Heady Paul


Glenn and Gregg watching the temp.


Boil  the bittering hops for 60 min


Mastering the cool down. Paul and Glenn

Style Information

Name: Heady Paul
Recipe Type: Extract
Category: IPA

Grains & Extracts

Name Amount Notes
Pale 2 Row 20.87 lb A great base malt for all beer styles, especially American ales and lagers. With moderate protein and enzyme levels and a very clean, smooth finish. Strike water temp. 148 for 60 min.
Crystal 10L 2 lb lightest colored Crystal available. The flavor has a candy-like sweetness with mild caramel character. This malt will add golden hues to a beer, creating a beautiful blonde or pilsner. Will also improve the head of a beer. Strike water temp. 148 for 60 min.
Carafoam .5 lb Contributes the same to your beer as CaraPils does - body, etc - but with a slightly sweet flavor. A few breweries are switching to this malt in place of CaraPils. Definitely lends a more interesting flavor. Strike water temp. 148 for 60 min.


Name Amount Alpha Acid % AAU Time Notes
Mosaic 1.75 12.5% 21.88 60 min Mosiac has become a high-demand aroma hop. Even with a high alpha content, the intense aroma of fresh pine, mango, blueberry and citrus are the main event when you brew with this hop. Generally used in Pale Ales, IPAs, and Stouts,
Mosiac 1.75 12.5% 21.88 10 min Mosaic is the first born child of Simcoe. Some have described it as Citra on steroids, but it’s much more than that. Rich in Mango, lemon, citrus, earthy pine, tropical fruit, herbal and stone fruit notes.
Mosaic 1.75 12.5% 21.88 5 min A complex array of tropical fruit, citrus, berry, herbal, earthy and pine characteristics
Mosaic 4 oz 12.5% 50 160 deg Add at cool down at 160*
Mosaic 4 oz 12.5% 50 3 days Dry hop at 3 days
Mosaic 4 oz 12.5% 50 7 days Dry hop at 7 days


Name Type Use Amount Time Notes
Whirlfloc Fining Boil 2 tab 10 min Add at last 10 min of boil
Brew VInt Other Boil 2tsp 10 min Aids in fermentation. Yeast food
Maltodextrine Other Boil 6 oz 10 days Adds to mouthfeel


Name Amount Notes
WLP090 2Vials Added to starter of 3000 ml boiled and cooled purified water. Drain off beer and leave the yeast in beaker

Mash Steps

Name Step Type Step Time Temperature
140 degrees for 40 min. Then 148 for 60 min. Infusion 60 min 170


Amount: 15 gal
Water Description: PH 5
Time: 60 minutes
Target Batch Size: 10


Step Time Temperature Container Additions
Name: Amount
2 Weeks 65-68 5 gal carboy


Estimated OG: 1.062
Estimated FG: 1.012
Estimated ABV: 6.57%
Actual OG: 1.055

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