Tree House Julius Clone - Beer Recipe - Brewer's Friend

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Tree House Julius Clone

206 calories 21.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 82% (brew house)
Source: AHA
Calories: 206 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Wednesday June 19th 2019
1.062
1.016
6.1%
81.0
4.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb American - Pale 2-Row5.5 lb Pale 2-Row 37 1.8 48.9%
4.50 lb United Kingdom - Golden Promise4.5 lb Golden Promise 37 3 40%
1.25 lb German - CaraFoam1.25 lb CaraFoam 37 1.8 11.1%
11.25 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 26.98 3.9%
0.50 oz Apollo0.5 oz Apollo Hops Pellet 17 Boil 20 min 18.52 3.9%
0.75 oz Citra0.75 oz Citra Hops Pellet 12 Boil 15 min 16.07 5.9%
0.50 oz Apollo0.5 oz Apollo Hops Pellet 17 Boil 10 min 11.09 3.9%
1.50 oz Apollo1.5 oz Apollo Hops Pellet 17 Whirlpool at 108 °F 60 min 3.47 11.8%
3 oz Citra3 oz Citra Hops Pellet 12 Whirlpool at 108 °F 60 min 4.9 23.5%
1.50 oz Apollo1.5 oz Apollo Hops Pellet 17 Dry Hop 4 days 11.8%
4.50 oz Citra4.5 oz Citra Hops Pellet 11 Dry Hop 4 days 35.3%
12.75 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
0.40 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
0.70 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
NEIPA Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
15 26 78 120 140 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 156 °F 60 min
Fly Sparge -- 168 °F --
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.92 19.7  
Mash volume with grains 5.82 23.3  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 3.99 g | 16 qt) 4.23 16.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.25 g | 29 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.67 22.7  
Hops absorption losses (whirlpool, hop stand) -0.17 -0.7  
Going into fermentor 5.5 22  
Total: 9.16 36.6
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: 2019-06-19 19:36 UTC