Treehouse IPA v2 - Beer Recipe - Brewer's Friend

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Treehouse IPA v2

236 calories 25.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 4.25 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 4.75 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Tom Farmer
Calories: 236 calories (Per 12oz)
Carbs: 25.3 g (Per 12oz)
Created: Sunday February 18th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Mecca Grade - Lamonta (American Pale)10 lb Lamonta (American Pale) 37 3 84.7%
1.20 lb Flaked Oats1.2 lb Flaked Oats 33 2.2 10.2%
0.60 lb Weyermann - Carafoam0.6 lb Carafoam 34.5 2.2 5.1%
11.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Artisan - Magnum0.5 oz Magnum Hops Pellet 9.9 Boil 60 min 21.38 7.7%
0.20 oz Citra0.2 oz Citra Hops Pellet 11 Boil 20 min 5.75 3.1%
0.20 oz Simcoe0.2 oz Simcoe Hops Pellet 12.7 Boil 20 min 6.64 3.1%
0.20 oz Amarillo0.2 oz Amarillo Hops Pellet 8.6 Boil 20 min 4.5 3.1%
0.20 oz Citra0.2 oz Citra Hops Pellet 11 Boil 0 min 3.1%
0.20 oz Simcoe0.2 oz Simcoe Hops Pellet 12.7 Boil 0 min 3.1%
0.20 oz Amarillo0.2 oz Amarillo Hops Pellet 8.6 Boil 0 min 3.1%
0.60 oz Citra0.6 oz Citra Hops Pellet 11 Dry Hop at 60 °F 7 days 9.2%
0.60 oz Simcoe0.6 oz Simcoe Hops Pellet 12.7 Dry Hop at 60 °F 7 days 9.2%
0.60 oz Amarillo0.6 oz Amarillo Hops Pellet 8.6 Dry Hop at 60 °F 7 days 9.2%
1 oz Yakima Chief Hops - Citra LupuLN2 (Cryo)1 oz Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop at 60 °F 7 days 15.4%
1 oz Yakima Chief Hops - Simcoe LupuLN2 (Cryo)1 oz Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 23 Dry Hop at 60 °F 7 days 15.4%
1 oz Yakima Chief Hops - Amarillo Cryo1 oz Amarillo Cryo Hops Pellet 16 Dry Hop at 60 °F 7 days 15.4%
6.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 5.56 psi       Temp: 37 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Bloomington, Illinois 05/23/2017
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
128 9 39 219 130 71
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion 158 °F 153 °F 60 min
3 gal Fly Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.43 17.7  
Mash volume with grains 5.37 21.5  
Grain absorption losses -1.48 -5.9  
Remaining sparge water volume (equipment estimates 3.11 g | 12.5 qt) 3.55 14.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.81 g | 23.3 qt) 6.25 25  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume (equipment estimates 4.25 g | 17 qt) 4.75 19  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 4.75 g | 19 qt) 4.25 17  
Total: 7.98 31.9
Equipment Profile Used: System Default
 
Notes

Sources:
https://www.youtube.com/watch?v=4lxKaf_MeSQ&t=8s
https://www.youtube.com/watch?v=zCbtk8QT8gE&t=1154s

Converted this recipe to my own and testing out pressure fermentation and closed transfer to reduce oxygen. Scaled down to ferment with enough headspace in a corny keg.

Recipe:
85% pale 2 row
10% oats
5% carafoam

London Ale III (use A38 Juice as a backup)

20 IBUs of magnum at 60
5 IBUs EACH of citra, simcoe, amarillo at 20 mins
Exact same amounts at flameout
whirlpool for 10 mins, let settle for 10 mins, then chill

guidance is 15g/liter dry hops split equally between each hop. 4 gals is roughly 15 liters. 225g = 8 oz. 2.6 oz of each hop. 0.6 of each hop is regular. 2 oz of each regular hop is 1 oz of the cryo version.
Dry hop with leftover Citra/Amarillo/Simcoe from boil (0.6 of each)
plus 1 oz each hop in cryo version.

Ferment at 68F, spund at 2-4 psi (purge keg method) to start, use floating dip tube, add dry hops in bag with magnet attached to lid
Turn up pressure to ~15 psi around 4 days into fermentation.
Finish up primary fermentation around 7 days
crash to 60F and release dry hop charge with magnet
dry hop for 4 days, then crash to 35F
closed transfer to purged keg, put on gas and serve

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  • Last Updated: 2024-03-01 04:06 UTC