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

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Trillium DDH Melcher Street Clone

245 calories 23.4 g 22 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 6.1 gallons (fermentor volume)
Pre Boil Size: 7.07 gallons
Post Boil Size: 6.54 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Hazy and Hoppy
Hop Utilization: 96%
Calories: 245 calories (Per 22oz)
Carbs: 23.4 g (Per 22oz)
Created: Tuesday April 27th 2021
1.074
1.016
7.6%
41.8
5.2
5.3
51.08
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.75 lb Briess - Brewers Malt 2-Row12.75 lb Brewers Malt 2-Row $ 1.54 / lb
$ 19.64 		37 1.8 73.8%
3.33 lb Rahr - White Wheat3.33 lb White Wheat $ 1.25 / lb
$ 4.16 		39.1 3.2 19.3%
14 oz Weyermann - Carafoam14 oz Carafoam $ 0.15 / oz
$ 2.10 		34.5 2.2 5.1%
5 oz Avangard - Light Munich5 oz Light Munich $ 0.08 / oz
$ 0.40 		37 8 1.8%
17.27 lbs / $ 26.30
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - CTZ1 oz CTZ Hops $ 0.90 / oz
$ 0.90 		Pellet 12 Boil 30 min 23.39 7.5%
2.25 oz Yakima Valley Hops - Mosaic2.25 oz Mosaic Hops $ 1.30 / oz
$ 2.93 		Pellet 11.8 Whirlpool at 175 °F 30 min 11.08 17%
2 oz Yakima Valley Hops - CTZ2 oz CTZ Hops $ 0.90 / oz
$ 1.80 		Pellet 12 Dry Hop at 60 °F Day 5 1.47 15.1%
8 oz Yakima Valley Hops - Mosaic8 oz Mosaic Hops $ 1.30 / oz
$ 10.40 		Pellet 11.8 Dry Hop Day 5 5.8 60.4%
13.25 oz / $ 16.03
 
Other Ingredients
Amount Name Cost Type Use Time
7.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
10 ml Lactic acid Water Agt Mash 1 hr.
9 gal RO Water $ 0.39 / gal
$ 3.51 		Water Agt Mash --
$ 3.51
 
Yeast
Imperial Yeast - A24 Dry Hop
Amount:
1 Each
Cost:
$ 5.25 / each
$ 5.25
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 415 B cells required
$ 5.25 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.5 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Mean Brews NEIPA (7/13/21)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
83 5 24 155 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Mash in (beta-glucanase step)) Strike 121 °F 118 °F 20 min
Raise Temp to 149 Temperature 118 °F 149 °F 15 min
Infusion 149 °F 149 °F 60 min
Temperature 149 °F 169 °F 15 min
Mash out Steeping 169 °F 169 °F 15 min
2.75 gal Sparge 169 °F 169 °F 20 min
Starting Mash Thickness: 1.46 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.46 qt/lb 6.3 25.2  
Mash volume with grains 7.68 30.7  
Grain absorption losses -2.16 -8.6  
Remaining sparge water volume (equipment estimates 3.08 g | 12.3 qt) 3.18 12.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.97 g | 27.9 qt) 7.07 28.3  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 6.18 g | 24.7 qt) 6.54 26.2  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.46 g | 25.8 qt) 6.1 24.4  
Total: 9.48 37.9
Equipment Profile Used: System Default
 
Notes

Changes for version 2;
Yeast: A24 instead of 1318.
Water Chem: Using Mean Brews water Profile instead of NEIPA
Profile.
Version 3:
Replacing crystal malt with Munich malt 10L, and use Malt Ale instead of just 2-row, also using carafoam instead of carapils

Hop combos;
Columbus and Citra (Webrew Combo)
Columbus and Simcoe
Columbus and Nelson Sauvin
Columbus and Galaxy
Columbus, Citra, and El Dorado
Columbus and Idaho 7
Columbus and Strata
Columbus and Trident

The next 4 batches will be using a double crush for Wheat Malt to see if that helps with conversion. Stir every 20 minutes too. Helped but not the fix.

Next: Try Adding a beta-glucanase step of mashing at 118 degrees for 20 mins before raising it to 149. Should reduce the stickiness of the mash.

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  • Last Updated: 2023-03-14 13:22 UTC