Dialed-in Wine IPA

Trillium Brewing Co.

This double IPA recipe from Trillium Cofounder J.C. Tetrault marries winegrape must (juice pressed from the skins, seeds, and stems of wine grapes) with complementary hops notes from Southern Hemisphere hops.

ALL-GRAIN

Batch size: 5 gallons (19 liters) Brewhouse efficiency: 72%

OG: 1.074 FG: 1.017 IBUS: 35 ABV: 7.5% (plus the contribution of the wine-must addition)

MALT/GRAIN BILL

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

YEAST

Use a “characterful British ale yeast” (such as Wyeast 1318 London Ale III)

DIRECTIONS

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.