Tree House Haze Clone

I thought the movement toward NE style IPAs coincided with a movement away from high sulfate rates?

 

Yes, TH is very tight lipped about their recipes and brewing practices.

 

I've been wondering about the folks that are going big with chlorides…not sure where this came from. Has anybody measured high chlorides in any beers in this style? I still use a moderate sulfate:chloride ratio of 2:1 for most of my NE ipas and very happy with the results. No pro-brewer in this style who I've talked to uses high chloride rates…kimmich, lawson, tetrault or hill. (although shaun hill just said he doesn't add any, doesn't mean his water isn't already possibly high in them). I'm more concerned with pH than chlorides personally…and heady has been measured to be pretty damn high in sulfates…and the only water advice I've heard from TH is to add gypsum to taste...

 

I will be brewing a clone of Trillium Fort Point Pale Ale in a month or two based upon the clone recipe in the Sept. 2015 BYO magazine. In that clone recipe it lists WY1098/WLP007. I have a sachet of S-04 in my refrigerator and I have read that S-04 is the 'equivalent' of WY1098/WLP007 so I was sort of thinking of using my S-04 to brew this clone beer.

http://cdn.shopify.com/s/files/1/0093/2142/files/Yeast_Substitutions.pdf?1928

Dave (@telejunkie) do you have an opinion here? Would you suggest S-04 to brew a clone of Trillium Fort Point Pale Ale?

Cheers!

 

@Brew_Betty how's the citric acid additions treating you these days? I did buy some based on your rec and just kegged up my first batch using that instead of phosphoric, so interested to taste the final product.

 

I tried the citric acid addition once, and was not pleased. Vitamin C like flavor. Probably used too much and/or my preferences are different than other folks.

 

That is what I have read as well... But honestly, I do prefer my beers more bitter... Even with the 300ppm sulfates and nearly 200 theoretical IBU on that DIPA with 3oz of bittering Columbus for 90min of a boil, the end result is more juicy that I would have ever expected. Weird, I know...

Here is a picture of that DIPA against natural light... No edits/filters or other B.S...

 

Not sure this is a direct translation, but 04 is supposedly from Whitbread, and there is dry strain and the regular strain (1098 vs 1099)…but given its attenuation, gotta believe it would be the dry strain.
I don't see a reason you shouldn't use it…Nottingham is also a great choice imho...

 

Thanks for that input. Given what @invertalon posted above it seems to me that S-04 is a reasonable choice to brew this 'hazy' beer.

Cheers!

 

Damn! You'd think they would at least share what kind of hops are in the recipe, and the grain bill. They don't have to delve into specifics, ie. water chemistry, mash temps, fermentation schedule, etc, but at least give us some hints.. Good luck to anyone who can truly clone a Haze or Green, even if they were given the exact specifics. It'd be hard to do, I'm sure of it.

 

I use it frequently. I like it. A little goes a long way. 1/2 tsp in the sparge water for 6.75 post boil gallons of wort is what works best for me. 3/4 tsp has been good for some beers and a little too much for others. 1/4 tsp is subtle.