As featured in CAMRA’s – The Modern Homebrewer – Andy Parker & Jamil Zainasheff and sponsored by ourselves The Malt Miller.

We would highly recommend purchasing and reading this book as it feature not only a wide selection of recipes but some great knowledge and techniques from Andy and Jamil on how to brew the best beer possible at home.

This recipe was provided for the book from a professional brewer, all of the recipes were scaled by the writers to a 20ltr batch size using 75% efficiency.

Where ever possible we have matched the exact ingredients, however in some recipes slight changes may be required and volume adjustments based on ingredient available to homebrewers. Be sure to fully read the below details before purchasing so you are fully confident in the process and aware of any ingredients which are not included with this kit that you will need to add.

Weights are removed on this page due to publishing agreements but will be provided on the bags when the recipe is purchased or are present in the book for those who purchase it.

 

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Ingredients Included

Crisp Flaked Torrefied Barley
Crisp Caramalt
Simpsons Malt – Wheat Malt
Simpsons Malt – Best Pale Ale Malt

Total Grain Bill 5730g

Citra® – BarthHaas® Pure Hop Pellets – 100g (2 packs)
Citra® – BarthHaas® Pure Hop Pellets (25 grams)
Columbus – BarthHaas® Pure Hop Pellets (8 grams)

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Method

Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy Pale Ale
Batch Size: 20
Original Gravity: 1.060
Final Gravity: 1.013
ABV %: 6.6
IBU: 15
Mash efficiency: 75
Brewing equipment:

THE MASH
Temperature °C (Step 1): 69
Length (mins) (Step 1): 60

Mash notes:

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

Columbus 8g @ 60 minutes

Whirlpool / hop stand:

Whirlpool (for 15 mins at 74°C/165°F)

Citra T90 25g/0.88oz

Yeast: Not Included – WLP066 Recommended
Fermentation temperature/steps: Pitch one pack (70ml) White Labs PurePitch® WLP066 London Fog and ferment at 20°C/68°F, increasing to 22°C/72°F on day four of fermentation. Once terminal gravity has been reached, if you’re able, cap the fermentor to retain CO2 to help prevent oxygen pickup when dry hopping. Trillium uses ALDC to control diacetyl, which can be added on transfer to the FV.

Secondary additions:

Dry hops (at terminal gravity)

Citra 200g/7oz

Contact time on the dry hops should be 36-48 hours, after which hops should be removed if possible before crash cooling. Be sure to check for stable gravity before cooling to allow for any hop creep.

Comments:

Trillium – Fort Point – Pale Ale

Trillium opened in March of 2013, by JC and Esther Tetreault with the desire to create a lifestyle and experiences through the lens of a modern New England farmhouse-inspired brewery. Launched with three employees and the support of family, friends, and community, their little brewery located on Congress Street in Boston’s Fort Point neighborhood has grown to a team of more than 300.

Trillium describes the Fort Point as – “our signature American pale, which balances light, crisp, malt character with an abundance of hop-derived aromatics and flavors from the use of Citra and Columbus. The fragrant nose is fresh citrus, tropical fruit, and peach. Bold flavors of pineapple and mango mix with dank notes of zesty citrus and fresh pine needles. With the smooth mouthfeel, gentle bitterness, and dry finish, Fort Point is our standard daily-drinker.”

Be sure to check out our YouTube channel where you will be able to find lots of great content featuring other breweries.

Don’t forget we also have an amazing range of beer to buy in our online beer shop Indie Beer Fridge for your enjoyment at home