Juicy Bits Clone - Beer Recipe - Brewer's Friend

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Juicy Bits Clone

209 calories 16.6 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.46 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 76% (brew house)
Source: WeldWerks
Calories: 209 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Friday October 6th 2017
1.064
1.009
7.2%
52.3
4.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 78.4%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 7.8%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.8%
12 oz American - Carapils (Dextrine Malt)12 oz Carapils (Dextrine Malt) 33 1.8 5.9%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz Mosaic0.35 oz Mosaic Hops Pellet 12 First Wort 0 min 16.39 3.1%
0.35 oz Citra0.35 oz Citra Hops Pellet 12.6 First Wort 0 min 17.21 3.1%
0.35 oz El Dorado0.35 oz El Dorado Hops Pellet 13.7 First Wort 0 min 18.72 3.1%
0.30 oz Mosaic0.3 oz Mosaic Hops Pellet 13.1 Whirlpool at 170 °F 0 min 2.7%
0.30 oz Citra0.3 oz Citra Hops Pellet 12.5 Whirlpool at 170 °F 0 min 2.7%
0.30 oz El Dorado0.3 oz El Dorado Hops Pellet 14.8 Whirlpool at 170 °F 0 min 2.7%
0.55 oz Mosaic0.55 oz Mosaic Hops Pellet 13.1 Whirlpool 20 min 4.9%
0.55 oz Citra0.55 oz Citra Hops Pellet 12.5 Whirlpool 20 min 4.9%
0.55 oz El Dorado0.55 oz El Dorado Hops Pellet 14.8 Whirlpool 20 min 4.9%
0.70 oz Mosaic0.7 oz Mosaic Hops Pellet 13.1 Whirlpool 0 min 6.2%
0.70 oz Citra0.7 oz Citra Hops Pellet 12.5 Whirlpool 0 min 6.2%
0.70 oz El Dorado0.7 oz El Dorado Hops Pellet 14.8 Whirlpool 30 min 6.2%
0.75 oz Mosaic0.75 oz Mosaic Hops Pellet 13.1 Dry Hop 4 days 6.7%
0.75 oz Citra0.75 oz Citra Hops Pellet 12.5 Dry Hop 4 days 6.7%
0.75 oz El Dorado0.75 oz El Dorado Hops Pellet 14.8 Dry Hop 4 days 6.7%
1.10 oz Mosaic1.1 oz Mosaic Hops Pellet 13.1 Dry Hop 4 days 9.8%
1.10 oz Citra1.1 oz Citra Hops Pellet 12.5 Dry Hop 4 days 9.8%
1.10 oz El Dorado1.1 oz El Dorado Hops Pellet 14.8 Dry Hop 4 days 9.8%
11.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15.90 g Calcium Chloride Water Agt Mash 1 hr.
4.40 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A38 Juice
Amount:
2 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 245 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Brian Hall NE IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 250 80 0
.28g KMeta
4.4g Gypsum
15.9g CaCl

pH: 5.32
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.1 gal Infusion -- 149 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.06 g | 36.2 qt) 9.3 37.2  
Mash volume with grains (equipment estimates 10.08 g | 40.3 qt) 10.32 41.3  
Grain absorption losses -1.59 -6.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.21 g | 28.9 qt) 7.46 29.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.67 22.7  
Hops absorption losses (whirlpool, hop stand) -0.17 -0.7  
Volume into fermentor 5.5 22  
Total: 9.3 37.2
Equipment Profile Used: System Default
 
Notes

Strike @ 154.3

40 minute hop stand/whirlpool @ 170
@40 add all .3 additions
@30 add all

67 for 2-3 days and slowly raise to 73.
@1.020-1.022 add first dry hop.
4 days late add second dry hop.
Package at 2.6 volumes


WeldWerks Brewing Juicy Bits NEIPA | American IPA

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

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)

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

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.

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  • Last Updated: 2019-05-16 18:07 UTC