Heady Clone 5.0 Recipe

Recipe Info

Recipe Image

Heady Clone 5.0

by on
Extract
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
Extract homebrew recipe. This homebrew recipe uses the following ingredients: Liquid Malt Extract - Pilsen - US, Liquid Malt Extract - Light - US, Carapils - Dextrine Malt - US, Pale Wheat - CA, Honey Malt - CA, 2-Row - US, Pearl - UK, Dry Malt Extract - Munich - US, Turbinado - US, Corn Sugar (Dextrose) - US, HopShot Hops, Apollo Hops, Centennial Hops, Simcoe Hops, Amarillo Hops, Columbus Hops, Citra Hops, White Labs East Coast Ale WLP008 Homebrew Yeast.

Fermentables

23% - Liquid Malt Extract - Pilsen - US
3.2
35
2
Extract
23% - Liquid Malt Extract - Light - US
3.2
35
4
Extract
7% - Carapils - Dextrine Malt - US
1
33
1
Steep
7% - Pale Wheat - CA
1
36
2
Steep
4% - Honey Malt - CA
0.5
37
25
Steep
11% - 2-Row - US
1.5
37
1
Steep
7% - Pearl - UK
1
37
2
Steep
7% - Dry Malt Extract - Munich - US
1
42
8
Extract
4% - Turbinado - US
0.5
44
10
Late
7% - Corn Sugar (Dextrose) - US
1
46
0
Late

Hops

HopShot
1
Pellet
Boil
60 min(s)
8
22.2
Apollo
1
Pellet
Boil
60 min(s)
20.5
57.0
Centennial
1
Pellet
Boil
30 min(s)
10.5
22.4
Simcoe
0.5
Pellet
Boil
30 min(s)
13
13.9
Amarillo
0.5
Pellet
Boil
30 min(s)
9
9.6
Columbus
0.5
Pellet
Boil
30 min(s)
15
16.0
Simcoe
0.5
Pellet
Boil
0 min(s)
13
0.0
Amarillo
0.5
Pellet
Boil
0 min(s)
9
0.0
Columbus
0.5
Pellet
Boil
0 min(s)
15
0.0
Citra
1
Pellet
DryHop
7 day(s)
12
0.0
Columbus
1
Pellet
DryHop
7 day(s)
15
0.0
Simcoe
1
Pellet
DryHop
7 day(s)
13
0.0

Yeast

White Labs East Coast Ale WLP008
72%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Heady Clone 5.0
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.085 OG
  • 1.024 FG
  • 141.2 IBU (tinseth) Bitterness
  • 1.67 BG:GU
  • 7.4° SRM Color
  • 75% Efficiency
  • 7.9% ABV Alcohol
  • 295 per 12oz Calories
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