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Trillium DDH Fort Point Clone

223 calories 23 carbs
Beer Stats
Method: Extract
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 223 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created Friday February 3rd 2017
1.067
1.017
6.55%
37.6
5.56
n/a
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
6 lb Dry Malt Extract - Light6 lb Dry Malt Extract - Light 42 4 61.5%
3 lb Liquid Malt Extract - Wheat3 lb Liquid Malt Extract - Wheat 35 3 30.8%
9 lb Total      
Steeping Grains
Amount Fermentable PPG °L Bill %
6 oz American - Caramel / Crystal 10L6 oz Caramel / Crystal 10L 35 10 3.8%
6 oz American - Carapils (Dextrine Malt)6 oz Carapils (Dextrine Malt) 33 1.8 3.8%
 
Hops
Amount Variety Type AA Use Time IBU Bill %
10 g Columbus10 g Columbus Hops Pellet 15 Boil 60 min 12.59 2.9%
15 g Columbus15 g Columbus Hops Pellet 15 Boil 15 min 9.37 4.4%
31 g Columbus31 g Columbus Hops Pellet 15 Whirlpool at 190 °F 0 min 15.64 9.1%
4 oz Citra4 oz Citra Hops Pellet 11 Dry Hop 3 days 33.4%
1 oz Columbus1 oz Columbus Hops Pellet 15 Dry Hop 3 days 8.4%
4 oz Citra4 oz Citra Hops Pellet 11 Dry Hop 7 days 33.4%
1 oz Columbus1 oz Columbus Hops Pellet 15 Dry Hop 7 days 8.4%
 
Other Ingredients
Amount Name Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
0.50 tsp wyeast Other Boil 10 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 256 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Filtered from fridge.
 
Notes

Trillium DDH Fort point cannot be recreated with extract, but that will not stop me from trying..Columbus for bitters.Replace CITRA hops with Mosaic, Nelson, or your favorite Fruity oil hop.

Thanks to Trillium for providing ingredients and tips on Brew forums! Go buy some from Trillium while you are at it because no matter how close you get it will not be better than what they put out.

INGREDIENTS:
Light DME -> Fermenter's Favorites® Briess Golden Light DME
Package size
Wheat LME -> Maillard Malts® Wheat Malt Extract Syrup
Package size
American - Caramel / Crystal 10L Grain Crushed -> Briess Caramel 10L Malt Grain Crushed
American - Carapils -> Briess Carapils® Malt Grain Crushed

WATER: Currently just use filtered from fridge, but may look into improving this.

DRY HOPS: The guy at Trillium I talked to said they don't put Columbus in the Dry Hop so take it for what its worth. I only put an oz but may try messing with the hopping schedule.

Starter -> 1.5 L with 1/4 teaspoon of Yeast Nutrient, Stir plate and 45 sec Aeration

Steep grains in bag 20 minutes at temp 150-170

Whirlpool hops in Bag

Primary and secondary done in ss brew tech 7 gallon Ss Brew Tech 7 Gallon Chronical Fermenter

Dump TRUB 1 -> day 3 small amount

Dry Hops round 1 days 3-7(In bag with unflavored Floss so I can remove)

Dump TRUB 2 -> day 7

Dry Hops round 2 -> days 8-12(In bag with unflavored Floss so I can remove). May also try second dry hop in keg so I do not have to oxidize beer when opening fermentor.

Dump TRUB 3 -> 12

Let sit 3-7 days before transfer. I currently do not cold crash, but may try in future.

co2 transfer at 2 psi from fermentor to co2 perged keg so beer is not oxidized.

Force Carbonate at 12 psi with Co2 for 5 days( or shake for 7 minutes at 20 PSI then 12 psi for 1-2 days if in rush)

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2017-02-26 05:31 UTC
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JMM 03/20/2017 at 04:19am
Beer came out good, but tasted nothing like DDH Fort Point.


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