This is the Heady Topper clone recipe from the current issue of BYO, which I thought I'd share so we can all brew and enjoy the holy grail of IIPA's! I have not brewed this yet, but it looks to be pretty darn close if not spot on. Please post your results! Cheers
Batch Size: 5 gallons
Original Gravity: 1.074
Final Gravity: 1.012
IBU: 100+
SRM: 6
ABV: 8%
Yeast: Chico (WLP001/Wyeast1056/S-05)
Starter: 1.5L
13 lbs. British pale ale malt
4 oz. Caravienne malt
1 lb. sucrose
1.5 oz. Simcoe (30 min.)
1 oz. Cascade (knockout)
1 oz. Apollo (knockout)
1 oz. Simcoe (knockout)
1 oz. Centennial (30 min. into hopstand)
1 oz. Simcoe (30 min. into hopstand)
1 oz. Columbus (30 min. into hopstand)
1 oz. Chinook (primary dry hop)
1 oz. Simcoe (primary dry hop)
1.25 oz. Centennial (secondary dry hop)
1.25 oz. Simcoe (secondary dry hop)
Mash at 155F for 40 minutes. Sparge enough to collect roughly 7.5 gallons in your kettle to achieve 6.5 gallons at knockout. Boil for 75 minutes, adding 1.5 oz. Simcoe @ 30 min. After knockout add 1 oz. each Cascade, Apollo, and Simcoe. Whirlpool with pump or by stirring for a minute and letting it spin down and settle. After 30 minutes, reduce wort temperature to 170F and add 1 oz. each Centennial, Simcoe, and Columbus. Whirlpool again. After 15 more minutes begin final cooling process. The goal is to get 5.5 gallons into the fermenter to account for loss of wort during dry hopping.
Pitch healthy dose of yeast @ 65F. After FG has been achieved add a clarifying agent such as polycar. Allow 3 days for clarifying agent to work, then add first set of dry hops to primary fermenter. After 7 days rack beer off dry hops & yeast cake either into a keg or secondary vessel. Try to purge with CO2 if possible. Add second round of dry hops and wait 5 days. Bottle or begin carbonation process.
Batch Size: 5 gallons
Original Gravity: 1.074
Final Gravity: 1.012
IBU: 100+
SRM: 6
ABV: 8%
Yeast: Chico (WLP001/Wyeast1056/S-05)
Starter: 1.5L
13 lbs. British pale ale malt
4 oz. Caravienne malt
1 lb. sucrose
1.5 oz. Simcoe (30 min.)
1 oz. Cascade (knockout)
1 oz. Apollo (knockout)
1 oz. Simcoe (knockout)
1 oz. Centennial (30 min. into hopstand)
1 oz. Simcoe (30 min. into hopstand)
1 oz. Columbus (30 min. into hopstand)
1 oz. Chinook (primary dry hop)
1 oz. Simcoe (primary dry hop)
1.25 oz. Centennial (secondary dry hop)
1.25 oz. Simcoe (secondary dry hop)
Mash at 155F for 40 minutes. Sparge enough to collect roughly 7.5 gallons in your kettle to achieve 6.5 gallons at knockout. Boil for 75 minutes, adding 1.5 oz. Simcoe @ 30 min. After knockout add 1 oz. each Cascade, Apollo, and Simcoe. Whirlpool with pump or by stirring for a minute and letting it spin down and settle. After 30 minutes, reduce wort temperature to 170F and add 1 oz. each Centennial, Simcoe, and Columbus. Whirlpool again. After 15 more minutes begin final cooling process. The goal is to get 5.5 gallons into the fermenter to account for loss of wort during dry hopping.
Pitch healthy dose of yeast @ 65F. After FG has been achieved add a clarifying agent such as polycar. Allow 3 days for clarifying agent to work, then add first set of dry hops to primary fermenter. After 7 days rack beer off dry hops & yeast cake either into a keg or secondary vessel. Try to purge with CO2 if possible. Add second round of dry hops and wait 5 days. Bottle or begin carbonation process.