7.28.16 Tree House Julius Clone

I’ve received a few requests since I began this blog with folks looking for a Julius Clone.  The truth is, I don’t have an exact clone.  I do have a recipe that will get you in the neighborhood.  Call me a fan boy, but I’m always willing to give credit where it’s due.  Nate Lanier is the man and makes his bread and butter with some of the best hoppy beers in the country.  I’ve reached out to Nate on twitter several times trying to get insight to crack the code.  So far, all I’ve been able to gather is…

Any bit of information is helpful.  I’d love an opportunity to have a beer with Nate.  He’s an inspiration and it’s admirable to see people follow their dreams and succeed.

Anyhow, here’s the recipe according to how I brewed it last in Spring 2016.  It wasn’t the best, but time was it’s friend.  It also probably didn’t help that I accidentally bought Nelson instead of Citra…  It was beer!  I’ve replaced the Nelson additions with Citra because these are some of the hops I believe to be in the beer.  I say some, because I believe there is more.  Currently, I feel there is Columbus – Amarillo – Citra – and SOMETHING else presumably American.

HOME BREW RECIPE:
Title: Julius V3
Author: mike strasser

Brew Method: Hillbilly Kitchen – BIAB
Style Name: American IPA
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 3.5 gallons
Boil Gravity: 1.058
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.067
Final Gravity: 1.014
ABV (standard): 6.95%
IBU (tinseth): 58.82
SRM (morey): 6.37

FERMENTABLES:
4.5 lb – American – Pale 2-Row (60.3%)
1.4 lb – Flaked Oats (18.8%)
0.5 lb – American – Munich – Light 10L (6.7%)
2 oz – American – Caramel / Crystal 40L (1.7%)
2 oz – Canadian – Honey Malt (1.7%)
0.75 lb – Corn Sugar – Dextrose (10.1%)

HOPS:
0.5 oz – Columbus, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 44.29
0.25 oz – Amarillo, Type: Pellet, AA: 8.6, Use: Aroma for 1 min, IBU: 2.53
0.5 oz – Citra, Type: Pellet, AA: 11, Use: Aroma for 1 min, IBU: 6.47
1 oz – Citra, Type: Pellet, AA: 11, Use: Whirlpool for 20 min at 180 °F
0.5 oz – Amarillo, Type: Pellet, AA: 8.6, Use: Whirlpool for 20 min at 180 °F
0.25 oz – Columbus, Type: Pellet, AA: 15, Use: Whirlpool for 20 min at 180 °F
0.5 oz – Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop at peak fermentation
0.5 oz – Citra, Type: Pellet, AA: 11, Use: Dry Hop at peak fermentation
0.5 oz – Citra, Type: Pellet, AA: 11, Use: Keg Hop
0.5 oz – Amarillo, Type: Pellet, AA: 8.6, Use:Keg Hop

MASH GUIDELINES:
1) Infusion, Temp: 155 F, Time: 60 min, Amount: 8 qt

OTHER INGREDIENTS:
1 tsp – gypsum, Time: 10 min, Type: Water Agt, Use: Boil
1 tsp – calcium chloride, Time: 10 min, Type: Water Agt, Use: Boil

YEAST:
OMEGA LABS – DIPA Yeast (CONAN)
Starter: Yes
Form: Liquid
Attenuation (avg): 80%
Flocculation: Med-Low
Optimum Temp: 62 – 75 F
Fermentation Temp: 62-65 F

TARGET WATER PROFILE:
Detroit Tap

I cannot stress the importance of minimizing exposure to oxygen (after initial aeration) enough.  After fermentation completes, give the yeast 48 hours extra or so to clean up.  Then, cold crash for 48 hours or so before transferring to your serving keg.  Usually I’m going from grain to glass in 14-17 days with these style beers. Just because you can, doesn’t mean you should.  Allow your kegged and carbonated beer to sit for about a week prior to drinking.  I find that 2 weeks is even better.

Knowing what I know now after brewing this, I would decrease the % of dextrose to 3-4% and increase the Munich to hit gravity.  I would also toss some mosaic or whatever other tropical hop you have into the dry hop in an equal ratio contribution.  This was my first time using Conan yeast.  I would ramp up fermentation temperature by about 5 degrees.

Do you have anything to add?  Did I miss something?  Hit up the comments below and share!

Cheers!

julius

Tree House Yeast Findings 7.21.16

The keg full of Uncle Booger’s Chicken Gravy sat filled in the fridge for 3 long days.  The suspense was fierce.  After all, this one was made using the Tree House yeast.  I had lots of questions and couldn’t wait any longer.  I took the first pour, put it down the drain and refilled my glass.

Smells of citrus, fruity, peachy bliss.  The peachy / mango / guava taste of a Tree House beer.  Wow.  I am humbled.  This is excellent.  To date, the best turnout I’ve had in my efforts and its not too far off from the real deal.  It appears this beer will clear, despite being 10% white wheat.  I’ll wait a few days and see what happens.

The yeast isn’t a real top cropper and it likes to hang in suspension.  I’ve had to wash/crash the yeast about 3 times to get a decent yeast bed to repropogate.  I can’t wait to see where this will go.  Cheers.

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Last pour of Milkshake – 7.20.16

My milkshake grows all the weeds in the yard…

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This was the last pull from the keg so I decided to get artistic and stuff.  The flavors held up.  The alcohol burn scaled back.  The vanilla is everywhere.  It’s sweet.  It’s crisp.  It cleared up once the flour dropped out.  Never again to flour.  It’s still good and I want more.

Til we meet again.

Cheers

7.15.16 Uncle Booger’s Chicken Gravy

A new round on the Chicken Gravy!  This has been a recipe that I’ve been working on since Winter 16’.  The first few batches were complete failures, then, as more batches were made, they became more and more drinkable.  I discovered a 1:1 ratio of Amarillo to Mosaic yields a light, refreshing peach taste.  A buddy and I killed this keg in one day. One fun, wild, day.

It’s time to give it another go with my current knowledge and updated equipment.  At first I used Us04 for this recipe and it was a drain dump.  Us05 was a little better. Wy1318 got in the ballpark.  I’m hoping the Tree House yeast zeros in.

715b

 Grains/Fermentables:

Golden Promise

White Wheat

C10

Carapils

HOPS:

Columbus, Amarillo, Mosaic (I’ve adjusted my ratios to yield a bit more Mosaic than Amarillo – adding Columbus for some depth and complexity)

OTHER INGREDIENTS:

Dextrose

Whirlfloc

YEAST:

Harvested from Tree House cans Julius and Green

New equipment is always fun!  I was given a sweet 5 gallon mash tun from my friend John.  Looks like my BIAB days are behind me!  The brewer’s friend software that I use leaves a bit to be desired in terms of water volume calculations.  When my subscription is up, I’ll move over to BeerSmith.  I mashed 1.5q to 1lb of grain.  This was a little too thin.  I’d adjust down to maybe 1.2q/1lb and see what happens next time.  I mashed at 152F for 70 minutes then sparged with 166F water for 10.

I was a little light on gravity at this point.  I suspect the culprit was additional water.  2oz dextrose was added near the end of the boil to get me back to my OG of 1.062.

I added Columbus at 60, a blend of Columbus, Mosaic, and Amarillo at 5, the blend again for an hour long whirlpool starting at 160F (eventually dropping to 140F).  I then cooled to 80F.  I would have liked to go cooler, but the July ground water is only so cool.  I aerated for 2 minutes using my trusty paint stirrer attachment and drill set to high speed.  I then sent my Tree House warriors off to do battle and added in my initial dry hop immediately following (same as whirlpool).

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I yielded just over 3 gallons of wort.  Considering absorption and hopping, I should wind up with 2.5 gallons in my keg.  The yeast is viable and aggressive.  I’ve got some top cropping to do in case this comes out good.  I don’t foresee any Tree House cans coming my way in the near future.

Cheers!

7.7.16 Taking Flight Tasting Review

I’ve had taking flight on tap for about a week now and must say that this is an excellent beer.  It’s crisp, refreshing, and perfect for unwinding in the summer.  It’s about as visually appealing as a hazy NEIPA gets.  The nose is all grapefruit that really opens up as it warms.  3 oz. dry hop in the keg (2.5 gallon keg) seems to be the magic number for me.

At first taste, the beer was all strawberry on the taste.  After a few days, it’s settled into a grapefruit flavor.  There’s probably only a few pours left in this keg!

I am completely satisfied with this beer.  The next time I make this, I will increase the mash temperature by a few degrees to pull out a little bit more sweetness.  Currently its dry, but not to an unpleasant point.  I feel that this could step into the juicy territory with a mash temp of 154F-155F as opposed to 150F as was the temp in this mash.  Not necessary, but never settle for good enough.

Cheers!