You’ve, um, heard of that beer from Vermont, Heady Topper? If I had a nickel for every time someone has asked me if I have a recipe to clone it… I could afford to actually buy some from time to time…
As it turns out, I do have a sort of a recipe – mine is not quite as alcoholic as the original, and as such the hops need to be toned down a tad to keep the balance… but here’s how I do it.
Actually, this is a recipe I brewed at the Lebanon Brew Shop last weekend as a public demo of all-grain brewing…
Froggy Hopper, 5 gallons, all-grain
- 12 lbs. Thomas Fawcett Pearl malt
- 6 oz. Caramel Vienna (Caravienne) malt
- 1 lb. turbinado sugar
- 3/4 oz. Magnum hop pellets (11.8% aa)
- 4 oz. Simcoe hop pellets (12.0% aa)
- 3/4 oz. Cascade hop pellets (7.3% aa)
- 1 oz. Apollo hop pellets 18.3% aa)
- 2 oz. Centennial hop pellets (8.6% aa)
- 1/2 oz. Columbus hop pellets (12.1% aa)
- 1 oz. Chinook hop pellets (12.1% aa)
- Imperial Organic Barbarian yeast
- 2/3 cup corn sugar to prime
Mash: 60 minutes at 153°F in 16 quarts water.
Sparge: 12 quarts at 170°F.
Boil: 60 minutes.
- 3/4 oz. Magnum for 60 minutes
- 1 oz. Simcoe for 30 (also add turbinado at the same time)
- 3/4 oz. Cascade, 1/2 oz. Apollo, 1 oz. Simcoe, 1 oz. Centennial & 1/2 oz. Columbus AT KO
- 1 oz. Simcoe, 1 oz. Chinook & 1/2 oz. Apollo to primary after 7 days.
- Rack after 5 more days and add 1 oz. Simcoe & 1 oz. Centennial to secondary.
- Bottle after 7 more days, priming with corn sugar.
136.5 IBU (estimated)