Thanks so much for putting all the effort into this recipe. I really appreciate the work you’ve done here – thank you! Hops dosage are kinda tweaked as well. I think my mash temp was slightly high and so it turned out a little sweet on the finish, but other than that it’s great. I actually lost a bunch of yeast in a huge blow-off, so fermentation took a while to finish off, I think because so much was lost (most I’ve ever experienced). Did you ever get around to a 5 gallon batch? It is a smooth, lemony, balanced bitter and balanced malt brew. Boil Gravity: 1.055 Tbh i have a bit of a theory that maybe places like treehouse even dry and cure hop flowers as if it were cannabis to really preserve that fresh aroma, dry at low temperatures and about 55% rh for long time and cure at 10/14c where sugars in the plant can naturally ferment and the chlorophil degrade, and then once curing is done store at normal hop storing temps. I started with the color and grain, then worked on the hop combinations, and finally had to nail down the yeast esters. Yes the 1 minute additions are the whirlpool additions as the recipe is written above. The yeast offer an enormous amount of flavors that stand up to the hops and compliment them. Thanks Marshall! Nice work! I think it’s all bullshit. Epsom salt-10.5g You should be able to pretty easily put this into BeerSmith and convert it! Hi Devon, TBH my efficiency is usually higher than that. But after four or five days in the keg this pretty much disappeared, leaving behind a really interesting ‘je ne sais quoi’ character that adds another layer to the flavour profile, which (to me) leans more towards the orange side of the citrus family, with a bit of tropical fruit thrown into the mix. I’ve been trying to order one on the Zymurgy website but they’re all sold out. I have also noticed the change in color throughout the fermentation process. im struggling to find how much to use of each? Split the batch into two 5-gallon carboys. I’d lean more towards Warrior or something more neutral. I cool the wort and then add the hops.

The first temp drop is to shock the yeast a bit and calm fermentation. You’re most welcome. I lean towards Kimmich’s sentiment (obviously or you wouldn’t be asking this question), but yeah I don’t use gypsum like I used to.

We have brewed last Saturday and are very excited to see the results. Quick question regarding your water adjustments…. I would love your feedback on how close I am. Change ), You are commenting using your Facebook account. i want to rebrew this but if I dont know what to fix I am chasing my tale.

I would also like to know the total amount of yeast and can you let me know an exact measurement of each one I have, in fact I used to use 095 a lot before I went crazy experimenting with new yeasts. Hey welcome to the addiction!…and thanks for the compliments! It’s got that juice profile I was never quite able to obtain before. I’ve never had Julius so maybe this is crazy to suggest, but have you ever tried adding fruit to this recipe? I had dabbled around with Galaxy hops with some of my earlier batches with good results. Maybe even take some YouTube videos or something the next time I brew. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. I really enjoy using variety specific CO2 extracts when brewing, and a lot of times will just add a couple shots of Mosaic or Simcoe extracts only at whirlpool. Gonna try your 20-15-10 min addition with a whirlpool at 102F. I have noticed that some people have had different experiences than me in that they acquire some phenolic notes early on, but after the beer is carbed/kegged that goes away.

My guess is that’ll probably split right down the middle. Marshall my friend you are a true gentleman and a scholar. Thanks Marshall. No worries, it’s buried in here somewhere. I don’t use nutrient with dry yeast because it already has what’s necessary. or do you add the whirlpool hops once you have reached that temperature? Yeast measurements are essential. I’m not going to lie and say I’ve never had any infections. Like a Pale Ale? Also I can’t seem to find Golden Promise (Simpsons). Hope this helps! Now to the questions:

So like when I use table salt I know that sodium chloride is 1:1.

First I’d like to say I don’t really worry too much about it being too bitter with this recipe. Says a lot about a beer when a brewer flies over 4000 miles just to get hold of a few cans! I had a couple questions. It’s probably overkill, but I don’t mind wasting the co2.

If you look at the wiki page for each ion compound you’ll see the formula and how to break them down. Hey Marshall, since my first experience with a Treehouse beer about 3 months ago I feel like I am now a beer snob… Everything I have tasted since that experience does not even come close. So I got to say you spark my interest on this recipe. I think utilization is greatly reduced from 5 gallons to 3 gallons.

Unfortunately I haven’t had the time I wanted to devote to this website the last few months. What IBUs, if any are extracting from these late additions. Have you tested various ferm temps? You mentioned you leave out the dextrose? I’m excited for you!

Try it and see, I think you’ll be pleasantly surprised. I have to tell you, I sampled the beer yesterday (before the dry hopping, which I also did yesterday), and then went to Tree House last night and got a pour of Julius. After a year of not drinking any Treehouse beers, and sampling hazy IPAs and IIPAs from all over the country, I finally got a porch bomb full of Treehouse. I also feel like anytime a brewer’s goal is to leave massive amounts of yeast and flaked adjuncts suspended, they’re heading after the wrong type of haze. I’ve even found research that shows alpha acids can isomerize on their own through time as a natural decaying process once your beer is packaged. There was some coinciding research I found that insisted there are no ill effects pitching warm like that, and it in fact cured problems like lag time. It might not seem like much of a difference but if you get your FG up to 1.012 or even higher like 1.014 you’ll be a lot happier with the mouthfeel. At least I can get a few batches out of it!

The 1 minute addition is the WP. You can brew some pretty awesome beers with DME though. I typically don’t. CL-120 Learning from my last batches with reduced bittering additions, I threw caution to the wind and did a 3x bittering addition at 60 minutes of Columbus. I believe the carbonic acid that saturates the beer during the carbonation process lends something to the finished beer. I’m also hoping that eliminating the whirlpool will allow for smaller amounts of total hop additions to get the same desired juice effect and hop BioT. I am having the same experience.

A single DH in the fermenter is plenty for this beer.

Okay sweet thanks. Do I mix them?

That being said, we tend to get a lot of hop cloggage in the hop spider that sometimes limits our ability to pump the wort out through our plate chiller during the cooling phase. Usually 35 to 40lbs for 24 to 48 hours then gas off until the head pressure balances with the absorbed co2.

Citra Flame Out I’ve found that I couldn’t get the haze to stay if I was using any kind of filters or hop sacks. If you’re using Whirlfloc then there’s a different reason your beers are clearing. Hey thanks for visiting! My terrible explanation would be hop forward, then heavy esters, soft, then kinda weak finish. Batch No. As I was doing research into the clarity issues I’m having, I think a lot of it is ingredient choices more than anything. I add it that way in BeerSmith for perceived bitterness addition from the high quantity of hops. I think chloride is good, but I also think calcium is bad for what we’re trying to accomplish.

Also, is this recipe available on BeerSmith? I did however just recently upgrade to an insulated mash tun/recirc setup so we’ll be using a true whirlpool from now on. I’ll post back with results in a couple weeks! Thanks! Hop wise mosaic subbed for Apollo.

I’ve never made such a drastic change in temperature during fermentation. Cool stuff man. I’ve got this (roughly – few substitutions due to local availability e.g. Let me know how it turns out! Thanks for visiting. I was very happy with it the first day.

Next up, hopefully tomorrow will be something very similar to this beer with a little flaked oats and all Enigma hops DDH.

This is interesting. My buddy and I have been brewing for a few years and always trying to get that Treehouse mouthfeel, but he and I are thinking in different directions when it comes to wondering we can do to get it. How do you get Trillium, Treehouse and Bissell Brothers cans?

I have run this through every water calculator I can find (with different results on each one) but cant come close to you on the calcium. I don’t believe in biotransformation so I’m fine dry hopping at the end. Thank you! I’m glad you got to try the recipe. Thanks for the kind words Manuel. From RO I use calcium chloride, sodium chloride, and magnesium sulfate. Im currently scaling this to 6gal (in fermentor) to try later next week! Then letting the beer run it’s course until fermentation starts to slow (usually about 20% fermentation left by gravity numbers taking samples). I too have also hit FG – however I did do a yeast starter. Apologies for the confusion and I hope you give it a shot. Well that’s the beauty of homebrewing – I feel like this is the closest representation of Julius that I’ve ever seen.

It was definitely a change in thought process to skip most of the gypsum and go to canning salt, but I think you’re definitely onto something there. It just seems completely different than the recipe on home-brew talk thats I have previously brewed.

I just picked up a case of Julius at treehouse so I’m getting to do a side by side (got one can of king that I’ve not tried yet). You’ll be AMAZED at how close to a high quality IPA it tastes lol. For the hops – I did a bunch of single hop experiments to get to know all the hops better and then started blending based on my findings.

Hey great question.

Australia ?? Im in the process of carbing the batch, and I snuck a taste. Somebody out there had to have the NE IPA recipe without the flaked oats, sugar or lactose, who was willing to share.

Hi Greg, thanks for visiting! Hard work to make but definitely worth the work. Any suggestions would really be appreciated. I’ve tried this and it didn’t work well for me.

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