If you are interested in cloning the world-famous Heady Topper DIPA and are making a clone recipe, or working off mine, here is some important information. Shown below is a picture from a gravity reading of the real Heady Topper, degassed, at calibration temperature of a calibrated hydrometer. Taken last night.
1.014. An explanation of why there is a sweetness none of us can quite explain? This changes the recipe a bit. OG higher, FG higher, mash temp, etc. A new Heady Topper Clone attempt recipe to follow shortly.