Heady Topper clone

16 May 2020

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The beer brewed today was an attempt to clone Heady Topper from The Alchemist. It tested the brewster with two separate mashings.

1. Mash 1:
   • 16 liters of bottled water
   • Mash for 60 minutes at 67°C
   • Sparge with 2 liters at 75-80°C
   • 5 kg Crisp Maris Otter malt, bought from The Malt Miller, milled yesterday at 1.40 mm
   • 1 kg Weyermann Caramunich type 1 malt
2. Mash 2:
   • 16 liters of bottled water
   • Mash for 60 minutes at 67°C
   • Sparge with 2 liters 75-80°C
   • 5 kg Pale Ale Weyermann malt, bought from beer-bg milled yesterday at 1.40 mm
   • 1 kg Weyermann Caramunich type 1 malt
3. Brew
   • Brew for 60 minutes
   • 1/2 tablet of Protofloc, boil for 10 minutes
4. Hops:
   • 75 g Nelson Sauvin Hops with 11.1% Alpha acids, 2019 harvest, pellets, boil for 60 minutes, bought from The Malt Miller
   • 50 g Chinook, 11% alpha acids, boil for 60 minutes
   • 100 g Amarillo, dry hopping for 3 days
   • 100 g Centennial, dry hopping for 3 days
5. Yeast:
   • WLP4000 Vermont Ale yeast
6. Parameters:
   • Measured 1085 OG with Tilt hydrometer
   • 1029 FG
   • 7.5 % ABV