Trillium Dialed-In - Beer Recipe - Brewer's Friend

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Trillium Dialed-In

233 calories 25.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 233 calories (Per 12oz)
Carbs: 25.1 g (Per 12oz)
Created: Thursday May 19th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11.75 lb Gladfield - German Pilsener Malt11.75 lb German Pilsener Malt 36.3 2.03 84.5%
14.60 oz Flaked Wheat14.6 oz Flaked Wheat 34 2 6.6%
10 oz Crisp Malting - Caramalt 15L10 oz Caramalt 15L 32.7 17.5 4.5%
10 oz American - Carapils (Dextrine Malt)10 oz Carapils (Dextrine Malt) 33 1.8 4.5%
222.60 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Magnum1.25 oz Magnum Hops Pellet 15 Boil 60 min 66.22 17.2%
5 oz Nelson Sauvin5 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 3 days 69%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Dry Hop 3 days 13.8%
7.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
64 oz Sterile Wine Must Flavor Primary 5 days
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.22 20.9  
Mash volume with grains 6.33 25.3  
Grain absorption losses -1.74 -7  
Remaining sparge water volume (equipment estimates 3.32 g | 13.3 qt) 2.77 11.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.99 32
Equipment Profile Used: System Default
 
Notes

Mash at 150°F (66°C). Ferment at 70°F (21°C). Add the sterile wine must at the tail end of fermentation before reaching terminal gravity, about 24 hours before dry hopping. Dry hop for 3 to 5 days under pressure in the keg, then cold crash and force carbonate to 2.55 volumes.

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  • Last Updated: 2022-06-21 12:16 UTC