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

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Trillium DDH Melcher Street

243 calories 25.6 g 12 oz
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Beer Stats
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
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Fermentables
Amount Fermentable Cost 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 Cost 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
 
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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.81 23.3  
Mash volume with grains (equipment estimates 6.98 g | 27.9 qt) 7.05 28.2  
Grain absorption losses -1.94 -7.8  
Remaining sparge water volume (equipment estimates 3.41 g | 13.7 qt) 2.88 11.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.08 0.3  
Going into fermentor 5.5 22  
Total: 8.69 34.8
Equipment Profile Used: System Default
 
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.

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