WeldWerks Brewing Co. Juicy Bits New England–Style IPA | Craft Beer & Brewing Magazine
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WeldWerks Brewing Co. Juicy Bits New England–Style IPA

Juicy Bits from WeldWerks Brewing Co. in Greeley, Colorado, is a New England–style IPA that has quickly garnered both regional and national attention for the brewery. Brewer Neil Fisher scaled this recipe to homebrew size.

Neil Fisher January 07, 2017

WeldWerks Brewing Co. Juicy Bits New England–Style IPA Primary Image

Juicy Bits from WeldWerks Brewing Co. in Greeley, Colorado, is a New England–style IPA that has quickly garnered both regional and national attention for the brewery. Juicy Bits features a huge citrus and tropical-fruit hops character from the massive whirlpool and dry-hop additions of Mosaic, Citra, and El Dorado hops, as well as a softer, creamier mouthfeel thanks to the adjusted water chemistry, higher protein malts, and lower attenuation. The end result is a beer reminiscent of citrus juice with extra pulp, thus the name Juicy Bits.

ALL-GRAIN

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.066
FG: 1.015
IBUs: 55
ABV: 6.7%

MALT/GRAIN BILL

10 lb (4.5 kg) pale-ale malt [4.1 SRM]
1 lb (454 g) flaked wheat [1.6 SRM]
1 lb (454 g) flaked oats [1.0 SRM]
12 oz (340 g) Dextrin malt [2.0 SRM]

HOPS SCHEDULE

0.15 oz (4.2 g) Mosaic [13.1% AA] at first wort hopping (FWH)
0.15 oz (4.2 g) Citra [12.5% AA] at FWH
0.15 oz (4.2 g) El Dorado [14.8% AA] at FWH

0.2 oz (5.7 g) Mosaic [13.1% AA] at 40 minutes whirlpool
0.2 oz (5.7 g) Citra [12.5% AA] at 40 minutes whirlpool
0.2 oz (5.7 g) El Dorado [14.8% AA] at 40 minutes whirlpool

0.45 oz (12.8 g) Mosaic [13.1% AA] at 30 minutes whirlpool
0.45 oz (12.8 g) Citra [12.5% AA] at 30 minutes whirlpool
0.45 oz (12.8 g) El Dorado [14.8% AA] at 30 minutes whirlpool

0.6 oz (17 g) Mosaic [13.1% AA] at 20 minutes (when whirlpool is shut off)
0.6 oz (17 g) Citra [12.5% AA] at 20 minutes (when whirlpool is shut off)
0.6 oz (17 g) El Dorado [14.8% AA] at 20 minutes (when whirlpool is shut off)

0.65 oz (18.4 g) Mosaic [13.1% AA] dry hop for 8 days, starting at 5–5.5° Plato (1.020–1.022)
0.65 oz (18.4 g) Citra [12.5% AA] dry hop for 8 days, starting at 5–5.5° Plato (1.020–1.022)
0.65 oz (18.4 g) El Dorado [14.8% AA] dry hop for 8 days, starting at 5–5.5° Plato (1.020–1.022)

1 oz (28 g) Mosaic [13.1% AA] dry hop for 4 days
1 oz (28 g) Citra [12.5% AA] dry hop for 4 days
1 oz (28 g) El Dorado [14.8% AA] dry hop for 4 days

YEAST

Wyeast 1318 London Ale III

WATER

Use calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.

DIRECTIONS

Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.

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