Trillium DDH Stillings Street Clone - Beer Recipe - Brewer's Friend

Trillium DDH Stillings Street Clone

195 calories 19.6 g
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 52% (brew house)
Source: Copied & adjusted from Trillium & clone (see URL)
Calories: 195 calories (Per )
Carbs: 19.6 g (Per )
URL: http://www.trilliumbrewing.com/ddh-stillings-street-ipa
Created: Wednesday November 8th 2017
1.059
1.014
5.9%
77.9
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
96 oz American - Pale 2-Row96 oz Pale 2-Row 37 1.8 65.8%
16 oz American - White Wheat16 oz White Wheat 40 2.8 11%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 5.5%
8 oz Flaked Wheat8 oz Flaked Wheat 34 2 5.5%
6 oz American - Caramel / Crystal 15L6 oz Caramel / Crystal 15L 35 15 4.1%
4 oz American - Carapils (Dextrine Malt)4 oz Carapils (Dextrine Malt) 33 1.8 2.7%
4 oz Corn Sugar - Dextrose4 oz Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 2.7%
4 oz Rice Hulls4 oz Rice Hulls 0 0 2.7%
146 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Columbus10 g Columbus Hops Pellet 15 Boil 60 min 37.8 6.8%
7 g Columbus7 g Columbus Hops Pellet 15 Whirlpool at 160 °F 30 min 9.25 4.8%
28 g Nelson Sauvin28 g Nelson Sauvin Hops Pellet 12.5 Whirlpool at 160 °F 30 min 30.82 19%
9 g Columbus9 g Columbus Hops Pellet 15 Dry Hop 7 days 6.1%
42 g Nelson Sauvin42 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 7 days 28.6%
9 g Columbus9 g Columbus Hops Pellet 15 Dry Hop 4 days 6.1%
42 g Nelson Sauvin42 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 4 days 28.6%
147 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Mash In Temperature -- 150 °F 60 min
5 gal Strike Temperature -- 158 °F 30 min
5 gal Mash Out Temperature -- 170 °F 10 min
 
Yeast
Omega Yeast Labs - DIPA Ale
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium-low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 58 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carbonate       CO2 Level: 2.4 Volumes
 
Target Water Profile
NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 175 90 0
Refreshe Spring Water -
1/2 tsp - gyspum
1 tsp - calcium chloride
Mash Chemistry and Brewing Water Calculator
 
Notes

1) New Kegco 6 gallon - Started with 5 gallons of spring water and added minerals. Mash landed at 151 after putting in the bag from a strike temp of 158. The mash then fell to 147 towards then end. Had some issues with the thermometer (digital) so I'll be replacing it with a dial thermometer.

PH - 5.4

2) Boil was uneventful, hopped as planned, immersion chilled to 160 to hopstand. After 30 mins, continued chilling and transferred 3 gallons to my fermenter.

OG - 1.060 - missed by a lot. Maybe just the new equipment, too much starting water, or temp issues. Pretty sure because i started with too much water, so I now I have a better idea of boil off. I lowered my efficiency in the recipe to reflect.

3) Put in temp controlled chamber and stabilized at 67 before aerating for 30 mins and pitching sanitized yeast packet. 48 hours in and fermentation is going strong.

4) Fermentation slowing at 4 days in, added first dry hop charge and pulled a sample. I get lots of awesome fruit flavors and a little bit of alcohol/yeast flavor with should clear up after full attenuation. Really looking forward to this one.

Gravity: 1.010 - lower than expected even with updating to show starting efficiency.

5) Transferred to Keg at 7 days, over 2nd dry-hop, and finished fermentation under pressure at 10psi.

6) At 10 days, I force carbonated at 30 psi for about 12 hours, then lowered to serving pressure for about a week.

7) Overall, the beer is decent but definitely very thin considering the low starting gravity. I also finished very low at 1.008. Another issue I've consistently noticed is that, despite using different hops, my beers all taste really similar. I think this may be yeast temp and I'm getting a lot of the fruity esters overtaking my hops. Next time I'll try a lower ferm temp.

View Count: 1936
Brew Count: 0
Last Updated: 2017-11-28 16:03 UTC

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