Trillium DDH Fort Point Clone - Beer Recipe - Brewer's Friend

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Trillium DDH Fort Point Clone

222 calories 23.1 g 12 oz
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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: 222 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Friday February 3rd 2017
1.067
1.017
6.6%
37.6
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost 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 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost 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%
$ 0.00
 
Hops
Amount Variety Cost 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%
11.98 oz / $ 0.00
 
Other Ingredients
Amount Name Cost 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
Cost:
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
$ 0.00 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.
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.45 g | 25.8 qt) 3.37 13.5  
Mash volume with grains (equipment estimates 6.45 g | 25.8 qt) 3.43 13.7  
Grain absorption losses (steeping) -0.09 -0.4  
Volume increase from sugar/extract (early additions) 0.72 2.9  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.37 13.5
Equipment Profile Used: System Default
 
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)

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  • Last Updated: 2017-02-26 05:31 UTC