Not long ago,@treehousebrewco published a video showing how to brew IPA like they do, at homebrew scale. So I brewed that recipe as soon as I could. Spoiler alert – its amazing, and I learned a ton, but is it the recipe to one of their flagships? Plus – everything I thought I knew about brewing Hazy IPA may be challenged in this video.
The recipe videos from Tree House:
Short: https://www.youtube.com/shorts/f-4XTehhVSQ
Brewing it:: https://www.youtube.com/watch?v=8twZaJxv9LY
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Recipe on Brewfather: https://share.brewfather.app/c43SO4OE0ZA1rx
Recipe for 5 gallons (19L) , your efficiency may vary:
“Beach House IPA”
7.1% ABV 45 IBU
12 lb Mecca Grade Lamonta Pale Malt (85%)
1.5 lb Flaked Oats (10%)
0.75 lb Weyermann Carafoam (5%)
Mash:
Single Infusion mash at 152 F (65 C) for 60 min
Water (ppm): Ca: 128, Mg 9, Na 39, Cl 219, SO4 130, HCO3 0
Add to 8 gal (30 L) spring water: 5g Gypsum, 3g Epsom, 3g NaCl, 10g CaCl2
Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.
60 min – Add 0.55 oz (16g) Magnum (13% AA)
20 min – Add 0.25 oz (7g) each Citra (14% AA), Simcoe (12.9% AA), and Amarillo (7.7% AA)
0 min – Add 0.25 oz (7g) each Citra (14% AA), Simcoe (12.9% AA), and Amarillo (7.7% AA)
Dry Hop with 1.75 oz (49g) each of Cryo Citra, Cryo Simcoe, and Cryo Amarillo (or 3.5 oz (98g) of each non-cryo hop) from days 7-12 at 60 F.
OG: 1.072
Yeast: Wyeast 1318 London Ale III
Ferment at 68 F (20 C) with no added pressure for the first 7 days or whenever primary fermentation is done, soft crash to 60 F (15 C), dump yeast after 24 hours, and add dry hops, allowing 5 days of contact time while spunding to 10-15 PSI (.67-1 bar). Cold crash to drop hop debris and package with closed pressure transfer.
FG: 1.018
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0:00 Intro and welcome
1:31 Recipe
6:48 Brew day
9:41 Fermentation plan
17:24 Fermentation follow-up
18:14 Pour and tasting notes
25:32 Potential improvements
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#treehouse #ipa #homebrew #pressure #fermenation #brewing #beer #homebrewing #clawhammersupply #graintoglass #BIAB #allgrain
Thanks for watching!! I completely agree, the best way to make great beer is to iterate until you’ve got what you like perfectly. That’s why I always try to find room for improvement, even if it’s just tweaking something to my particular liking. Thanks for the comment and for the inspiration!
Thanks for sharing some of your genius Treehouse.
I just brewed this as well but with the hops I had. Citra, Galaxy and Bru-1
How does Treehouse add dry hops to their fermenters without worrying about introducing oxygen to the beer?
@@jackhandy7237 Closed systems. Homebrewers can do this too with tools often called hop droppers.
Cryo hops help prevent that by reducing the amount of vegetal material in the beer. I would recommend if you aren’t going the cryo route, try to get the beer off the hops after 3-5 days maximum
I’m planning to brew this on the weekend. This beer will be the first time I make a starter and I am a bit confused how many cells to target. The online calculators suggest up to 1 million cells/ml/degree P, but if my math is correct it seems TAB only pitched about half of that here. What would people who have made this recipe suggest? Thanks!
Don’t get too wrapped around the axle on cell counts. For a 7% beer like this as long as you make a 1 L starter with a fresh pack of yeast you’ll be fine.
Cheers! ❤ You man
Looking at your water profile I see you add 3g of Epsom Salt and 3g of Sodium Chloride (table salt) using BrewFather for a recipe build it doesn’t count Sodium Chloride in any of their water profiles…Curious as to what major effect of using both Epsom Salt and Table Salt with the water chemistry of a beer and how you calculated the amount of Sodium Chloride (table salt) to use? Would you say using both Epsom Salt and Sodium Chloride common in a Hazy Style IPA? Any feedback would be greatly appreciated!
Great video. I don’t have a way to ferment under pressure. Can I still soft crash around 59 degrees when adding the dry hops without worrying about creating a vacuum? Thanks.
That will create oxygen suckback unfortunately. Try getting some ALDC and add that to the beer at yeast pitch then you won’t have to worry about hop creep. Then you won’t need to drop the temp at all during fermentation