Treehouse Julius - Beer Recipe - Brewer's Friend

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Treehouse Julius

212 calories 21.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 212 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Friday May 20th 2022
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OG: 1.060 FG: 1.014 ABV: 6.0% IBU: 93

1.064
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Bairds - Pale Ale11 lb Pale Ale 37.2 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 Briess - Carapils Malt5 oz Carapils Malt 34.5 1.5 2.3%
5 oz Flaked Oats5 oz Flaked Oats 33 2.2 2.3%
8 oz Turbinado8 oz Turbinado - (late boil kettle addition) 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 38 Boil 60 min 72.73 2.5%
2 oz Citra2 oz Citra Hops Pellet 11 Hop Stand 0 min 14.98 17.7%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Hop Stand 0 min 17.02 17.7%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Hop Stand 0 min 8.65 8.9%
2.50 oz Citra2.5 oz Citra Hops Pellet 11 Dry Hop 0 days 22.2%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 0 days 17.7%
1.50 oz Simcoe1.5 oz Simcoe Hops Pellet 12.7 Dry Hop 0 days 13.3%
11.28 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
2 Haviland Dr
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.85 19.4  
Mash volume with grains (equipment estimates 5.7 g | 22.8 qt) 5.89 23.5  
Grain absorption losses -1.62 -6.5  
Remaining sparge water volume (equipment estimates 3.99 g | 16 qt) 3.52 14.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.97 g | 27.9 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.19 -0.8  
Top off amount 0.19 0.8  
Going into fermentor 5.5 22  
Total: 8.37 33.5
Equipment Profile Used: System Default
 
Notes

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.

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  • Last Updated: 2022-06-21 12:15 UTC