Trillium Brewing Co.’s Dialed-Out clone

Trillium Brewing Co.’s Dialed-Out clone

(5 gallons/19 L, all-grain)
OG = 1.080  FG = 1.016
IBU = 10  SRM = 5  ABV = 8.5%

A hazy IPA with New Zealand hops, thiol-boosting yeast, Phantasm powder, and Sauvignon Blanc.

Ingredients
14.5 lbs. (6.6 kg) Pilsner malt
1.5 lbs. (0.68 kg) flaked wheat
3 oz. (85 g) Crisp Caramalt (15 °L)
2.9 AAU Columbus hops (first wort hop) (0.2 oz./6 g at 14.5 alpha acids)
0.8 oz. (23 g) Galaxy^TM hops (hopstand)
0.4 oz. (11 g) Nelson Sauvin^TM hops (hopstand)
5 oz. (140 g) Phantasm powder (fermenter)
10 oz. (280 g) Galaxy^TM hops (dry hop)
5 oz. (140 g) Nelson Sauvin^TM hops (dry hop)
2 bottles (1.5 L) New Zealand Sauvignon Blanc wine (fermenter)
Omega Yeast OYL-402 (Cosmic Punch) or similar thiol-enhancing yeast strain
3⁄4 cup corn sugar (if priming)

Step by Step
Be sure to account for the addition of the wine to the fermenter as it is a sizable addition.

Starting with soft or reverse osmosis water, build up to your favorite softer IPA water profile with a little calcium chloride and Epsom salt. Mash in at 153 °F (67 °C) and hold for 40 minutes before beginning the lautering process. Add the Columbus hops to the kettle during the sparge. Boil for 60 minutes. When the boil is complete, cool the wort to 165 °F (74 °C) and add the hopstand hops. Begin a whirlpool and spin for 10 minutes. Allow wort to settle another 10 minutes then chill to yeast-pitch temperature. 

Transfer wort to fermenter, aerate well, and pitch yeast. Ferment at 68 °F (20 °C). After 2 days of fermentation, add the Phantasm powder. After four days add a favorite New Zealand Sauvignon Blanc wine. Add the dry hops 36–48 hours after reaching terminal gravity. 

After two days on dry hops, move to a serving keg and force carbonate to 2.5 v/v or bottle and prime with sugar. 

Partial mash option: Reduce Pilsner malt to 2 lbs. (0.91 kg) and utilize 7.3 lbs. (3.3 kg) Pilsen dried malt extract. Mash the flaked grains and crushed malts in a large grain bag in 2 gallons (8 L) water at 153 °F (67 °C) for 60 minutes. Remove the grains and place in a colander. Rinse grains with 1 gallon (3.8 L) of hot water. Top kettle up to 6 gallons (23 L), add first wort hops and malt extract off heat. Stir until fully dissolved, then bring to a boil. Follow all-grain instructions, being sure to top fermenter up to 5.25 gallons (20 L) before starting fermentation.