Trillium Inspired Pale Ale (Gluten Free) - Beer Recipe - Brewer's Friend

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Trillium Inspired Pale Ale (Gluten Free)

225 calories 22.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Seaview Brewery
Calories: 225 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Thursday January 10th 2019
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OG: 1.067 FG: 1.010 ABV: 7.6% IBU: 65

1.068
1.016
6.8%
73.1
5.8
1.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Pale Millet Malt - Gluten Free15 lb Pale Millet Malt - Gluten Free 30 1.5 74.1%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 3.7%
1 lb American - Crystal 10L Millet Malt - Gluten Free1 lb Crystal 10L Millet Malt - Gluten Free 25 10 4.9%
2.50 lb American - Buckwheat Malt - Gluten Free2.5 lb Buckwheat Malt - Gluten Free 25 2 12.3%
1 lb Rice Syrup Solids1 lb Rice Syrup Solids - (late boil kettle addition) 37 1 4.9%
20.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Columbus14 g Columbus Hops Pellet 15 Boil 60 min 25.04 4.6%
14 g Columbus14 g Columbus Hops Pellet 15 Whirlpool at 180 °F 0 min 10.09 4.6%
54 g Galaxy54 g Galaxy Hops Pellet 14.25 Whirlpool at 180 °F 0 min 36.96 17.9%
44 g Columbus44 g Columbus Hops Pellet 15 Dry Hop 4 days 0 14.6%
176 g Galaxy176 g Galaxy Hops Pellet 14.25 Dry Hop 4 days 0 58.3%
302 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Yeast Nutrient Other Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced Carbonation       CO2 Level: 2.4 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 30 125 125 40
More balanced chloride to sulfate ratio closer to the Northeast/Vermont IPA profile. Boston MWRA water used as my base for the mash water. Using distilled/RO for sparge water. Estimatedy mash pH of 5.2.

Based on above my salt additions will be to the mash water only as follows: 1.4 teaspoons gypsum (5.5 grams), 0.9 teaspoons Epsom salt (4.2 grams), 2.1 teaspoons calcium chloride (9.2 grams), and 0.4 teaspoons baking soda (2 grams).
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 qt Infusion -- 152 °F 90 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 6.26 25  
Mash volume with grains 7.8 31.2  
Grain absorption losses -2.41 -9.6  
Remaining sparge water volume (equipment estimates 3.43 g | 13.7 qt) 3.4 13.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.59 22.4  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.4  
Going into fermentor 5.5 22  
Total: 9.66 38.6
Equipment Profile Used: System Default
 
Notes

Gluten Free Version! For celiacs, I would suggest substituting flaked quinoa for the flaked oats 1:1 ratio to avoid cross contamination. This recipe most closely resembles Congress Street IPA. I plan to test different ABVs by adjusting the malt weights, but keeping the general grist intact. Also this malt bill would be the base for many different hop combos. For yeast I'm using the Conan strain, but experimenting with different English strains is another possibility. WLP007 Dry English Ale yeast is speculated to be the true yeast used (BYO, 9/15 issue).

Many thanks to Trillium for being so open regarding ingredients on their website and JC for offering tips in the Beer Advocate forum.

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  • Last Updated: 2019-07-19 12:15 UTC