Does anyone know stuff about this beer? I've been looking it up. I wanted to try to find out more about it for ideas to use in my IPAs. Information is very sketchy on it. This was the best post I found so far:
He does not FWH, uses hop extract for bittering, and makes all the other hop additions at 5 minutes or less. He uses 6 hops. He whirlpools and dry hops and uses a unique peachy yeast strain that has +80% attenuation. These are the facts as given by the head brewer John.
What we don't know is what the hop schedule is from 5 minutes in.
Here it is. Not sure I agree with everything in that recipe though. I think I'd want to mash lower than 153ºF, but there may be a very good reason for a temp. that high.
Re: Heady Topper DIPA?
Posted: Thu Mar 13, 2014 3:46 pm
by GuingesRock
Great stuff. Thanks for the info. I just finished watching LeafMan's video. Lots of useful stuff to know once you get in the Q&A section.
Re: Heady Topper DIPA?
Posted: Thu Mar 13, 2014 6:13 pm
by GuingesRock
I have been in touch with John himself. Lab tested IBUs are 75-80, not 120 or whatever the website says. NZ hop use was "quite possible" according to source. If it is, the brewery has been known to use Moteuka and Riwaka. (sp?) You can get 80 IBU with all your hops at 5 minutes or less and one bittering charge at 60, or perhaps 90 minutes. http://www.beeradvocate.com/community/t ... 489/page-3" onclick="window.open(this.href);return false;
From the video, he uses Thomas faucet pearl as the malt.
EverwoodAveBrewShop wrote:I have a fresh one in my fridge right now. A friend who was in Connecticut recently got some and brought me one back.
I'll report once I crack it.
Great! Don't keep it too long.
Re: Heady Topper DIPA?
Posted: Thu Mar 13, 2014 8:01 pm
by wortly
You should try it on tap. Was in Waterbury VT a couple of weeks ago. Highly recommend the Blackback tavern if you find yourself in those parts. I was lucky enough to score a few cans for the guys here.
