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Green IPA from Treehouse – Clone Recipe (WIP)

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!

VITALS

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

WATER

  • Sulfates – 150PPM

  • Chloride – 100PPM

  • Calcium – 20PPM

  • Magnesium – 20PPM

  • Estimated Mash pH – 5.2

GRAIN

  • Golden Promise

  • 2 Row 

  • Aromatic

  • Dextrose

  • Dextrine

HOPS

  • Warrior

  • Galaxy

  • Mosaic

YEAST

  • 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 %

Fermentables

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

Hops

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

Mash

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

Fermentation

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 20 Comments

  • Cory says:

    Marshall,

    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!

    Cory

    • 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.
    Thanks!

    • 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?

    Thanks

    • 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?

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