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Heady Topper Clone Recipe

HEADY TOPPER DOUBLE IPA CLONE RECIPE
5 GALLON BATCH, ALL GRAIN

Specs OG: 1.078
FG: 1.017
ABV: 8%
IBUs: 120+
SRM: 6-7

Heady Topper uses hops galore, most of which are added at the end of the boiling during the whirlpool.  To preserve the aromatic oils from the hops, allow the wort to cool slightly before adding the whirlpool hops.

If you’re looking to use the same yeast the Alchemist uses in Heady Topper, one option is to harvest your own yeast from a can of Heady.  Another option is to use a similar strain like Wyeast’s London Ale 1028, which we sell in store.  Just be sure to build a yeast starter.

Ingredients
MALT
8 lbs. American two-row
5 lbs. German pilsner
1 lb. Carapils
1 lb. wheat malt
0.75 lb. honey malt

HOPS 
Great grandmother’s spatula that’s a lot of hops!
4.75 oz. Simcoe hops
3 oz. Centennial hops
1 oz. Cascade hops
1 oz. Citra hops
1 oz. Amarillo hops

Hop Time
2.5 oz. Simcoe at :60
0.25 oz. Amarillo at :5
0.25 oz. Cascade at :5
0.25 oz. Centennial at :5
0.25 oz. Simcoe at :5
1.5 oz. Centennial at :0
1 oz. Simcoe at :0
0.5 oz. Citra at :0
0.25 oz. Cascade at :0
0.25 oz. Amarillo at :0
0.75 oz. Centennial, dry-hopped for 8 days
0.5 oz. Citra, dry-hopped for 8 days
0.5 oz. Simcoe, dry-hopped for 8 days
0.5 oz. Amarillo, dry-hopped for 8 days
0.5 oz. Centennial, dry-hopped for 4 days
0.5 oz. Cascade, dry-hopped for 4 days
0.5 oz. Simcoe, dry-hopped for 4 days

YEAST
“Conan” yeast harvested from a can of Heady Topper or
Wyeast 1028: London Ale – prepare a 2L starter

Procedure
Mash crushed grains in about 6 gallons of clean, chlorine-free water at 150˚F for 60 minutes. Sparge to collect about 7 gallons of wort in the kettle, then bring wort to a boil. Add hops according to schedule above. For the 0 minute additions, add the hops gradually after cutting off the heat, allowing the hops to steep in the wort as you chill it down, at least 30 minutes, or for as long as an hour. When the wort temperature reaches 68˚F, transfer to a fermenter and pitch the yeast starter. Ferment for 7 days at 68˚F, then pitch first round of dry hops. After 4 days, transfer to secondary fermenter and pitch second round of dry hops. After four days, bottle or keg. Beer will be ready to drink in 1-2 weeks.

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