The Alchemist: Heady Topper clone

All Grain The Alchemist: Heady Topper clone

(5.5 gallons/21 L, all-grain)
OG = 1.076 FG = 1.014
IBU = 100+ SRM = 6 ABV = 8%

Ingredients

15 lb. (6.8 kg) British 2-row pale malt
6 oz. (170 g) Caravienne malt
1 lb. (0.45 kg) turbinado sugar (10 mins.)
7 AAU Magnum hops (60 min.) (0.5 oz./14 g at 14% alpha acids)
13 AAU Simcoe® hops (30 min.) (1 oz./28 g at 13% alpha acids)
5.75 AAU Cascade hops (0 min.) (1 oz./28 g at 5.75% alpha acids)
8.6 AAU Apollo hops (0 min.) (0.5 oz./14 g at 17.2% alpha acids)
13 AAU Simcoe® hops (0 min.) (1 oz./28 g at 13% alpha acids)
10.5 AAU Centennial hops (0 min.) (1 oz./28 g at 10.5% alpha acids)
7 AAU Columbus hops (0 min.) (0.5 oz./14 g at 14% alpha acids)
1 oz. (28 g) Chinook hops (primary dry hop)
1 oz. (28 g) Apollo hops (primary dry hop)
1 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 tbsp. polyclar
The Yeast Bay (Vermont Ale), East Coast Yeast ECY29 (North East Ale), White Labs WLP095 (Burlington Ale), or Omega Yeast Labs (DIPA Ale) yeast (as a 3-L yeast starter)
2/3 cup (130 g) dextrose (if priming)

Step by Step

Mash the grains at 153°F (67°C). Mash out, vorlauf, and then sparge at 170°F (77°C). Collect at least 6.5 gallons (25 L) of wort. Boil for 60 minutes, adding the hops as instructed.

After the boil is complete, begin a whirlpool in the kettle and let the knockout hops rest in the hot wort for at least 30 minutes before chilling. Chill the wort, pitch the yeast, and ferment at 68°F (20°C) for 1 week. After final gravity has been achieved, add a clarifying agent such as polyclar. Three days later, add your first set of dry hops to the primary fermenter. After 7 days, rack the beer off the dry hops and yeast cake into a keg or secondary fermenter. Purge with carbon dioxide if available. Add the second set of dry hops to the keg or secondary fermenter. After 5 days, add the priming sugar and bottle or keg.

Extract with Grains Option: Substitute the British 2-row pale malt with 9.9 pounds (4.5 kg) light liquid malt extract and 1 pound (0.45 kg) extra light dried malt extract. Steep the crushed grains in 2 quarts (1.9 L) water for 20 minutes at 155°F (68°C). Rinse the grain with hot water and add water to achieve 6.5 gallons (25 L) in your kettle. Turn off the heat, add the malt extract to your kettle, and stir until fully dissolved.

Turn the heat back on and boil for 60 minutes, adding the hops as instructed. After the boil is complete, begin a whirlpool in the kettle and let the knockout hops rest in the hot wort for at least 30 minutes before chilling. Follow the remaining portion of the all-grain recipe.