Alchemist Heady Topper Recipe
Local Craft Beer & Cider
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Ingredients
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Alchemist Heady Topper
Method
Brewing Process
- 1
Mash the Grains
In a large brew kettle, heat 5 liters of water to about 160°F (70°C). Add the pale and crystal malts, and hold the temperature for 60 minutes, stirring occasionally.
- 2
Sparge the Grains
After mashing, drain the liquid (wort) from the grains into a separate kettle. Rinse the grains with hot water (170°F or 77°C) to extract more sugars.
- 3
Boil the Wort
Bring the wort to a boil. When boiling, add the hops. Boil for 60 minutes, adding more hops according to your preference for bitterness.
- 4
Cool the Wort
After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).
- 5
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel and pitch the yeast. Seal with an airlock and let it ferment in a dark, cool place for about 1-2 weeks.
- 6
Bottle Conditioning
After fermentation, dissolve the priming sugar in a small amount of water and add it to the beer. Bottle the beer and let it condition for another 1-2 weeks at room temperature.
- 7