get it to flow out. I filled 7.5 gallons in my kettle, ended up with 5.5 gallons after the boil, and 5 gallons in my Big Mouth Bubbler.
Being hop bursted, I used 5 ml Hop Jizz for the 90 minute addition and then used 4 additions at 20, 15, 10, and 5 to get the other half of the IBUs. Here is the recipe:
45% Golden Promise
45% 2-row
9% Caramalt
1% Acidulated malt
5 ml Hop Jizz @ 90
Hop Mix (3 oz Simcoe, 2 oz CTZ, 1 oz each Apollo, Centennial, Citra, El Dorado, and Galaxy)
1/2 oz Hop Mix @ 20 minutes
1/2 oz Hop Mix @ 15 minutes, Whirlflock
1/2 oz Hop Mix @ 10 minutes
1.5 oz Hop Mix @ 5 minutes
3 oz Hop Mix @ Flame out
4 oz Hop Mix @ 150* Aroma steep
1.055 OG, 120 IBU
Pitched 250 billion cells of Conan yeast
EDIT:
I plan to do a triple dry hop. 5 oz of my hop mix at Day 7, 3 oz of my hop mix at Day 12, and 3 oz of a 60/40 Dank/fruity ratio leaf hop mix at Day 17.