Fourpure Brewery’s Juicebox Citrus IPA clone

Fourpure Brewery’s Juicebox Citrus IPA clone

(5 gallons/19 L, all-grain)
OG = 1.058 FG = 1.013
IBU = 61 SRM = 6 ABV = 5.9%

Juicebox is a citrus IPA packed full of orange zest and aromatic hops and is packaged by Fourpure in kegs and cans. As the essential oils are held in suspension, it’s best drunk fresh!

Ingredients
10 lbs. (4.5 kg) Maris Otter pale ale malt (2.4°L)
0.7 lb. (0.32 kg) torrified wheat
0.3 lb. (0.12 kg) caramalt (15 °L)
0.3 lb. (0.12 kg) table sugar (15 min.)
3.8 AAU Mandarina Bavaria hops (first wort hops) (0.4 oz./11 g at 9.5% alpha acids)
18 AAU Citra® hops (0 min.) (1.5 oz./43 g at 12% alpha acids)
16.5 AAU Falconer’s Flight® hops (0 min.) (1.5 oz./43 g at 11% alpha acids)
14.3 AAU Mandarina Bavaria hops (0 min.) (1.5 oz./43 g at 9.5% alpha acids)
4 oz. (113 g) Citra® hops (dry hop)
1 oz. (28 g) Falconer’s Flight® hops (dry hop)
1⁄2 Whirlfloc tablet (10 min)
1 oz. (28 g) fresh orange zest (0 min.)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast
1⁄2 cup corn sugar (if priming)

Step by Step
Mill the grains and dough-in targeting a mash of around 1.3 quarts of strike water to 1 pound of grain (2.7 L/kg) and a temperature of 154 °F (68 °C). Hold the mash at 154 °F (68 °C) for 60 minutes. Sparge slowly with 171 °F (77 °C), collecting wort until the pre-boil kettle volume is 6.5 gallons (24.6 L). Add the first wort hops to the kettle during the sparging process.

Total boil time is 75 minutes, adding the hops at the times indicated. Add Whirlfloc with 10 minutes left in the boil. After flameout, add the final hop addition and fresh orange zest to the whirlpool. Let steep for 20 minutes before chilling.

Chill the wort to 66 °F (19 °C) and aerate thoroughly. Pitch the yeast and ferment at 66 °F (19 °C) until fermentation is complete. Dry hop for 3 to 4 days. Carbonate the beer to around 2.5 volumes of CO2 and allow time for the beer to condition fully.

Fourpure Brewery’s Juicebox Citrus IPA clone

(5 gallons/19 L, extract with grains)
OG = 1.058 FG = 1.013
IBU = 61 SRM = 6 ABV = 5.9%

Ingredients
6.6 lbs. (3 kg) Maris Otter liquid malt extract
0.4 lb. (0.2 kg) Carapils® malt
0.3 lb. (0.12 kg) caramalt (15 °L)
0.75 lb. (0.34 kg) table sugar (15 min.)
3.8 AAU Mandarina Bavaria hops (first wort hops) (0.4 oz./11 g at 9.5% alpha acids)
18 AAU Citra® hops (0 min.) (1.5 oz./43 g at 12% alpha acids)
16.5 AAU Falconer’s Flight® hops (0 min.) (1.5 oz./43 g at 11% alpha acids)
14.3 AAU Mandarina Bavaria hops (0 min.) (1.5 oz./43 g at 9.5% alpha acids)
4 oz. (113 g) Citra® hops (dry hop)
1 oz. (28 g) Falconer’s Flight® hops (dry hop)
1⁄2 Whirlfloc tablet (10 min)
1 oz. (28 g) fresh orange zest (0 min.)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast
1⁄2 cup corn sugar (if priming)

Step by Step
Steep the crushed grains in 6 gallons (23 L) of 154 °F (68 °C) water for 30 minutes. Remove steeping bag and add liquid malt extract with the heat source off. Stir until completely dissolved. Add the first wort hops. Bring to a boil for 75 minutes, adding the hops at the times indicated. Add Whirlfloc with 10 minutes left in the boil. After flameout, add the final hop addition and fresh orange zest to the whirlpool. Let steep for 20 minutes before chilling.

Follow the remainder of the all-grain instructions.

Tips for Success:
John Driebergen, Head Brewer at Fourpure, experimented with a number of oranges before perfecting this recipe, eventually settling on a Brazilian variety. It’s worth trying different types to achieve the right balance of citrus and hops. The orange flavor should not totally overpower the bitterness of the hops, but rather balance and complement it.