Double IPA Trillium Vicinity Clone

[stonebrewer]

2 lbs.

 

[Oldskewl]

I have been wanting to brew this for while as I am a big fan of Trillium beers. For the most part I stuck to the recipe. I lowered the CTZ bittering addition to 1/4 oz and the 10 min to 3/4 oz. I also used 1:1:1 Nelson|CTZ|Galaxy for the whirlpool and 3:1:3 Nelson|CTZ|Galaxy for the Dryhop. At 2 weeks in the keg it looks the part of a nice Hazy IPA and has a nice aroma. But it has an astringency to it that stays on the tongue. I think it may be from the CTZ hops as I had a similar experience when I used it as the bittering hop for a Hop Hands clone. Has anyone else experienced this?

 

[Oldskewl]

Sharing a pic. At almost 4 weeks in keg it still looks beautiful. Astringency has calmed down but it still lingers on the back of tongue.

 

[paarman]

Thinking about brewing this up in a month or so... Only question I have is do you add the corn sugar at 10 mins as well? I see it's grouped with the other ingredients to be added to the boil at 10 mins, but just thought I would ask, thanks!

 

[paarman]

Anyone still following this? Brewing this up this weekend, wondering on the reply to my previous question.

Also, at what point do you add the phosphoric acid? I generally add all my water additions to the water, then heat it up-do I add it before or after heating or does it not matter?

 

[VirginiaHops1]

I usually add my acid along with my salts before lighting the burner but I've forgotten a couple times and remembered while my water was heating up to strike temp and added it then. I don't think it matters. It'll drop the alkalinity whether it goes in cold or hot.

To your previous question most people add the sugar near the end since it doesn't need to be boiled for an hour. I don't really think that matters much either though when it goes in. It's not like the sugar will boil away. There have been a few times I've meant to add sugar near the end and completely forgotten, so don't be careless like me.

 

[paarman]

Thanks for both answers!

 

[isomerization]

I have been wanting to brew this for while as I am a big fan of Trillium beers. For the most part I stuck to the recipe. I lowered the CTZ bittering addition to 1/4 oz and the 10 min to 3/4 oz. I also used 1:1:1 Nelson|CTZ|Galaxy for the whirlpool and 3:1:3 Nelson|CTZ|Galaxy for the Dryhop. At 2 weeks in the keg it looks the part of a nice Hazy IPA and has a nice aroma. But it has an astringency to it that stays on the tongue. I think it may be from the CTZ hops as I had a similar experience when I used it as the bittering hop for a Hop Hands clone. Has anyone else experienced this?

Late response, but Southern Hemisphere hops are notorious for hop burn/astringency from high(er) levels of polyphenols. At least this is what I’ve read.

 

[Oldskewl]

My understanding is that you want the add the acid to the water for the mash to help with conversion. Mash water should be in the 5.2-5.6 range. Personally I use acid malt so it is part of the grains being mashed.

Sugar should be added in the last 10-15 minutes of the boil. You are only mixing it into the wort. You do not want it to lay on the bottom of the kettle and scorch. Stir, stir, stir.

 

[VirginiaHops1]

My understanding is that you want the add the acid to the water for the mash to help with conversion. Mash water should be in the 5.2-5.6 range. Personally I use acid malt so it is part of the grains being mashed.

Sugar should be added in the last 10-15 minutes of the boil. You are only mixing it into the wort. You do not want it to lay on the bottom of the kettle and scorch. Stir, stir, stir.

You definitely add the acid into the mash to drop ph. Unless I misunderstood his question, he was asking whether it mattered if you added it to the cold water or after you began heating the water to strike temp before mashing in. That doesn't matter.

 

[paarman]

Yes, it was a question of when to add it to the mash water was all.

I went to my 2 LHBS today, neither of them had phosphoric acid, unfortunately. I have some citric acid on hand, can that be a valid substitute? I have read that it can impart some off-flavors, so most preferable is phosphoric. If not, I will just skip it altogether. Bru'n water is saying I should land around 5.38 or so for pH, and to be honest, I never check the pH of my mashes and I don't lose sleep over it. I just like to be "by the book" at times, so wanted to try it out to see if I want to add it into my future processes or not.

TIA

 

[VirginiaHops1]

Did they have lactic acid? That's what I use. I believe the taste threshold for lactic is lower than phosphoric but still pretty high, so you shouldn't have off-flavors with it unless your water is super high in alkalinity and you have to use a ton(in which case you should be cutting it with RO or distilled). I have no experience using citric acid to lower ph.

 

[zebradeltaone]

removing the irish moss will absolutely help. once i started killing that practice my beers never clear now. Also, I use straight white wheat and not flaked wheat. Also, started using white labs 007 as well.

I personally enjoy using malted oats

 

[paarman]

Did they have lactic acid? That's what I use. I believe the taste threshold for lactic is lower than phosphoric but still pretty high, so you shouldn't have off-flavors with it unless your water is super high in alkalinity and you have to use a ton(in which case you should be cutting it with RO or distilled). I have no experience using citric acid to lower ph.

No lactic either... The two around here I don't feel like are very high in foot traffic so stock can go low or empty for weeks.

I ended up not using either. I use distilled water and add my agents from there. Just going with the flow here like normal and ignoring the pH. I probably won't know the difference, but will have to try it in a future brew.

Everything went fine on brew day.. Efficiency wasn't as high as I expected, OG was 1.064. Mash lost a few degrees, I need to tighten up on that-use a heavier blanket. I'm not sure what the grain crush is, but I'm going to double mill next time I order. I also fly sparge and generally get good results, but might look at a new method. Seems like more often than not my OG comes in lower than I'd like it to.

The worst thing that happened was my rubber stopper pushed into my brew bucket when I was trying to get the blow off tube in at the end... Luckily I had a backup, but lets hope that doesn't kill the batch haha.

 

[jpLV]

I took this recipe and tweaked it to be more like Pier. I used the notes on the website for what hops to use and added the wheat to about 30% the mash bill. Also added some flaked wheat. This will be the first time I've done a Columbus only hop schedule for boil\whirlpool and then DH the other hops. I'll let you guys know how it turns out!

 

[jpLV]

Really happy how this turned out. I ended up dry hopping with Vic Secret, Citra and Galaxy hops for 5 days. I was trying to use up some old hops I had in the freezer so not exactly Pier but its very tasty. This recipe seems pretty flexible so I cant wait to tweak it again.

 

[jpLV]

For anyone interested this is what I ended up doing. I substituted Vic Secret for Galaxy mainly because thats what I had on hand. If I brewed again I was stick to just Citra and Galaxy dry hop.

Recipe Type: All Grain
Yeast: Wyeast 1318 London Ale III
Yeast Starter: 2 Liter
Batch Size (Gallons): 5.5
Original Gravity: 1.065
Final Gravity: 1.010
Boiling Time (Minutes): 60
IBU: 60
Color: 4.5 SRM
Primary Fermentation (# of Days & Temp): 14 days at 68

Mash
7 lbs 12 oz Pilsner (2 Row) Ger (2.0 SRM) 57.4 %
4 lbs Wheat - White Malt (Briess) (2.3 SRM) 29.6 %
1 lbs Wheat, Flaked (1.6 SRM) 7.4 %
12 oz Carapils (Briess) (1.5 SRM) 5.6 %

Mash at 152 for 60 minutes

Hops
0.50 oz Columbus (Tomahawk) [16.60 %] - Boil 60.0 min 27.9 IBUs
1.50 oz Columbus (Tomahawk) [16.60 %] - Steep/Whirlpool 30.0 min 0.0 IBUs

Dry Hops
4.00 oz Vic Secret [15.50 %] - Dry Hop 5.0 Days 0.0 IBUs
3.00 oz Citra [12.00 %] - Dry Hop 5.0 Days 0.0 IBUs
1.00 oz Galaxy[14.00 %] - Dry Hop 5.0 Days 0.0 IBUs