The clone recipe that inspired this brew: https://www.homebrewtalk.com/threads/heady-topper-can-you-clone-it.390082/page-90#post-7331823
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Recipe for 5 gallons, your efficiency may vary:
“Heavy Hopper”
8.0% ABV 126 IBU
13 lb Thomas Fawcett Pearl Malt (85.2%)
0.75 lb Muntons Caramalt 15L (4.9%)
0.75 lb White Wheat (4.9%)
0.75 lb Dextrose (4.9%)
Single Infusion Mash at 152 F (67 C)
Water (ppm): Ca: 171, Mg: 10, Na: 26, SO4: 71, Cl: 407, HCO3: 0
Add 20g Gypsum, 3g Epsom, 2g NaCl, and 2g CaCl to 8 gal (30 L) of distilled water.
Adjust mash pH to 5.2-5.5 with lactic acid if needed.
90 minute boil
Add 18 mL HopShot (55.4% AA) at 90 min
20 min Whirlpool at 180 F (82 C) with:
-2.5 oz (70g) Simcoe (13.7% AA)
-1 oz (28g) Centennial (8% AA)
-0.75 oz (21g) Amarillo (8.2% AA)
-0.75 oz Apollo (18% AA)
-0.75 oz Columbus (12.2% AA)
Dry Hop for 5 days on Day 5 with:
-1.5 oz (42g) Centennial
-1.5 oz Simcoe
-1 oz Amarillo
-1 oz Columbus
-0.75 oz Apollo
OG: 1.070
Yeast: Imperial A04 “Barbarian”
Ferment at 63 F (17 C) for 5 days, then add dry hops on days 5-10. Remove dry hops from the beer, then raise to 68 F (20 C) for 2-3 weeks, then package and cold condition for 1-2 more weeks.
FG: 1.010
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0:00 Intro and Welcome
1:08 Style Description and Approach
3:34 Heady Topper Tasting Notes
5:36 Recipe
14:13 Mash
15:16 Boil, Whirlpool and Yeast Pitch
17:50 Fermentation Plan and Dry Hop
22:01 Fermentation Follow-Up
23:57 Pour and Tasting Notes
30:19 Potential Improvements
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Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don’t just take my word for it, do your research before you decide to buy.
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Music provided by Epidemic Sound
#heady #topper #homebrew