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Tree House-style Hazy IPA Home Brew Recipe - from Tree House!
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- čas přidán 28. 02. 2023
- In this video our Co-Founder and Head Brewer Nate Lanier shares a home brew recipe that will result in an outstanding Tree House-style clone IPA.
If you look forward to more brewing content, we encourage you to subscribe to the channel and leave us a comment below!
Because we do not know how each individual home brew set up behaves, this recipe is a template for your own exploration and adjustment.
After all, home brewing is an endeavor that seeks to satisfy our curiosity and make something we can call our own.
Watch us brew this recipe here:
• Home Brew Day at Tree ...
And here is the recipe:
Target SG: 1.070
Mash Temp: 152-154
Yeast: London Ale III
2-Row - 85%
Oats - 10%
Carafoam - 5%
60 - Magnum - 20 IBU
20 - Citra + Simcoe + Amarillo - 5 IBU each
0 - Same as 20 minute addition
Dry hop between 7 - 15 grams per liter with equal parts of the above to your taste preference.
This will make a great New England style Hazy IPA!
Enjoy!
. . .
About Tree House:
Daily Release Updates: / treehousereleases
Nate's Instagram: / treehousenate
Main Tree House Instagram: / treehousebrewco
Tree House Brewery, a world-renowned craft brewery, was founded in 2011. It has matured into a six-facility operation where we aspire to make the best beverages possible and serve them in the most comfortable and memorable environment possible. It is the largest direct-to-consumer brewery on Earth.
We are located in Charlton, Sandwich, Tewksbury, and Deerfield, Massachusetts, for retail sale of our beer, spirits, coffee, and more. In Woodstock, Connecticut, we feature a varied menu of house-made beer and inventive cider.
We aim for our products to exist at the intersection of exceptional and accessible.
If you have yet to visit us, we encourage you to do so!
www.treehouseb...
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#commercialbrewery #craftbrewery #homebrewing #treehousebrewing #treehousehaze #doubleipa #beervideo #beer #craftbeer #hops #citrahops #treehousebrewery
You guys have been killing it in content production lately! Really been enjoying watching your videos. Also - I just want to mention how fantastic it is for the homebrewing community to have pros of your caliber circling back to give out knowledge like this, keep it it up!
Hey! I just found your channel the other day and have been enjoying your content as well. Cool to run into you here as well!
@@masqueradinglampshade4369 glad you enjoy the channel!
Thank you - appreciate you stopping by!
So, you're doing a G2G video of this recipe, right?
@@FermentationAdventures I can guarantee I won't be alone in doing that haha
I love all of this Tree House content this year!
Thanks!
Nate, thanks so much for paying it forward! As a home brewer, I cant say enough how much it means to have you share some of the knowledge you have worked so diligently to gain. You can see the love that is put into your beers. You can also feel the love you have for fellow brewers and beer geeks like us. The craft beer community never ceases to amaze me with its inclusion and acceptance. Treehouse is very special. It’s hard to explain but I hope it never changes. Cheers from Uxbridge.
Thank you, Scott - I made a promise to myself that we would never change regardless of growth. We have the same spirit and energy as we did starting out in the kitchen. All the best to you.
15Gs per liter is basically what I do for every hazy ipa. I love the aroma that comes off the beer at that level of dry hops and the flavors that come off it is wild.
grams and liters... proper measurement units!
How much would that be in oz 15gs per liter..?
@@pawwaldner8628 basically 10 ounces to a 5 gallon batch.
Is this total 15g per liter or each? I can’t imagine that 270g would be right for a 5gal batch lol
@@damionblack4877 that’s right. You really push aromatics on the hops and really elevates the beer overall.
Good to see that you guys also do bittering in your hazy IPAs, even though I've heard constantly about NEIPA stlye beers often not having a bittering addition. I've never tried your stuff, or any American Hazies, but in my corner of the world Hazy IPAs and Pale Ales are also dominant and the brewery I learned to brew at always had a small bittering addition in these beers. You can tell when they don't - the hops lack depth and the beer is flabby and one dimensional.
Great that you give the recipe in percentages rather than a 5 gal batch. Fun to figure it out. Definitely important to adapt to whatever setup we are using. Can't wait to brew this as you are my son's favorite brewery.
My buddies and I drove up from Philly and rented a house near Treehouse just to enjoy the beers. Amazing place and phenomenal beers. I've brewed this recipe twice on an incredibly rudimentary setup and it turned out amazing! Thanks for sharing Nate, it is much appreciated!
Awesome!
Your dedication and hard work has definitely paid off. I compare any IPA beers I try to Tree House beers. So far nothing even remotely close. Thanks for inventing a great product!!
Thank you very much, we appreciate your kind words. 🙌🏻
This is awesome. As a new home brewer, I want this to be the first recipe that I brew that isn't a pre-constructed kit.
It'd be fun to have some of the home brewers watching make this IPA, then bring it to Treehouse for judging!
That was a great video. I’m not new to brewing and I just came across guys today. Usually it’s the same guidelines. You really made me feel like I was learning something and was hearing stuff for the first time. Thank you!!!
I watch this almost daily 😂 just love it!
A note on maintaining haze; commercial brewers typically harvest yeast prior to dry hop adds, mostly for re-pitch. I and others have found that if I DH and keg a hazy beer before yeast drops out, the cold temps of the refrigerator cause even London 3 to drop clear in a month, not what I’m looking for at all.
pro brewer here - we don't typically harvest our hazies, we use propagators so we don't need to. I find that you really do want that mid fermentation DH for haze but especially for juiciness. Making sure you have 8 to 10% oats and similar amount of wheat should give you plenty of protein to haze it up. You can also add 3-5% chit malt as well if you want for even more protein and a big fluffy head
@@dylanadams1455 : tell me how a propagated works, thanks for your inputs!
@@russellyearout132 basically like when you do a starter, but imgaine you make a starter that's 50% bigger than you would normally use. For a 4800L batch we had about 450L in propagation. We would pitch 300L, leaving 150L behind, then top it up with fresh wort back up to 450L. In 2 days it's at optimal activity to be pitched again. We would do this about 6 times before getting fresh yeast. Bonuses are we could buy a much smaller amount of yeast, and also we didn't have to wait until after harvesting the yeast to dry hop.
Thanks Nate ! IMO, Tree House is on the cutting edge, I look forward to brewing it!
Hi Nate, love this channel and what you have created. I've been watching from the beginning and its amazing to see how many videos you have put out. Living in Melbourne Aus I like to try and use Au & NZ hops as much as possible. Galaxy can be very hit and miss for me and I try to avoid boiling it for instance. I watched your video where you compared Tassie & Vic galaxy in awe, I only wish we could try them here! Could you give some tips on what you would do differently when using the southern hemisphere hops and how to get the best out of them in an IPA? Keep up the great content!
My absolute fav brewery in NE (I live in NH) but I've not ever seen you guys on CZcams for some reason. Subscribed! You guys kill me with good beer...usually end up coming away from Charlton or Burlington with 3 cases and an expected hole in my wallet. Worth every penny. 🙂
Subbed! More recipe videoes like these, please. Yours look very to-the-business and with nice and simple explanations for the things you do, I like that!
thank you!
just brewed this and all I can say is wow, thanks very much for sharing. went with 15g/L dry hop which seemed like a lot but it really shines through. hope to make it up to Treehouse soon. take care.
❤️
This is so awesome thank you!!!! I remember standing in line waiting for hours in monson and am so happy to see the success you've had. Definitely trying this recipe!
Thanks so much!! Good luck!
Amazing, thank you! Just brewed my first beer a few weeks ago, can't wait to experiment with this recipe.
Agreed, this was pretty cool. Aside from the mysterious "Secret Sauce" 😊 you've provided some solid guidance for New England IPAs. As a long time homebrewer and lupulin addict who found refuge from the IBU wars in NEIPAs and totally infatuated with the style ever since Heady Topper was the rage the one thing I would stress is to keep oxygen a mile away at all times. Make that ten miles.
Cheers!
The best advice!
Have loved watching the series of videos you have been releasing over the past couple months, Nate. Really shows a true passion into always improving the process and improving the end product and experience for your customers. Just gathered up the ingredients for this one and going to fire up the kettles this weekend. Thanks for sharing your knowledge.
I appreciate that!
@@treehousebrewco 15g per liter of dry hopped turned out perfect. Thanks so much for these tips. Really loving this beer!
These videos are the best hands down!! I get excited when I see you guys post, keep it up! Looking forward to visiting you guys again
Right on, we look forward to having you. More content on the way!
This is the kind of video I have been looking forward to Sir, I hope to see more,like recipes from the double shot series! Again shine on you…….
Thank you! Shine on!
Looking forward to brewing this up. Might have to try it next (when the ingredients arrive...)! Cheers!
Question: When your saying 15g / L dry hop is that all hops together total or 15g per each of those 3 hops? I am guessing you mean 5g of each of the 3 making 15g but would be awesome to confirm it.
yes 15g combined.
Thank you! That's what I figured.@@treehousebrewco
thanks Nate for sharing some parameters that you work with on a daily basis, and your experience and knowledge in brewing. cant wait to do some experimenting and share. cheers brother
My pleasure!
Nate, these videos are fantastic! Now you got me tweaking my own recipes!
Glad you like them! It's all about personal preference and exploration.
@@treehousebrewco You had me at 15g/L for hop additions. 😉🤣
That was a great cooking class, thanks Nate!
Glad you enjoyed it!
Thanks for making this video. You are inspirational ☮️
Thank you, Jeff!
I love the content treehouse is putting out. I think it would be a great video to see what goes into designing and choosing the labels you guys put on cans
Great suggestion- it’s on the list!
More home brew videos, these are great!!
I have learned so much.
Great stuff! Keep ‘em coming.
Legend! thanks from Perth Western Australia
Right on - we'll be in your neck of the woods next week!
Have this beer in the fermenter right now. Really looking forward to it!
Epic! Let us know how it turns out, please.
@@treehousebrewco Absolutely!
I have more questions than before I watched! Loving all the recent content. I will have to try this one soon and run down the road to Charlton for a few cans to enjoy on brew day.
Awesome, thank you!
Thank you for sharing! I screen shot the recipe. Simcoe, Citra, Amarillo is a magical combo. I know the what recipe to brew is in my future. Cheers 🍻
Good luck!
Thanks for this. I took about a 2 year break from homebrewing and recently started brewing again. I have being dialing in my process by making a few SMaSH beers. I was a bit afraid to make an NEIPA because all the recipes I wrote/made a few years back were pretty complex. I am going to brew this beer next week because it seems harder to mess up then anything in my notes.
Best of luck and welcome back!
Thanks for sharing! I'll be brewing this when the weather clears. I'll let you know how it turns out in a few weeks (Subscribed!)
We look forward to it - thanks Jim!
Amazing video thank you! Could you please go into detail how keg carbonation with sugar will affect the beer compared to pressure carbonation?
Awesome video thanks for sharing!
Thanks for watching!
thanks so much for doing videos like this! just a couple questions- any more specific tips on water chemistry additions, like for ro or distilled water? why no whirlpool additions? do you ever spund this style of beer? thanks again!
use soft water, spunding is good some of the time
Hi from New Zealand! Awesome to see such a successful company going back to where it all started. Looking forward to seeing more of your content - both homebrew level and distilling (I do both - and its legal here in NZ :)
Thanks so much! Headed your way to bask in the hop fields!
@@treehousebrewco nice! Motueka hops are being picked as we type - looking forward to making some fresh hop beer. Enjoy your time in NZ.
Wow these videos are so informative for the amateur home brewer like myself.. and I’m so stoked that you’ve shared this recipe.. Much appreciated! what was the ferment temp schedule with this recipe and what’s a good dry yeast substitute?
Whats your opinion on t-90 pellets vs cryo hops?
I'm very thankful for the knowledge you have shared!
I’ve never gotten great flavor from cryo
I really appreciate the emphasis on the bittering hops compared to the trend nowadays!
Are you going to do a "taste test/ final results" of the beer?
I am going to try - traveling to Australia and New Zealand for hop harvest next week.
@@treehousebrewco 😮 can you bring some cans of Tree House with you? I’m in Victoria. Home of Galaxy 😊
@@treehousebrewco You’re the man Nate! Ask them to help the little guys out with some Galaxy 😉
Hello Nate, excelent video and content. I have a question regard your Barleywine. This is bottle conditioned or forced carbonated. Have a nice trip to Australia!!!! Cheers.
For the 15 g/L is that 15 g/l for each citra, simcoe and amarillo? or a total of 15 g/L meaning 5 g/L citra 5 g/L simcoe and 5 g/L amarillo?
Awesome content!
Appreciate it!
Thank you🍻
you got it!
Wow, simple but amazing recipe. Appreciate your generosity ☺️ I surprised myself with this recipe.
Hope you can show us a stout recipe too😅
Thanks again and Be kind ;)
🙏🏼
G'day from the other side of the planet! I haven't had a chance to try any Treehouse beers (yet!) but I've certainly heard all about them! Thanks for sharing the basics of the recipe, I'm always really interested in the approach to some of the key processes, one of which is something I recently did on my pale recipe using Verdant. I did a semi-crash after the diacetyl rest down to about 12c (~53f) to drop most of the yeast out (I think) for a couple days before dry hopping at that same temp. Then the dry hop was two days and full crash at 1c after that. The resulting beer was more aromatic and there was no additional perceived bitterness, I assume this is what is meant by 'dropping out the yeast' (given I can't actually remove the yeast/trub in my fermenter until after keg transfer)? Cheers!
Thank you for sharing a part of your receipe! For flame off hop addition do you recommend leaving for a couple minutes before cooling down the wort? And for the dry hoping after fermentation, what would be a starting point as of time of contact? Or do you leave the hops in the beer?
Thanks!
Love this video. Your guys are putting out some awesome videos. A little comment. On this one though…I wish you’d switched the top-down camera around. All the names of the ingredients were upside down.
Indeed - was a d’oh moment!
Nate, I am really enjoying the homebrewing segments. I am going to make this beer and see how it comes out. I assume this beer wont make it to Deerfield?
Thanks so much for this kind of content! My take on the secret sauce is it looks like a mix of CaCl and CaSo4, I would guess tree house generally like high minerality in their IPAs - maybe So2 and Cl levels over 200ppm each(My guess). We would love to get some insight as to keys to that “tree house character”. Cuz it’s great! Do you use yeast blends? Or blend after different yeast fermentations? Also, what can you advise for getting awesome pungent hop aroma beyond the obligatory meticulous reduction cold side oxidation?
.3 to .4 sulfate to chloride ratio is the "secret sauce" on NEIPA. In other words, very malty. I go .4. with chloride at 180ppm and sulfate at 80ppm. Any London Ale yeast should be used...find one you like. I've used WL London Fog, but on my most recent batch used a thiolized London Ale yeast from Omega which enhances fruity aromas. Look into those if you want some extra fruitiness. Think about the hops you are using and consider double dry-hopping for extra aroma and flavor.
@@smitty7592 how do you work out the volume in grams per gallon? Can you give me an example in grams to meet your ratio?
@@RayKasprowiczJr I use Beersmith. Some use Brew'n Water. Amount can vary depending on your water profile, i.e. filtered tap water vs RO water.
What makes it hazy? The oats?
Good stuff ty
You bet - thanks for watching!
making me want to homebrew again real bad! time to bust out the cleaning supplies
do it!
Got one in the fermenter right now .
Ended up 1.074 .
Using verdant yeast .
What water profile you using please?
Great video. Just curious, is there a certain percent of bitterness you try to achieve at the 60 minute addition when using Magnum? This would be great information when designing my own IPAs so I can keep bitterness clean. Thank you for all of the great content you guys are putting out.
Their recipe calls for 20 ibus for the 60 min charge
Love this content! Also, on your dry hop, how long and at what temp? I have been using 2-3 days of contact time at 58 degrees, after I drop the yeast. I have a unitank, so I normally rouse with CO2 through the racking arm after about a day on the dry hops.
Thanks Jay - we appreciate the comment!
Great Video as usual! Magnum is the bomb.. when I see recipes that use expensive aroma hops at 60, I have to wonder what they are doing. Does TH use German or US grown Magnum? I don't think there there is much difference, and have used both interchangeably, but was wondering if that is the case on the pro level.
Thanks for watching- we use both.
Of all the footage of how you guys make your candy, I have never seen you make any chocolate.
Do you guys make your own chocolate?
Or do you just use the Chocolate Candy Melts?
Secrete Sauce in PPM: Calcium 100, Magnesium 18, Sodium 16, Chloride 186, Sulfate 93, Bicarbonate 0. You said you still want it hoppy sooo higher on the sulfate but we still want it fluffy and hazy we gotta balance it out with higher chloride to sulfate ratio.
@YeastAndTheBeast - what does that work out to in grams, per item, for 1 gallon or 1 liter?
Give us the secret sauce! Mmmmmm
do you use rolled or flaked oats?
I brewed this on sunday
Sweet - let us know how it turns out!
God I'd love to fly out and see your place.
Please do! We would love to have you!
Hmmm, so on my 50L system that's 750g of dry hops. Wow 😬. I would have never thought to add that much since it would absorb so much beer and afraid it would spike up the ph and have too much hop burn.
Basically what happened with my 10L batch it’s pretty un drinkable so I think I have to let it sit now for another week maybe even 2.
For small batch you still recommend pellets vs whole leaf?
pellets
Apologies if this has already been asked... what is the fermentation profile for this recipe?
London Ale III
Bitterness is definitely a good thing!
preach!
👍
not me who just brewed a 33% oats 66% barley Dipa just to try seeing this
Do you guys ever use organic ingredients ?
Is it just me or is the video not there. I only hear the audio.
Nevermind…must’ve been user error.
Can you comment on why this seems like such a low quantity of hops on the hot side? For the 5 gallon homebrewer this works out to a little less than 1oz at 20 minutes and 1oz at flame out. That’s criminally low compared to other recipes out there (many are also provided by pros). what is this black magic you are working to get incredible flavor at these low rates? Or phrased another way, how do you get such great flavor from such low hot side hopping rates? There must be other keys!?
It's a template - adjust to personal preference. There are many factors at play, one of which is how you calculate IBU's. I can assure you this recipe will make an exceptional beer.
@@treehousebrewco My homebrew has definitely been inspired by treehouse. I'm a big fan. Spent years making beer closer and closer to yours. Figured out you don't need crystal/caramel malts in an IPA but flaked oats go a long way, started incorporating hops at flameout, kegged and later closed transferred to chase oxygen out of the beer, and once oxygen wasn't an issue started increasing the hops per liter.
I also wondered about the low hops before the dry hop in this video's recipe, but especially the low flameout addition. I am all on board only a half ounce or 1 ounce at 60 min and aroma (here it's 20 min, I do 5 min). But I tend to split the rest of the giant hop bill as one part in flameout/whirlpool (usually between 140 and 170 F) and one part in dry hop (usually like day 2-3 to get the "biotransformation" homebrewers claim happens during early fermentation).
I see you've guaranteed this will make an exceptional beer a couple times, so I will take the hint and give it a shot.
Thanks!
At first, when watching the short, I though you meant 15 g/L of each in the dry hop. xD
to put our project find the limit series into perspective, we used 60 grams per liter of pellets, and in the most recent iteration, 120 grams per liter equivalent.
This is also what I understood. Is that not the ask? converting it to oz per gallon, I got 2.27 oz per 1 Gallon of each hop. Does that sound correct?
@@rudyacevedo08 I'm pretty sure (at least now) that it's a total of 15 g/L, meaning 5 grams of each of amarillo, simcoe and citra. This would be approximately 0.7 oz of each hop per gallon.
Some people have already put it in Brewfather. Just double check the recipe with the video. I'm pretty sure you can easily convert it to suit your brewing equipment and preferred units on there.
Ah I see. Thanks.
@@pukbobo1423 I actually input it into brewfather yesterday but was just confused on the dry hop portion. I'll look for other's on brewfather to doucle check. Thanks for the tip
Way to put all the labels upside down at the begining (0:14). You couldn't have fixed it in post?
I used to home brew many moons ago. However, once I discovered Tree House, I threw the towel in. Tree House cracked the code. What’s the sense of me trying anymore! 😂
Magnum is not that good but is cheap! Actually Magnum has far from clean bitterness but if you want something similar and cheaper get you hand on Magnat which is a polish Magnum descendant, way better than Magnum.
We have great luck with Magnum.
@@treehousebrewco I was commenting strictly on the homebrewing side, on commercial there are other factors that are important when choosing what's best. Don't forget to try Magnat though! Cheers!
love using magnum or warrior. Have good luck with both
@@thebird36 Warrior is better!
This really isn't sharing much information about "Treehouse Home Brew"... Anyone who spent 20 mins looking online would have been able to come up with that "recipe".
Thank you for your feedback. I disagree. Our intent is to to help new and seasoned home brewers have confidence in simplicity. If you keep your process simple, and intently follow this recipe, you are going to make a great beer. No additional complexity is needed, though it can subtly help with time.
This is a generic recipe written by Treehouse to get you started. What are you expecting? The actual recipe to their beers? I've been homebrewing for years with about 100+ beers and this is still helping me develop an ipa
Great that you give the recipe in percentages rather than a 5 gal batch. Fun to figure it out. Definitely important to adapt to whatever setup we are using. Can't wait to brew this as you are my son's favorite brewery.
Tree House is one of my favorite breweries, and every time I've visited your brewery, I always wanted to know the behind story of Tree House. It's so cool to see and hear about your breweries with this much details lately. Thank you so much for the great contents!
Very cool - glad you enjoyed it!