- Recipe Type
- All Grain
- Yeast
- Vermont IPA
- Yeast Starter
- Yes
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.091
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 90
- IBU
- 100
- Color
- 10 SRM
- Primary Fermentation (# of Days & Temp)
- 5-7 days @ 72
- Secondary Fermentation (# of Days & Temp)
- 6 days @ 72
- Tasting Notes
- It\\'s an Imperial Heady Topper Clone!!! What more do you want!!??!
Brewer: FateHand
Efficiency approx. 75%
Boil Size: 7.5 Gallons (for hop loss)
15# Fawcett Pearl Malt
1# Light Carastan or 15L Crystal
1# White Wheat Malt
1.5# Soft Belgian Candi Sugar
10ML Hopshots OR 2.5OZ CTZ 90min
2oz Simcoe 0min
1oz CTZ 0min
0.5oz Apollo 0min
Now let wort cool to around 175 F
1oz CTZ (45 min Whirlpool)
1oz Simcoe (45 min Whirlpool)
1oz Amarillo (45 min Whirlpool)
05.oz Centennial(45 min Whirlpool)
0.5oz Apollo (45 min Whirlpool)
Primary Dry Hop (until primary fermentation ceases)
1oz Simcoe
0.5oz CTZ
0.5 Amarillo
0.5 Centennial
0.5 Galaxy
0.5 Apollo
0.25 Citra
Secondary Dry Hop - 7 days
1oz Simcoe
0.5oz CTZ
0.5oz Amarillo
0.5 Centennial
0.5 Galaxy
0.25 Apollo
0.25 Citra
Mash Profile
Mash Name: Single infusion, Dry Ferment (total grain 17lbs)
Mash Ph: 5.4
Mash-In 5.3gal of water at 155.0 F to reach 142.0F for 2 hours
Batch Sparge 4.5gal at 191.0 F to reach 167.0F
Notes: Approx. 11% ABV
This is a dryer imperial version based off of the famous Heady Topper I've been toying with for a while now. This version features a much lower and longer mash schedule that results in a much drier finished beer and the addition of the Citra and Galaxy in the final dry hopping seems to really compliment the peachy fruitiness of the Vermont IPA yeast.
Happy Brewing!
Cheers
Efficiency approx. 75%
Boil Size: 7.5 Gallons (for hop loss)
15# Fawcett Pearl Malt
1# Light Carastan or 15L Crystal
1# White Wheat Malt
1.5# Soft Belgian Candi Sugar
10ML Hopshots OR 2.5OZ CTZ 90min
2oz Simcoe 0min
1oz CTZ 0min
0.5oz Apollo 0min
Now let wort cool to around 175 F
1oz CTZ (45 min Whirlpool)
1oz Simcoe (45 min Whirlpool)
1oz Amarillo (45 min Whirlpool)
05.oz Centennial(45 min Whirlpool)
0.5oz Apollo (45 min Whirlpool)
Primary Dry Hop (until primary fermentation ceases)
1oz Simcoe
0.5oz CTZ
0.5 Amarillo
0.5 Centennial
0.5 Galaxy
0.5 Apollo
0.25 Citra
Secondary Dry Hop - 7 days
1oz Simcoe
0.5oz CTZ
0.5oz Amarillo
0.5 Centennial
0.5 Galaxy
0.25 Apollo
0.25 Citra
Mash Profile
Mash Name: Single infusion, Dry Ferment (total grain 17lbs)
Mash Ph: 5.4
Mash-In 5.3gal of water at 155.0 F to reach 142.0F for 2 hours
Batch Sparge 4.5gal at 191.0 F to reach 167.0F
Notes: Approx. 11% ABV
This is a dryer imperial version based off of the famous Heady Topper I've been toying with for a while now. This version features a much lower and longer mash schedule that results in a much drier finished beer and the addition of the Citra and Galaxy in the final dry hopping seems to really compliment the peachy fruitiness of the Vermont IPA yeast.
Happy Brewing!
Cheers
