Heady Topper DIPA Clone Beer Kit - All Grain

Description

Your Heady Topper DIPA Clone is modeled on the double IPA from The Alchemist and gives you layers of piney resin, grapefruit, mango, and orange zest from Columbus, Simcoe, Amarillo, and Centennial hops added at multiple stages including dry hop. The 12 lbs Pale Ale Malt and 1 lb Caramel 40L build a rich malt backbone while 1 lb White Wheat Malt contributes a smooth, silky mouthfeel and the Caramel 40L adds subtle sweetness.

Fermented with SafAle US-05 American Ale yeast, your beer finishes dry and clean so the hop character stays prominent.

Your Heady Topper DIPA Clone kit never sits on a shelf. Your grains are crushed to order, your ingredients are packed fresh, and you don't pay for a flashy box. It's all about giving you the freshest ingredients to make your best beer.

Beer Specifications

• ABV: 7.4% - 8.0%
• Original Gravity: 1.070 - 1.080
• Final Gravity: 1.013 - 1.019
• IBUs: 100+
• SRM: 10
• BU/GU: 1.25

Disclaimer: All calculations are approximate.

Ingredients

Grain Bill (combined in one bag)

• 12 lbs Pale Ale Malt
• 1 lb Caramel 40L
• 1 lb White Wheat Malt

Hops (substitutions based on availability)

• 1 oz Columbus Hops
• 5 oz Simcoe Hops
• 3 oz Amarillo Hops
• 3 oz Centennial Hops

Yeast (substitutions based on availability)

• Packet of Dry Yeast (SafAle US-05)

Instructions

Hop Schedule

• 1.0 oz Columbus Hops (60 min)
• 1.0 oz Simcoe Hops (15 min)
• 1.0 oz Amarillo Hops (10 min)
• 1.0 oz Centennial Hops (5 min)
• 2.0 oz Simcoe Hops (Flame Out - 0 min)
• 2.0 oz Amarillo Hops (Flame Out - 0 min)
• 2.0 oz Centennial Hops (Dry Hop for 5-7 days)
• 2.0 oz Simcoe Hops (Dry Hop for 5-7 days)

Mashing in

1. Heat 4.5 - 5.25 gallons of strike water to 165°F. *Adjust for your brew system's temperature loss.*
2. Mash all grains at 153°F for 60 minutes, stirring occasionally. Drain wort into boil kettle.
3. Sparge with 170°F water and collect enough runnings to arrive at 5 gallons post boil. (Adjust for your set-up)

Boil the Wort

1. Bring to a boil and start timer for a 60 min boil when your first hop addition goes in. Stir until fully dissolved.
2. Add hops according to the hop schedule.

Chill and Ferment

1. Cool wort to 68°F and top off with water to achieve a total volume of 5 gallons if needed.
2. Transfer to a sanitized fermenter and pitch American Ale Yeast.
3. Ferment at 68°F for 10–14 days.

Dry Hopping

1. After primary fermentation, transfer your brew into a secondary fermenter and add the dry hop additions.
2. Allow to dry hop for 5–7 days.

Priming for Bottling

1. Dissolve 5 oz priming sugar in 2 cups boiling water. Cool and add to bottling bucket. Transfer beer on top to mix evenly. Bottle and cap securely. Condition bottles at room temperature for 3-4 weeks before serving.

Kegging

1. Transfer beer to a sanitized keg. Carbonate at 15 PSI and store at 38°F for 2-3 weeks before serving.