The Bar Towel

I'm trying to talk some friends into doing an Alesmith IPA clone instead, but I might not prevail. Anyone have a Heady Recipe that's worked well for them?

squeaky wrote:I'm trying to talk some friends into doing an Alesmith IPA clone instead, but I might not prevail. Anyone have a Heady Recipe that's worked well for them?

Your best bet is probably to dig through this monster thread:

http://www.homebrewtalk.com/f12/heady-t ... ne-390082/

another cool idea could be to make a double sunshine inspired DIPA.

apparently this is pretty much the real deal right from Sean Lawson:

that's a fair amount of unfermentables, no?
close to 20%?

atomeyes wrote:that's a fair amount of unfermentables, no?
close to 20%?

what's unfermentable in there? the cara malts will be more complex sugars, but certainly not unfermentable. and the corn sugar it more than balances that out...

Pretty sure the BYO recipe is far off. This one should be closer.

http://www.homebrewtalk.com/f12/heady-t ... ne-390082/

For example, it is know that Fawcet Pearl is the base malt.

grub wrote:

atomeyes wrote:that's a fair amount of unfermentables, no?
close to 20%?

what's unfermentable in there? the cara malts will be more complex sugars, but certainly not unfermentable. and the corn sugar it more than balances that out...

https://byo.com/wheat-beer/item/1586-wh ... cara-malts?

atomeyes wrote:https://byo.com/wheat-beer/item/1586-wh ... cara-malts?

I still disagree with your original statement. While there's going to be more complex and potentially unfermentable sugars as a part of those grains, saying that you have "20% unfermentables" is far from accurate. Not to mention that the math is completely wrong (5.3% carapilsen + 2.7% caramunich = 8% grain percentage), and even if that was 8% of completely unfermentable sugars (which it isn't), the extra pound of sugar would largely offset this.

Yup, I always treat simple sugar as an offset to crystal malts in terms of body/attenuation.

The amount of crystal in that recipe looks about on par with most hoppy beers.

grub wrote:

atomeyes wrote:https://byo.com/wheat-beer/item/1586-wh ... cara-malts?

I still disagree with your original statement. While there's going to be more complex and potentially unfermentable sugars as a part of those grains, saying that you have "20% unfermentables" is far from accurate. Not to mention that the math is completely wrong (5.3% carapilsen + 2.7% caramunich = 8% grain percentage), and even if that was 8% of completely unfermentable sugars (which it isn't), the extra pound of sugar would largely offset this.

excuse me for not having a calculator in front of me!

Has anyone fermented anything with Conan?

duncan wrote:Has anyone fermented anything with Conan?

a friend has an absolutely hated it.
which is why i've delayed my brewday

I loved it. Fermented an IPA with conan and it came out beautiful. Set controller to 66-67*F. It added a definite peach aroma that I find to be unique.

duncan wrote:Has anyone fermented anything with Conan?

I've used it a few times. Its a bit too finicky for my preference, and its not good enough for me to want to deal with it.

For me, there are better options for doing hoppy beers.

J343MY wrote: For me, there are better options for doing hoppy beers.

I haven't used Conan, but curious what you think the better options are?

markaberrant wrote:

J343MY wrote: For me, there are better options for doing hoppy beers.

I haven't used Conan, but curious what you think the better options are?

My go-to at the moment is S-04, which I have really been in love with lately. I have a smack pack of wyeast 1318 that I am really excited about trying also.