{"id":64925,"date":"2025-02-02T21:16:45","date_gmt":"2025-02-02T21:16:45","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/beer\/marshall-bishops-treehouse-julius-clone-recipe\/"},"modified":"2025-02-02T21:16:45","modified_gmt":"2025-02-02T21:16:45","slug":"marshall-bishops-treehouse-julius-clone-recipe","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=64925","title":{"rendered":"Marshall Bishop’s Treehouse Julius Clone Recipe"},"content":{"rendered":"


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Marshall Bishop of trinitybrewers.com is known in the homebrewing world for his painstaking journey trying to recreate Treehouse Brewing\u2019s famous Julius IPA. Marshall spent a year exploring different yeast combinations, grains, and hop combos in an effort to get as close to the real thing as possible. I respect his hustle as I went through a very similar arc in trying to perfect the NEIPA in general. If you want to read my own advice, you can check it out here<\/a>. You should also check out my write-up on brewing Treehouse\u2019s 2023 homebrew recipe<\/a>.<\/p>\n

I actually brewed Marshall\u2019s clone 4-5 years ago. This was long before I had the knowledge\/equipment I do now. Re-reading it for the first time is eye-opening. Marshall was way ahead of his time in terms of IPA knowledge back in 2017. So much of this is on par with what I do now. I can tell at a glance that he\u2019s really onto something, even if I had no idea at the time. <\/p>\n

Depending on the equipment you have, your process may slightly differ. I would likely make some minor adjustments to adapt this to my own preferred fermentation schedule and preferences. I would also probably slightly increase his dry hopping rates based on Treehouse\u2019s recent recommendations and my own personal trials.<\/p>\n

I\u2019m a firm believer that many famous craft beers have evolved over time. The Julius that we drink today is probably not the exact same Julius from 5 years ago. Breweries continue to tinker and perfect their own recipes to meet the ever-changing demands and palates of beer customers. What was groundbreaking then may not be now.<\/p>\n

Marshall\u2019s website is no longer accessible so I got his permission to republish his hard work here. It\u2019s far too valuable and interesting to be lost in the internet archives. I like to think I share his passion and obsession with brewing. Below is a carbon copy of Marshall\u2019s original 11-gallon recipe, photos, tasting notes, and progress in his own written words.<\/strong> I tried to reorganize everything as best I could while preserving his own work and words. I hope you enjoy it and please give him a shoutout!<\/p>\n

Julius\u00a0IPA Clone Recipe<\/h2>\n

As written by Marshall:<\/strong><\/p>\n

It took a whole year to put this recipe together. Tons of wasted hops (not really wasted because we drank some awesome beer along the way) went into making this my mostly final work-in-progress clone recipe for the ever-popular Julius IPA from Treehouse Brewing.<\/p>\n

I started with the color and grain, then worked on the hop combinations, and finally had to nail down the yeast esters. I know what you\u2019re thinking\u2026a Bavarian yeast? Dude, you\u2019re crazy. Well, that\u2019s the beauty of homebrewing \u2013 I feel like this is the closest representation of Julius that I\u2019ve ever seen. <\/p>\n

After a year of not drinking any Treehouse beers, and sampling hazy IPAs and IIPAs from all over the country, I finally got a porch bomb full of Treehouse. When I opened the Julius and took a sip, the flavors hit me like a ton of bricks. \u201cThis is a freakin hefe!\u201d I thought to myself.<\/p>\n

Marshall\u2019s Notes<\/h2>\n

So here\u2019s where I go ahead and tell you why I did the stuff I did. I\u2019ve spent the last year using every combination of American and English yeast available to me trying to replicate the Treehouse flavor. There is a noticeable bubblegum, with some melon, and even general fruit esters that I never believed were a result of the malt or hop combo. <\/p>\n

Yes, I do believe Treehouse gets much better hops than homebrewers have access to \u2013 but I also believe that with no oxygen ingress and careful dry hopping, we can at least get close. Disclaimer \u2013 I\u2019m sure the malt bill isn\u2019t exactly what Treehouse is using, but for the purposes of homebrewing and recreating something it tastes so damn close. For many of you who\u2019ve followed this recipe\u2019s development you know I\u2019ve added and taken away many malts. This is what I\u2019ve rested on as my interpretation\u2026for now.<\/p>\n

I\u2019ve decided that the water chemistry plays a bigger part in the final beer than I\u2019d ever thought. The chloride and sulfate ratios are slowly being raised as I brew more and more, but I like them where they are for now. The most recent version was as soft as a Treehouse core IPA.<\/p>\n

I\u2019d almost say dry hopping is the most important part of this beer\u00a0<\/del> (Not anymore), but it\u2019s a combination of things. <\/p>\n

Here\u2019s what I do know:<\/strong><\/p>\n

I like a bigger whirlpool now, but I\u2019m whirlpooling at 108\u00b0F for at least 30 minutes (up to 60) instead of 180\u00b0F. I also feel like the commercial version is a lot less hop forward than I ever imagined. the Treehouse Brewing crew has made what I\u2019d consider a Golden Triangle of hops, malt, and esters. The more I dig into Julius, the more I think it\u2019s the most beautiful beer ever designed.<\/p>\n

If you dry hop in vinyl bags you won\u2019t get the correct hop exposure to your wort and your utilization will suffer. I\u2019ve also found that even though Julius probably isn\u2019t double dry hopped,\u00a0if you want major aroma you\u2019ll want to keg hop for a few days and then transfer to a serving keg<\/del>. I don\u2019t keg hop at all anymore. <\/p>\n

A single dry hop in the fermenter is plenty for this beer. The most important thing is to keep the beer away from oxygen at any expense. The first thing to go is your aroma, the second is hop saturation\/flavor as your juicy alpha acids will oxidize and turn to bitter flavors, and then it\u2019s all downhill from there. You do not want an oxidized IPA with a pound of hops in it.<\/p>\n

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Vitals<\/h3>\n

ABV<\/strong> \u2013 6.2%
IBU<\/strong> \u2013 Around 70 perceived?
SRM<\/strong> \u2013\u00a05.9<\/p>\n

Grain<\/h3>\n

Golden Promise
2 Row\u00a0
Aromatic Malt
Dextrose
Dextrine<\/p>\n

Yeast<\/h3>\n

92% SafAle S-04
5% SafAle T-58
3% SafAle WB-06<\/p>\n

See details below for all specifics and quantities.<\/p>\n<\/div>\n

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Water<\/h3>\n

Sulfates<\/strong> \u2013 150ppm
Chloride <\/strong>\u2013 100ppm
Calcium<\/strong> \u2013 20ppm
Magnesium<\/strong> \u2013 20ppm
Estimated Mash\u00a0pH<\/strong> \u2013 5.2<\/p>\n

Hops<\/h3>\n

Warrior
Apollo
Citra<\/p>\n<\/div>\n<\/div>\n

Tasting Notes<\/h2>\n