Orange Ales – Spring TX

Green IPA Clone Recipe

Here’s my Green clone recipe that’s still a work in progress. Expect updates to the page, expect ongoing support like the Julius recipe…here we go!


  • ABV – 6.2%
  • IBU – ? (around 70 perceived maybe)
  • SRM – 5.9
  • Simplified pitching: 92% S04, 5% T58, 3% WB06


  • Sulfates – 150PPM

  • Chloride – 100PPM

  • Calcium – 20PPM

  • Magnesium – 20PPM

  • Estimated Mash pH – 5.2


  • Golden Promise

  • 2 Row 

  • Aromatic

  • Dextrose

  • Dextrine


  • Warrior

  • Galaxy

  • Mosaic


  • WB-06

  • S04

  • T58

Tasting Notes

Aroma – Similar to Green, tropical fruits with bready malts carry this beer over the top.

Mouthfeel is soft and full typical of northeastern IPAs.

Yeasty Notes

A lot of this info comes from my attempt at a Julius clone recipe. Updates coming soon.

homebrew yeast stepped up on a stir plate
Treehouse Julius, Haze, Green, Doppleganger, SAP

Brewers Notes

Not much to say right now.


Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
11 gal 60 min 65.7 IBUs 5.2 SRM 1.066 1.019 6.2 %

Style Details

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 %


Name Amount %
Pale Malt, 2-Row (Rahr) 11 lbs 44.9
Golden Promise (Simpsons) 9 lbs 36.73
Carafoam 2.5 lbs 10.2
Aromatic Malt (Briess) 1.5 lbs 6.12
Dextrose (Briess) 8 oz 2.04


Name Amount Time Use Form Alpha %
Warrior 1.25 oz 60 min Boil Pellet 15
Galaxy 0.65 oz 30 min Boil Pellet 14
Mosaic 1 oz 15 min Boil Pellet 12
Galaxy 2 oz 10 min Boil Pellet 14
Galaxy 8 oz 1 min Aroma Pellet 14
Mosaic 2 oz 1 min Aroma Pellet 12
Galaxy 8 oz 4 days Dry Hop Pellet 14
Mosaic 2 oz 4 days Dry Hop Pellet 12


Step Temperature Time
Mash In 156°F 60 min
Mash Out 168°F 35 min


Step Time Temperature
Primary 1 days 74°F
Secondary 3 days 62°F
Tertiary 4 days 32°F
Aging 4 days 45°F
Marshall Bishop

Author Marshall Bishop

More posts by Marshall Bishop

Join the discussion 32 Comments

  • Cory says:


    Thanks for the recipes. I did the Julius clone and its in the fermentor now (day 6). Today I pulled off a taster and the citrus hits the nose like crazy. The taste was great and should be amazing once its ready to serve.

    My next brew day will be the Green you have here. Cant wait.

    I’m still quite the novice when it comes to brewing beyond the basic stuff. I haven’t ventured with a lot of water additions and so forth and the minerals on the Julius I copied from another recipe of the NE style. What kind of water do you start with? RO, distilled, or other source? How do you reach you water minerals if its from RO or distilled? Like how much of each mineral for your batches will get you to this profile?

    Thanks for your time!


    • Hi Cory,
      Welcome to the hobby and congrats on getting started!
      I use distilled water and a water calculator. Although recently I’ve gotten lazy and just use what I’m used to using for this style beer. I’ve been making a lot more experimental stuff this year. Right now I have a fruited saison and just carbed a Brut IPA flavored with terpenes that smells unbelievable!

  • Jerry says:

    Are those 1 min hop additions truly added with the boil still going or are they at flameout?

  • bigjuicyvan says:

    Hey Marshall love the site. Just thought I’d chime in I’ve heard from multiple people that Green is Galaxy/Simcoe with Columbus for bittering.

    • It could be. I’m sure none of us will ever know for sure. Columbus, Simcoe, and Mosaic can all lend a bit of spice if used right and I definitely get a little spice from Green. I would doubt the Columbus for bittering only because Nate himself has stated many times about using extracts for bittering. I’ve tried them before but prefer just dropping in a bit of something clean like Warrior. The extracts I’ve used are a fuckin mess and I can never tell if the bitterness is in the beer or stuck to the side of the kettle lol.

  • Jr. says:

    I just tapped the beer from this recipe. It tastes pretty great. The two main aromas are pineapple and grapefruit. Taste is grapefruit, pineapple, apricot, and a touch of peach. It is the best IPA beer I have ever made. I’ve never had Green before, and so I can’t compare. I just wanted to make a great NEIPA. I’m looking to make a beer that has mango as the main aroma and taste, and so I think I will give the Julius clone a try to see if it is closer to what I am looking for. Do you know what hop gives off the most mango characteristic?

    • Awesome! I love the feedback. The Julius recipe should be more of an orange flavor than mango, but if you’re looking for mango in an ipa you could try experimenting with the Julius clone recipe. Maybe take out some Citra and add Amarillo and Simcoe? Worth a shot at least!

  • Christopher Hunter says:

    Thanks for posting these! Did you ever get to do a Haze clone?

  • James Mundy says:

    I’m hoping to brew this beer with my father for christmas. I’m building my water from distilled, but having trouble keeping the calcium at 20ppm without sodium skyrocketing. Im finding to hit 150 ppm sulfate and 100 chloride I get closer to 90 ppm calcium. How do you go about getting your target profile? Sorry Dad sent me a link here so I haven’t had time to go through the Julius posts if you covered it elsewhere.

    • Hey thanks for posting, I know this is a difficult one and others have had issue with it. I don’t remember off hand what the exact combo was, but it was mixing about 4 salts to get there. I know we’ve discussed it previously in the comments. CTRL F in a Chrome browser lets you ‘find’ something. That makes quick work of a page like this with tons of comments.

  • Tom says:

    Hey man just brewed this Saturday, currently in the secondary fermentation stage. What stage did you do the dry hopping?


    • Hi Tom, I dry hop near the end of fermentation. I like the idea that there’s just enough fermentation left to scrub any o2 I added with the dry hops, but not enough to blow off any aroma.

  • AJF says:

    Have you tried this with Motueka at all? My pallet picks up a melon flavor in Green which almost reminds me of a beer called Green Power from Other Half which uses Motueka.

  • Danny Forrest says:

    Thanks for the recipe Marshall! My beer smells great so far! I’m 4 days into the primary. Do you think you could post the fermentation schedule and the whirlpool hop notes into the brewer’s notes? I saw the notes for the Julius clone after I had already brewed this beer so I ended up putting my hops in during the last minute of boil instead of the 108 degree whirlpool. I also just realized the fermentation schedule is different for Julius than the Beersmith output. I almost dry hopped this morning with cold crashing tonight!

    Is it safe to assume the fermentation schedule for the Green is the same as Julius?

    Also, have you ever bottled after cold crashing? Any issues with carbonating after?

    Thanks again!!

    • Awesome! Thanks for commenting.
      I will have to revisit this beer. I haven’t brewed it in a long time. I’ve been experimenting with new stuff, but have plans to circle back soon.

      This type of beer will still have plenty enough yeast in suspension after cold crashing to bottle condition. You can always add a little yeast and sugar if you feel like it needs it when you bottle. Side note – I quit trying to bottle condition heavily hopped IPAs because they stale too fast as the littlest bit of atmosphere can affect them.

  • Danny Forrest says:

    Thanks for the reply! Yeah, I know that will be a risk with the bottles. I will have to give a lot away :). Don’t have the gear for kegging yet.

    Question on the dry hop and cold crash schedule. I realized that I’m going to be out of town when it comes to bottling day. Would it be better to dry hop from day 8 to day 14 then cold crash for 2 days? Or dry hop at day 8, cold crash day 10 and then bottle on day 14?

    Also, any advice for cold crashing and not pulling in a bunch of air? I saw on other forums that some people just place a sanitized piece of foil on top of the fermentor to allow air to be sucked in without sucking in Star San.

    Thanks again!!

    • So 2 things here, I’d bet you’re splitting hairs to the point that you wouldn’t really notice. I usually only dry hop for like 4 days because I rush all my beers. This would look like: DH near end of fermentation, let the yeast do its thing for a couple of days, then cold crash for a couple of days.
      I normally link my fermenters together by removing the airlock and running a co2 flushed hose down into the lid opening of both fermenters and crash like that. I then run co2 through an open hose over the lid area when I remove hose and insert the open c02 into the top of the fermenter for a bit of positive pressure for my closed transfer into the kegs. It’s probably overkill, but I don’t mind wasting the co2.
      As for sucking in air, you’re not going to suck in enough to mess with your beer. I typically leave very little headspace so there isn’t much air volume to shrink when it sucks in to adjust the negative pressure in the fermenter. Also, the fermenters are in a keezer so they’re sucking in mostly expelled co2 from fermentation.
      I wrote this while working on a conference call so apologies if something doesn’t make sense.

  • Danny Forrest says:

    Also, isn’t there a risk of oxidation from cold crashing? When the pressure drops in the fermentor and pulls outside air in?

  • Greg Muller says:

    Looking forward to brewing this beer. My question is regarding the fermentation schedule. Do you transfer to a secondary carboy during active fermentation? I would also like to know the total amount of yeast and can you let me know an exact measurement of each one

  • Nate says:

    Thanks for the diligent work. Are you using the same yeast combination as you use for the Julius clone recipe? If there are any differences, could you please elaborate. After reading through the Julius notes, I saw that you don’t oxygenate the yeast once you pitch, and the explanation makes sense regarding the esters. Do you just simply drop them in the fermenter and nothing more? Give it a slight swirl without much splashing or oxygenating?

  • Joel says:

    Hey Marshall, so I’ve noticed lately Tree House has been more open about the hops they use. Juice Machine – which is basically Julius/green/haze mix, is citra, amarillo, galaxy, magnum, and Columbus. Another beer they released recently is Summer, which is Citra, Amarillo, and Magnum. Haze is supposedly citra and amarillo. But summer tasted like a haze/green combo? Got me thinking. I’ve always been under the impression green was galaxy/simcoe but perhaps it’s galaxy/magnum? I know magnum isn’t a widely used hop for this style of beer but TH seems to use it quite often. Just a thought.

    • You could very well be right. I never assumed any of my recipes were dead on as you can give 2 brewers the same ingredients and they’ll likely brew 2 very different beers. All I’ve ever tried to do is get undeniably close in flavor…more of a palate ride than a true “identical clone”. I would be interested in some more collaborative efforts to try and identify what hops might really be in what beers. There once was a fantastic private group on facebook that focused on this, but the last few years it hasn’t been the same. I made awesome progress in there with so many people trying to crack the code. It’s also been harder for me to get cans of Treehouse lately so that affects my ability to progress as well.
      I’ve seen interviews with the head brewer where he talk about using hop extracts for bittering. I’ve tried this and it didn’t work well for me. I do use Magnum and Columbus a lot for my bittering. (Columbus mostly, but for these recipes I’ve gone to using Magnum for its clean bitterness)

  • Tim Ryan says:

    One of my favorite beers – thank you for sharing the recipe! Can’t wait to try your version of this. What is most surprising to me about this (and your Julius clone)…well second, because the yeast makeup is the most surprising, but RIGHT after that, is the fact that there is no wheat or oats in this recipe. I thought NEIPAs had at least one or both to help give it that hazy appearance and (to some degree) mouthfeel. Is everything I’ve learned about NEIPAs wrong?

    Quick question on the fermentation schedule – this does not seem to leave anytime to dry hop unless you dry hop in a keg (which you indicated in another post you don’t do anymore). I’m confused. Are you doing the full dry hop after day 1 of fermentation, then? What is the aging stage for? Here’s how I would normally do this: add hops during fermentation (for biotransformation), cold crash after fermentation stops, close transfer to dry hop keg, close transfer to serving keg. Wrong??

    • Ha well my first response is YES! you learned the wrong things! But that’s just a joke to me. I don’t think there’s a right or wrong way to make these beers. Too much of it is personal preference.
      To answer your question on the fermentation schedule, BeerSmith recipes don’t translate to WordPress perfectly because the plugin has issues. I like to start fermentation, let it run for a couple of days, and then dry hop when fermentation starts to slow. My purpose for dry hopping during fermentation is simply to scrub 02 from the beer. I do not believe there is any real life evidence that BioT exists therefore making it BS in my eyes. There is no aging stage. Again this is just how the BeerSmith XML recipes appear on WordPress due to the plugin.

  • Tim Ryan says:

    Thanks for the clarification! I will let you know how it turns out. I will take Yoda’s advice from The Empire Strikes Back…”You must unlearn what you have learned.” LOL Thanks so much for taking time to do this website and share with other homebrewers.

  • Tim Ryan says:

    Okay, I attempted this TH Green clone recipe. Had a few issues…namely, the PH of my source water was lower than I expected (discovered too late) so I mashed in around 5.0. For reasons I have still not been able to figure out, I also ended up with a lower OG than expected ~ 1.058. I almost always hit my OG so really no idea what happened here. Lastly, the first 12 hours of fermenting were hotter (85F) than it should have been. I got it down to the correct temps for the rest of the fermentation. Let’s just say I was a little distracted while doing this brew. Lesson learned. Final gravity was 1.011.

    What I ended up with is a beer with an amazing cloudy color that matches perfectly with Green, but a beer that is altogether nothing like Green. It’s good, it’s just that it tastes more like a super hopped up saison. I’d definitely like to give this brew another try, because the aroma of the wort was SO amazing. I’d probably also play around with the proportions of the yeast. I tasted a little too peppery, which may have to do with the fermentation temps, or may not. Will leave another note when I attempt this again.

    • Hey Tim awesome stuff. I need to revisit this recipe and work on it some more. I’m thinking about dropping the amount of the T58 or maybe dropping that yeast altogether for a while. The problem with pepper flavors is Mosaic can taste like anything from fresh sweet blueberries to harsh garlic. So there’s no way to know how that’s going to go. Old or improperly stored Galaxy can have some of the same effect in my experience. Combine that with T58 and it’s a recipe (pun intended) for disaster.

  • Sorin says:

    Can you please “translate” your recipe to be a bit more rookie friendly?

    I see 3 types of yeast. Any of them is good, or all of them in equal proportions?

    11gallons of total starting water? Than fly sparge until FO is reached?

  • Joel says:

    Hey Marshall this is awesome. I believe green is Galaxy/Amarillo. Pretty sure TH uses Amarillo in most of their rotationals: Haze, Julius, Alter Ego, Doppel, Green.

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