Tree House Brewing Company Julius - Beer Recipe - Brewer's Friend

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Tree House Brewing Company Julius

225 calories 21.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 70 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: https://www.homebrewersassociation.org/homebrew-recipe/tree-house-brewing-company-julius-clone/
Calories: 225 calories (Per 12oz)
Carbs: 21.7 g (Per 12oz)
Created: Thursday March 31st 2022
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1.068
1.015
7.0%
71.7
6.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb US - Pale 2-Row6.5 lb Pale 2-Row 37 1.8 44.8%
5.50 lb United Kingdom - Golden Promise5.5 lb Golden Promise 37 3 37.9%
1.25 lb Weyermann - Carafoam1.25 lb Carafoam 34.5 2.2 8.6%
0.25 lb Corn Sugar - Dextrose0.25 lb Corn Sugar - Dextrose 42 0.5 1.7%
1 lb Aromatic Malt1 lb Aromatic Malt 35 20 6.9%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior0.5 oz Warrior Hops Pellet 15 Boil 60 min 26.62 3.9%
0.50 oz Apollo0.5 oz Apollo Hops Pellet 17 Boil 20 min 18.27 3.9%
0.75 oz Citra0.75 oz Citra Hops Pellet 12 Boil 15 min 15.85 5.9%
0.50 oz Apollo0.5 oz Apollo Hops Pellet 17 Boil 10 min 10.94 3.9%
1.50 oz Apollo1.5 oz Apollo Hops Pellet 17 Whirlpool at 108 °F 0 min 11.8%
3 oz Citra3 oz Citra Hops Pellet 12 Whirlpool at 108 °F 0 min 23.5%
1.50 oz Apollo1.5 oz Apollo Hops Pellet 17 Dry Hop (High Krausen) at 66 °F 4 days 11.8%
4.50 oz Citra4.5 oz Citra Hops Pellet 12 Dry Hop (High Krausen) at 66 °F 4 days 35.3%
12.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Brewtan B Other Mash 1 hr.
0.50 tsp Brewtan B Other Boil 15 min.
0.50 tsp Wyeast Nutrient Other Mash 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
12.80 Grams
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
0.40 Grams
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
0.70 Grams
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Pittsburgh (New Kensington/NE)
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
5.25 gal Strike 164 °F 156 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.34 21.4  
Mash volume with grains 6.48 25.9  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume 4.67 18.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 8 32  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 6.17 g | 24.7 qt) 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.17 -0.7  
Estimated amount in fermentor 5.33 21.3  
Total: 10.01 40
Equipment Profile Used: System Default
 
Notes

Mash at 156°F (69°C) for one hour, adjusting pH to 5.2 with citric acid if necessary. Mash out at 168°F (76°C). Fly
sparge at 168-170°F (76-77°C). Don’t use Whirlfloc or Irish moss in the boil. Chill to 108°F (42°C) and add whirlpool
hops, stirring or whirlpooling to keep hops in suspension for 60 minutes. Chill to 70°F (21°C) and pitch dry yeast blend; do
not pitch more WB-06 and T-58 than specified, as they will dominate the clean base strain. There is no need to hydrate the
dry yeast prior to pitching and no need to aerate or oxygenate the wort. After 24 hours, lower fermentation temperature
gradually to 64°F (18°C) over a 60-hour period, let fermentation run at 64° F for 4-5 days depending on yeast activity,
and then add the dry hops to primary and ferment to completion (usually about 2 days). Take care to minimize oxygen
uptake at all times after fermentation. Cold crash to 32°F (0°C) for 2 days, then closed-transfer to a keg and force
carbonate.

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  • Last Updated: 2022-04-18 11:23 UTC