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Orange Ales – Spring TX

Juice in the Machine-ish IPA

This beer was inspired by the hop combo found in Juice Machine from Treehouse. I loved the idea of the hops, but am so unsure of how to build a Treehouse “house” beer that I decided to just make something similar.

I ended up making this beer, grain to glass, in under 6 days. That’s fully carbed and ready to drink. All this because I wanted to take a hazy beer to the beach with me on a family vacation, but didn’t have time to line up a trade. This worked out surprisingly well, and thanks to Randy gifting me a shorty keg that was still 5 gallons – it fit perfect in the fridge at the beach house!


  • ABV – 4.5%
  • IBU – 30
  • SRM – 4.5


  • Sulfates – 150PPM

  • Chloride – 100PPM

  • Starting pH – 5.25


  • 2 Row

  • White Wheat

  • Dextrine

  • C10

  • C20

  • Flaked Oats


  • Columbus

  • Medusa

  • Amarillo

  • Citra

  • Galaxy

Tasting Notes

Aroma – Overloaded with tropical citrus – I think part of this is the Sacch Trois lending it’s Saison like flavor and aroma. To me it’s very bright like lemon.

Taste – follows the nose with loads of citrus up front. The citrus overloads you with lemon, lime, passionfruit, and a little pine. The peach and apricot notes stick around longer than the fruit juice.

Mouthfeel is soft and full typical of northeastern IPAs. Very full bodied for a 4.5% beer. I was surprised at how the mouthfeel turned out.

Pairing Notes

I really enjoyed having this on the beach. I pitched all 3 yeasts because I had them left over from previous brews and they had been sitting around for a while. I love testing new stuff through experimentation. I likely won’t do this again, but glad I have this to look back on.

This photo is a pour of the session ale next to a mimosa for color reference.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
10.5 gal 60 min 36.3 IBUs 4.5 SRM 1.045 1.005 5.3 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Pale Ale 10 A 1.045 - 1.06 1.01 - 1.015 30 - 45 5 - 14 2.3 - 2.8 4.5 - 6.2 %


Name Amount %
Pale Malt (2 Row) US 10 lbs 62.2
White Wheat Malt 4.062 lbs 25.26
Caramel Malt - 20L (Briess) 9.6 oz 3.73
Carafoam 8.12 oz 3.16
Caramel/Crystal Malt - 10L 8 oz 3.11
Oats, Flaked 6.54 oz 2.54


Name Amount Time Use Form Alpha %
Columbus (Tomahawk) 1.38 oz 60 min Boil Pellet 14
Amarillo 2.77 oz 1 min Aroma Pellet 9.2
Medusa 2 oz 1 min Aroma Pellet 4.8
Amarillo 3 oz 4 days Dry Hop Pellet 9.2
Citra 3 oz 4 days Dry Hop Pellet 12
Galaxy 2 oz 4 days Dry Hop Pellet 14
Columbus/Tomahawk/Zeus (CTZ) 1 oz 1 day Dry Hop Pellet 15.5


Name Lab Attenuation Temperature
Brettanomyces Bruxellensis Trois (WLP644) White Labs 88% 70°F - 85°F
Dry English Ale (WLP007) White Labs 75% 65°F - 70°F
Vermont IPA (GY054) Giga Yeast 80% 62°F - 75°F


Step Temperature Time
Mash In 152°F 120 min
Mash Out 168°F 30 min


Step Time Temperature
Primary 10 days 62°F
Aging 10 days 40°F
Marshall Bishop

Author Marshall Bishop

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Join the discussion 6 Comments

  • Alex says:

    The beer looks great! looking to try and brew this myself. You mentioned that you would not pitch all 3 yeasts again. what yeast strain would you pick out of the 3 to use. Also you mentioned that this was 6 day grain to brew however, you have 10 day list for primary and 10 days listed for ageing I am just curious how long the actual fermentation was.

    • Thanks for visiting, Alex!
      Sometimes I forget to update certain parts of BeerSmith and need to pay more attention to that stuff when I post recipes. The truth is, this beer fermented out almost completely overnight. It was done around 36 hours IIRC.
      Looking back on what I wrote above, I think I meant I wouldn’t make this beer again, but that isn’t really the case. I love the idea of having a 6 day beer recipe now. I’ll go back and edit that part.
      As for the yeast – I suspect the real workhorse here was 007. 644 is wild though and can munch pretty intensely. To do it again I would probably just use S-04 or something dry with a high pitch rate that ferments quickly if that’s what I had on hand. I only used those yeasts because they were what I had in the fridge and were all 2nd or 3rd generation. I also had nothing planned for the future to use them as I have been experimenting with other yeasts.
      TL:DR – 36ish hours…I’d use whatever I had on hand to ferment.

  • Max says:

    At what temp did you do the whirlpool? 102F like your julius clone?

  • Todd says:

    This looks delicious! How long was the whirlpool? And was it 180? Would you reduce that like your Julius clone if you attempt this again?

    • This one I just threw together honestly. I think it was a KO addition and not even held at 180º. I’ll need to go through my notes again. It was a stupid simple beer though as it came together with some disregard on my part to process. That’s why it was only 6 days. I just needed a full keg to travel with.

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