9.22.2016 – Tree House Green Clone Attempt

It’s been a while since I’ve had a can of Green.  Its one of my favorites!  I’d say, at least 5 months have gone by.  Even then, the can was nearly 2 months old.  Beers like that just don’t get around to Michigan as often as I’d like.  I had dabbled around with Galaxy hops with some of my earlier batches with good results.  Combining that with the knowledge I have now, it was a no-brainer to jump on the 2016 Galaxy hops from Yakima Valley.

The quality on these is second to none.   The package came quickly, was fairly priced, well packed, and vacuum sealed.  Upon opening the hop pouch I was greeted with a smack in the face that screamed Green.  There was only one thing left to do.


Two Row

Flaked Oats

Crystal 10





Yeast Nutrient

Calcium Chloride



Harvested from Tree House cans Julius and Green


I mashed in a little bit hot, 154 as opposed to my normal of 152.  No harm though.  We’re here to have a good time.  After an hour vourlauf the runnings from my mash tun,  I then batch sparged at 168F for 20 minutes.  A vourlauf and then into my kettle for a 60 minute boil.  My pre boil gravity was a little low.  I have had zero luck with BeerSmith or brewers friend for volume calculations.

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.  All of my other hops were added into the whirlpool.  Columbus and Galaxy were added at 180F and allowed to steep for 30 minutes before cooling, aerating, pitching a vulgar amount of dry hops, and adding my Tree House yeast.  This yeast is still going strong on its 7th generation.  It shows no signs of slowing down.    My OG came in at 1.072 (was shooting for 1.080).

The beer fermented for 10 days at ambient room temperature (68F) and then was cold crashed for 48 hours before being transferred to a purged keg.  It finished at 1.016.  This makes about 7.65%abv.  If I had lowered my mash temp, I could probably have hit 1.014 which is where I suspect Green to actually be.  The beer was burst carbonated for 48 hours at 25psi before being set to serving temperature.  No keg hops were added.

This time, I used the Clear Beer Draught System.  I want to take a second and say that the Clear Beer Draught System is awesome!  Essentially this eliminates the dip tube in your keg.  One end has a hose that connects to a steel bar that is suspended by a steel float.  While all your sediment settles to the bottom of the keg, this pulls from the top of the keg.  You get nice, bright beer instead of the fallout on the bottom.

This beer came out excellent.  Like I had stated, I have not had Green in months.  I have not had fresh Green in longer.  I remember Green tasting the way this beer does with a little less residual sweetness.  I don’t mind it though.  I kind of like it!  I wouldn’t call this a clone, but I would say that it’s closer than any of the other clone recipes that I’ve seen or created.


Next time, I would add about another 10% flaked oats, reduce the amount of c10, and slightly increase my Galaxy contribution in the whirlpool.

I have acquired a can of King Julius from a swap and am going to get into it this Saturday and couldn’t be more excited.  I’ve heard great things!  I’ve gotten this clone recipe close enough for my satisfaction at this point in time.  I’ll shift gears and take a few more stabs at Julius.  With Fall around the corner, I intend to do some more Fall/Winter beers.  If there’s something you’d like me to try and put a wild spin on, drop a comment and we’ll see what I can do.

Happy brewing – Cheers!


17 thoughts on “9.22.2016 – Tree House Green Clone Attempt

    • Yes, I totally think it could. The pick up tube is actually a piece of stainless round tube and free rotates around the float assembly. You’d be hard pressed to be able to suck something up. At least, I have not been able to yet.


  1. Love what you’re doing here. Just did you julius clone and had amazing results. Planning to do a spin off of that with some different hops. Any chance you have a whole recipe for this? Thanks again for posting all this. Your blog is a weekly check in for me these days. Cheers!


    • Title: Inspired by Green – Attempt 1
      Author: Mike Strasser

      Brew Method: All Grain
      Style Name: American IPA
      Boil Time: 60 min
      Batch Size: 3 gallons (fermentor volume)
      Boil Size: 4 gallons
      Boil Gravity: 1.055
      Efficiency: 70% (brew house) – adjust to scale as needed. I typically hit 55-60% efficiency.

      Original Gravity: 1.073
      Final Gravity: 1.015 (observed final gravity 1.018)
      ABV (standard): 7.62%
      IBU (tinseth): 172.88
      SRM (morey): 5.07

      7.3 lb – American – Pale 2-Row (85.4%)
      1 lb – Flaked Oats (11.7%)
      0.25 lb – American – Caramel / Crystal 10L (2.9%)

      1 oz – Columbus, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 91.2
      1.75 oz – Columbus, Type: Pellet, AA: 15, Use: Whirlpool for 30 min at 170 °F, IBU: 32.77
      2.75 oz – Galaxy, Type: Pellet, AA: 14.25, Use: Whirlpool for 30 min at 170 °F, IBU: 48.92
      1.25 oz – Galaxy, Type: Pellet, AA: 14.25, Use: Dry Hop for 10 days
      2 oz – Galaxy, Type: Pellet, AA: 14.25, Use: Dry Hop for 4 days

      1) Infusion, Temp: 152 F, Time: 60 min
      2) Batch Sparge, Temp: 168 F

      1 tsp – calcium chloride, Time: 15 min, Type: Water Agt, Use: Boil
      .5 tsp – gypsum, Time: 15 min, Type: Water Agt, Use: Boil
      1 tsp – irish moss, Time: 15 min, Type: Fining, Use: Boil

      Starter: Yes
      Form: Slurry
      Attenuation (avg): 78.5%
      Flocculation: Med/Low
      Optimum Temp: 64 – 72 F
      Fermentation Temp: 68 F

      Allow to cold condition in keg for 1 week before transferring to serving keg.

      I expect to get some feedback! Enjoy 🙂


  2. Hey Mike,

    How did it turn out compared to the real thing? Also, what would your thought be on adding Simcoe to this? I feel as if green has the huge tropical/pineapple burst (galaxy), but also with middle of the mouth earthy dank bitterness. I feel as if Simcoe might bring that out more. Look forward to your response. Cheers!


    • Hey Giuliano! I’d say that it was 90% there. If I could have gotten it to finish a few points lower, and substituted some Columbus with more galaxy in the whirlpool, it could have been spot on. Perhaps going lighter on the crystal malt as well could have helped. I feel Simcoe could work, but in terms of the dank aromas; I prefer Columbus to Simcoe. If you choose to pair it with Simcoe, I’d love to hear how it turns out!


      • Thanks for the feedback! I plan on brewing something very similar to this within the next two weeks. 7 days in primary and 2 weeks for secondary. Still in bottling phase so that will be another week turn around. If this turns out good, I will invest in kegging. I will most definitely keep you posted with how it turns out with some simcoe.


  3. Avoid racking these NE IPA’s to the secondary. My experience is that the less you move these beers, the less risk to oxygen exposure. There is no harm in leaving it in primary for 2 weeks, then transfer to your bottling bucket, cold crash, and bottle. Use those carbonation drops from coopers instead of stirring in all of the priming solution. Rock on!


  4. We are using your recipe tomorrow to try and copy this great beer! We live close to treehouse and I promise you a few cans if this comes out. I’ll keep you posted.


  5. Hey mike. One question on the dry hopping. The galaxy that is dry hopped for four days, is it the first four days or the last four days? Thanks . I cant wait to brew this clone. I’m only a couple hrs from tree house, love it , but hate the long line.lol. But it’s worth it!


    • For this style I do my dry hopping in two stages. One either when I pitched my yeast or at peak fermentation. The second in a muslin sack in the serving keg.

      I treat the keg like a bright tank essentially.

      Be patient with this style. Lots of people take the freshness bit a little too far. These beers benefit from 1 to 2 weeks cold conditioning in the keg before serving.


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