Treehouse Julius Kinda-Clone - Beer Recipe - Brewer's Friend

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Treehouse Julius Kinda-Clone

265 calories 27.2 g 500 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Simbol Brewing Co.
Calories: 265 calories (Per 500ml)
Carbs: 27.2 g (Per 500ml)
Created: Thursday February 22nd 2024
1.057
1.014
5.7%
55.6
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Canadian - Pale 2-Row11 lb Pale 2-Row 36 1.75 44.9%
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 36.7%
2.50 lb German - CaraFoam2.5 lb CaraFoam 37 1.8 10.2%
1.50 lb Weyermann - Melanoidin1.5 lb Melanoidin 34.5 27 6.1%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 2%
24.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 16 Boil 60 min 26.72 4.1%
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 20 min 15.17 4.1%
1.50 oz Citra1.5 oz Citra Hops Pellet 11 Boil 15 min 13.67 6.1%
6 oz Citra6 oz Citra Hops Pellet 11 Whirlpool at 108 °F 30 min 24.5%
3 oz Magnum3 oz Magnum Hops Pellet 15 Whirlpool at 108 °F 30 min 12.2%
9 oz Citra9 oz Citra Hops Pellet 11 Dry Hop at 70 °F Day 4 36.7%
3 oz Magnum3 oz Magnum Hops Pellet 15 Dry Hop at 70 °F Day 4 12.2%
24.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
4.50 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Escarpment Labs - Vermont Ale
Amount:
2 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 223 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
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
12 gal Mash Strike 156 °F 156 °F 60 min
Mashout Temperature 168 °F 168 °F 35 min
6 gal Batch Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.63 gal (54.53 qt). Suggest reducing initial water volume to 11.96 gal (47.84 qt) and adding 1.63 gal (6.52 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9 36  
Mash volume with grains (equipment estimates 10.58 g | 42.3 qt) 10.92 43.7  
Grain absorption losses -3 -12  
Remaining sparge water volume (equipment estimates 7.84 g | 31.4 qt) 9.25 37  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.59 g | 54.4 qt) 15 60  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 12 48  
Hops absorption losses (whirlpool, hop stand) -0.34 -1.4  
Top off amount 0.34 1.4  
Going into fermentor 12 48  
Total: 18.25 73
Equipment Profile Used: System Default
 
Notes

Day 1 – Pitch at regular pitching temp 70ºF

Day 2 – Reduce temperature to 66ºF

Day 8 – Raise temp to 70ºF and dry hop

Day 10 – Cold crash for 2 days (35 ºF - 40 ºF)
Day 12 - Keg it

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