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- Product Details
- In a true work of sorcery, the Off the Topper IIPA beer kit creates synergy between Vermont yeast and an unprecedented flood of lupulin. Overcoming its intense origins, it is a rare, harmonious pint that is extreme only in its drinkability. Beneath the frothing, massive head lies a beacon of freshness and light in each pint. At the eye of the storm is a dry and crisp body. A complex and delicious Imperial IPA, Off the Topper balances bitterness with well-attenuated yeast that work together to weather the hurricane of hops.
Preparing a yeast starter is highly recommended when using the Vermont Ale Liquid Yeast. This will help reduce the lag time before fermentation begins.
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for Off the Topper IIPA All-Grain Homebrew Kit Brewing Instructions Regional Style USA Original Gravity 1070 Total Time to Make 6 weeks
- 4.6 / 5.034 ReviewsGreat clone for thirsty HT fans not in VT (the yeast is A+)This is a brilliant clone of HT. It is not an identical replica, but the profile is very similar and the commercially available yeastbay clone of the proprietary conan yeast is what makes this pop. HT is hands down my favorite IPA due to the peachy, creamy feel the yeast gives it, which perfectly balances the aggressive hop profile - so it was fun to see it in a NB kit. Although not identical to the real deal, everyone who tried my batch of this clone and has had heady, agreed it's a good substitute and pretty darn close, for those of us not fortunate enough to have ready access.I had previously cultured some of the yeast from the bottom of a HT can and used it in a summer session ale recipe. This also turned out fantastic, and I'm excited you can now get your hands on the strain more readily - just a wonderful, versatile yeast. This kit does a great job showcasing it. I will definitely make this one a few times a year.May 27, 2015Perfection in a glassThis beer turned out simply heavenly. I had it on tap side by side with the Plinian Legacy so my house was hop heaven for a while. :) I didn't have any of the real thing to do a side by side comparison, but this was very highly rated by everyone who tried some. Worth every penny and minute of brewday.December 1, 2015Brewed this kit BIABI am very familiar with the original beer from Vermont, and the smell and taste seem very close to the original when I bottled my batch (still waiting for it to carb at the moment). I used the brew in a bag method to brew this beer and added a 0.75 lb corn sugar to the wort, being anxious not to reach the final gravity of 1.070...Now I have a 9% ABV Imperial Topper, and bought a refractometer for my next batchesDecember 2, 2015Great Kit!I ended up with a little better efficiency than expected and thus had a stronger beer - but hey - who's complaining! Fermentation was crazy fast and attenuated well. 1.082 OG down to 1.016 FG. Great citrus, peachy hop aroma with big mouthfeel and nice malty backbone. Brought it to my brew club meeting and it was a huge hit! However, the few in my club that have had HT said it was a close interpretation but not a dead on clone. Ended up saving the slurry but will probably use it on a session IPA next. Definitely would order this kit again. Very pleased with the results.April 7, 2016Great IIPAThis was my first attempt at the all grain version. I have done the extract version before and it turned out ok. The all grain version is much more closer to the original....the color is much closer with all grain vs the extract. I used the BIAB method and hit all of my numbers. I also used the new fast pitch cans for the starter. I had action 4 hours after pitching the starter. great product! great beer kits......I have the Cascade kit otw and I cant wait to get it brewed and kegged. I have made it before and my wife says its the best beer that I make.February 7, 2016VERY GOOD BEER!This beer turned out great and I would definitely do it again. Like the original, it has a nice balance of malt and hops flavor. The only variance I made from the recipe was that I transferred to secondary; dry hopped in a hop bag for 4 days; then took that hop bag out and dry hopped the second addition in another hop bag for 4 more days.February 24, 2015Can't Get Heady Topper then Make ItAfter a friend generously gave me a can of Heady Topper I was on a mission from the Hop Gods to make this beer. I did some research online and found a clone recipe and much to my surprise also found out that NB had a clone kit for sale. This took away the hassle of putting it together myself and provided the convenience of clicking Add To Cart. Yeast Bay's Vermont Ale yeast is an amazing product and when you add the beautiful hops and Pearl Malt it just becomes a symphonic blend of harmonious flavor. This was my assessment after tasting a sample from the final hydrometer reading last night while bottling. The result is pretty close to the real thing. I can't wait to try the final product. Thanks to NB for the convenience!December 15, 2014Murky but wonderfulGreat recipe. Similar to the real deal. Get your water hardness nice and high (350 ppm). It is murky! Very murky! If you've had the real thing then you know that already. I will certainly pick this up again. Cheers!November 26, 2014Awesome New England style DIPA!Followed the recipe as closely as possible, used Vermont ale yeast. Brewed 11/27/16 secondary fermentation in keg with dry hop round 2 in a bag. Sampled today 12/20/16, not quite carbed and I am very impressed with the outcome! I know this will be getting even better as the next few weeks go by. I've had many of the New England IPA, and this really ranks up there among those sought after IPA.December 22, 2016OFF THE CHARTS!!I brewed this kit to try it out...I've had my fair share of HT, this kit is excellent. I really enjoy the NB kits even tho I have a lot of grain laying around. I didn't dry hop the primary...(whoops) so I kinda went a little heavy on the secondary dry hop addition. This kit rocks! 1 week primary 2 weeks secondary force carbed...oh mama--GREAT JOB NORTHERN BREWER!!!This brew may get a perminant home in the keezer!!Do it--- pull the trigger on this one guys--- you won't be disappointed.February 17, 2015
- Browse 5 questions Browse 5 questions and 15 answersWhen it says to dry hop for 4 days in primary then transfer to secondary and add other half of the dry hops do I toss the primary dry hops and only use the second half in secondary or just add the other half to the existing dry hops?BEST ANSWER: Just add the second half. Most of the 1st half of the dry hops will end up in the trub on the bottom, and will stay there during the transfer to secondary. This is an awesome clone to heddy. I think it's even better as it has a less bitter and smoother finish but still super hoppy.Possibly a stupid question, but I want to make sure I get this right. In the 'brewing notes' section of the instructional document it says "6 gallon batch size - This recipe has been calculated to produce 6 gallons to accommodate wort losses due to the ridiculous amount of hops."
I always start the boil with about 6-6.5 gallons to compensate for losses in the boil. Am I supposed to boil 7 gallons? Or are they just stating the obvious?BEST ANSWER: Hello Dave,
Thank you for choosing Northern Brewer! I would start that out with 6.5-7 gallons so you boil off to 6 gallons. That way after the boil, and racking off of the large trub layer/hop debris layer, you will have 5 gallons of beer to bottle or keg at the correct gravity/ABV. I hope that this helps!what does the brun leger add to the party?BEST ANSWER: It bumps up your ABV and also helps thin out the beer a little, to give it that "watery mouth" feel. It will also contribute a little bit to the SRM (color)Which yeast should I purchase?BEST ANSWER: I have made this kit twice
Once with the Vermont ale.yeast and once with safale05 dry yeast and they both tasted really good.
I would go with the dry yeast because it's summerNot that I hit my OG (1.082 via BIAB), but what FG should I be aiming for here with this recipe?BEST ANSWER: Fg varies based on the yeast used and the specifics of your mash so the best you can do is look at your OG and the attenuation possible with the yeast. Vermont ale is rated to have 75-82 percent apparent attenuation. So the lowest you should see the number go is 1.014 and it could be as high as 1.020. That is the best case scenario and the actual number you get will vary. I hope this helps! Cheers. James J.
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