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Anyone have a particularly good Heady Topper clone?
Posted: Mon Apr 21, 2014 2:33 pm
by Craig
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?
Re: Anyone have a particularly good Heady Topper clone?
Posted: Mon Apr 21, 2014 7:25 pm
by J343MY
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:
Posted: Mon May 05, 2014 7:31 pm
by atomeyes
that's a fair amount of unfermentables, no?
close to 20%?
Posted: Tue May 06, 2014 8:36 am
by grub
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...
Posted: Tue May 06, 2014 9:30 am
by ercousin
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.
Posted: Tue May 06, 2014 12:19 pm
by atomeyes
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?
Posted: Tue May 06, 2014 1:24 pm
by grub
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.
Posted: Tue May 06, 2014 4:59 pm
by markaberrant
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.
Posted: Tue May 06, 2014 5:27 pm
by atomeyes
grub wrote:
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!
Posted: Sat May 10, 2014 3:31 am
by duncan
Has anyone fermented anything with Conan?
Posted: Sat May 10, 2014 6:46 am
by atomeyes
duncan wrote:Has anyone fermented anything with Conan?
a friend has an absolutely hated it.
which is why i've delayed my brewday
Posted: Sat May 10, 2014 8:28 am
by ercousin
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.
Posted: Sat May 10, 2014 12:12 pm
by J343MY
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.
Posted: Sat May 10, 2014 2:13 pm
by markaberrant
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?
Posted: Sat May 10, 2014 2:54 pm
by J343MY
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.