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WeldWerks Brewing Juicy Bits NEIPA

This recipe for one of the 2018 Best Beers in America appeared in the Jul/Aug 2018 issue of Zymurgy magazine. Recipe by Amahl Turczyn.

From WeldWerks: “Our version of a New England-style IPA featuring a huge citrus and tropical fruit character from the Mosaic, Citra, and El Dorado hops, a softer, fluffier mouthfeel from the lower attenuation, and the characteristic New England hop haze. The end result is a beer reminiscent of citrus juice with extra pulp, thus the name Juicy Bits.”

This recipe is featured in the July/August 2018 issue of Zymurgy magazine. Six issues of Zymurgy magazine are published annually and are included in American Homebrewers Association (AHA) membership. Join the AHA to enjoy Zymurgy and many more member benefits.

WeldWerks Brewing Juicy Bits NEIPA | American IPA

Ingredients

  • For 5 US gallons (18.9 L)
    • MALT
    • 4 lb. (1.81 kg) pale two-row malt
    • 4 lb. (1.81 kg) Pilsner malt
    • 1 lb. (454 g) dextrin malt
    • 12 oz. (340 g) flaked oats
    • 12 oz. (340 g) flaked wheat
    • 12 oz. (340 g) wheat malt
    • 6 oz. (170 g) dextrose
    • HOPS
    • 0.33 oz. (9 g) Magnum, 14% a.a. @ first wort hop
    • 0.33 oz. (9 g) Citra, 12.5% a.a. @ flameout, start of whirlpool (40 min)
    • 0.33 oz. (9 g) El Dorado, 15.7% a.a. @ flameout, start of whirlpool (40 min)
    • 0.33 oz. (9 g) Mosaic, 13.1% a.a. @ flameout, start of whirlpool (40 min)
    • 0.66 oz. (19 g) Citra, 12.5% a.a. @ 10 min into whirlpool (30 min)
    • 0.66 oz. (19 g) El Dorado, 15.7% a.a. @ 10 min into whirlpool (30 min)
    • 0.66 oz. (19 g) Mosaic, 13.1% a.a. @ 10 min into whirlpool (30 min)
    • 1 oz. (28 g) Citra, 12.5% a.a. @ end of whirlpool (rest 20 min)
    • 1 oz. (28 g) El Dorado, 15.7% a.a. @ end of whirlpool (rest 20 min)
    • 1 oz. (28 g) Mosaic, 13.1% a.a. @ end of whirlpool (rest 20 min)
    • 0.5 oz. (14 g) Citra, 12.5% a.a. dry hop 9 days @ 5°P (1.020)
    • 0.5 oz. (14 g) El Dorado, 15.7% a.a. dry hop 9 days @ 5°P (1.020)
    • 0.5 oz. (14 g) Mosaic, 13.1% a.a. dry hop 9 days @ 5°P (1.020)
    • 1 oz. (28 g) Citra, 12.5% a.a. dry hop 6 days (after terminal gravity)
    • 1 oz. (28 g) El Dorado, 15.7% a.a. dry hop 6 days (after terminal gravity)
    • 1 oz. (28 g) Mosaic, 13.1% a.a. dry hop 6 days (after terminal gravity)
    • 0.5 oz. (14 g) Citra, 12.5% a.a. dry hop 3 days (after terminal gravity)
    • 0.5 oz. (14 g) El Dorado, 15.7% a.a. dry hop 3 days (after terminal gravity)
    • 0.5 oz. (14 g) Mosaic, 13.1% a.a. dry hop 3 days (after terminal gravity)
    • WATER
    • Epsom salt (MgSO4)
    • calcium chloride
    • YEAST
    • Wyeast 1318 London ale III yeast, 2L starter

    Specifications

    • Original Gravity: 1.062 (15.3° P)
    • Final Gravity: 1.012 (3° P)
    • IBU: 45
    • SRM: 4.5

    Directions

    Mash at 149° F (65° C) for 45 minutes (or until conversion is complete), vorlauf for 15 minutes, collect wort, and boil for 90 minutes. If desired, use Epsom salt (MgSO4) and calcium chloride for water adjustments, adding half at mash and half at sparge, targeting about 250 ppm chloride and 80 ppm sulfate. Add 3 hop additions over 40 minutes of whirlpool. Knockout and ferment at 67° F (19° C) with London Ale III yeast. Add the first dry hop addition when the beer has fermented to about 2–3° Plato from final gravity, and then add the last two dry hop additions after terminal gravity has been reached. Use fresh, unopened, sealed bags for dry hopping when possible.

    PARTIAL-MASH OPTION

    Reduce pale malt to 1.75 lb. (794 g) pale two-row. Substitute 4.5 lb. (2.04 kg) liquid Pilsner malt extract for Pilsner malt. Mash dextrin malt, wheat malt, and flaked grains in 155° F (68° C) water with 1.75 lb. (794 g) pale two-row malt for 40 minutes; drain, rinse grains, and dissolve extract and dextrose using reverse osmosis or distilled water. Top off to desired boil volume and proceed as above.

     
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