Hedy Topper Clone Recipe
Today, let's delve into crafting your own Hedy Topper, a hop-forward delight with a fascinating origin.
Equipment
- Mash tun
- Boil Kettle
- Fermentation Vessel
- Airlock
- Immersion Chiller
Ingredients
- 12 lbs Pale Malt
- 1 lb Munich Malt
- 1 lb Crystal Malt
- 1 lb Wheat Malt
- 0.5 lb Carapils Malt
- 0.5 lb Dextrose
- 3 oz Simcoe Hops (Bittering)
- 2 oz Amarillo Hops (Flavor)
- 2 oz Centennial Hops (Flavor)
- 2 oz Simcoe Hops (Flavor)
- 2 oz Amarillo Hops (Aroma)
- 2 oz Centennial Hops (Aroma)
- 2 oz Simcoe Hops (Aroma)
- 3 oz Amarillo Hops (Dry Hop)
- 2 oz Centennial Hops (Dry Hop)
- 2 oz Simcoe Hops (Dry Hop)
- 1 packet of American Ale Yeast
Instructions
- Mashing: Combine crushed grains with water in the mash tun. Maintain a temperature of 152°F for 60 minutes.
- Sparging: Rinse grains with hot water to extract sugars.
- Boiling: Bring the wort to a boil, adding bittering hops and malt extract. Boil for 60 minutes.
- Hop Additions: Introduce flavor and aroma hops at specified intervals.
- Cooling: Use an immersion chiller to rapidly cool the wort.
- Fermentation: Transfer the cooled wort to the fermentation vessel and add yeast. Seal with an airlock.
- Dry Hopping: After primary fermentation, add dry hops for an aromatic punch.
- Bottling: Once fermentation is complete, bottle the beer, leaving it to carbonate for two weeks.