Between the HBT and BA threads Ive summed up all the pertinent information regarding a Heady Topper clone. Keep in mind much of this information is heresay, but I tried to credit the member and link to the page which contains the claim. If I am missing something please let me know, as I think this post has been veered off topic a bit lately.
Anything italicized is linked directly to John Kimmich, his workers, or The Alchemist Brewery in general.
Beer Specs:
Style: American Double India Pale Ale (
The Alchemist Brewery website)
OG: ~1.070 (
bobbrews and
skivtjerry)
FG: ~1.010 (
bobbrews and
skivtjerry)
ABV: 8% (
The Alchemist Brewery website)
IBU: 120 (
The Alchemist Brewery website),
80-90 Rager (
bobbrews),
75-80 lab tested (
theveganbrewer)
SRM: 4-7 (
theveganbrewer,
koopa, and
Airborneguy)
Malt:
Base: Thomas Fawcett Pearl (
bobbrews and
nathanjohnson)
Specialty: NO Crystal (
theveganbrewer,
mmonacel, and
sweetcell)
Adjunct: ~5% or less sugar (
orthellomcbane and
skivtjerry)
*Other possibilities may include: Wheat, Munich, Carapils*
If similar malt bill to El Jefe, could contain Pearl, Caramalt, Carafa Special III (
ChrisNH)
Hops:
6 varieties used (
theveganbrewer,
bobbrews, and
Petekiteworld)
Known: Simcoe (
bobbrews)
Likely: Columbus, Chinook, Centennial, Cascade, Amarillo, Summit, Nugget
Possible: Riwaka, Moteuka, Ahtanum, Galaxy, Zythos, Apollo
Not used: Citra (
bobbrews and
theveganbrewer)
Yeast:
Conan Yeast (private strain) (
MSNBC article and
theveganbrewer)
Yeast culturing: here and
here
*
Most of aroma comes from yeast (
theveganbrewer)*
*Could be ale yeast (
theveganbrewer), lager yeast (
TapeDeck), belgian yeast (
Signpost Brewing and
the Mad Fermentationist, or blend (
terrapinj)*
Process:
Mash Temperature: < 150F (
bobbrews and
orthellomcbane) probably a step mash (
bobbrews)
Boil: NO FWH (
theveganbrewer)
CO2 hop extract for bittering (
theveganbrewer,
BeerCrafter2011, and
mmonacel)
All "actual" hops added at 5 minutes or less (
theveganbrewer)
Post-boil: Big whirlpool (
theveganbrewer)
Fermentation temperature: 58F at brewery (
Skelator),
68F on sign (
theveganbrewer), 60-64F from experience (
Knecht_Rupprecht,
SkinnyPete,
NordeastBrewer77, and
orthellomcbane)
Yeast Attenuation: ~82% (
bobbrews,
orthellomcbane,
Skelator)
Dry-hopping: Double or triple dry-hopped for only several days each (
mmonacel)
Hopback: Used prior to packaging (
Petekiteworld)
*
It is not can-conditioned (
LaFinDuMonde)*
Entire length from kettle to can: 2-3 weeks (
theveganbrewer)
Similar Beers (to help with recipe formulation?): Lagunitas Hop Stoopid, Ithica Flower Power, Surley Abrasive, Kern River Citra DIPA