They didn't say Munich II though! I swear this guy just says nope to everything asked. Has anyone tried to compile a grid with what possible ingredients are even left to use? Lol.
I find the no's pretty helpful actually. A few tweets before when asked about how to create haze he said 2-row and carafoam, which does fit known ingredients and seems to be the case for me in this last effort (and previous efforts with 1318).
Painfully most of their IPA descriptions do not go into malt characteristics. Old Man singles out flavors evoking caramel malts, brown sugar, and hazlenut — hazelnut is specifically mentioned in Weyermann's Vienna description.
If you aren't specifically interested in cloning Julius (or even if you are) — I think it's best to start simple — we know they do that for many beers. Later add what you need for taste.
I can't say I could pick out any real malt characteristic myself when I tried Julius and Green this weekend. What stood out was massive hop saturation, getting a ton of hop flavor on the hot side while keeping the bitterness balanced, that's more of interest for me right now than any (likely) small amount of specialty malt in any beer.
That said, Julius has an orange tone to me, Green a gold tone. (prior to that tweet I'd have guessed a tiny amount of Munich II in Julius and maybe Vienna in Green purely based on what malts we know they use, not because I picked up either malt in either beer.) Both had a level of opacity and slight milkyness that suggests to me more than what can be achieve with just 5% of carafoam, though neither are as murky as competing examples of the style.
Balancing Rahr's 2-row and their Pale Malt (which is a different color), carafoam amount, and light vs medium crystal, might just explain most of the visual differences.
What was the same in both: smooth. little bubbles. silky. saturated. sweet-ish. balance (no single ingredient standing out), and a "this isn't your father's IPA yeast" finish that I think some of us (in this thread) would recognize.
Edit: It goes without saying that what also stands out is that they're damned delicious.