Cloning Tree House Eureka w/ whatever
- Thread starter ryancrook
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
OP
OP
ryancrook
Well-Known Member
I heard differently, at least about the flaked part. Nate has said they use flaked oats in some of their ipas. If you look at C1 in their archived beers they mention the use of flaked oats there, for example.
melville
Well-Known Member
- Joined
- Sep 4, 2016
- Messages
- 422
- Reaction score
- 336
Doesn't appear to be a component in current beers:
https://twitter.com/treehousenate/status/730392938912452609
"no flaked anything..."
That's good info but it certainly doesn't mean he's not using Fawcett malted oats or Golden Naked Oats. I posted an article in this sub (post #30) from Paste magazine where he talks about Eureka having a wheaty, biscuity finish so I'm assuming their must be some malted wheat in it.
melville
Well-Known Member
- Joined
- Sep 4, 2016
- Messages
- 422
- Reaction score
- 336
He does say on Twitter that "most do not" have oats (whatever that form may be) and that only one beer had wheat in it (not Eureka).
I have 6 gallons of my take on this dry-hopping currently.
8lbs 2-row
8oz carapils
8oz vienna
8oz flaked wheat
4oz crystal 20L
153F for 80min
.25 ahtanum @ 30m
.4oz loral @ 20
.4oz loral @ 10
.4oz loral @ 5
.8oz loral @ 0
1oz loral @ 175 (whirlpool for 30 min)
dry hopped with 3oz loral and .75oz ahtanum (50/50 day 4 and day 6 of fermentation)
Yeast- Wyeast 1318 @68 raised to 70*F
I'm getting a crazy pineapple-y, wheat-y, saison-y aroma and it smells fantastic. Aroma is nothing like Eureka though. much more "belgian-y" at the moment and smells a lot like Leinenkugel Sunset Wheat.
Can't wait to crash, keg, carb, and tap this sucker. - I shall report back.
Kegged and force carbed 5.75 gallons of this yesterday. Was surprised at how little beer I lost to trub and the dry hopping. I would have thought that ~4 ounces of hops would have sucked up much more.
That being said ,this beer is GOOD. I've never tried Loral hops before and this is a perfect display of its flowery, citrusy, soapy flavor/aroma. The "saison-y" and "belgian-y" aromas are completely gone and the bitterness is on point. It is actually somewhat reminiscent of Eureka.
I do agree with previous posters in that there isn't any wheat in Eureka, but I think it adds a touch more complexity. That being said, next time I'm going to half the amount of wheat as its a bit too much, and maybe split the 2-row and vienna 50/50. Also, I think mashing at 155-157 would benefit this beer more so than a lower mash temp.
OP
OP
ryancrook
Well-Known Member
Awesome feedback!! thanks for sharing
HopHead73
Brewmaster at Jbyrd Brewing, Hophead
Gave this a shot a few weeks ago and it came out so well I just submitted it for a homebrew comp where the winner gets to brew their recipe at a local brewery and its put on tap at local bars.
Batch Size: 5.75 gal
OG: 1.045
FG: 1.011
IBUs: 34
SRM: 4.1
ABV: 4.4%
Malt Bill:
6lbs golden promise
3lbs Vienna Malt
8oz flaked oats
4oz C20
4oz Carapils
Hops:
5ml Hopshot @ 20mins
1oz Citra @ 5mins
2oz Citra for 20min Whirlpool
Dry Hop with 4oz Citra at high krausen around day 3. Then keg at day 12.
Mash @ 156 for 60mins
Mash Ph 5.3
Wyeast 1318 London Ale III @ 64degrees for first few days and then let rise 1 degree a day until 68-69 and hold until time to keg.
Water Profile (in ppm's):
102.2 Calcium
8 Magnesium
38 Sodium
156.5 Sulfate
86.8 Chloride
(This is my typical target water profile for my beers that helps with a soft mouth, but still lets the hop bite come through)
Citra on the nose and the palate throughout. Soft mouth with a good body for such a low abv beer.
Extremely crushable and perfect for the summer heat.
Batch Size: 5.75 gal
OG: 1.045
FG: 1.011
IBUs: 34
SRM: 4.1
ABV: 4.4%
Malt Bill:
6lbs golden promise
3lbs Vienna Malt
8oz flaked oats
4oz C20
4oz Carapils
Hops:
5ml Hopshot @ 20mins
1oz Citra @ 5mins
2oz Citra for 20min Whirlpool
Dry Hop with 4oz Citra at high krausen around day 3. Then keg at day 12.
Mash @ 156 for 60mins
Mash Ph 5.3
Wyeast 1318 London Ale III @ 64degrees for first few days and then let rise 1 degree a day until 68-69 and hold until time to keg.
Water Profile (in ppm's):
102.2 Calcium
8 Magnesium
38 Sodium
156.5 Sulfate
86.8 Chloride
(This is my typical target water profile for my beers that helps with a soft mouth, but still lets the hop bite come through)
Citra on the nose and the palate throughout. Soft mouth with a good body for such a low abv beer.
Extremely crushable and perfect for the summer heat.
medixlux
Well-Known Member
hi ryan
i'm going to try this recipe
never tried tree house since i'm from Europe but can't wait to brew it.
are you still using the same recipe?
thank you
OP
OP
ryancrook
Well-Known Member
Hey medixlux - only change I made was the yeast is 1318. everything else I wouldn't change!
How did this end up doing in the competition? Brewed this recipe yesterday with a few changes. No boil hops, 4oz in WP. London Fog yeast and my typical water profile. Excited to try this.
Awesome!
medixlux
Well-Known Member
thank you
medixlux
Well-Known Member
mine is fermenting right now
can't wait to bottle it
can't wait to bottle it
Just kicked my citra keg of this. That solves my "what to brew this weekend" dilemma.
Crushed a can of Eureka with Citra last night and new immediately that I need to clone it. During my research I found this on Beer Advocate for an older version of Eureka.
“Blonde Ale brewed entirely with Nelson Sauvin hops, a New Zealand varietal that melds beautifully with a simple bill of pale malts. This is a true "session beer" and one that does not make any compromises. It has a delicate bouquet of passionfruit and a slight lemon flavor that will surely quench your thirst“
Note that it says “simple bill of Pale malts”. it’s a light beer at about 4% so using any flaked wheat or oats will make it too light. It also infers that it’s more then one Pale Malt.
“Blonde Ale brewed entirely with Nelson Sauvin hops, a New Zealand varietal that melds beautifully with a simple bill of pale malts. This is a true "session beer" and one that does not make any compromises. It has a delicate bouquet of passionfruit and a slight lemon flavor that will surely quench your thirst“
Note that it says “simple bill of Pale malts”. it’s a light beer at about 4% so using any flaked wheat or oats will make it too light. It also infers that it’s more then one Pale Malt.
thehaze
Well-Known Member
I think I would try a combination of Pilsner ( maybe Bohemian Pilsner malt? ) and Pale/Golden Promise, which should get a nice, light colour, just around 4-5 SRM.
When I visited the brewery they had huge sacks of Weyermann malt.
thehaze
Well-Known Member
Weyermann do make nice Pilsner malts, along with a darker Pale Ale malt, which I've used many times.
Similar threads
