Treehouse Brewing Julius Clone

[BASSBBQANDBEER]

What a great thread!

I'll be giving Cavpilot2000's recipe a shot this weekend with a few changes. Thank you in advance for sharing your recipe. I've had a lot of luck with the Trillium Vicinity Clone recipe that's been circulating on these boards (with a few minor changes as well) so this outstanding.

All Grain 5 Gallon Treehouse (inspired) NE IPA
ABV: 6.8

Water
Water: 9.1 Gallons
Target Mash Temp: 152F
Mash Water: 4.41 gal.
Sparge Water: 4.68 gal.
Strike Temp: 164.33F
Cooler Strike Temp: 175F
Pre-Boil Wort Produced: 6.37 gal

Grains
8 lb 2-Row Pale Malt (56.1%)
3 lb Vienna Malt (21.1%)
1 lb Flaked Wheat (7%)
1 lb Flaked Oats (7%)
1 lb Honey (7%)
4 oz Honey Malt (1.8%)

Mash 60 mins @ 152F

Hops
1 oz Simcoe - 15 min boil
1 oz Citra- 5 min boil
1 oz Mosaic - 0 min flameout
1 oz Columbus - 0 min flameout
1 oz Citra day 3 dry hop
1 oz Galaxy day 3 dry hop
2 oz Citra day 6 dry hop
2 oz Galaxy day 6 dry hop

Yeast
Yeast: Vermont Ale — The Yeast Bay
Yeast Starter + Stir Plate - 24 hours (stir plate), 12 hours refrigerated before decanting.
1 liter, 4.22 cups water + 6 oz DME

Additions
1 Teaspoon Yeast Nutrients @ 10 min (Boil)
2 Teaspoons of Calcium Chloride (Mash)

Primary Fermentation: 7-10 days @ 68F

Cheers!

 

[Jmash]

Brewed this recipe with half us 2 row and half irish ale malt as base grains today.

 

[Tijuanatovar]

I usually like more oats/oat flour and wheat malt (40% ish total) in the mash and higher (5-10 grams) chloride in the mash and higher whirlpool additions. Looks good tho! ��

 

[comoxlandia]

Any chance someone can point me to cavapilot's latest recipe iteration? I've gone back 30 pages here and still haven't found. Thanks!

 

[Cavpilot2000]

Any chance someone can point me to cavapilot's latest recipe iteration? I've gone back 30 pages here and still haven't found. Thanks!

Sure thing.

5 gallon batch
8 lb 2-Row Pale Malt (56.1%)
3 lb Vienna Malt (21.1%)
1 lb Flaked Wheat (7%)
1 lb Flaked Oats (7%)
1 lb Honey (7%)
4 oz Honey Malt (1.8%)
Note: The honey is 7% by weight, but it contributes much more than that to the fermentable sugar percentage.
FWIW I use WLP007 for yeast. With this recipe it got me from 1.074 to 1.013 (8% abv and super-drinkable).

I tweak my hops schedule every time, but here is the one that was most like a Green/Julius hybrid:
1 oz Simcoe - 15 min boil
1 oz Citra- 5 min boil
1 oz Mosaic - 0 min flameout
1 oz Citra day 3 dry hop
1 oz Galaxy day 3 dry hop
2 oz Citra day 6 dry hop
2 oz Galaxy day 6 dry hop

On another I used just Galaxy/Citra/Azacca in equal parts.
My next iteration will be ABC (Azacca/Bravo/Citra). I'm really digging Azacca for tropical fruit flavors, possibly even more than Galaxy.

Picture: Julius on the left, mine on the right.
I call it "I Like Big Hops (and I Cannot Lie)"

 

[Tijuanatovar]

I'm curious on how 007 does in the style. In comparison to the rest (1318, S-04, Conan) how does it perform and throw towards the fruity esters and glycerol levels.

 

[Cavpilot2000]

I'm curious on how 007 does in the style. In comparison to the rest (1318, S-04, Conan) how does it perform and throw towards the fruity esters and glycerol levels.

In my experience, it does great. It attenuates enough to get my high gravity brew dry enough that it is easy drinking and not cloying (OG 1.074, FG 1.013). It also flocs well (suspended yeast should not be part of the haziness equation).

As far as fruity esters, I don't know how anybody can pick up yeast-derived fruity esters in these beers with so much dominant hops flavor (most of it fruity). Maybe my taste buds are dull, but I suspect people who pick up yeast-derived esters in NEIPAs are actually misinterpreting what they're tasting, and it's actually hop-derived. Either that, or your yeast is kicking out straight up fruit punch in order to be noticeable behind all that in-your-face hops.

But that's just my theory for the day.

Performance-wise, I think WLP007 is a great yeast for these beers and is not at all finicky or high-maintenance like some of these others. It's a workhorse.

 

[Tijuanatovar]

In my experience, it does great. It attenuates enough to get my high gravity brew dry enough that it is easy drinking and not cloying (OG 1.074, FG 1.013). It also flocs well (suspended yeast should not be part of the haziness equation).

As far as fruity esters, I don't know how anybody can pick up yeast-derived fruity esters in these beers with so much dominant hops flavor (most of it fruity). Maybe my taste buds are dull, but I suspect people who pick up yeast-derived esters in NEIPAs are actually misinterpreting what they're tasting, and it's actually hop-derived. Either that, or your yeast is kicking out straight up fruit punch in order to be noticeable behind all that in-your-face hops.

But that's just my theory for the day.


Performance-wise, I think WLP007 is a great yeast for these beers and is not at all finicky or high-maintenance like some of these others. It's a workhorse.

Yeah I just did a split batch one on whitbread (safale 04) and one on boddington (1318) and I really can't tell the difference. There's just so much Hop presence. 12 oz in 5g

 

[stickyfinger]

Yeah I just did a split batch one on whitbread (safale 04) and one on boddington (1318) and I really can't tell the difference. There's just so much Hop presence. 12 oz in 5g

you should SEE a difference in a couple weeks

 

[Little_Lebowski]

11# golden promise
3# white wheat
1# carapils
1# flaked wheat
6 oz honey malt

Citra/Rakau/Galaxy in that order of percentages
7 oz between 5min and whirlpool
8 oz dry hops (2 as ferm slows and 6 post ferm)
Gigayeast VT

 

[Ruckusz28]

11# golden promise
3# white wheat
1# carapils
1# flaked wheat
6 oz honey malt

Citra/Rakau/Galaxy in that order of percentages
7 oz between 5min and whirlpool
8 oz dry hops (2 as ferm slows and 6 post ferm)
Gigayeast VT

Beautiful color

 

[Cavpilot2000]

Beautiful color

A little too milky for my taste, but to each his own. The prototypical NEIPAs are supposed to be hazy, not milky opaque.
But the joy of homebrewing is making it your own.

 

[Little_Lebowski]

A little too milky for my taste, but to each his own. The prototypical NEIPAs are supposed to be hazy, not milky opaque.
But the joy of homebrewing is making it your own.

Starting a debate about how much haze is too much is a new one for me

 

[Cavpilot2000]

Starting a debate about how much haze is too much is a new one for me

No debate here, but hazy and opaque are different things.

 

[Cavpilot2000]

But, "Milkshake IPAs" are a thing now, so there really is no right or wrong answer as to what is suitable. I'm just pointing out the linguistic difference.

Lemonade is hazy, milk is opaque.
You beer is actually beautiful to my eyes - that color is gorgeous, and I don't mind the opacity, but make no mistake, based on that picture, it is not hazy, it is opaque. That's all.
And I'm sure it's delicious.

I'm a writer, so words mean things to me, and accurate use of descriptors is important. If you called it a blue IPA, I might also correct you that it isn't blue.

 

[Gustatorian]

I'd like multiple people to chime in on this, but when you say "Dry hop on day 3" are you counting the day you brewed as Day 1 or the following day as Day 1?

Sure thing.

5 gallon batch
8 lb 2-Row Pale Malt (56.1%)
3 lb Vienna Malt (21.1%)
1 lb Flaked Wheat (7%)
1 lb Flaked Oats (7%)
1 lb Honey (7%)
4 oz Honey Malt (1.8%)
Note: The honey is 7% by weight, but it contributes much more than that to the fermentable sugar percentage.
FWIW I use WLP007 for yeast. With this recipe it got me from 1.074 to 1.013 (8% abv and super-drinkable).

I tweak my hops schedule every time, but here is the one that was most like a Green/Julius hybrid:
1 oz Simcoe - 15 min boil
1 oz Citra- 5 min boil
1 oz Mosaic - 0 min flameout
1 oz Citra day 3 dry hop
1 oz Galaxy day 3 dry hop
2 oz Citra day 6 dry hop
2 oz Galaxy day 6 dry hop

On another I used just Galaxy/Citra/Azacca in equal parts.
My next iteration will be ABC (Azacca/Bravo/Citra). I'm really digging Azacca for tropical fruit flavors, possibly even more than Galaxy.

Picture: Julius on the left, mine on the right.
I call it "I Like Big Hops (and I Cannot Lie)"

 

[Little_Lebowski]

I usually just wait around 60 hours after I pitch would be 2.5 days technically after yeast is pitched. Just wait for the krausen to start subsiding and a decrease in airlock activity. That's usually when you're within a few points of FG and ready for your first round of dry hops. I'll then wait for the airlock activity to slow way way down to add the larger second round of DH to keep those aromas in the beer and not out in the bubbles

 

[Tijuanatovar]

Anyone have experiments or studies on dry hop times/amounts? I know Scott jannish gots some good stuff and maybe brulosophy guys?

 

[Little_Lebowski]

https://www.homebrewtalk.com/showthread.php?t=626424

 

[isomerization]

I'd like multiple people to chime in on this, but when you say "Dry hop on day 3" are you counting the day you brewed as Day 1 or the following day as Day 1?

It's more important to target an attenuation %, that will be somewhat specific to your system. But to answer you question, I usually do days post pitch, so day 1 is 24 hours after brew day.

 

[olotti]

It's more important to target an attenuation %, that will be somewhat specific to your system. But to answer you question, I usually do days post pitch, so day 1 is 24 hours after brew day.

This USC the plan I follow also. So if I pitch Friday at 5pm then Saturday at 5pm would be 24hrs later and I consider that day 1 so Monday would be day 3 and that's when I would do the first rd of dry hops.

 

[isomerization]

This USC the plan I follow also. So if I pitch Friday at 5pm then Saturday at 5pm would be 24hrs later and I consider that day 1 so Monday would be day 3 and that's when I would do the first rd of dry hops.

The yeast you are using makes a big difference too, as some can be quite fast, like London III needs an addition at like day 1.5

 

[Morrey]

The yeast you are using makes a big difference too, as some can be quite fast, like London III needs an addition at like day 1.5

Yes, I found this to be true with the 1318 I just racked to keg. The entire fermentation process only took 4 days and I added dry hop addition #1 on day 2. Had I waited until day 3, I would have missed it.

 

[Jmash]

I'd like to introduce some Nelson hops into the mix.
My last batch was:
30 min whirlpool of:
2 oz. citra
2 oz. mosaic
1.0z simcoe

Dryop @4th day of:
2 0z. citra
1 oz. mosaic
1 oz. simcoe

Same dryhop @ 10th day

Which hop additions would you recommend swapping for Nelson? I have 4 oz. on hand.


;

I ended up bittering for 60 minutes with .5 oz warrior, and doing 2 oz mosaic/1 oz simcoe/1oz citra/1oz Nelson at 160 degrees whirlpool for 30 minutes
Dry hop day 4. 1 mosaic/1 citra/1 simcoe/1 Nelson
Dry hop day 11. 2 citra/1 mosaic/1 simcoe.

Beer is way too bitter after 4 weeks in the bottle. Not sure if the 2 oz of nelson is to blame

 

[Gustatorian]

I think following attenuation/gravity reading makes more since than choosing the day to dry-hop. But pulling gravity reading with a hydrometer will waste a lot of beer. Any way to follow it with a refractometer? Any suggestions at what gravity to do the first dry hop? I assume the 2nd dry hop would want to be within 4-5 points of hitting FG.

 

[stickyfinger]

I think following attenuation/gravity reading makes more since than choosing the day to dry-hop. But pulling gravity reading with a hydrometer will waste a lot of beer. Any way to follow it with a refractometer? Any suggestions at what gravity to do the first dry hop? I assume the 2nd dry hop would want to be within 4-5 points of hitting FG.

I prefer to just look at the fermentor and notice when it seems to have died back a bit. That way you don't have to expose the beer to oxygen. I really don't think a few days difference is going to be significant, but I could be wrong. You can use a refractometer to measure gravity anytime during the fermentation. You just have to have the original refractometer reading and a conversion equation (readily found online.)

 

[isomerization]

Has anyone tried doing a (somewhat) scientific side-by-side comparing dry hopping by pre-loading (I.e. When pitching yeast) versus at say 80% of the way to total attenuation? Would simplify things a lot if there isn't much difference!!

 

[muddy1015]

I've been following this whole thread so thought I should chime in with my first attempt. Pretty pleased overall - flavor is excellent, aroma is good, color is good but a little more translucent than I wanted, mouthfeel great but could maybe be a little softer (will probably try higher Cl:SO4 next time)

For 5.5 gallons (only 65% efficient �&#65533:
9.5lb Maris otter
2lb flaked oats
1.25lb carafoam
1.25lb white wheat
0.5lb honey malt

Did hop addition of 1oz each citra, Amarillo, mosaic at flameout, whirlpool 30 min at 170, dry hop at high krausen, and dry hop for 3 days after fermentation complete

100:100 chloride to sulfate

I wanted to do closed co2 transfer but it was failing so exposed to oxygen then as well as AGAIN when keg tube got clogged up, the hops are maybe less sharp bc of that I would have no idea but I at least haven't had any bad flavors from that happening (yet anyway)

Overall favorite beer I've ever made and will be trying a lot more iterations!

 

[Cavpilot2000]

A couple of weeks ago, one or more folks on here were going to use my recipe. I was wondering if any of you did, and what you thought of the result.

 

[Jmash]

Used a little bit of info from a few different clones and a recommendation from my LHBS guy for the Irish pale malt.
This recipe is fantastic. Try and enjoy
Poland springs water and additions:

Water Additions to each 5 gallon mash and 5 gallon fly sparge water:
CaCl 1 tsp
Gypsum 1/2 tsp
Kosher salt 1/8 tsp
Epsom salt 1/4 tsp
1/8 tsp citric acid.
PH 5.20

Mashed @ 154 degrees for 60 minutes and fly sparged

10.64 gal Poland Spring (R) Water 1
7 lbs Irish Ale Malt (2.8 SRM) Grain 2 38.4 %. I truly believe this malt makes this recipe
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3 38.4 %
1 lbs 4.0 oz Oats, Malted (Thomas Fawcett) (2.0 SRM) Grain 4 6.8 %
1 lbs Wheat, Flaked (1.6 SRM) Grain 5 5.5 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 6 2.7 %
8.0 oz Honey Malt (25.0 SRM) Grain 7 2.7 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 8 2.7 %
4.00 ml HopShot [10.00 %] (ISO Extract) - Boil 60.0 min Hop 9 15.6 IBUs
8.0 oz Turbinado [Boil for 10 min](10.0 SRM) Sugar 10 2.7 %

2.5 oz citra
2.0 oz mosaic
1.0 oz simcoe. Whirlpool @160 degrees for 30 mins

Dryhop # 1 on day 3 or 4
1.5 citra
1.0 mosaic
.75 simcoe

Dryhop #2 on day 12 in dryhop keg
1.5 citra
1.0 mosaic
.75 simcoe.

O2 free transferred to serving keg and forced carbed on day 14