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Trillium Artaic Clone

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Feurhund

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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
 

Bramstoker17

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Looks like an awesome recipe! Please let us know how it turns out! I was fortunate enough to land that beer in a trade and it was one of the best IPAs I've ever had! The aroma, flavor and mouthfeel were all out of this world.
 

droder1

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Looks like an awesome recipe! Please let us know how it turns out! I was fortunate enough to land that beer in a trade and it was one of the best IPAs I've ever had! The aroma, flavor and mouthfeel were all out of this world.
I don't believe you are picking up on his sarcasm...

It appears the latest batch has a heavy onion flavor. Perhaps the hops or something with the fermentation.

http://www.beeradvocate.com/beer/profile/30654/169611/

Alot of effort for sarcasm I must say...
 

Bramstoker17

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Oh I got the sarcasm! Minus the onion it looks legit though! Some people pick onion up with Mosaic hops, I've never experienced that though
 
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Feurhund

Feurhund

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1 of 6 bottles was tolerable levels of onion flavor and aroma, but the other 5 were awful. My friend poured his down the drain. $12 a bottle and you had to wait in line.

If you remove my vengeful humor and don't add the onions, I bet this would be close to what it should be.

I might try and see if I can make a "good" batch at home.
 
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Feurhund

Feurhund

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droder1

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I would call it more satire than sarcasm and I always make time for a good quip.

Hah yeah I laughed and enjoyed it. And I do agree the actual recipe itself looks pretty solid and in line with what id expect based on fort point and their street IPAs.
 

Calichusetts

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Hven't had the recent batch but that is one good beer IMO. Why are you waiting in line? Old brewery or the new one?
 
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Feurhund

Feurhund

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Hven't had the recent batch but that is one good beer IMO. Why are you waiting in line? Old brewery or the new one?
Both breweries sold out of this batch of Artaic in about a day. They made over $100,000. You had to wait in line and lines aren't uncommon at both locations on regular days now..

This batch was not like the first batch apparently. I didn't have the first one, but they had some issues with this batch and I got major Onion throughout. Some were lucky and either had different bottles or cant taste Onions.
 

stonebrewer

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Had Artaic many times as well as Cutting Tiles which is what they call it now. Fantastic beer! Thanks for the recipe! It is going onto my brew list for sure. Getting 8 cans next week as well as several other Trillium brews, after just kicking 2 cases from my last trip to the Boston area. If you haven't had these beers, you need to find a way to get some. Fantastic! You can brew similar beers as well, so if you cannot get some, brew some. You won't be disappointed! You need to doctor your water to get close to this beer...see my post on this or others to see what to do. Cheers!
 

abbysdad2006

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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 BoilerMaker™ (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
What brew program are you using? I like the PDF
 
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