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WeldWerks Brewing Juicy Bits NEIPA

218 calories
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6.66 gallons
Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Beer & Brewing / Neil Fisher
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Fermenting Now

Target 67°F

Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:0 }} / 12 oz

Readings: {{ readings.length | number }}
Amount Fermentable PPG °L Bill %
10 lb Pale Ale10 lb Pale Ale 37 3.5 78.4%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 7.8%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.8%
12 oz Carapils (Dextrine Malt)12 oz Carapils (Dextrine Malt) 33 1.8 5.9%
12.75 lb Total      
Amount Variety Type AA Use Time IBU
0.15 oz Mosaic0.15 oz Mosaic HopsPellet13.1First Wort 8.22
0.15 oz Citra0.15 oz Citra HopsPellet12.5First Wort 0.71
0.15 oz El Dorado0.15 oz El Dorado HopsPellet14.8First Wort 0.84
0.2 oz Mosaic0.2 oz Mosaic HopsPellet13.1Whirlpool at °F40 min3.92
0.2 oz Citra0.2 oz Citra HopsPellet12.5Whirlpool at °F40 min3.75
0.2 oz El Dorado0.2 oz El Dorado HopsPellet14.8Whirlpool at °F40 min4.43
0.45 oz Mosaic0.45 oz Mosaic HopsPellet13.1Whirlpool at °F30 min8.83
0.45 oz Citra0.45 oz Citra HopsPellet12.5Whirlpool at °F30 min8.43
0.45 oz El Dorado0.45 oz El Dorado HopsPellet14.8Whirlpool at °F30 min9.98
0.6 oz Mosaic0.6 oz Mosaic HopsPellet13.1Whirlpool at °F20 min11.77
0.6 oz Citra0.6 oz Citra HopsPellet12.5Whirlpool at °F20 min11.24
0.6 oz El Dorado0.6 oz El Dorado HopsPellet14.8Whirlpool at °F20 min13.3
0.65 oz Mosaic0.65 oz Mosaic HopsPellet13.1Dry Hop8 days
0.65 oz Citra0.65 oz Citra HopsPellet12.5Dry Hop8 days
0.65 oz El Dorado0.65 oz El Dorado HopsPellet14.8Dry Hop8 days
1 oz Mosaic1 oz Mosaic HopsPellet13.1Dry Hop4 days
1 oz Citra1 oz Citra HopsPellet12.5Dry Hop4 days
1 oz El Dorado1 oz El Dorado HopsPellet14.8Dry Hop4 days
Mash Guidelines
Amount Description Type Temp Time
3.98 galStrike @ 162.3° / 66° grainTemperature149 F60 min
4.52 galFly Sparge170 F15 min
Starting Mash Thickness: 1.25 qt/lb
Other Ingredients
Amount Name Type Use Time
12 gCalcium Chloride12 g Calcium ChlorideWater AgtMash1 hr.
3 gGypsum3 g GypsumWater AgtMash1 hr.
1 gEpsom Salt1 g Epsom SaltWater AgtMash1 hr.
Attenuation (custom):
Optimum Temp:
64 - 74 °F
Fermentation Temp:
67 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 611 B cells required
Yeast Pitch Rate and Starter Calculator
Target Water Profile: Colorado Springs, CO - 2017 Pine Valley/McCullough
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
140 0 0 175 90 0
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.

Add half of the water salt additions to the mash and the rest at sparge.
Mash Chemistry and Brewing Water Calculator
Mash at 149°F (65°C) for 60 minutes.

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.

YEAST: London Ale III (Wyeast 1318), Dry English Ale (White Labs WLP007), or Vermont/Conan

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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View Count: 211
Brew Count: 1
Last Updated: 2019-04-14 19:21 UTC
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