Trillium Brewing Company: Sleeper Street clone
Trillium brewers describe this beer on their website as, “Opaque orange-yellow in color with floral aromas of lime zest, grapefruit peel, pine sap, and candied orange.”
Trillium Brewing Company: Sleeper Street clone
(5 gallons/19 L, all-grain)
OG = 1.066 FG = 1.013
IBU = 75 SRM = 5 ABV = 7.2%
Ingredients
11 lbs. (5 kg) 2-row pale malt
1.5 lbs. (0.68 kg) wheat malt
12 oz. (0.34 kg) dextrine malt
4 oz. (113 g) pale crystal malt (15 °L)
12 oz. (0.34 kg) dextrose sugar
14 AAU Columbus hops (60 min.) (1 oz./28 g at 14% alpha acids)
14 AAU Columbus hops (10 min.) (1 oz./28 g at 14% alpha acids)
2.5 oz. (71 g) Columbus hops (hop stand)
5 oz. (142 g) El Dorado™ hops (dry hop)
1.5 oz. (43 g) Columbus hops (dry hop)
1⁄2 Whirlfloc® tablet (10 min.)
White Labs WLP007 (Dry English Ale) or Wyeast 1098 (British Ale) or Gigayeast GY054 (Vermont IPA) yeast
3⁄4 cups (150 g) dextrose (if priming)
Step by Step
This recipe is designed for homebrewers to achieve 5.5 gallons (21 L) wort in their fermenter on brew day. This will help offset the loss of volume to the heavy hopping rate of this beer. Build your water profile, starting with either very soft or RO water. Target a water profile of 200:100 PPM sulfate:chloride. Crush the malt and add to 4 gallons (15 L) strike water to achieve a stable mash temperature at 150 °F (65.5 °C). After 60 minutes, begin to lauter. Boil for 60 minutes, adding the first hop addition after the wort comes to a boil and a second hop addition with 10 minutes left in the boil. After the boil, chill the wort to 180 °F (82 °C) and then add the hop stand addition. Stir the wort, then let settle for 30 minutes before cooling to yeast pitching temperature. Ferment at 68 °F (20 °C). As the kräusen begins to fall, typically day 4 or 5, transfer to a keg with the dry hops and add a spunding valve. Let the beer sit on the hops for 4-5 days, then transfer to a serving keg or bottling bucket. You may want to cold-crash the beer prior to the transfer by dropping the temperature of the beer to 35 °F (2 °C) for 24 hours. Bottle with priming sugar or force carbonate the serving keg to 2.4 volumes CO2.
Extract with grains option:
Substitute the 2-row pale malt and wheat malt in the all-grain recipe with 6.6 lbs. (3 kg) golden liquid malt extract and 2 lbs. (0.91 kg) wheat dried malt extract, and reduce the dextrin malt addition to 4 oz. (113 g). Place the crushed malt in a muslin bag. Steep the grains in 6 gallon (23 L) water at 160 °F (71 °C) for 20 minutes. Remove the grain bag and wash with 2 qts. (2 L) hot water. Be sure to remove the wort from heat then stir in the dried and liquid malt extracts. Stir until all the extract is dissolved then return the wort to a boil. Boil for 60 minutes. Follow the remaining portion of the all-grain recipe.
