Heady Topper- Can you clone it?

[Bottoms_Up]

Here you go:

http://www.clearbeerdraughtsystem.com/

There are other cheaper versions out there if you look.

Great invention and very practical.

 

[skleice]

Thanks for this. I was not even aware of the existence of a floating diptube. Do you know of a good source for one?

I use the Top Draw and DH loose in the keg. No issues with clogs...

https://www.williamsbrewing.com/Top-Draw-Beer-Pick-Up-Tube-P4643.aspx

 

[Bottoms_Up]

I use the Top Draw and DH loose in the keg. No issues with clogs...

https://www.williamsbrewing.com/Top-Draw-Beer-Pick-Up-Tube-P4643.aspx

After becming aware of it, I checked one of our local beer supply shops, and they have one that looks the same. Unfortunately, they are currently out of stock, but I can check again later. What volume of beer/trub does it leave behind?

 

[stickyfinger]

get the Clear Beer Draught System. You won't regret it. they work great with the screen. I use them on all kegs used as fermenters for NEIPA.

 

[Bottoms_Up]

From the time that this thread started to die a couple of years ago, has anyone heard of any additional leads or hints regarding the process or ingredients? For example, has anyone ever confirmed whether or not Centennial is included?

 

[hopfenstopfen]

Both of your links point to the Scott Janish site.

Brew on

Oops: https://www.utahbiodieselsupply.com/brewingfilters.php#autosiphon

 

[Clyde McCoy]

This is my clone recipe of Heady Topper. Other than the hop varieties, which remain unconfirmed, this should be pretty close. On my brewing to-do list.

Water:
SO4: 650 ppm (reduce if your brewing liquor is low in alkalinity)
Cl: 35 ppm

Mash (145F, 60'):
Target mash pH: 5.3-5.5 at 68F (“5.1-5.3” at mash temperature)
Thomas Fawcett Pearl Malt 14.25 lbs (95%)

Boil (212F, 60'):
CO2 hop extract 60' to 30-60 IBU ("I do not boil hops in my kettle")
12 oz dextrose 10' (5%)
Whirlfloc 10'
Yeast nutrient 10'

Hops:
There are 6 varieties in Heady Topper; only Simcoe is confirmed.

Amarillo was patented in late 2003 (USPP14127P2 - Hop plant named “VGXP01” - Google Patents)
Heady Topper was first brewed in January 2004

From Untappd: “Orange? Tropical Fruit? Pink Grapefruit? Pine? Spice?”
My guess: Amarillo, Cascade, Centennial, Chinook, Columbus, Simcoe

"An American IIPA brewed with love and dry hopped with Simcoe"

1 oz Amarillo, whirlpool
0.5 oz Columbus, whirlpool
0.5 oz Cascade, whirlpool
0.5 oz Centennial, whirlpool
0.5 oz Chinook, whirlpool

Dry hop is “under 4 oz. per 5 gallons”

4 oz Simcoe, dry hop final 4-5 days of fermentation

Yeast:
Conan
<0.5 million cells per ml per degree Plato
68F for a few days then up to 72F
Soft crash to 55-60F and harvest yeast
Add dry hops when the beer is racked into the conditioning tank

Heady is canned on day 24-25.

 

[Bane]

Can any one share the recipe for the consensus best clone so far?

Thanks,

 

[Bottoms_Up]

This is my clone recipe of Heady Topper. Other than the hop varieties, which remain unconfirmed, this should be pretty close. On my brewing to-do list.

I have researched Heady Topper extensively, and have read all the messages on this forum. There are actually a number of hops that ARE confirmed, which are:

Bittering Hop: CO2 hop extract
Whirlpool Hops: Simcoe, Amarillo and Columbus (plus one other, not confirmed);
Dry Hops: Columbus (plus one other, not confirmed, but definitely not Amarillo).

This contains new information, not yet seen on this forum.

 

[Clyde McCoy]

I have researched Heady Topper extensively, and have read all the messages on this forum. There are actually a number of hops that ARE confirmed, which are:

Bittering Hop: CO2 hop extract
Whirlpool Hops: Simcoe, Amarillo and Columbus (plus one other, not confirmed);
Dry Hops: Columbus (plus one other, not confirmed, but definitely not Amarillo).

This contains new information, not yet seen on this forum.

"We brew Heady Topper with a proprietary blend of six hops."

Kimmich has confirmed Amarillo in one of the Alchemist's YouTube videos.

About Heady Topper, The Alchemist says:

"An American IIPA brewed with love and dry hopped with Simcoe"

Other than Amarillo and Simcoe, I have never seen the other 4 varieties confirmed by Kimmich or by The Alchemist, so I'd like to see your references!

I agree that Columbus is a near certainty, but that's different from "confirmed."

And my post quotes Kimmich: "I do not boil hops in my kettle"

 

[Bottoms_Up]

" Kimmich has confirmed Amarillo in one of the Alchemist's YouTube videos."

Yes, I mentioned above that it is only used in the Whirlpool hops.

My source was Kimmich himself

He also confirmed that only 4 hop varieties are used after the boiling hop. That doesn't exclude the possibility of one or two of the hops being used twice (i.e. in both the whirlpool hops and in the dry hops).

 

[stickyfinger]

that must be one reason it is hard to get the right hop character. columbus can be all over the map in character from a beautiful dank to an onion/garlic bomb mess.

 

[Bottoms_Up]

that must be one reason it is hard to get the right hop character. columbus can be all over the map in character from a beautiful dank to an onion/garlic bomb mess.

Yes. It matters greatly from exactly where the hops are sourced. American Pacific northwest (Yakima - Washington) are the best.

 

[sweetcell]

Kimmich has also stated that he plays around a bit with the hop bill, it isn't set in stone.

 

[Bottoms_Up]

Kimmich has also stated that he plays around a bit with the hop bill, it isn't set in stone.

You are absolutely right. The recipes change from time to time depending on the quality of the ingredients.

 

[stickyfinger]

Just had a Heady a couple days ago when a friend brought one. Haven't had it in several months. I forget how much I love that beer. Definitely still a top 3 beer for me after all of these years. Damn.

 

[flintoid]

Kimmich is also trying to source all ingredients locally from VT. That includes the hops.

I'd bet if he's using Columbus that it's grown locally.

I've chatted with him many times- the best information I ever got from him was that Heady Topper is celiac safe. His wife has celiac's (so does mine) and he's tested gluten content. He obtains a low PPM of gluten without clarifying agents- Conan cleans up golden promise extremely well.

They don't make any claims publicly about this because they'd have to test each batch. It also would probably throw off a lot of "beer snobs."

 

[Bottoms_Up]

Kimmich is also trying to source all ingredients locally from VT. That includes the hops.

I'd bet if he's using Columbus that it's grown locally.

Columbus has been confirmed. They own property in the west on which they grow hops - Yakima, Washington.

 

[skleice]

Kimmich is also trying to source all ingredients locally from VT. That includes the hops.

I'd bet if he's using Columbus that it's grown locally.

I've chatted with him many times- the best information I ever got from him was that Heady Topper is celiac safe. His wife has celiac's (so does mine) and he's tested gluten content. He obtains a low PPM of gluten without clarifying agents- Conan cleans up golden promise extremely well.

They don't make any claims publicly about this because they'd have to test each batch. It also would probably throw off a lot of "beer snobs."

Not to be the wet blanket, but this is absolutely false no matter what Kimmich says. I'm a celiac and brew gluten free beer with 100% gluten free grains. I can drink regular beer with no immediate effects, however it will slowly destroy the small bowel....no good. The only safe PPG for a celiac is 0 PPG.

 

[flintoid]

Not to be the wet blanket, but this is absolutely false no matter what Kimmich says. I'm a celiac and brew gluten free beer with 100% gluten free grains. I can drink regular beer with no immediate effects, however it will slowly destroy the small bowel....no good. The only safe PPG for a celiac is 0 PPG.

Maybe I should have clarified- his wife doesn't react to HT and a few other beers of his. My wife, who has celiac's disease, doesn't either. I won't debate you on the "what is Celiac safe and what isn't" topic because that's not for this forum.

 

[sicktght311]

Here is the recipe I have been using. I think I nailed it!

Fermentables:

15 lbs Pearl base malt (86%)
0.6 lb Cara malt (Crystal 10) (4%)
1.75 lb Corn sugar (10%)

Water profile
CA: 50 ppm
So4: 300
RA: -40

Mash 60 min ~146 degrees

Boil:

Warrior 1.5 oz 60 min
Simcoe 1 oz 30 min
Columbus 2 oz 15 min
Simcoe 2 oz 10 min
Amarillo 1 oz 5 min

Whirlpool:

Simcoe 2 oz
Amarillo 1 oz

Dry Hop:

Simcoe 3 oz

Brewing this version this coming weekend with Imperial Barbarian. My only concern is the sugar and the low mash temp. This thing has to finish bone dry based on this recipe. What was the final gravity?? Also single dryhop after fermentation is complete?

 

[Drummone]

Looking to brew this, did anyone brew this and how did it turn out?

 

[ThirstyPawsHB]

Looking to brew this, did anyone brew this and how did it turn out?

Been a long time. I wasn't close but not due to recipe but hop introduction technique. I've changed how hops are introduced so maybe I'll join you in an attempt.

I don't do hopshots (will sub with columbus) I use a hop spider for boil/whirlpool additions though. The dry hopping is divided into 2. First is at day 3 of fermentation. The second is at kegging. I heat up a quart of water to 125F then, with a hop spider (sanitized), I'll steep the 2nd dry hop. Ensure you have plenty of yeast and cold crash before kegging. I now always add potassium sorbate and ascorbic acid for oxygen control. My 2 cents.

Because of my way, I add more hops and more grain also.

 

[hopfenstopfen]

Been a long time. I wasn't close but not due to recipe but hop introduction technique. I've changed how hops are introduced so maybe I'll join you in an attempt.

I don't do hopshots (will sub with columbus) I use a hop spider for boil/whirlpool additions though. The dry hopping is divided into 2. First is at day 3 of fermentation. The second is at kegging. I heat up a quart of water to 125F then, with a hop spider (sanitized), I'll steep the 2nd dry hop. Ensure you have plenty of yeast and cold crash before kegging. I now always add potassium sorbate and ascorbic acid for oxygen control. My 2 cents.

Because of my way, I add more hops and more grain also.

Hey @PianoMan can you offer an HBT thread or other website offering guidance on potassium sorbate & ascorbic acid for oxygen control? I have only seen this mentioned one other time.

 

[ThirstyPawsHB]

Hey @PianoMan can you offer an HBT thread or other website offering guidance on potassium sorbate & ascorbic acid for oxygen control? I have only seen this mentioned one other time.

Myself, and most anyone else that uses fruit in secondary, uses potassium sorbate to put any remaining yeast asleep so that no more fermentation occurs. Just as critical is a cold crash to drop out the yeast in the first place. I started using with my hard lemonades. However as I began to pursue hazy IPAs with massive secondary, I, and many others, would get post fermentation diacetyl. I started using it in beer along with the technique described.

As far as ascorbic acid, aka "Vitamin C", it's already a well known food preserver. Just Google it, you'll get all the info you need.

 

[Drummone]

Maybe a fermzilla or similar is the way to go here. I have one and have zero oxygen issues. Dry hopping is definitely oxygen free and you have the option to dump yeast/hop trub. What’s the concensus on the recipe?

 

[ThirstyPawsHB]

Maybe a fermzilla or similar is the way to go here. I have one and have zero oxygen issues. Dry hopping is definitely oxygen free and you have the option to dump yeast/hop trub. What’s the concensus on the recipe?

I have a FermZilla but the tube would get clogged with massive hop additions. The dumping bottle was not big enough to hold all the trub. It was a pain to clean. And In my case, just never found a easy solution to temp control. Other's may have found solutions. I bought it for that very reason you mentioned! But ultimately went back to my buckets for easier brewing.

This recipe was the OPs 4th attempt so thinking the OP got it working. Good luck and report back!

 

[hopfenstopfen]

Myself, and most anyone else that uses fruit in secondary, uses potassium sorbate to put any remaining yeast asleep so that no more fermentation occurs. Just as critical is a cold crash to drop out the yeast in the first place. I started using with my hard lemonades. However as I began to pursue hazy IPAs with massive secondary, I, and many others, would get post fermentation diacetyl. I started using it in beer along with the technique described.

As far as ascorbic acid, aka "Vitamin C", it's already a well known food preserver. Just Google it, you'll get all the info you need.

Thanks. If I follow you correctly
1) you’re using potassium sorbate (some use campden tabs) to guard against hop creep induced vdk?.
2) you’re using ascorbic acid to scavenge O2 because you use a secondary fv? Not that you wouldn’t use it anyway.

I get creep in my neipas frequently. When are you typically dry hopping? I use mosaic a lot & its reputedly a major offender.

 

[ThirstyPawsHB]

Thanks. If I follow you correctly
1) you’re using potassium sorbate (some use campden tabs) to guard against hop creep induced vdk?.
2) you’re using ascorbic acid to scavenge O2 because you use a secondary fv? Not that you wouldn’t use it anyway.

I get creep in my neipas frequently. When are you typically dry hopping? I use mosaic a lot & its reputedly a major offender.

I'm not that technical. I use PS to guard against post fermentation diacetyl. Dry Hop-1 is after day 3 fermentation. As mentioned, "Dry-Hop"-2 is hop steeping and directly added to the keg. After doing this, 1000% improvement with my IPAs. Luckily I have hop head friends who helped with critiques. Everyone has they're own set-up, tastes and ways of doing things but this works for my personal goals.

 

[couchsending]

Alchemist beers are dry hopped once post fermentation at temps close to 45. I believe Heady/Focal are only 1.5#/bbl DH. That being said I haven’t had a good can of either in so long. Latest cans I had were Total grass bombs. Undrinkable for me honestly, which bums me out.