I have a feeling that the mouthfeel has more to do with water profile than mash temperature. I'm trying a Burton water profile for my clone batch with Citra, Simcoe, and Amarillo.
It's most likely a combination of things such as:
- water chemistry
- mash regimine
- yeast strain
- malt bill
- pH levels
- FG
I've been able to confirm that FG is 1.012-1.013 and final pH is 4.5
Oldsock.... Did you use the wheat in the recipe just for the purpose of attempting to get that nice haze??
1/4 teaspoon of citric acid (powder)
What does the citric acid contribute to the beer?
I brewed my own variation of this yesterday and I'll let you know how it turned out. Here's what I did:
brewed with RO water: For my mash water I used 3 grams CaCl2 and 5 grams Gysum (CaSO4) and for batch sparge I used half of those amounts.
Grain bill: 10# 2 row, 2# white wheat, 1# carapils, 1# crystal 40
Adjuncts: 1# table sugar with 5 minutes left in the boil
1/4 teaspoon of citric acid (powder)
Hops: Columbus 1 oz pellet for 60 min
Citra:1 oz pellets for 5 min
Amarillo:1 oz pellets for 5 min
Mosaic: 1 oz pellets for 5 min
Cooled wort to 180F and then whirlpooled these for 30 minutes:
Citra:2 oz pellets
Amarillo:1 oz pellets
Mosaic: 1 oz pellets
Yeast: gigayeast Vermont Ale. Started primary at 65F and holding there for 3 days and then will raise to 73F to finish primary fermentation. I will do the dry hop in the keg.
Dry Hop for 5 days:
Citra:2 oz pellets
Amarillo:1 oz pellets
Mosaic: 1 oz pellets
I'm also working on a Eureka! Clone if anyone has any ideas on that.
It's a 4.1% Blonde Ale loaded w hop flavor. One of the most sessionable beers I've ever had.
This is my first attempt all guess at Eureka! W/Citra
7lb 2row
1.5lb White Wheat
.5oz Citra 60
2oz Citra Whirlpool
Cal Ale yeast
2oz Citra Dry Hop
Did you end up making this? I thought Eureka w/Citra was the base Eureka but with Citra added. Are you thinking its all Citra?
I'm just starting to learn about this yeast. I've never used 1318 before.
What are the things I need to focus on when using this yeast? Any water profile tips or ferm temp clues I could use?
I enjoyed reading this thread. I've never head Julius, but I'm going to look for it at my local craft stores. I recall seeing the episode on treehouse masters. I was actually perplexed to see what kind of notoriety they have received in the community.
Really? The pictures on their website blog show pictures of the treehouse (and the brewers in it) from the same episode of the show. Of course, this is going back almost 4 years and since then it appears they have expanded. I'm no expert on the area, but that's not important.
What's important is me trying to find one of these to taste!
Link?
They are completely separate places. Here's a thread on BA from a few years ago about the confusion: http://www.beeradvocate.com/community/threads/treehouse-brewing-ohio-tv-show.98541/ (as far as I can tell the in Ohio isn't in business any more?)
The "real" Tree House Brewing in MA is a bit of a pain to visit even if you're in the area, limited hours, beers sell quickly, I waited in line for an hour for two growler fills. Beers are good, but I have yet to be blown away. We'll see if the can of Alter Ego in the fridge for tonight changes that (it's essentially Julius with Mosaic).
It is not that much of a pain if you just want cans. I live one town over and can be in an out in under 5 minutes if I just want cans. I do not bother with growlers anymore.
Sadly cans were long gone by the time I got there at 1 PM on a Saturday afternoon. They were also pouring Good Morning, so I'm sure that didn't help the line situation!
Perfect storm that weekend!
I will usually get cans when they first get released, love the silent Wednesday openings! If you want any you have my e-mail.
Thanks! Hopefully as they ramp up production it won't be so hard to swing by on my way through Western Mass to visit my parents.
Thanks! Hopefully as they ramp up production it won't be so hard to swing by on my way through Western Mass to visit my parents.
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