Indeed Brewing Co.’s Triumph Pale Ale clone
Indeed Brewing Co.’s Triumph Pale Ale clone
(5 gallons/19 L, all-grain)
OG = 1.055 FG = 1.011
IBU = 45 SRM = 6 ABV = 5.7%
This single-hop pale ale from Indeed Brewing features juicy/berry/tropical flavors from the Triumph hops.
Ingredients
9.5 lbs. (4.3 kg) Simpsons Golden Promise pale ale malt
1.8 lbs. (0.82 kg) Simpsons Golden Naked Oats
6 AAU Triumph hops (20 min.) (0.57 oz./16 g at 10.5% alpha acids)
37 AAU Triumph hops (0 min.) (3.5 oz./99 g at 10.5% alpha acids)
5.2 oz. (147 g) Triumph hops (dry hop)
Imperial A15 (Independence), or Wyeast 1272 (American Ale II), or White Labs WLP051 (California Ale IV), or Mangrove Jack’s M36 (Liberty Bell) yeast
2⁄3 cup corn sugar (if priming)
Step by Step
This is a single infusion mash utilizing 1.45 qts. strike water per pound of grain (3 L/kg) to achieve a stable mash temperature at 153 °F (67 °C). Sparge with enough water to collect 7 gallons (26.5 L) wort in your kettle. Boil wort for 90 minutes, adding the first addition of Triumph hops with 20 minutes remaining. Add the second addition after heat has been turned off. Whirlpool for 5 minutes, then allow to settle for 15 minutes.
After the whirlpool, cool to 67 °F (19 °C), aerate the wort and pitch yeast. Hold at this temperature until terminal gravity is reached. Add Biofine at manufacturer’s recommended rate and let settle for 2–3 days, then rack onto the dry hops. After four days, cold crash the beer. Be sure no suck-back is possible. If this may be a problem, skip the cold crash step. Rack into a serving keg or bottle and carbonate to 2.4 volumes CO2.
Indeed Brewing Co.’s Triumph Pale Ale clone
(5 gallons/19 L, extract with grains)
OG = 1.055 FG = 1.011
IBU = 45 SRM = 6 ABV = 5.7%
Ingredients
6.6 lbs. (3 kg) Maris Otter liquid malt extract
1.6 lbs. (0.73 kg) Simpsons Golden Naked Oats
6 AAU Triumph hops (20 min.) (0.57 oz./16 g at 10.5% alpha acids)
37 AAU Triumph hops (0 min.) (3.5 oz./99 g at 10.5% alpha acids)
5.2 oz. (147 g) Triumph hops (dry hop)
Imperial A15 (Independence), or Wyeast 1272 (American Ale II), or White Labs WLP051 (California Ale IV), or Mangrove Jack’s M36 (Liberty Bell) yeast
2⁄3 cup corn sugar (if priming)
Step by Step
Add crushed grains to a grain bag and submerge in 5 gallons (19 L) of cold water, tying the bag off for easy retrieval. Begin heating the water and heat until the water hits 170 °F (77 °C), then remove the grains (squeeze the bag with gloves to get the liquid out from the grains), then turn off the heat. Add the liquid malt extract and stir until all extract is dissolved. Turn the heat back on and bring to a boil. Add the first addition of hops and boil for 20 minutes. Turn off the heat and add the second hop addition. Give the wort a brisk stir to create a whirlpool, then cover the kettle and allow to settle for 20 minutes.
Follow the remainder of the steps listed in the all-grain recipe.
