thoughts on this revision?
Mash at 150 f for 90 minutes
55.9% Thomas Fawcett Pearl 6 lbs
30.7% extra light lme 3.3 lbs
5.8% toasted wheat 10 oz
4.7% TF Torrified Wheat 8 oz
2.9% TF Cara malt 5 oz
120 IBUs HopShot @ 90 Minutes
1 oz. Columbus @ direct flameout for 20 minutes
1 oz. Simcoe @ direct flameout for 20 minutes
1-1/2 oz. Columbus for 45 minutes when wort is at 165
2 oz. Simcoe for 45 minutes when wort is at 165
1/2 oz. Apollo for 45 minutes when wort is at 165
3/4 oz. Centennial for 45 minutes when wort is at 165
3 stages of 4 day dry hopping
stage 1
2 oz. Columbus @ 12 day (3-stage) dryhop @ 69 F
2 oz. Simcoe @ 12 day (3-stage) dryhop @ 69 F
stage 2
1/2 oz. Apollo @ 12 day (3-stage) dryhop @ 69 F
3/4 oz. Centennial @ 12 day (3-stage) dryhop @ 69 F
stage 3
3/4 oz. Centennial @ 12 day (3-stage) dryhop @ 69 F
3/4 oz. Amarillo @ 12 day (3-stage) dryhop @ 69 F
Wyeast 1968 London ESB
Mash at 150 f for 90 minutes
55.9% Thomas Fawcett Pearl 6 lbs
30.7% extra light lme 3.3 lbs
5.8% toasted wheat 10 oz
4.7% TF Torrified Wheat 8 oz
2.9% TF Cara malt 5 oz
120 IBUs HopShot @ 90 Minutes
1 oz. Columbus @ direct flameout for 20 minutes
1 oz. Simcoe @ direct flameout for 20 minutes
1-1/2 oz. Columbus for 45 minutes when wort is at 165
2 oz. Simcoe for 45 minutes when wort is at 165
1/2 oz. Apollo for 45 minutes when wort is at 165
3/4 oz. Centennial for 45 minutes when wort is at 165
3 stages of 4 day dry hopping
stage 1
2 oz. Columbus @ 12 day (3-stage) dryhop @ 69 F
2 oz. Simcoe @ 12 day (3-stage) dryhop @ 69 F
stage 2
1/2 oz. Apollo @ 12 day (3-stage) dryhop @ 69 F
3/4 oz. Centennial @ 12 day (3-stage) dryhop @ 69 F
stage 3
3/4 oz. Centennial @ 12 day (3-stage) dryhop @ 69 F
3/4 oz. Amarillo @ 12 day (3-stage) dryhop @ 69 F
Wyeast 1968 London ESB
I went ahead with this recipe:
https://www.homebrewtalk.com/f12/heady-topper-can-you-clone-390082/index81.html
post #'s 796, 798, 801
The dryhop is 12 total days in three stages: 4 days + 4 days + 4 days.
It won't be the same with Extract, but if you had to use it, I would use Muntons Extra Light DME. Use enough of this with the base malt, sugar, caramalt, and torrified wheat to bring you up to 1.072-1.074. You will also need to use more sugar for a partial mash or extract version.
For the hopstand, just quick-chill your wort to about 165 F, then slow-chill your wort the rest of the way down to fermentation temps with the aroma steep hops working mostly at 100-165 F for at least 30 minutes.