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Recipe: WeldWerks Fit Bits
Neil Fisher and his team at WeldWerks developed this low-cal, low-carb, hazy session IPA using monk fruit concentrate to add body and sweetness for balance.
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Neil Fisher, cofounder and head brewer at WeldWerks in Greeley, Colorado, estimates that this light, hazy IPA has just 130 calories and 5 grams of carbohydrates per 16 oz can. The monk fruit concentrate adds an impression of light sweetness—just enough to balance a very light, dry beer—and creamy mouthfeel. Here is a homebrew-scale version of the recipe.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.032
FG: 0.999
IBUs: It’s complicated.
ABV: 4.3%
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Neil Fisher, cofounder and head brewer at WeldWerks in Greeley, Colorado, estimates that this light, hazy IPA has just 130 calories and 5 grams of carbohydrates per 16 oz can. The monk fruit concentrate adds an impression of light sweetness—just enough to balance a very light, dry beer—and creamy mouthfeel. Here is a homebrew-scale version of the recipe.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.032
FG: 0.999
IBUs: It’s complicated.
ABV: 4.3%
[PAYWALL]
MALT/GRAIN BILL
2.75 lb (1.2 kg) Northwestern Pale Ale
1 lb (454 g) Weyermann Acidulated Malt
13 oz (368 g) Proximity Dextrin Malt
13 oz (368 g) Proximity White Wheat Malt
13 oz (368 g) flaked oats
5 oz (142 g) rice hulls
HOPS & ADDITIONS SCHEDULE
0.05 oz (1–2 g) Hallertauer Magnum [14% AA] at FWH
1 g Yeastex 82 yeast nutrient at 15 minutes
0.3 oz (8 g) Sinamar natural coloring at 5 minutes
0.6 oz (17 g) each Citra [12% AA], El Dorado [15% AA], Sabro [15.9%] at whirlpool for 30 minutes
1.25 oz (35 g) each Citra, El Dorado, Sabro at whirlpool for 20 minutes
0.9 oz (26 g) each Citra, El Dorado, Sabro at dry hop for 9 days
0.9 oz (26 g) each Citra, El Dorado, Sabro at dry hop for 5 days
0.2 oz (6 g) monk-fruit juice concentrate in secondary for 2 days
YEAST
Wyeast 1318 London Ale III
DIRECTIONS
Mash the grains at 148°F (64°C) for 75 minutes. Vorlauf and run off into the kettle. Sparge and top up as necessary to obtain 6 gallons (23 l) of wort—or more, depending on your evaporation rate. Boil for 90 minutes and whirlpool for 30 minutes, adding hops according to the schedule. Chill to 65°F (18°C), aerate, and pitch a healthy yeast starter. Ferment at 65°F (18°C). When gravity reaches about 1.005, begin dry hopping according to the schedule, adding monk-fruit juice concentrate 2 days before packaging at 2.3 volumes of carbonation.
BREWER’S NOTES
Enzymes: We add 2.5 g of Amylo 300 (amyloglucosidase) to the mash after 30 minutes and another 0.6 g when pitching the yeast. Sinamar adds just a touch of color without the out-of-style flavor that would come from a punch of dark malt.
