American IPA Trilium Melcher Street Clone

[troxerX]

Not sure if this thread still active, if it is, few suggestions (that have worked for me) for the original post:

1) explore by adding 10% or at least 1 lb of flaked wheat to the grist, this will help with both hazyness and juicy mouthfeel

2) Consider using distilled water and adjust such that it has a balanced profile (1:1) or slightly more chloride, one that has worked for me is 1.5 tsp gypsum and 2 tsp CaCl2 in 4 gallons of distilled water, also add 0.5 tsp epsom (for Mg) and 1/2 liter of spring water for other minerals not available in powder form

3) dry hop multiple times (2 - 3 times) with small amounts with each one not exceeding 3 days, place the hops with a sanitized weight (i.e marbles etc) in a double muslin bag tied with a string, use a wide neck carboy and add/remove the bags thru the large opening each time. This will allow you to dry hop multiple times while avoiding transferring the beer and minimizing oxygenation and if you can't meet your schedule this will also allow you to separate the beer from he dry hops thus avoiding excessive bitterness or green/grassy notes into the beer. Amounts that have worked for me are 1.5 oz (each time) in 3 gals, maybe 2.5 oz (each time) in 5 gals?

4) yeast - consider mixing yeasts to get different notes, these could be added simultaneously or at particular times during ferm, one of my future plans is to use a combo of 007 and S04 or S05, or 1056 combined with 1318

Cheers!

 

[degivens]

Just brewed this using OdeCloners revised recipe, I am going for the columbus, mosiac, citra dry hop combo. 3 days in and this thing is bubbling away quite nicely, really excited to see how this one turns out.

 

[OdeCloner]

Let us know how it turns out!! 6 months later and this is still my favorite homebrew recipe.

 

[degivens]

Let us know how it turns out!! 6 months later and this is still my favorite homebrew recipe.

Will do! This is the first time I will be doing a pressurized transfer -- so hopefully everything goes according to plan. Looks like i'll be kegging Friday or Saturday.

 

[degivens]

Not sure if this thread still active, if it is, few suggestions (that have worked for me) for the original post:

1) explore by adding 10% or at least 1 lb of flaked wheat to the grist, this will help with both hazyness and juicy mouthfeel

2) Consider using distilled water and adjust such that it has a balanced profile (1:1) or slightly more chloride, one that has worked for me is 1.5 tsp gypsum and 2 tsp CaCl2 in 4 gallons of distilled water, also add 0.5 tsp epsom (for Mg) and 1/2 liter of spring water for other minerals not available in powder form

3) dry hop multiple times (2 - 3 times) with small amounts with each one not exceeding 3 days, place the hops with a sanitized weight (i.e marbles etc) in a double muslin bag tied with a string, use a wide neck carboy and add/remove the bags thru the large opening each time. This will allow you to dry hop multiple times while avoiding transferring the beer and minimizing oxygenation and if you can't meet your schedule this will also allow you to separate the beer from he dry hops thus avoiding excessive bitterness or green/grassy notes into the beer. Amounts that have worked for me are 1.5 oz (each time) in 3 gals, maybe 2.5 oz (each time) in 5 gals?

4) yeast - consider mixing yeasts to get different notes, these could be added simultaneously or at particular times during ferm, one of my future plans is to use a combo of 007 and S04 or S05, or 1056 combined with 1318

Cheers!

My first though when I dry hopped was, "man I need a weight to break through all of this". I'm definitely fearful some of my pellets didn't get all the way through, a weighted solution seems solid -- will definitely give that a whirl next time.

Also, if you follow some of the other juice bomb threads, people have been having great success with WLP007. I may give that a try next time as well.

 

[comoxlandia]

Has anyone tried this with Galaxy? Thoughts?

 

[degivens]

First pour after 24hr 40psi force carb on day 7 to 8. Initial thoughts are in line with what the other posters seemed to mention. Got a spicy herbal thing going on (seems as if this clears by day 12ish).

First and second pour where very hoppy, i'm talking the beer has a green hue to it (a tad offputting). Seems as if this, too, will clear in a few days? Hope so. All in all it already is solid, so looking forward to the next few days.

I also had an epically terrible time doing the closed xfer because of all of the dry hops, I am going to be buying the dry hopper tool recommended above, sounds like it makes life a lot easier.

Obligatory pic (probably a bit favorable, I waited for some of the hops to drop out lol):

 

[BNolt17]

Looks pretty much like my first few pours. Yes the greenish hue will clear in a few days/a few pours. My guess is you will be loving this beer in about another week. I'm thinking its about time to plan another go at this. Thinking Nelson Sauvin this time instead of Mosaic.

 

[degivens]

Looks pretty much like my first few pours. Yes the greenish hue will clear in a few days/a few pours. My guess is you will be loving this beer in about another week. I'm thinking its about time to plan another go at this. Thinking Nelson Sauvin this time instead of Mosaic.

On day 14 now, wowwww-a-weeee-wahhh. Yeh, cleared out on day 11ish. Peppery taste also cleared out sometime around then. Tastes great now -- I can't imagine the keg will last another week, all of my friends love it too.

I bought the micron filter that was recommended above, I think that will lead to me getting a lot more beer into the keg next time, so super excited about that.

I've been thinking that either columbus-citra-galaxy or columbus-citra-nelson would be an interesting combo to try next time.

 

[marjen]

WNted to thank everyone for this thread, I have just read every page! I a, brand new to home brewing and getting into it because I love trillium, but don't get there very often, so want to learn how to make my own.

This thread has really changed my whole approach. I was going to bottle but seems like it would have been a huge mistake so think I am going to build a keeper right off the bat. I willl be brewing extract for now as I get started and then probably move to BIAB method. First first attempt is going to be the fort point recipe JC posted. Hoping to have my first brew day early next month. Anyway I will probably be popping in with a lot of dumb questions but can't wait to give it a go!

 

[bdunson911]

Ive made something almost exactly the same a couple times now. The difference maker is dry hopping in the keg under pressure and flushing everything with co2. Love this recipe.

 

[ultravista]

Ive made something almost exactly the same a couple times now. The difference maker is dry hopping in the keg under pressure and flushing everything with co2. Love this recipe.

What temperature are you dry hopping? Have you found a difference between ambient and serving dry hopping.

 

[TheBrewBrotha]

This has been such an informational thread in my attempts to brew a good NEIPA. I think one of the problems I'm having is bottling? Seems everyone is having great success with kegs. My beers come out when bottling bright like pineapple juice per se and superbly aromatic. Maybe about 5-7 days the color changes going a bit darker to almost cider like and this bitterness taste picks up heavy to where I'm just dumping bottles.

 

[bdunson911]

What temperature are you dry hopping? Have you found a difference between ambient and serving dry hopping.

I tried dry hopping and bottling around 9 degrees Celsius, which made bottling a nightmare. I backed down to 5 degrees celsius and had success, kept hop oils in suspension very well (lower temps drop everything out of suspension). I guess if you are going to serve straight from your keg, not sure if it really makes a difference. I dry hop in kegs with a stainless mesh canister, so I lay my keg on its side for the first couples days to increase contact and surface area of hops. will be making this recipe again soon. Cheers!

 

[Beer-lord]

I plan to start the first of 3 or 4 tries at at NEIPA over the next few months and have a few different recipes together already and have read every page of this thread.
It appears that the recipe on page 1 from the OP is a great place to start and I think I'll change my recipe up a bit to come closer to that one.
I plan to start with GY054 Vermont yeast for a few then maybe try either 007 or some other British Ale yeast as I tweak and play. And, I'll also play around with hops as I have lots and lots in the freezer just for these attempts.
Thanks to all for some great ideas and information on this.

 

[brew703]

This has been such an informational thread in my attempts to brew a good NEIPA. I think one of the problems I'm having is bottling? Seems everyone is having great success with kegs. My beers come out when bottling bright like pineapple juice per se and superbly aromatic. Maybe about 5-7 days the color changes going a bit darker to almost cider like and this bitterness taste picks up heavy to where I'm just dumping bottles.

Same thing happened to me when I brew NEIPA's so I quit brewing them. I bottle also and have no closed transfer system. I have no issues with any of the APA's or blondes I brew only the NEIPA's.

I think I may eliminate most of the dry hopping (on the next NEIPA brew)and put everything in a flameout and maybe save 2 oz for dry hopping and see how that turns out.

 

[Oldskewl]

Are you dry hopping during fermentation, say around day 3 or 4. Yeast will consume most of the oxygen during this phase.

 

[grassfeeder]

This has been such an informational thread in my attempts to brew a good NEIPA. I think one of the problems I'm having is bottling? Seems everyone is having great success with kegs. My beers come out when bottling bright like pineapple juice per se and superbly aromatic. Maybe about 5-7 days the color changes going a bit darker to almost cider like and this bitterness taste picks up heavy to where I'm just dumping bottles.

Yeah, honestly, air kills these beers. I wouldn't even attempt them unless you can do a fairly closed direct transfer to a keg.

 

[degivens]

Yeah, honestly, air kills these beers. I wouldn't even attempt them unless you can do a fairly closed direct transfer to a keg.

Agreed.

 

[TheBrewBrotha]

Are you dry hopping during fermentation, say around day 3 or 4. Yeast will consume most of the oxygen during this phase.

I am! But have been doing another charge on or about day 7 as well or when krausen drops.

 

[TheBrewBrotha]

Yeah, honestly, air kills these beers. I wouldn't even attempt them unless you can do a fairly closed direct transfer to a keg.

Good to know! Just ordered a two tap kegerator just for this style as I am looking to perfect it. Plus, I hate bottling

 

[marjen]

So I am going to try and brew the Fort Point Ale. I am basing this off the recipe posted in a magazine by JC. I did make a few adjustments as some of the numbers look off from what it should be. I am still off according to Brewers Friend but going to give this a try, how's it look?? This will be an extract 5 gallon batch with specialty grains steeped in prior and I am also going to do a yeast starter.

http://www.brewersfriend.com/homebrew/recipe/view/453965/trillium-fort-point-clone

Fort Point Clone
6.6 lb golden liquid malt extract
1 lb wheat dried malt extract
4 oz dextrine malt
4 oz British crystal 22°L

6.5 lb Muntons Light DME
1 lb Briess Bavarian Wheat DME
8 oz Briess Carapis Malt
4 oz British crystal 20-25L

0.25 oz Columbus Hops @ 60 min
0.75 oz Columbus Hops @ 10 min
1 tsp irish moss @ 10 min
2oz Columbus at hop stand @ 180° for 30’

Wyeast British Ale 1098 Yeast @ 70°. Dry hop as krausen begins falling (day 4-5). (Or try 1056) (or WY 1318)

4oz Galaxy + 1 oz Columbus dry hop (after 3-4 days)
Keg on day 7. (3oz galaxy in keg)

 

[degivens]

Going for version 2 this weekend. 5 gal batch.

10 lbs 1.8 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 68.7 %
2 lbs 9.6 oz Wheat, Flaked (1.6 SRM) Grain 3 17.7 %
6.9 oz Carapils (Briess) (1.5 SRM) Grain 4 2.9 %
5.9 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 5 2.5 %
5.8 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6 2.4 %
9.2 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 7 3.9 %
4.3 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 8 1.8 %
0.52 oz Columbia [5.50 %] - Boil 60.0 min Hop 9 8.6 IBUs
1.05 oz Columbia [5.50 %] - Boil 10.0 min Hop 10 6.2 IBUs

Going to throw in a little lactose to soften it up even more. And this time going to dry hop a bit differently.

4.00 oz Citra [12.00 %] - Dry Hop 4.0 Days Hop 13 0.0 IBUs
4.00 oz Galaxy [14.00 %] - Dry Hop 4.0 Days Hop 14 0.0 IBUs
1.50 oz Columbia [5.50 %] - Dry Hop 4.0 Days Hop 15 0.0 IBUs
1.50 oz Columbia [5.50 %] - Dry Hop 4.0 Days

Going to go with 150:150 SO4-Cl again, as that seemed to be pretty spot on.

Thoughts?

 

[OdeCloner]

Interested to see how the milk sugar impacts this beer. I've definitely heard of milk sugar in beers before, and in NEIPAs, but I've never tried it before. Please let us know how it goes!!

 

[marjen]

SO I had my first brew day and brewed the Fort Point clone. Used the following recipe:

http://www.brewersfriend.com/homebre...rt-point-clone

Fort Point Clone
6.5 lb Muntons Light DME
1 lb Briess Bavarian Wheat DME
8 oz Briess caramel malt 40L (by mistake was supposed to be carapils)
4 oz British crystal 15L

0.25 oz Columbus Hops @ 60 min
0.75 oz Columbus Hops @ 10 min
1 tsp irish moss @ 10 min
2oz Columbus at hop stand @ 180° for 30’ (did not do flame out, got confused and kept at 180 which went as high as 185)

Wyeast British Ale 1098 Yeast @ 70°. 1/2 batch and tried WLP 007 in the other half batch. Two different fermenters.

4oz Galaxy + 1 oz Columbus dry hop (after 4 days)
Keg on day 9. (2oz galaxy in each keg)

Cant wait to see how it turns out, had a couple bumps being my first time but I think most of the process went well, the others I will learn for next time.

I do have a question though. I am following the recipe that JC posted but it says it should be 45 IBU but when I type it into brewers friend or beer smith it comes back at like 29 IBU? Not sure why? Also it only comes back at 6.24 ABV instead of the 6.6 it should be. Any ideas?

Also I am planning on dry hopping on day 4, letting that sit in the primary for 5 days then putting it in the keg with additional hops. Does that sound about right for this beer?

 

[degivens]

Quick question for you guys: about to keg my second batch, from the recipe I provided above. I'm debating even taking a FG reading from my carboy prior to CO2 transfer just because i'm so cautious about the O2 exposure. Thoughts?

 

[nnfdcane]

Gave this recipe a try. Used grain bill from OP. Nose is awesome! Loaded with mosaic. Taste is a little on the sweet side and came out very dry despite mashing higher than I wanted @ 158. Used distilled water and added additions that someone recommended back on page 16.

 

[abbysdad2006]

Gave this recipe a try. Used grain bill from OP. Nose is awesome! Loaded with mosaic. Taste is a little on the sweet side and came out very dry despite mashing higher than I wanted @ 158. Used distilled water and added additions that someone recommended back on page 16.

Looks great!!

 

[marjen]

SO I brewed for the first time a couple weeks ago and did the fort point recipe I listed above. I took the wort and split it into 2 buckets. I used WY1098 for one batch and WLP007 for the other. I dry hopped both with 2 oz of galaxy on day 4. I moved to kegs on day 9. I added 2 oz of galaxy in the keg for both. I forced carbed at 30 PSI for 24 hours. I sample on day 10. The WY1098 is in the neighborhood of a trillium taste. Ok maybe like the same county. The WLP007 I find to taste nothing like a trillium beer. I actually have not been able to drink that beer at all, not sure if something else went wrong with that batch, I did have transfer issues so it was not closed, and maybe something got contaminated or something but its not enjoyable at all. I have continued to sample each day to see if it gets better, no luck so far.

The WY1098 is not bad. I has decent smell, the bitterness is similar to a fort point, but the taste is not quite there. It is not fruity at all. Now a made a few errors that first batch, notably messing up my whirlpool, but still was hoping for some better flavors.

Yesterday I brewed my second ever batch. I made a few minor adjustments to the recipe and I am using WY1318 this time. I also changed my whirlpool from 2 oz of columbus to 1 oz columbus, 1 oz citra and 1 oz galaxy. I am going to add 4 oz galaxy and 4 oz citra on day 3 and probably move to keg via closed CO2 transfer on day 7. Only problem I had this time was a crazy high OG reading. I burned through a ton of water, 6 ga went into the boil, just under 4 came out. A couple hours after moving to the fermenter I added about .75 ga to get closer to the 5 gallons I was expected, also the starter had 1 liter so added the whole thing as well. I have a blichmann quick carb so will probably carb this up on day 8 and see what it tastes like, hoping for some better results.

I am doing an extract version, not sure if that could kill some of the flavor? My understanding is most of the flavor should be from the hops so dont think that is the cause of my first batch not tasting up to par?

Here is a pic of the WY1098 version:

 

[OdeCloner]

Hi Marjen,
I can't speak to extract; I've never done this recipe using it.

Go back to the very first few pages and read my versions of the recipe again. Wyeast 1318 is really important to achieving this recipe, as are the massive dry hops. I also think that the pure Columbus boil is critical for achieving the body/base layer of flavor in this beer. The dry hops will take care of all the citrus/fruit flavors you need. I've never brewed this with Galaxy, nor does Melcher Street have any Galaxy in it, so I can't be of any help there.

Glad you're in there trying to get this right! Keep at it!