Treehouse Hazy IPA - Beer Recipe - Brewer's Friend

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Treehouse Hazy IPA

232 calories 23.6 g 12 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25.8 liters
Post Boil Size: 21.5 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Source: NickB_Melb
Hop Utilization: 95%
Calories: 232 calories (Per 12ml)
Carbs: 23.6 g (Per 12ml)
Created: Wednesday July 12th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5.86 kg Gladfield - American Ale Malt5.86 kg American Ale Malt 37.3 2.54 85.1%
0.34 kg Weyermann - Carafoam0.34 kg Carafoam 34.5 2.2 4.9%
0.48 kg Flaked Oats0.48 kg Flaked Oats 33 2.2 7%
0.21 kg Gladfield - Golden Oat Malt0.21 kg Golden Oat Malt 32 12.2 3%
6.89 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12.71 g Magnum12.71 g Magnum Hops Pellet 14.7 Boil 60 min 19.85 5.6%
6.30 g Citra6.3 g Citra Hops Pellet 12.2 Boil 20 min 4.95 2.8%
6.08 g Simcoe6.08 g Simcoe Hops Pellet 12.8 Boil 20 min 5.01 2.7%
11.16 g Amarillo11.16 g Amarillo Hops Pellet 6.9 Boil 20 min 4.95 4.9%
6.30 g Citra6.3 g Citra Hops Pellet 12.2 Boil 0 min 2.8%
6.08 g Simcoe6.08 g Simcoe Hops Pellet 12.8 Boil 0 min 2.7%
11.16 g Amarillo11.16 g Amarillo Hops Pellet 6.9 Boil 0 min 4.9%
55.26 g Cryo Citra55.26 g Cryo Citra Hops Lupulin Pellet 1 Dry Hop 5 days 24.5%
55.26 g Cryo Simcoe55.26 g Cryo Simcoe Hops Lupulin Pellet 1 Dry Hop 5 days 24.5%
55.26 g Cryo Amarillo55.26 g Cryo Amarillo Hops Lupulin Pellet 1 Dry Hop 5 days 24.5%
225.57 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.53 g Gypsum Water Agt Mash 0 min.
3.32 g Epsom Salt Water Agt Mash 0 min.
11.05 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
3.32 g Table Salt Water Agt Mash 0 min.
1.99 g Yeast Nutrient Other Boil 5 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
1.11 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 125 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.82 bar       Temp: 20 °C       CO2 Level: 1.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
128 9 39 219 130 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.5 L Strike 69 °C 67 °C 60 min
14.78 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.13 L/kg
Starting Grain Temp: 12 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 21.6
Mash volume with grains 26.1
Grain absorption losses -6.9
Remaining sparge water volume (equipment estimates 13.2 L) 12
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 25.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21 L) 21.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.5 L) 21
Total: 33.6  
Equipment Profile Used: System Default
 
Notes

Based on TreeHouse recipe and the Apartment brewer

https://www.youtube.com/watch?v=4lxKaf_MeSQ
https://www.youtube.com/watch?v=zCbtk8QT8gE


substitutions:
2-row - using nz gladfield american 2-row
Lal Verdant instead of Wyeast 1318 - couldnt get London Ale iii from kegland
cryo hopping at rate of 50% weight of recommended.

15/8/23 - nearly all gone now, possibly the best beer we've ever produced. Extremely morish, so easy to drink, juicy, with spectacular soft mouthfeel. Pours with a bright white, tight head that hangs around well, with great lacing as it reduces. Haze is excellent, colour is a pale orange. First glass does not reveal the alcohol at all, but half way through the second, you start to realise that this really is a 7% beer! Lots of tropical notes - passionfruit in particular - no dankness (I LOVE this, not a fan of resin/dank hop flavours). Great balancing bitterness and malt backbone.

Have scaled from 19-21 litre batch.

Made minor change to target for next time:

  • after slight increase in orange colour - bonus more mouthfeel - want to try sub a 3% oats for Gladfield Golden Oat

    Last brew was pressure fermented at 10psi - this worked awesome and still had some subdued apricot notes from the Verdant yeast - I will not pressure ferment next time to bring a bit more of this yeast out, though Im not sure the beer needs it! :)

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  • Last Updated: 2023-08-15 04:55 UTC