Orange Ales – Spring TX

Trillium IIPA Clone w/Citra/Amarillo/Galaxy

If you liked my Headroom clone, you’d probably love this too. This is the same base beer as the Headroom clone and dry hopped with a different schedule of hops for a much different flavor and aroma. Even the color and haziness came out differently which surprised me. Call it a happy accident.

This one turned out with the same heavy aroma of soft or over ripened tropical fruit, dominated by stone fruits (peach/apricot). The overall flavor is much different. This one carried a lot of tangerine and sweet orange with pineapples and some mild pith. Brewing it again, I’d probably leave out the Galaxy to surpress some of the passionfruit and bring out more orange/tangerine flavor.


  • 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

  • Citra

  • Amarillo

  • Galaxy

Tasting Notes

Aroma – Nose is huge dank peach, passionfruit, and guava smoothie with some orange and bright citrus added. Bready wheat malt follows.

Taste – follows the nose with loads of soft fruit up front. The overall aroma is different than the sister beer in its bright tropical citrus element the other beer doesn’t really have. There is also a noticeable amount of sweet orange and tangerine flavor present.

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 Citra, Amarillo, and Galaxy and the other dry hopped with Mosaic, 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 Headroom Clone

Pairing Notes

This is my wife’s favorite beer so far. I’d say it goes well with light foods like a poached salmon. The citrus really compliments the flavors of ceviché and anything similar. Since these beers lack the resinous bite of a typical IPA, they are easier to drink with your favorite foods.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
12 gal 60 min 70.9 IBUs 4.2 SRM 1.064 1.010 7.1 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American IPA 14 B 1.056 - 1.075 1.01 - 1.018 40 - 70 6 - 15 2.2 - 2.7 5.5 - 7.5 %


Name Amount %
Pale Malt (2 Row) US 16 lbs 62.75
White Wheat Malt 7 lbs 27.45
Cara-Pils/Dextrine 1 lbs 3.92
Crystal 15, 2-Row, (Great Western) 8 oz 1.96
Corn Sugar (Dextrose) 1 lbs 3.92


Name Amount Time Use Form Alpha %
Columbus (Tomahawk) 2 oz 60 min Boil Pellet 14
Columbus (Tomahawk) 2 oz 20 min Boil Pellet 14
Columbus (Tomahawk) 1.5 oz 5 min Boil Pellet 14
Galaxy 5 oz 1 min Aroma Pellet 14
Columbus (Tomahawk) 4 oz 1 min Aroma Pellet 14
Galaxy 6 oz 7 days Dry Hop Pellet 14
Galaxy 1.25 lbs 1 day Dry Hop Pellet 14


Name Lab Attenuation Temperature
Vermont Ale (-) Yeast Bay 80% 64°F - 70°F


Step Temperature Time
Mash In 152°F 45 min
Mash Out 168°F 40 min


Step Time Temperature
Primary 14 days 67°F
Aging 30 days 65°F
Marshall Bishop

Author Marshall Bishop

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