Tree House Haze Clone

You might want to post this in the homebrew section of the site. Might get more responses. Good luck. Cheers!

 

Haze has been one of my favorite IPAs for roughly 2 years and I have never been able to nail down what hops are in this beer. Anyone have any guesses?

 

Definitely Amarillo and Citra and no Simcoe. There's some conversation that their house yeast is Conan. One guy built up dregs from a couple of haze cans and noticed Belgian esters from the starter. This is a least one indicator of Conan. Another guess is WY1318.

 

Why would you say that?

 

I disagree. I don't get any of the peachy esters associated with Conan from Haze like I do with Heady.

And as stated before, this should be in the Homebrew section

 

Agree with the peachy esters as well. Conan is unique...

 

US-05 throws peach when fermented on the cold end.

 

I have used S05 at least 20 times. I do not think I have ever gotten peach from it. Although I have gotten peach in a citra/S05 beer, but I think that was due to the hops not the yeast. What hops did you use with the S05 when you experienced peach?

 

I have an ipa with s05 and citra and mosaic. It's young, but it's has tons of peach. It fermented at 60 degrees.

 

Amarillo and Simcoe, fermented at 58°. Threw a ton of peach. I made the same beer fermented at 68 and got no peach from it.

 

I routinely have a "peachy" beer using Ahtanum hops, specifically. Comes out that way with Nottingham, Irish Ale, and Scottish Ale yeasts (I use the recipe for a pale ale that I often use to grow specific yeast cakes for bigger beers).

Don't underestimate the aroma/flavor contribution of the hops, especially with a big hoppy monster like Haze, Sip, Captain's Daughter, and a lot of other really good East Coast beers.

 

1318 throws peach esters.

 

@psnydez86 treehouse using 1318 or Conan? After using both I would lean significantly to 1318.

 

I've never used Conan but I've had some tree house beers. They remind of IPA's I've made with 1318.

 

Is Tree House reluctant to share their recipes? I'd try contacting someone from there to see if you can get any sort of information or tips whatsoever on the recipe.

 

Yup, doesn't hurt to ask.

Many (most?) craft brewers were former homebrewers and are therefore appreciative of the passion we have with this hobby.

Cheers!

 

I must say, having had quite a bit of Tree House, Hoof Hearted and other "NE Style" IPA's... When I brewed my latest DIPA I basically ended up with a beer that recreated those styles perfectly... Not on purpose, but I don't mind. Nailed the mouthfeel, "juiciness" in aroma and flavor along with the haze.

I used S-04 fermented at 62F and dry hopped near the very end of fermentation. My dry hop was 9oz in 5-gallons, which is quite hefty. My malt bill also included some wheat. I am surprised more people after this type of flavor don't use S-04 more often... I know some claim they don't like the yeast, but honestly, my end result is spot on and void of any weird flavors many claim. I know temp control is a huge part of it though.

The yeast very well recreated that Conan-flavor trait IMO. Close enough at least.

Even my last IPA was very similar, a single-hop Azacca IPA... Again, extremely juicy and hazy. Not on purpose, but I think my hopping rates promote it. I used S-05 yeast with the single hop though. It never really cleared in the keg, either.

My water profiles are really high sulfate/chloride ratios, upwards of 10:1 or so... My DIPA was 300ppm sulfate and like 26ppm chloride. The single hop was probably more around 250ppm sulfate.