Treehouse Julius Clone

Treat your mash, not your HLT water.

Whirlpool at 108°F for at least 30 minutes (up to 60) instead of 180°F.

Water
Sulfates – 150ppm
Chloride – 100ppm
Calcium – 20ppm
Magnesium – 20ppm
Estimated Mash pH – 5.2

Ferm Schedule
Day 1 – S-04/T-58/WB-06: 92%/5%/3% – pitch all day 1 at regular pitching temp 72ºF
Day 2 – Reduce temperature to 64ºF
Day 8 – Raise temp to 70ºF and dry hop
Day 10 – Cold crash for 2 days and keg or bottle

What’s the point of lowering the fermenter temp after pitching?
Per Marshall: The first temp drop is to shock the yeast a bit and calm fermentation. Since esters are volatile, my hopes are that the drop in temp will slow fermentation just enough to not blow off my esters.

Recipe Details
Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
11 gal 60 min 63.1 5.2 1.066 1.019 6.2 %

How do I measure yeast?
Assuming 23 grams of yeast per 10-gallon batch (2 dry packs). Weigh the totals using a jewelry scale to determine the percentages based on 23 grams of total weight. For example, 21.1g S-04, 1.1g T-58, .7g WB-06. If you prefer to pitch more, use the same ratios based on 31.5 grams or 3 packs.

How do I mitigate oxygen exposure?
Ferment in a pressure-capable device. Seal and pressurize your fermenter prior to crashing to avoid suck-back. Transfer to a fully purged keg. Read more here: https://hazyandhoppy.com/new-england-ipas-and-oxidation/

How do I adjust mash pH?
I use 88% lactic acid during the mash