Orange Ales – Spring TX
Julius IPA Clone Recipe
It took a whole year to put this recipe together. Tons of wasted hops (not really wasted because we drank some awesome beer along the way) went into making this my mostly final work-in-progress clone recipe for the ever popular Julius IPA from Treehouse Brewing. Check back for updates to the recipe every few months.
I started with the color and grain, then worked on the hop combinations, and finally had to nail down the yeast esters. I know what you’re thinking…a Bavarian yeast? Dude you’re crazy. Well that’s the beauty of homebrewing – I feel like this is the closest representation of Julius that I’ve ever seen. 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. When I opened the Julius and took a sip, the flavors hit me like a ton of bricks. “This is a freakin hefe!” I thought to myself.
- ABV – 6.2%
- IBU – ? (around 70 perceived maybe)
- SRM – 5.9
- The yeast schedule is pretty complicated. The cheatcode for using a Bavarian Wheat as a single yeast alternative to the complicated fermentation schedule is:
Sulfates – 150PPM
Chloride – 100PPM
Calcium – 20PPM
Magnesium – 20PPM
Estimated Mash pH – 5.2
Aroma – Similar to Julius, tropical fruits with bready malts carry this beer over the top.
Taste – follows the nose with loads of citrus up front. Easily drinking with solid hop coating through the back of the tongue.
Mouthfeel is soft and full typical of northeastern IPAs.
**Updates to yeast and fermentation schedule**
Thanks to HomebrewTalk forum user Isomerization running some pretty awesome DNA tests on yeasts and dregs from Treehouse cans, we have a pretty solid idea of what different yeasts are in each of the Treehouse core offerings. The trick now is ratios and esters. I chose to do this:
Day 1 – 5 grams of S-04 and 2 grams of WB-06 at 74* for 24 hours
Day 2 – reduce temperature to 60* and pitch 18 grams of S04 and 2 grams of T58
Day 5 – raise temp to 70* and dry hop for 4 days
Day 9 – cold crash for 4 days and keg or bottle
To be sure I wasn’t crazy thinking I tasted a hefeweizen yeast…I went ahead and stepped some yeast up from cans of Treehouse’s ‘house’ IPAs. The beer you see pictured in the glass next to the yeast is totally unhopped and unbittered. It’s a simple 100% Pilsner malt beer with the Treehouse yeast. I’d say it’s fruitier than most NEIPAs that I’ve tried that are chewy yeast bombs.
Leave your thoughts in the comments. I’m curious to know what everyone else thinks – if you brew this.
So here’s where I go ahead and tell you why I did the stuff I did. I’ve spent the last year using every combination of American and English yeast available to me trying to replicate the Treehouse flavor. There is a noticeable bubblegum, with some melon, and even general fruit esters that I never believed were a result of the malt or hop combo. Yes, I do believe Treehouse gets much better hops than homebrewers have access to – but I also believe that with no oxygen ingress and careful dry hopping, we can at least get close.
I’ve decided that the water chemistry plays a bigger part in the final beer than I’d ever thought. The chloride and sulfate ratios are slowly being raised as I brew more and more, but I like them where they are for now. The most recent version was as soft as a Treehouse core IPA.
I’d almost say dry hopping is the most important part of this beer (Not anymore), but it’s a combination of things. Here’s what I do know:
I like a bigger whirlpool now, but I’m WP’ing at 108* for 30 minutes instead of 180*. I also feel like the commercial version is a lot less hop forward than I ever imagined. the Treehouse brewing crew has made what I’d consider a Golden Triangle of hops, malt, and esters. The more I dig into Julius, the more I think it’s the most beautiful beer ever designed.
If you dry hop in vinyl bags you won’t get the correct hop exposure to your wort and your utilization will go to shit.
I’ve also found that even though Julius probably isn’t double dry hopped,
if you want major aroma you’ll want to keg hop for a few days and then transfer to a serving keg. I don’t keg hop at all anymore. A single DH in the fermenter is plenty for this beer.
Most important thing is keep the beer away from oxygen at any expense. The first thing to go is your aroma, 2nd is hop saturation/flavor as your juicy alpha acids will oxidize and turn to bitter flavors, then it’s all downhill from there. You do not want an oxidized IPA with a pound of hops in it.
Latest updates include simplified malt bill, omission of Centennial hops, and minor adjustments to fermentation schedule.
|Batch Size||Boil Time||IBU||SRM||Est. OG||Est. FG||ABV|
|11 gal||60 min||46.3 IBUs||5.2 SRM||1.066||1.019||6.2 %|
|Name||Cat.||OG Range||FG Range||IBU||SRM||Carb||ABV|
|American IPA||14 B||1.056 - 1.075||1.01 - 1.018||40 - 70||6 - 15||2.2 - 2.7||5.5 - 7.5 %|
|Pale Malt, 2-Row (Rahr)||11 lbs||44.9|
|Golden Promise (Simpsons)||9 lbs||36.73|
|Aromatic Malt (Briess)||1.5 lbs||6.12|
|Dextrose (Briess)||8 oz||2.04|
|Columbus/Tomahawk/Zeus (CTZ)||1.1 oz||60 min||Boil||Pellet||15.5|
|Apollo||0.55 oz||20 min||Boil||Pellet||17|
|Apollo||1 oz||10 min||Boil||Pellet||17|
|Citra||6 oz||1 min||Aroma||Pellet||12|
|Apollo||3 oz||1 min||Aroma||Pellet||17|
|Citra||9 oz||4 days||Dry Hop||Pellet||12|
|Apollo||3 oz||4 days||Dry Hop||Pellet||17|
|SafAle English Ale (S-04)||DCL/Fermentis||73%||59°F - 75.2°F|
|SafBrew Specialty Ale (T-58)||DCL/Fermentis||73%||60°F - 72°F|
|Safbrew Wheat (WB-06)||DCL/Fermentis||68%||59°F - 75°F|
|Mash In||156°F||60 min|
|Mash Out||168°F||35 min|