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.