This double IPA recipe from Trillium Cofounder J.C. Tetrault marries wine-grape must (juice pressed from the skins, seeds, and stems of wine grapes) with complementary hops notes from Southern Hemisphere hops.
J.C. Tetrault 6 months ago
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
ABV: 7.5% (plus the contribution of the wine-must addition)
11.75 lb (5.3 kg) German Pilsner malt
14.6 oz (414 g) flaked wheat
10 oz (283 g) Caramalt
10 oz (283 g) Cara-Pils/Dextrine
0.5 gal (1.89 l) sterile wine must
HOPS AND ADDITIONS SCHEDULE
0.8 tsp liquid hops extract [100% AA] targeting 40 IBUs at 60 minutes, or a pellet-hops charge for a similar IBU contribution
5 oz (142 g) Nelson Sauvin [12% AA] at dry hop
1 oz (28 g) Galaxy [14% AA] at dry hop
Use a “characterful British ale yeast” (such as Wyeast 1318 London Ale III)
Mash at 150°F (66°C). Ferment at 70°F (21°C). Add the sterile wine must at the tail end of fermentation before reaching terminal gravity, about 24 hours before dry hopping. Dry hop for 3 to 5 days under pressure in the keg, then cold crash and force carbonate to 2.55 volumes.
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