Trillium Inspired Pale Ale Clone - Beer Recipe - Brewer's Friend

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Trillium Inspired Pale Ale Clone

232 calories 23.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Tips from JC Tetreault and Beer Advocate
Rating:
4.50 (2 Reviews)

Calories: 232 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
URL: http://www.trilliumbrewing.com/trillium-congress-street-ipa
Created: Saturday February 6th 2016
1.070
1.017
7.0%
72.7
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb US - Pale 2-Row12 lb Pale 2-Row 37 1.8 72.9%
2 lb American - White Wheat2 lb White Wheat 40 2.8 12.1%
0.80 lb Corn Sugar - Dextrose0.8 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 4.9%
0.67 lb American - Carapils (Dextrine Malt)0.667 lb Carapils (Dextrine Malt) 33 1.8 4.1%
0.50 lb United Kingdom - Cara Malt0.5 lb Cara Malt 35 17.5 3%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 3%
16.47 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Columbus14 g Columbus Hops Pellet 15 Boil 60 min 25.65 4.6%
14 g Columbus14 g Columbus Hops Pellet 15 Whirlpool at 180 °F 0 min 10.09 4.6%
54 g Galaxy54 g Galaxy Hops Pellet 14.25 Whirlpool at 180 °F 0 min 36.96 17.9%
44 g Columbus44 g Columbus Hops Pellet 15 Dry Hop 4 days 14.6%
176 g Galaxy176 g Galaxy Hops Pellet 14.25 Dry Hop 4 days 58.3%
302 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Yeast Nutrient Other Boil 10 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1 (M cells / ml / ° P) 355 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced Carbonation       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 30 125 125 40
More balanced chloride to sulfate ratio closer to the Northeast/Vermont IPA profile. Boston MWRA water used as my base for the mash water. Using distilled/RO for sparge water. Estimatedy mash pH of 5.2.

Based on above my salt additions will be to the mash water only as follows: 1.4 teaspoons gypsum (5.5 grams), 0.9 teaspoons Epsom salt (4.2 grams), 2.1 teaspoons calcium chloride (9.2 grams), and 0.4 teaspoons baking soda (2 grams).
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 qt Batch Sparge Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 5.09 20.4  
Mash volume with grains 6.35 25.4  
Grain absorption losses -1.96 -7.8  
Remaining sparge water volume (equipment estimates 4.16 g | 16.7 qt) 4.12 16.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.59 22.4  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.4  
Going into fermentor 5.5 22  
Total: 9.21 36.8
Equipment Profile Used: System Default
 
Notes

This recipe most closely resembles Congress Street IPA. I plan to test different ABVs by adjusting the malt weights, but keeping the general grist intact. Also this malt bill would be the base for many different hop combos. For yeast I'm using the Conan strain, but experimenting with different English strains is another possibility. WLP007 Dry English Ale yeast is speculated to be the true yeast used (BYO, 9/15 issue).

Many thanks to Trillium for being so open regarding ingredients on their website and JC for offering tips in the Beer Advocate forum.

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  • Last Updated: 2020-09-07 14:54 UTC