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Trillium DDH Melcher Street

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 243 calories (Per 12oz)
Carbs: 25.6 g (Per 12oz)

Created: Friday May 20th 2022

Original Gravity:

1.073

Final Gravity:

1.019

ABV (standard):

7.1%

IBU (tinseth):

63.7

SRM (morey):

7.0

Mash pH

5.9

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11.50 lb	Briess - Pale Ale Malt 2-Row11.5 lb Pale Ale Malt 2-Row	36.8	3.5	74.2%
3 lb	Briess - Wheat Malt, White3 lb Wheat Malt, White	39.1	2.5	19.4%
0.75 lb	Bairds - Dextrin Malt0.75 lb Dextrin Malt	32.2	1.75	4.8%
0.25 lb	American - Caramel / Crystal 15L0.25 lb Caramel / Crystal 15L	35	15	1.6%
15.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Columbus1 oz Columbus Hops	Pellet	15	Boil	60 min	46.64	7.7%
2 oz	Mosaic2 oz Mosaic Hops	Pellet	12.5	Hop Stand	30 min	17.02	15.4%
2 oz	Columbus2 oz Columbus Hops	Pellet	15	Dry Hop	7 days		15.4%
8 oz	Mosaic8 oz Mosaic Hops	Pellet	12.5	Dry Hop	7 days		61.5%
13 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
3 oz	Columbus (Pellet)	46.64	23.1%
10 oz	Mosaic (Pellet)	17.02	76.9%
13 oz / $ 0.00

Yeast

Imperial Yeast - A38 Juice

Amount:	2 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Medium
Optimum Temp:	64 - 74 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 129 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.9 Volumes

Target Water Profile

2 Haviland Dr

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Fermentables

11 lb 8 oz (74.2%) – Briess Pale Ale Malt 2-Row 3.5 °L
3 lb (19.4%) – Briess Wheat White Malt 2.3 °L
12 oz (4.8%) – Dextrin Malt 1.7 °L
4 oz (1.6%) – Crystal 15L 11.6 °L

Boil
1 oz Columbus (Tomahawk) 14% – 60 min

Whirlpool
30 min hopstand @ 175°F
30 min 175 °F – 2 oz – Mosaic – 12.25% (15 IBU)

Dry Hops
7 days – 2 oz – Columbus (Tomahawk) – 14%
7 days – 8 oz – Mosaic – 12.25%

Yeast
2 packs Imperial Yeast Juice A38

Other
Whirlfloc – 15 minutes

Method: All-grain
Batch size: 5.5 gallons
Efficiency: 70%
OG: 1.074
FG: 1.017
ABV: 7.5%
IBU: 43
SRM: 6.9
Target Mash pH: 5.3 (adjust with lactic acid)
Mash Temp: 149°F – 60 minutes
Boil: 60 minutes
Fermentation Temp: 68°F

Day 1: Pitch yeast at 68°F and let rise to 72°F on day 2-3 for the remainder of fermentation. Should finish in 4-5 days. Per Imperial Yeast: Target 20-25 ppm dissolved oxygen or set the oxygen regulator flow to 50% higher than normal.

Day 6-7: Drop the temperature to 60°F and hold for 24 hours.

Day 7-8: Add dry hop charge, hold at 60°F at 7-10 PSI.

Day 14: Crash to 35°F for 48 hours. Proceed with packaging/cold conditioning for another week in the keg at serving temps. Should be prime drinking by day 20.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2022-06-21 12:16 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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