- Recipe Type
- All Grain
- Yeast
- WLP007
- Yeast Starter
- 2L
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.071
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 60
- IBU
- 25
- Color
- 4.5
- Primary Fermentation (# of Days & Temp)
- 14 @ 63F
- Tasting Notes
- Juicy, peach, orange
My first shot at cloning this amazing beer from Trilium. I think I'm within 90% on this first shot. Notes below of how I'd improve it, but this is hands down the best beer I've made to date.
Grain Bill:
74% 2 Row
15% White Wheat Malt
3% Crystal 15
3% Cara-Pils
4.5% Dextrose
Mash at 150F for 60 mins
OG: 1.071 / FG: 1.014
9gal boil / 7.5gal post-boil (account for the crazy hop loss)
Hops:
.5oz Columbus @ 60min
1oz Columbus @ 10min
3oz Columbus @ FO, steep for 30 mins
1.5oz Columbus Dry Hop
6oz Mosaic Dry Hop
Yeast:
WLP007
2L starter
Ferment at 63F (ambient)
Water:
I was shooting for slightly softer water than I normally brew IPAs with, I was goaling a 2:1 Sulfate:Chloride.
Ca: 91
Mg: 27
Na: 27
Sulfate: 105
Chloride: 52
Notes:
I've tasted Trilium's version of this a few times now, and this is REALLY close for my tastes. It's juicy, hazy, dishwater-colored splendid-ness. Massive aromatics that pour out of the glass and wonderful flavors of peach and orange. This has all the flavor and aroma components of Melcher Street. Wish I could taste them side by side. It's not as hazy as theirs. Still need to figure that bit out.
On Dry Hopping...
I added dry hops 4 days after pitching yeast, and they stayed in the fermenter until 2 weeks after pitching. Kegged/poured 2 weeks post-pitch. Trilium advocates for yeast/hop interaction and endorses this practice. I'm inclined now to agree.
Here's what I'd change next time....
1. Still a *shade* minerally, and I don't detect that in the real thing. Less Sulfate I think?
2. Maybe a touch bitter as compared to the real thing. Back off on the bittering adjustment I think, or perhaps even omit completely.
3. Add a touch more C-15 to darken just a few fractions of a point. Maybe go to 5% Crystal 15. Could also be the result of #1 above.
4. Add dry hops 3 days post pitch instead of 4. Things had settled down mostly by day 4, and I wonder if I could have gotten more yeast/hop interaction.
Grain Bill:
74% 2 Row
15% White Wheat Malt
3% Crystal 15
3% Cara-Pils
4.5% Dextrose
Mash at 150F for 60 mins
OG: 1.071 / FG: 1.014
9gal boil / 7.5gal post-boil (account for the crazy hop loss)
Hops:
.5oz Columbus @ 60min
1oz Columbus @ 10min
3oz Columbus @ FO, steep for 30 mins
1.5oz Columbus Dry Hop
6oz Mosaic Dry Hop
Yeast:
WLP007
2L starter
Ferment at 63F (ambient)
Water:
I was shooting for slightly softer water than I normally brew IPAs with, I was goaling a 2:1 Sulfate:Chloride.
Ca: 91
Mg: 27
Na: 27
Sulfate: 105
Chloride: 52
Notes:
I've tasted Trilium's version of this a few times now, and this is REALLY close for my tastes. It's juicy, hazy, dishwater-colored splendid-ness. Massive aromatics that pour out of the glass and wonderful flavors of peach and orange. This has all the flavor and aroma components of Melcher Street. Wish I could taste them side by side. It's not as hazy as theirs. Still need to figure that bit out.
On Dry Hopping...
I added dry hops 4 days after pitching yeast, and they stayed in the fermenter until 2 weeks after pitching. Kegged/poured 2 weeks post-pitch. Trilium advocates for yeast/hop interaction and endorses this practice. I'm inclined now to agree.
Here's what I'd change next time....
1. Still a *shade* minerally, and I don't detect that in the real thing. Less Sulfate I think?
2. Maybe a touch bitter as compared to the real thing. Back off on the bittering adjustment I think, or perhaps even omit completely.
3. Add a touch more C-15 to darken just a few fractions of a point. Maybe go to 5% Crystal 15. Could also be the result of #1 above.
4. Add dry hops 3 days post pitch instead of 4. Things had settled down mostly by day 4, and I wonder if I could have gotten more yeast/hop interaction.