Feurhund
Well-Known Member
Attached is my Trillium Artaic Clone. For those that have had the honor of tasting it, you will "Get it".
As a tip. Make sure you don't cut the onion too small or it WILL clog your dip tube.
Trillium Artaic Clone Double IPA (22 A)
Type: All Grain
Batch Size: 10.00 gal
Boil Size: 14.02 gal
Boil Time: 60 min
End of Boil Vol: 10.92 gal
Final Bottling Vol: 8.50 gal
Fermentation: Ale, Two Stage
Date: 11 Apr 2016
Brewer: Feurhund
Asst Brewer:
Equipment: 20 Gallon BoilerMakerâ„¢ (15 gal/57 L)
Efficiency: 78.00 %
Est Mash Efficiency: 82.2 %
Taste Rating: 30.0
Taste Notes:
Prepare for Brewing  
Clean and Prepare Brewing Equipment 
Total Water Needed: 17.00 gal 
Mash or Steep Grains
Mash Ingredients Amt Name Type # %/IBU
17 lbs 5.3 oz Pilsner (Weyermann) (1.7 SRM) Grain 1 65.4 %
2 lbs 10.2 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 2 10.0 %
1 lbs 8.1 oz Wheat, Flaked (1.6 SRM) Grain 3 5.7 %
12.1 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 2.8 %
12.1 oz Crystal 15, 2-Row, (Great Western) (15.0 SRM) Grain 5 2.8 %
Mash Steps Name Description Step Temperature Step Time
Mash In Add 29.61 qt of water at 159.5 F 147.0 F 75 min
 Fly sparge with 9.60 gal water at 168.0 F

 Add water to achieve boil volume of 14.02 gal
 Estimated pre-boil gravity is 1.054 SG
Boil Ingredients
Amt Name Type # %/IBU
1 lbs 8.1 oz Honey (1.0 SRM) Sugar 6 5.7 %
1 lbs Raw Onion (Chopped) (1.0 SRM) Sugar 7 3.8 %
1.00 oz Warrior [15.00 %] - Boil 60.0 min Hop 8 26.1 IBUs
Steeped Hops
Amt Name Type # %/IBU
8.00 oz Mosaic (HBC 369) [12.25 %] - Steep/Whirlpool 20.0 min Hop 9 31.0 IBUs
8.00 oz Mosaic (HBC 369) [12.25 %] - Steep/Whirlpool 30.0 min Hop 10 39.3 IBUs
 Estimated Post Boil Vol: 10.92 gal and Est Post Boil Gravity: 1.073 SG
Cool and Transfer Wort
 Cool wort to fermentation temperature
 Transfer wort to fermenter
 Add water if needed to achieve final volume of 10.00 gal
Pitch Yeast and Measure Gravity and Volume
Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg DIPA ALE OYL 052 (Omega Yeast Lab #) Yeast 11 -
1 lbs Raw Onion (Chopped) (1.0 SRM) Sugar 12 3.8 %
 Measure Actual Original Gravity _______ (Target: 1.073 SG)
 Measure Actual Batch Volume _______ (Target: 10.00 gal)
 Add water if needed to achieve final volume of 10.00 gal
Fermentation
 11 Apr 2016 - Primary Fermentation (14.00 days at 65.0 F ending at 69.0 F)


Dry Hop and Bottle/Keg
Dry Hop/Bottling Ingredients
Amt Name Type # %/IBU
8.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs
8.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 4.0 Days Hop 14 0.0 IBUs
 Measure Final Gravity: _________ (Estimate: 1.012 SG)
 Date Bottled/Kegged: 25 Apr 2016 - Carbonation: Keg with 12.54 PSI
 Age beer for 5.00 days at 38.0 F  30 Apr 2016 - Drink and enjoy! Notes
View attachment Trillium Artaic Clone.pdf
As a tip. Make sure you don't cut the onion too small or it WILL clog your dip tube.
Trillium Artaic Clone Double IPA (22 A)
Type: All Grain
Batch Size: 10.00 gal
Boil Size: 14.02 gal
Boil Time: 60 min
End of Boil Vol: 10.92 gal
Final Bottling Vol: 8.50 gal
Fermentation: Ale, Two Stage
Date: 11 Apr 2016
Brewer: Feurhund
Asst Brewer:
Equipment: 20 Gallon BoilerMakerâ„¢ (15 gal/57 L)
Efficiency: 78.00 %
Est Mash Efficiency: 82.2 %
Taste Rating: 30.0
Taste Notes:
Prepare for Brewing  
Clean and Prepare Brewing Equipment 
Total Water Needed: 17.00 gal 
Mash or Steep Grains
Mash Ingredients Amt Name Type # %/IBU
17 lbs 5.3 oz Pilsner (Weyermann) (1.7 SRM) Grain 1 65.4 %
2 lbs 10.2 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 2 10.0 %
1 lbs 8.1 oz Wheat, Flaked (1.6 SRM) Grain 3 5.7 %
12.1 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 2.8 %
12.1 oz Crystal 15, 2-Row, (Great Western) (15.0 SRM) Grain 5 2.8 %
Mash Steps Name Description Step Temperature Step Time
Mash In Add 29.61 qt of water at 159.5 F 147.0 F 75 min
 Fly sparge with 9.60 gal water at 168.0 F

 Add water to achieve boil volume of 14.02 gal
 Estimated pre-boil gravity is 1.054 SG
Boil Ingredients
Amt Name Type # %/IBU
1 lbs 8.1 oz Honey (1.0 SRM) Sugar 6 5.7 %
1 lbs Raw Onion (Chopped) (1.0 SRM) Sugar 7 3.8 %
1.00 oz Warrior [15.00 %] - Boil 60.0 min Hop 8 26.1 IBUs
Steeped Hops
Amt Name Type # %/IBU
8.00 oz Mosaic (HBC 369) [12.25 %] - Steep/Whirlpool 20.0 min Hop 9 31.0 IBUs
8.00 oz Mosaic (HBC 369) [12.25 %] - Steep/Whirlpool 30.0 min Hop 10 39.3 IBUs
 Estimated Post Boil Vol: 10.92 gal and Est Post Boil Gravity: 1.073 SG
Cool and Transfer Wort
 Cool wort to fermentation temperature
 Transfer wort to fermenter
 Add water if needed to achieve final volume of 10.00 gal
Pitch Yeast and Measure Gravity and Volume
Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg DIPA ALE OYL 052 (Omega Yeast Lab #) Yeast 11 -
1 lbs Raw Onion (Chopped) (1.0 SRM) Sugar 12 3.8 %
 Measure Actual Original Gravity _______ (Target: 1.073 SG)
 Measure Actual Batch Volume _______ (Target: 10.00 gal)
 Add water if needed to achieve final volume of 10.00 gal
Fermentation
 11 Apr 2016 - Primary Fermentation (14.00 days at 65.0 F ending at 69.0 F)


Dry Hop and Bottle/Keg
Dry Hop/Bottling Ingredients
Amt Name Type # %/IBU
8.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs
8.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 4.0 Days Hop 14 0.0 IBUs
 Measure Final Gravity: _________ (Estimate: 1.012 SG)
 Date Bottled/Kegged: 25 Apr 2016 - Carbonation: Keg with 12.54 PSI
 Age beer for 5.00 days at 38.0 F  30 Apr 2016 - Drink and enjoy! Notes
View attachment Trillium Artaic Clone.pdf