Juicy Bits Clone

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.