Orange Ales – Spring TX

Trillium Headroom Clone

For the love of Trillium, a pinnacle in the northeastern beer game, I decided to try and clone some of their more hop loaded beers. Research from related beer forums led me to believe that most, if not all, of the flavor and aroma hops were in the dry hop additions. Which would probably mean forgoing the whirlpool additions completely. So I built the recipe to fit what little info I had.

What I ended up with was a crazy stellar fruit juice laden IPA with minimal bitterness and a heavy peach/guava/passionfruit nose and #hazefordays. All in all, I say I’m happy with the results.


  • ABV – 8.5%
  • IBU – 70
  • SRM – 5.7


  • Sulfates – 120PPM

  • Chloride – 120PPM

  • Starting pH – 5.29


  • Wheat Malt

  • Pale Malt

  • Dextrine

  • Crystal Malt (C-15)

  • Dextrose


  • Columbus

  • Galaxy

  • Mosaic

Tasting Notes

Aroma – Nose is huge dank peach, passionfruit, and guava smoothie. Bready wheat malt.

Taste – follows the nose with loads of soft fruit up front. The passionfruit aroma overwhelms the flavor as well. Peaches, apricots, overripe pineapple, and huge amounts of passionfruit lead a light earthy bitterness over mild malt sweetness.

Mouthfeel is soft and full typical of northeastern IPAs.

Brewers Notes

This beer was split into 2 5-gallon batches. One was dry hopped with Mosaic and Galaxy and the other dry hopped with Citra, Amarillo, and Galaxy. This beer was dry hopped with an obscene amount of hops. Over 47.5 ounces total in 11 gallons.

Find the other beer here: Trillium clone with Citra, Galaxy, and Amarillo added.

Pairing Notes

One of my favorite things to eat with this beer so far has been my wife’s grilled and homemade pizza with lump crab meat and chorizo chunks.

Marshall Bishop

Author Marshall Bishop

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Join the discussion 3 Comments

  • Mike McColgan says:

    This is interesting – everyone’s palates are so distinct. I tried a glass of headroom at the Canton location and found it to be pretty bitter with nowhere near the hop flavor that I am used to in their beers (I found it to be extremely similar to the second iteration of my Galaxy Far Away NE IPA (on the 5th now)). The “juicy/fruit” flavors that are at the forefront of the Tree House IPAs aren’t generally as prevalent in the Trillium beers (I find Trillium to be more bitter, less “soft”, and more… minerally/earthy maybe? than Tree House IPAs)…I should say that’s what I think (everyone perceives things differently). In any case I found headroom to be almost bland compared to their other IPAs flavor-wise (I was very surprised by this since it was a specialty big beer for them when it was released). As a side note, completely going off track, but somewhat related… I also found King JJJJuliussss to be less flavorful than even regular Julius (however everyone seemed to be talking about how it was the greatest beer of all time when it was released)… I think hype is a large factor unfortunately. Anyway, thank you for sharing your opinion on this beer (and congrats on coming close to cloning it) and thank you for hearing my thoughts as well!

    • I agree on most everything Mike! Thanks for posting here and taking the time to visit our site.
      I believe one of the reasons I pulled back on my total hops was a lack of initial flavor. I’ve been as high as 30oz in a single 5 gallon batch and it had less flavor than my 10oz batches. Maybe there’s something to that?
      – MB

  • Michael McColgan says:

    I agree completely – definitely something to that and I’ve learned a ton in my many attempts at NE-style beers. It’s funny, I’ve been very proud of all my homebrews of almost all styles after only 1-3 attempts depending on how lucky I get at my first guess of “well, I think these ingredients will work well together”. These damn NE IPAs though… like 10 iterations into them and I’m still rethinking everything. I can clearly brew Trillium beers based on my natural (out of the tap) water profile, but I didn’t really start getting closer to TH beers until I started my water adjustments (I did a 2:1 CaCl to CaSO4 and all that “minerally/earthy” character disappeared abruptly). With that much of a CaCl contribution the IPA became SUPER soft, so much so that it fought the hops (flavors came through, but they seemed to struggle). I’m thinking of like 1.5 or even 1:1 next time to see what that does. I’m not trying to BE Tree House and I’m very happy I can get the Trillium flavor (some prefer that), but I do want to be able to achieve that level of softness & hop flavor at the same time on command as I wish. To your original question of ridiculous amounts of hops – I’m thinking it has to do with the newer “Scott Janish research” of dry hops contributing bitterness… my inspiration from this idea is from my first ever attempt at a NE IPA where I dry hopped the hell out of it (keg DHing included (without bagging the pellets)) and the resulting beer had even MORE hop aroma than any TH beer I’ve had (so I was super excited upon smelling it), but the flavor was SPICY it was so bitter and it completely masked the hop flavor (I’m thinking from all the damn hop debris) – my friend complained of a sore throat the next day it was so intense! Since then I’ve never keg hopped because of that. However, I think if you keg hop with a nylon hop bag (and remove after a couple of days) you’ll achieve that “next level” aroma you were looking for in your recent Facebook post of some other beer without getting the negative flavor effects. I plan on doing this in the near future (my NEIPA flavor has improved a lot, but the aroma isn’t as intense as some tasters have mentioned when blinded side-by-side with trillium beers). Thank you for reading my Lord-of-the-Rings-length post. As you can probably tell, this style of beer has been on my mind of late…

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