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Treehouse Julius

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 212 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)

Created: Friday May 20th 2022

Original Gravity:

1.064

Final Gravity:

1.016

ABV (standard):

6.3%

IBU (tinseth):

113.4

SRM (morey):

6.2

Mash pH

5.9

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	Bairds - Pale Ale11 lb Pale Ale	37.2	2.5	81.9%
1 lb	United Kingdom - Oat Malt1 lb Oat Malt	28	2	7.4%
5 oz	Honey Malt5 oz Honey Malt	37	25	2.3%
5 oz	Briess - Carapils Malt5 oz Carapils Malt	34.5	1.5	2.3%
5 oz	Flaked Oats5 oz Flaked Oats	33	2.2	2.3%
8 oz	Turbinado8 oz Turbinado - (late boil kettle addition)	44	10	3.7%
215 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
8 ml	HopShot8 ml HopShot Hops	Extract	38	Boil	60 min	72.73	2.5%
2 oz	Citra2 oz Citra Hops	Pellet	11	Hop Stand	0 min	14.98	17.7%
2 oz	Mosaic2 oz Mosaic Hops	Pellet	12.5	Hop Stand	0 min	17.02	17.7%
1 oz	Simcoe1 oz Simcoe Hops	Pellet	12.7	Hop Stand	0 min	8.65	8.9%
2.50 oz	Citra2.5 oz Citra Hops	Pellet	11	Dry Hop	0 days		22.2%
2 oz	Mosaic2 oz Mosaic Hops	Pellet	12.5	Dry Hop	0 days		17.7%
1.50 oz	Simcoe1.5 oz Simcoe Hops	Pellet	12.7	Dry Hop	0 days		13.3%
11.28 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
8 g	HopShot (Extract) 8 g HopShot (Extract) Hops	72.73	2.5%
4.50 oz	Citra (Pellet) 4.4999999897066 oz Citra (Pellet) Hops	14.98	39.9%
4 oz	Mosaic (Pellet)	17.02	35.4%
2.50 oz	Simcoe (Pellet)	8.65	22.2%
11.28 oz / $ 0.00

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	64 - 74 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 114 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.9 Volumes

Target Water Profile

2 Haviland Dr

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

This recipe is designed for homebrewers to achieve 5.5 gallons (21 L) wort in their fermenter on brew day. This will help offset the loss of volume to the heavy hopping rate of this beer. Build your water profile to achieve a 100:200 PPM sulfate: chloride profile. Crush the malt and add to 4.5 gallons (17 L) strike water to achieve a stable mash temperature at 154 °F (68 °C). After 60 minutes, begin to lauter. Collect 7 gallons (26.5 L) of wort in the kettle. Boil for 60 minutes, adding the hop extract after the wort comes to a boil and the turbinado sugar with 15 minutes left in the boil. After the boil, chill the wort down to 180 °F (82 °C) and then add the hop stand addition. Stir the wort, then let settle for 30 minutes before cooling to yeast pitching temperature. Ferment at 68 °F (20 °C). As the kräusen begins to fall, typically day 4 or 5, add the dry hops and spunding valve. Let the beer sit on the hops for 3 days. Bottle with priming sugar or keg and force carbonate to 2.4 volumes of CO2.

Last Updated and Sharing

319

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Public: Yup, Shared
Last Updated: 2022-06-21 12:15 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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