Over the Topper DIPA

Over the Topper DIPA

(5 gallons/19 L, all-grain)
OG = 1.074 (18.5 °P) FG = 1.012 (3 °P)
IBU = 100+ SRM = 6 ABV = 8%

This is my attempt to clone one of my favorite double IPAs coming out my home state of Vermont, Heady Topper from The Alchemist Brewery.

Ingredients
13 lbs. (6.8 kg) British pale ale malt
4.0 oz. (113 g) Caravienne®
malt
1.0 lb. (0.45 kg) sucrose
19.5 AAU Simcoe® hops (30 min) (1.5 oz./42 g at 13% alpha acids)
5.75 AAU Cascade hops (knockout) (1.0 oz./28 g at 5.75% alpha acids)
17.2 AAU Apollo hops (knockout) (1.0 oz./28 g at 17.2% alpha acids)
13 AAU Simcoe® hops (knockout) (1.0 oz./28 g at 13% alpha acids)
10.5 AAU Centennial hops (30 min into hop stand) (1 oz./28 g at 10.5% alpha acids)
13 AAU Simcoe® hops (30 min into hop stand) (1 oz./28 g at 13% alpha acids)
14 AAU Columbus hops (30 min into hop stand) (1 oz./28 g at 14% alpha acids)
1.0 oz. (28 g) Chinook hops (primary dry hop)
1.0 oz. (28 g) Citra® hops (primary dry hop)
1.0 oz. (28 g) Simcoe® hops (primary dry hop)
1.25 oz. (35 g) Centennial hops (secondary dry hop)
1.25 oz. (35 g) Simcoe® hops (secondary dry hop)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast (1.5 qt./~1.5 L yeast starter) or Lallemand BRY 097 or Fermentis Safale US-05 yeast (1 sachet)
3/4 cup corn sugar (if priming)

Step by Step
Mash at 155 °F (68 °C) for 40 minutes. Sparge enough to collect roughly 7.5 gallons (28 L) in your kettle to achieve 6.5 gallons (25 L) at knockout. Boil for a grand total of 75 minutes. Just after knockout toss in the first set of knockout hops and begin the whirlpool process. You can either run your pump for 10 minutes or you can stir for a minute and then let spin down and settle. After 30 minutes have gone past after knockout, reduce wort temperature to 170 °F (77 °C) and then add the second set of hops to the hop stand and once again whirlpool. After 15 more minutes have passed, begin final cooling process. The goal is to get at least 5.5 gallons (21 L) into your fermenter to compensate for the loss of wort which will occur during dry hopping. Make sure your primary fermenter has enough headspace to accommodate that much wort plus a large kräusen. Pitch a healthy dose of yeast when wort hits 65 °F (18 °C). After final gravity has been achieved, add a clarifying agent such as polyclar. Allow three 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 fermenter. Try to purge with carbon dioxide if available to you. Add second round of dry hops and wait 5 days. Bottle or begin carbonation process.

Over the Topper DIPA

(5 gallons/19 L, extract with grains)
OG = 1.074 (18.5 °P) FG = 1.012 (3 °P)
IBU = 100+ SRM = 6 ABV = 8%

Ingredients
11.25 lbs (5.1 kg). pale/gold liquid malt extract
4.0 oz. (113 g) Caravienne®
malt
1.0 lb. (0.45 kg) sucrose
19.5 AAU Simcoe® hops (30 min) (1.5 oz./42 g at 13% alpha acids)
5.75 AAU Cascade hops (knockout) (1.0 oz./28 g at 5.75% alpha acids)
17.2 AAU Apollo hops (knockout) (1.0 oz./28 g at 17.2% alpha acids)
13 AAU Simcoe® hops (knockout) (1.0 oz./28 g at 13% alpha acids)
10.5 AAU Centennial hops (30 min into hop stand) (1 oz./28 g at 10.5% alpha acids)
13 AAU Simcoe® hops (30 min into hop stand) (1 oz./28 g at 5.75% alpha acids)
14 AAU Columbus hops (30 min into hop stand) (1 oz./28 g at 14% alpha acids)
1.0 oz. (28 g) Chinook hops (primary dry hop)
1.0 oz. (28 g) Citra® hops (primary dry hop)
1.0 oz. (28 g) Simcoe® hops (primary dry hop)
1.25 oz. (35 g) Centennial hops (secondary dry hop)
1.25 oz. (35 g) Simcoe® hops (secondary dry hop)
1.5 L starter with White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale), or use 1 sachet of either Lallemand BRY 097, or Fermentis Safale US-05
3/4 cup corn sugar (if priming)

Step by Step
Place crushed grains in a small steeping bag and steep in 3.0 gallons (11 L) until temperature reaches 170 °F (77 °C). Boil for a grand total of 60 minutes. Just after knockout toss in the first set of knockout hops and begin the whirlpool process. You can either run your pump for 10 minutes or you can stir for a minute and then let spin down and settle. After 30 minutes have gone past after knockout, reduce wort temperature to 170 °F (77 °C) and then add the second set of hops to the hop stand and once again whirlpool. After 15 more minutes have passed, begin final cooling process. Top off to at least 5.5 gallons (21 L)  in your fermenter to compensate for the loss of wort which will occur during dry hopping. Make sure your primary fermenter has enough headspace to accommodate a large kräusen. Follow the all-grain instructions for fermentation and beyond.