Anyone have a clone recipe for Weldwerks Fit Bits

No, but Neil has posted Juicy Bits before here:
https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/
(which looks like you found already)

I'm sure you can interprolate from the recipe down to the lower ABV.

Hazy Session IPA brewed with Citra, El Dorado, and Sabro hops
4.2% ABV
34 IBU (keeping the same OG/IBU ratio as Juicy Bits, also pales & sessions are a little less bitter)

Ironically if you view source you get this recipe:
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.032
FG: 0.999
IBUs: It’s complicated.
ABV: 4.3%

MALT/GRAIN BILL
2.75 lb (1.2 kg) Northwestern Pale Ale
1 lb (454 g) Weyermann Acidulated Malt
13 oz (368 g) Proximity Dextrin Malt
13 oz (368 g) Proximity White Wheat Malt
13 oz (368 g) flaked oats
5 oz (142 g) rice hulls

HOPS & ADDITIONS SCHEDULE
0.05 oz (1–2 g) Hallertauer Magnum [14% AA] at FWH
1 g Yeastex 82 yeast nutrient at 15 minutes
0.3 oz (8 g) Sinamar natural coloring at 5 minutes
0.6 oz (17 g) each Citra [12% AA], El Dorado [15% AA], Sabro [15.9%] at whirlpool for 30 minutes
1.25 oz (35 g) each Citra, El Dorado, Sabro at whirlpool for 20 minutes
0.9 oz (26 g) each Citra, El Dorado, Sabro at dry hop for 9 days
0.9 oz (26 g) each Citra, El Dorado, Sabro at dry hop for 5 days
0.2 oz (6 g) monk-fruit juice concentrate in secondary for 2 days

YEAST

Wyeast 1318 London Ale III

DIRECTIONS

Mash the grains at 148°F (64°C) for 75 minutes. Vorlauf and run off into the kettle. Sparge and top up as necessary to obtain 6 gallons (23 l) of wort—or more, depending on your evaporation rate. Boil for 90 minutes and whirlpool for 30 minutes, adding hops according to the schedule. Chill to 65°F (18°C), aerate, and pitch a healthy yeast starter. Ferment at 65°F (18°C). When gravity reaches about 1.005, begin dry hopping according to the schedule, adding monk-fruit juice concentrate 2 days before packaging at 2.3 volumes of carbonation.

BREWER’S NOTES

Enzymes: We add 2.5 g of Amylo 300 (amyloglucosidase) to the mash after 30 minutes and another 0.6 g when pitching the yeast. Sinamar adds just a touch of color without the out-of-style flavor that would come from a punch of dark malt.