Tree House Julius Clone - Beer Recipe - Brewer's Friend

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Tree House Julius Clone

215 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Wednesday January 27th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb United Kingdom - Pale 2-Row11 lb Pale 2-Row 38 2.5 81.9%
1 lb United Kingdom - Oat Malt1 lb Oat Malt 28 2 7.4%
5 oz Honey Malt5 oz Honey Malt 37 25 2.3%
5 oz American - Carapils (Dextrine Malt)5 oz Carapils (Dextrine Malt) 33 1.8 2.3%
5 oz Flaked Oats5 oz Flaked Oats 33 2.2 2.3%
8 oz Turbinado8 oz Turbinado 44 10 3.7%
215 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 ml hopshot8 ml hopshot Hops Extract 5 Boil 60 min 72.73 2.5%
2 oz Citra2 oz Citra Hops Pellet 5 Hop Stand 0 min 6.81 17.7%
2 oz Mosaic2 oz Mosaic Hops Pellet 8 Hop Stand 0 min 10.89 17.7%
1 oz Simcoe1 oz Simcoe Hops Pellet 6 Hop Stand 0 min 4.09 8.9%
2.50 oz Citra2.5 oz Citra Hops Pellet 9 Dry Hop 0 days 22.2%
2 oz Mosaic2 oz Mosaic Hops Pellet 9 Dry Hop 0 days 17.7%
1.50 oz Citra1.5 oz Citra Hops Pellet 7 Dry Hop 0 days 13.3%
11.28 oz / $ 0.00
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Tewksbury, MA, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Strike 161 °F 154 °F 60 min
to get 7 gallons pre boil. Sparge -- -- --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.66 22.6  
Mash volume with grains 6.7 26.8  
Grain absorption losses -1.62 -6.5  
Remaining sparge water volume (equipment estimates 3.37 g | 13.5 qt) 3.17 12.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 7.2 g | 28.8 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 5.69 g | 22.8 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.19 -0.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.81 g | 23.3 qt) 5.5 22  
Total: 8.83 35.3
Equipment Profile Used: System Default
 
Notes

By Dave Green

Step by Step
This recipe is designed for homebrewers to achieve 5.5 gallons (21 L) wort in their fermenter on brew day. This will help offset the loss of volume to the heavy hopping rate of this beer. Build your water profile to achieve a 100:200 PPM sulfate: chloride profile. Crush the malt and add to 4.5 gallons (17 L) strike water to achieve a stable mash temperature at 154 °F (68 °C). After 60 minutes, begin to lauter. Collect 7 gallons (26.5 L) of wort in the kettle. Boil for 60 minutes, adding the hop extract after the wort comes to a boil and the turbinado sugar with 15 minutes left in the boil. After the boil, chill the wort down to 180 °F (82 °C) and then add the hop stand addition. Stir the wort, then let settle for 30 minutes before cooling to yeast pitching temperature. Ferment at 68 °F (20 °C). As the kräusen begins to fall, typically day 4 or 5, add the dry hops and spunding valve. Let the beer sit on the hops for 3 days. Bottle with priming sugar or keg and force carbonate to 2.4 volumes of CO2.

Yeast: Wyeast 1318 (London Ale III) or White Labs WLP022 (Essex Ale) or Wyeast 1335 (British Ale II) yeast

Aim for target IBU of 75

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  • Last Updated: 2021-01-27 01:51 UTC