Weldwerks Brewing’s Juicy Bits clone
Juicy Bits is an iconic hazy IPA and makes up more than 40% of Weldwerks’ production. The juicy aroma and flavor is attributed to equal additions of Citra®, El Dorado®, and Mosaic® hops added during the whirlpool and as dry hop additions.
Juicy Bits, All Grain
(5 gallons/19 L, all-grain)
OG = 1.068 FG = 1.017
IBU = 45 SRM = 4.5 ABV = 6.7%
Ingredients
4.9 lbs. (2.2 kg) Great Western Pilsner malt
4.2 lbs. (1.9 kg) Great Western pale ale malt
1.25 lbs. (0.6 kg) Great Western white wheat malt
1.1 lbs. (0.5 kg) flaked oats
1.1 lbs. (0.5 kg) flaked wheat
9.5 oz. (270 g) dextrin malt
8 oz. (230 g) corn sugar
1 oz. (28 g) Citra® hops (whirlpool)
1 oz. (28 g) El Dorado® hops (whirlpool)
1 oz. (28 g) Mosaic® hops (whirlpool)
1.9 oz. (54 g) Citra® hops (dry hop)
1.9 oz. (54 g) El Dorado® hops (dry hop)
1.9 oz. (54 g) Mosaic® hops (dry hop)
4.5 oz. (128 g) rice hulls
Omega Yeast OYL-011 (British Ale V), Wyeast 1318 (London Ale III), White Labs WLP066 (London Fog), or LalBrew Verdant IPA yeast
¾ corn sugar (if priming)
Step by step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. calcium chloride to the mash.
Mash all of the grains and the rice hulls in 3.5 gallons (13.2 L) of water at 152 °F (67 °C) for 60 minutes. Mash out at 168 °F (76 °C) for 10 minutes. Vorlauf until the wort is clear and then run off into the kettle. Sparge grains with 3.4 gallons (12.9 L) of 168 °F (76 °C) water to collect 6 gallons (23 L) in the kettle. Boil wort for 60 minutes, adding the corn sugar with 15 minutes remaining, and then cool wort to 194 °F (90 °C) and add the whirlpool hops while stirring to create a whirlpool. Cover kettle and let sit 20 minutes before proceeding to cool the wort to 68 °F (20 °C). Pitch yeast, keeping the temperature steady until fermentation is complete.
After 5–6 days add the dry hops (after harvesting yeast, if you choose to). Three days after adding dry hops, chill the beer for two days, and then bottle condition or keg and force carbonate as usual.
Juicy Bits, Extract with Grains
(5 gallons/19 L, extract with grains)
OG = 1.068 FG = 1.017
IBU = 45 SRM = 4.5 ABV = 6.7%
Ingredients
2.6 lbs. (1.2 kg) Pilsner dried malt extract
2.4 lbs. (1.1 kg) pale ale dried malt extract
1.3 lbs. (0.6 kg) wheat dried malt extract
9.5 oz. (270 g) dextrin malt
8 oz. (230 g) corn sugar
1 oz. (28 g) Citra® hops (whirlpool)
1 oz. (28 g) El Dorado® hops (whirlpool)
1 oz. (28 g) Mosaic® hops (whirlpool)
1.9 oz. (54 g) Citra® hops (dry hop)
1.9 oz. (54 g) El Dorado® hops (dry hop)
1.9 oz. (54 g) Mosaic® hops (dry hop)
4.5 oz. (128 g) rice hulls
Omega Yeast OYL-011 (British Ale V), Wyeast 1318 (London Ale III), White Labs WLP066 (London Fog), or LalBrew Verdant IPA yeast
¾ corn sugar (if priming)
Step by step
Add crushed dextrin malt in a steeping bag and 6 gallons (23 L) of water to your brew kettle and bring up to 170 °F (77 °C). After 15 minutes, remove grains and stir in the malt extracts until dissolved. Boil for 60 minutes. Follow the remainder of the all-grain recipe.
