WeldWerks Juicy Bits Clone (NEIPA)

Put them in as you start the lauter and leave them in throughout.

 

OR. If you think math is fun, but would rather prefer to do it at work...
http://www.brewersfriend.com/water-chemistry/

 

I leave them in for the entire boil length.

 

I modified the hop schedule a bit to translate better from a commercial process to a homebrew type process. What do you think? (also increased hop amounts)

0.20 oz (6 grams) Mosaic [13.1% AA] at first wort hopping (FWH)
0.20 oz (6 grams) Citra [12.5% AA] at FWH
0.20 oz (6 grams) El Dorado [14.8% AA] at FWH

0.5 oz Mosaic [13.1% AA] Flameout
0.5 oz Citra [12.5% AA] Flameout
0.5 oz El Dorado [14.8% AA] Flameout

1.0 oz Mosaic [13.1% AA] at 165 deg whirlpool
1.0 oz Citra [12.5% AA] at 165 deg whirlpool
1.0 oz El Dorado [14.8% AA] at 165 deg whirlpool

0.66 oz Mosaic [13.1% AA] dry hop for 8 days, starting at 5–5.5° Plato (1.020–1.022)
0.66 oz Citra [12.5% AA] dry hop for 8 days, starting at 5–5.5° Plato (1.020–1.022)
0.66 oz 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

I would recommend 7.0 gallons of pre-boil volume, you are going to lose some water to hop absorption.

 

I plan on double dry hopping mine, would you be up to trade bottles?

 

I finally got around to brewing the Juicy Bits clone as close to the OP as possible. A couple notes from mine:

Grain Bill: Same

Yeast: Same (Wyeast 1318), w/starter, intermittent shaking

Mash Temp: Same (149F)

Water:
Ca 148, Mg 12, Na 8, Cl 178, SO4 78

Hop Schedule:
FWH - Same
40 minute - Flame out
30 minute - 175F
20 minute - 165F

I don't have a whirlpool system, so I just let the temp drop naturally, with my immersion chiller inserted to stir the hops and drop to fermentation temp after the 20 minute addition.

OG: 1.066

Fermentation Temp: 67F, temp controlled

I was at 1.022 after 36 hours and added my 8 day dry hops

I was at 1.012 on day 6 and added my 4 day dry hops

Due to ambient room temp, I was only able to raise fermentation temp to 69F in an attempted diacetyl rest. Fortunately, I'm not picking up any diacetyl.

Kegged on day 10, no dry hops in keg.

FG: 1.012

It's only been in the keg a week. I got the head extra foamy as I have to walk up 3 flights of stairs to get to my deck where there's some actual natural light for the pic. Thought it might subside by the time I got up there, but I guess not.

Overall: Immediate tropical aroma burst. Soft mouthfeel. Taste follows the nose with a lingering hop flavor. Low perceived bitterness. I'm definitely happy with the attempt and am looking forward to how it develops with a week or 2 in the keg. Hopefully, I'll make it out for the real thing in the near, near future.

Props to the OP and Weldwerks for sharing the recipe,

 

Looks good, send me a bottle, I can tell you if you're close... lol.

 

Just an update, though rather late, I brewed this up, doubled my dryhop rates with four additions. My whirlpool took longer than I expected, leaving me with a beer that was damn close to @Tarheel4985 original beer, but a bit more bitter. I think once I get a new chiller built I will do this recipe again. Two other friends who are familiar with the real deal were surprised at how close I got.

 

Nice work! We actually have to adjust our hop additions slightly from winter to summer because of knock-out times. So in the summer, when knock-outs are slower, we'll reduce the early whirlpool additions in favor of a larger addition at the end of whirlpool. You could adjust yours the same way if needed. But then again, it's always nice to have an excuse to buy more brewing toys.

 

I had a nice 50ft that gave up the ghost. I have my eyes on a hydra. I look forward to rebrewing this again next spring to see how close I can get. Castle Rock is too far away to drive up and get my fix on the regular... unless of course a keg could make it to Maddies.

 

@Tarheel4985
I was reading through this recipe again and had some questions about your whirlpool process, if you are willing to share.
You say you turn the pump off for the final 20 minutes. Is that done to slow down the temp loss during this period? Or is there some other impact from additional whirlpooling that you are trying to avoid?

Maybe I missed it, but at what temp is the wort when you turn the pump off? And what temp is the wort when you start the knockout?

In your 3 whirlpool additions, are you finding that you get different flavors/aromas for each addition? Or is there some other reason you split up those additions?

Thanks

 

Well I'll be damned... I've been trying to find a way to use a pound of El Dorado hops I've had lying around and I decided to do a NEIPA with El Dorado/Citra/Mosaic, which looks pretty similar to this recipe. Has anyone tried modifying the hops at all, while still keeping El Dorado in there?

 

@Tarheel4985 Brewed this recipe on Nov 12, and bottled 6 days ago. This was my first all grain, its looking crazy good. Anxiously awaiting carbonation. Greatly appreciate you sharing this recipe and providing input.

 

@Tarheel4985, This beer turned out wonderful, however after a couple weeks in the bottle, the color has changed and is now a brownish color. It still smells and tastes great. Could you provide any insight to this change? Oxidation? Has anyone else experienced this?

 

Oxidation.

 

He's right. Most likely oxygen ingress from dry hopping or transfer.

 

So I read the recipe too fast and thought all the hop additions were during the boil. Anyone have any ideas on how to save/improve my approx. 148 IBU beer? It's currently in the fermenter and I'm wondering if it's savable.

 

So at what time during the boil did you add all the hops?

 

I added the first .45 oz at the beginning of a 60 min boil, the next .6 oz addition with 40 min left in the boil, the next 1.35 oz with 30 min left in the boil, and the next 1.8 oz with 20 min left in the boil. Then I pulled out the hops (was using a hop spider), chilled the wort and added it to the fermenter. It's been fermenting for a day now and is pretty active.

 

Wow. If it were mine I would just continue forward and finish the beer just to see what happens.