Treehouse Brewing Julius Clone

[leesmith]

I don't see how expressing a recipe's grist bill in percentages as opposed to weight is going to provide an advantage when considering one's own brew house efficiency.



That's what the stated OG is for.



Here's a fun thought: grist bill in percentages - with NO OG...



Cheers!

Ok.

 

[leesmith]

...On another note, can we try to have people post grist percentages instead of actual weight of different malts? I think it will allow us to hone in on the actual grist bill and make it easily applicable for the variation between everyone's systems.

I think this provides an advantage when considering other peoples systems.

If someone tells a person to use 80% two-row and 15% wheat and 5% C20 that person can go back home and figure out the amounts as they suit their system. And shoot for whatever OG they want. The wort should then taste as the author intended just stronger or weaker depending on the OG.

The ratios create a standard to discuss malt combinations when not knowing each others systems; it's a tool to help discuss flavor. 5% C20 is going to taste a lot different than 10% C20.

The actual weight of each grain provides a benchmark to work from...especially someone trying to brew something for the first time. No matter the recipe though the brewer is most likely going to need to adjust for their system.

 

[heywatchthis]

What page has the current best thinking for a clone recipe?

 

[Jmash]

Has anyone harvested yeast from Julius? If so did it make a difference? I have two cans left and am going to try it.

 

[day_trippr]

[...]If someone tells a person to use 80% two-row and 15% wheat and 5% C20 that person can go back home and figure out the amounts as they suit their system. And shoot for whatever OG they want. The wort should then taste as the author intended just stronger or weaker depending on the OG.[...]

lol

 

[leesmith]

Has anyone harvested yeast from Julius? If so did it make a difference? I have two cans left and am going to try it.

This may help:

https://www.homebrewtalk.com/showthread.php?t=623221

Pretty interesting.

Also, this guy has also:

https://strasserbrewing.wordpress.com/2016/09/22/9-22-2016-tree-house-green-clone-attempt/

Good blog too.

 

[Biscuits]

I brewed the version BrewerFriend version : https://www.brewersfriend.com/homebrew/recipe/view/401540/tree-house-julius-clone

I am very happy with the results.

 

[Jmash]

I brewed the version BrewerFriend version : https://www.brewersfriend.com/homebrew/recipe/view/401540/tree-house-julius-clone

I am very happy with the results.

Very similar to the way I've been doing it. I use more flaked oats and I use a 5ml hopshot for the bittering. with a second dryhop in the keg at day 11 or 12.

I have one ready to keghop tomorrow with galaxy in place of the simcoe. Maybe it will taste like Green :}

 

[Sbe2]

I brewed the version BrewerFriend version : https://www.brewersfriend.com/homebrew/recipe/view/401540/tree-house-julius-clone

I am very happy with the results.

Is it .7 oz of Simcoe or 7 oz of Simcoe? I am guessing .7

 

[Biscuits]

Is it .7 oz of Simcoe or 7 oz of Simcoe? I am guessing .7

Yes, if you look at the comments they make the correction there. It is .7 oz.

 

[btbnl]

Is it .7 oz of Simcoe or 7 oz of Simcoe? I am guessing .7

That bittering addition is all messed up. The simcoe AA is quoted as 3.05%, which is why you need 7oz to get the requisite 75-ish IBU; if you use 11.9% AA (as in the rest of the recipe) you would need about 1.75oz.

 

[Gustatorian]

I brewed the version BrewerFriend version : https://www.brewersfriend.com/homebrew/recipe/view/401540/tree-house-julius-clone

I am very happy with the results.

When it says "dry hop 3 days", does that mean to dry hop it on day 3 of fermentation or wait until primary fermentation is done and then rack the beer onto hops and let sit for 3 days before cold-crashing?

 

[h22lude]

I think this provides an advantage when considering other peoples systems.

If someone tells a person to use 80% two-row and 15% wheat and 5% C20 that person can go back home and figure out the amounts as they suit their system. And shoot for whatever OG they want. The wort should then taste as the author intended just stronger or weaker depending on the OG.

The ratios create a standard to discuss malt combinations when not knowing each others systems; it's a tool to help discuss flavor. 5% C20 is going to taste a lot different than 10% C20.

The actual weight of each grain provides a benchmark to work from...especially someone trying to brew something for the first time. No matter the recipe though the brewer is most likely going to need to adjust for their system.

If someone gives you the actual weight and their OG, you can use this information to get the exact weight for your system. Enter the recipe as stated by the poster into BeerSmith then scale the recipe to your system. BeerSmith will convert the grain and hops based on your efficiency.

 

[leesmith]

Deleted double post.

 

[leesmith]

If someone gives you the actual weight and their OG, you can use this information to get the exact weight for your system. Enter the recipe as stated by the poster into BeerSmith then scale the recipe to your system. BeerSmith will convert the grain and hops based on your efficiency.

Yes and you can also do it with percentages in Beersmith if someone gives you the OG. You can do it either way.

One way may not be better than the other but percentages have a valid reason to be used.

 

[bleme]

I'm not about to ask someone who did me a favor (developing and testing a recipe, then just handing it to me) to do more work when I can easily calculate percentages myself.

 

[leesmith]

I'm not about to ask someone who did me a favor (developing and testing a recipe, then just handing it to me) to do more work when I can easily calculate percentages myself.

It wouldn't bother me a bit if someone asked for more info about a recipe.
That's what these forums are here for to have an exchange of ideas and information.
Some people may not have beersmith or not know how to make those calculations and if it helped them to get further into the hobby and enjoy it...it wouldn't be work to help. And I might learn something in the process.

 

[bleme]

It wouldn't bother me a bit if someone asked for more info about a recipe.
That's what these forums are here for to have an exchange of ideas and information.
Some people may not have beersmith or not know how to make those calculations and if it helped them to get further into the hobby and enjoy it...it wouldn't be work to help. And I might learn something in the process.

I have no problem asking them to clarify something that I can't figure out for myself but it takes less than a minute to figure out that 11#/3#/1#/1#/.375#/.25# is 66.2%/18%/6%/6%/2.3%/1.5%.

That is less work for them and less waiting for me.

 

[leesmith]

I have no problem asking them to clarify something that I can't figure out for myself but it takes less than a minute to figure out that 11#/3#/1#/1#/.375#/.25# is 66.2%/18%/6%/6%/2.3%/1.5%.

That is less work for them and less waiting for me.

bleme,

I've never asked anyone specific for the ratios cause I'll figure it out if needed. But I do develop recipes with ratios...not by weight...I let Beersmith determine those for me.

Most blogs and articles on the web provide the ratios and weight, but I guess it's too much to ask here.

 

[Gustatorian]

bleme,

I've never asked anyone specific for the ratios cause I'll figure it out if needed. But I do develop recipes with ratios...not by weight...I let Beersmith determine those for me.

Most blogs and articles on the web provide the ratios and weight, but I guess it's too much to ask here.

Professional brewers use percentages to see the relationship of specialty grains to base grains. For example, an american stout with 12% roasted malt vs 14% roasted malt tastes drastically different, but both enjoyable depending on who you ask. I understand that you can do the work to calculate the percentages based on weight, but you're going to have to alter the grain weights based on the efficiency of your system. Why not just start with percentages?

 

[day_trippr]

[...]you're going to have to alter the grain weights based on the efficiency of your system. Why not just start with percentages?

Because unless you're actually weighing out grain in percentages they're entirely unnecessary for scaling a recipe.

All recipes provide grain bills by weight and an OG. If the author doesn't provide his mash efficiency, you're left using a SWAG. I typically assume 70% the first time I brew a new-to-me recipe, so if my typical mash efficiency is 85%, I multiply the grain weights by .82 and I'm ready to grind...

Cheers!

 

[Biscuits]

When it says "dry hop 3 days", does that mean to dry hop it on day 3 of fermentation or wait until primary fermentation is done and then rack the beer onto hops and let sit for 3 days before cold-crashing?

Dry hop 3 days before you package. I split my dry hops into two charges and added the first one at day 2 before fermentation stopped and I added the rest 3 days before I began my cold crash.

 

[Biscuits]

[Whoops

 

[leesmith]

Professional brewers use percentages to see the relationship of specialty grains to base grains. For example, an american stout with 12% roasted malt vs 14% roasted malt tastes drastically different, but both enjoyable depending on who you ask. I understand that you can do the work to calculate the percentages based on weight, but you're going to have to alter the grain weights based on the efficiency of your system. Why not just start with percentages?

Gustatorian,

You can do it by hand if you want:
https://www.homebrewtalk.com/showpost.php?p=2553916&postcount=18

Or let software do it.
I just start with percentages in Beersmith and get it where I want.

Personally if we are all using 80% of a given base malt I find it a lot easier to move forward saying well....we just need to dial in the other 20%. That way no ones needing to double check everyone's volumes and related numbers in order to derive the fact that the base malt is around 80% in all the different versions of the same attempt at a recipe. With percentages it's easy to glance around and say....oh look he's using 15% of this and that one only 10%....oh and wait...she's using 75% two row...hold on here that's new. Just an example....that's all.

 

[cgreene]

Yeah sure thing:

11# golden promise
3# white wheat
1# carapils
1# flaked wheat
6oz honey malt
4oz corn sugar (15 min remaining in boil)
.25 whirfloc tablet (15 min remaining)

Water:
Distilled water 9 gallons
I throw all salt additions into one gallon of room temp distilled water the night before to get everything nice and dissolved (Mark cap with a sharpie to make sure it gets added to mash water)

10 grams calcium chloride
2 grams gypsum
2 grams Epsom salts
I've been using this as my go to IPA addition for sometime so I can't recall the exact concentrations of each but I'm pretty sure it's around 200:100 chloride to sulfate. All additions are added to the mash. I add in 1-2mL lactic 88% to bring the pH into sweet spot. I don't get super crazy about these numbers anymore but more ballpark

Mash 5 gallons at 164F for a 152F mash for 60 min
Batch sparge 3.75 gallons at 175F

Add whirfloc and corn sugar at 15
1 oz each citra/Rakau/galaxy at 5
2 oz citra 1 oz rakau 1 oz galaxy 180F whirlpool 20 min

2L starter of Conan pitched at 67F

Day 3 or once krausen starts to fall add first round of dry hops
1 oz citra
1 oz galaxy



Wait till activity COMPLETELY stops. Usually around a week or so
Drop temp to 60F
Add 2nd round of dry hops
4 oz citra
2 oz Rakau
Dry hop for 3-4 days

WORK SUPER HARD AT COLD SIDE OXYGEN EXPOSURE!
Try your best to keep sampling and cracking that carboy lid to a bare minimum. This I have found to be the biggest aroma killer

I keg my beers and kegged this one around day 8-9. Took a few days to carb up but I found this REALLY shined at about 10 days after being kegged.

Feel free to message me or ask for any other pointers about this one. Good luck! Excited to see how it goes for you

Update on your recipe that I brewed. Damn DELICIOUS!!! Turned out amazing thanks to your info. I cannot thank you enough. Turned out to be a delicious 7.48%ABV Juice Bomb!

 

[Tijuanatovar]

That looks pretty spot on as far as process. I'd skip the whirlfloc, target low mash PH, use 18% ish oats, and use some acids in the process like brewtan b and ascorbic. Oxygen is the enemy probably throughout the whole process.

 

[Little_Lebowski]

Update on your recipe that I brewed. Damn DELICIOUS!!! Turned out amazing thanks to your info. I cannot thank you enough. Turned out to be a delicious 7.48%ABV Juice Bomb!

Looks damn fine! Super glad to hear it turned out well for you. The next name of the game is to successfully repeat! Great job. What did the FG finish out at?

 

[Gustatorian]

Looks damn fine! Super glad to hear it turned out well for you. The next name of the game is to successfully repeat! Great job. What did the FG finish out at?

What is the BU:GU ratio you're shooting for on this guy?

 

[Little_Lebowski]

What is the BU:GU ratio you're shooting for on this guy?

Honestly I don't even calculate that ratio

 

[Gustatorian]

Honestly I don't even calculate that ratio

Do you calculate the OG, FG, or IBU? My mash efficiency is probably very different than yours, so just using those grain numbers will likely give me a very different final product.