Juice Punch V6

JUICE PUNCH V6

I think we don't have to explain what this post is about! We are brewing another version of Juice Punch!  

While V5 was a New England IPA packed with new experimental hops, we go back to some old classics, Citra and Amarillo. With the last batch, we learned a TON about packaging, DO (dissolved oxygen) and hop/yeast interactions. We are perfectionists and we are always strifing for the best beer possible. herefore, we are closely monitoring every step for this beer, from beginning to the end. Also, we are happy to share all our thoughts and findings about the issues and obstacles we encountered, and more importantly, how we overcame them. Got any questions? Please don’t hesistate to shoot us a message! 

In short, V5 is a New England IPA with Citra and Amarillo, it’s fermented with Wyeast 1318 and clocks in at 41,1 IBU with an 5,9% Alc content. We again brewed 8000 liters of this batch .

The release for V6 is planned to be bottled on the 11th/12th/13th of june, together with South and another beer.  Again, we are going to try our best to have all the batches delivered to all the bars and bottleshops. We’ll try to bring at least 1 New England IPA to every festival for the next few months. 

Parameters:

V5:

Batchsize: 80HL (in total of 4 batches)

OG: 1060

FG: 1014 (estimated)

EBC: 8,2

IBU: 41,1

Alc: 5,9%

Malts:

Maltprofile (V5):

Pilsmout (Dingemans) 42,6%

Pale Ale – Golden Promise (Thomas Fawcett) 21,3%

Oat malt (Thomas Fawcett) 17,0

Ongemoute tarwe (Thomas Fawcett) 11,7%

Carapils (Dingemans) 7,4%

Maltprofile (V6):

Pilsmout (Dingemans) 33,3%

Pale Ale – Golden Promise (Thomas Fawcett) 33,3%

Oat malt (Thomas Fawcett) 10

Torrified Wheat (Thomas Fawcett) 13%

Carapils (Dingemans) 5,5%

Unmalted Wheat (Dingemans) 3%

Maltodextrin (2%)

Commentary:

We opted for a 50/50 split between pils and pale ale malt. We want to achieve a lighter colour and more crisp body. We slightly upped the oat malt and toned down the wheat malt again to create a bit more slickness to the beer and tone down the tart of the wheat malt. The oat malt will also help support more protein in the beer, which results in more firm head retention. We also choose to add some maltodextrin, to prevent the beer from drying out too much.

Waterprofile:

Current waterprofile: (V6)

Ca+2 – 61.59

Mg+2 – 8.66

Na+ - 7.61

Cl- - 11.71

SO4-2 – 19.88

HCO3- 215

Water analysis:

Alkalinity: 176 ppm CaC03

Effective hardness: 49 ppm as CaC03

Residual alkalinity: 127 ppm as CaC03

Sulfate/Chloride balance: 1.7

Desired waterprofile:

Ca+2 – 120

Mg+2 – 20

Na+ - 16

Cl- - 120

SO4-2 – 50

HCO3- 0

Commentary

The balance between chloride/sulfate in the beer is normally 1:2. We went with a slightly lower sulfate content in the beer, which will tone down the bitterness of the beer. 

Hops:

Whirlpool: (20 minutes)

Citra (5,75kg – Whirlpool – 24,8 IBU)

Amarillo (5,75kg – Whirlpool – 16,4 IBU)

Current hopprofile coldside: 

Citra (3,5kg – Dryhop 1 – 4 days)

Amarillo (3,5kg – Dryhop 1 – 4 days)

Citra (3,5kg – Dryhop 2 – 4 days)

Amarillo (3,5kg – Dryhop 2 – 4 days)

Commentary:

For V6 we are going for a more classical approach; Citra and Amarillo. Citra will give those distinctive flavours of grapefruit, melon, lime, gooseberries, passion fruit and lychee. Amarillo has more sweet tones, resulting in grapefruit, melon, apricots and peaches. Paired together will result in a fantastic bouquet of overripe fruit.

Mash / boil / whirlpool

Mash: 60 minutes at 68 C, heat up to 75 C and hold for 15 minutes. 

Boil/whirlpool: 60 minutes boil, add whirlpool hops at 85 C and hold for 20 minutes.

Commentary:

We slightly upped the mashtemperature to achieve a bit more dextrin sugars. We also upped the mashout-temperature, ensuring we don’t get sugars we don’t want. 

Fermentation:

Yeast:

For this batch we opted again for Wyeast 1318, because it’s so damn good. This yeast has a wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and softly balanced palate. This strain will finish slightly sweet.

Fermentation starts at 18 C. With earlier batches, we chose to let the temperature freerise towards 20C and keep it at that temperature till it was done fermenting. With this batch, we are going back to letting the beer freerise to 20 C, ensuring a healthy fermentation. On the 3th day of primary fermentation, the 1st dryhop is being added. After 4 days, the hop/yeast slurry is being dumped and a 2nd dryhop is added. This also stays 4 days in the tank before being dumped. During the dryhopping, we gently bubble co2 through the tank to maximize contact between the hops and the beer. After 14 days in primary fermentation, we are transfering to the lagertank, where it’ll coldcrash to 2 days for 10 days before send to packaging. 

What we changed and why

In the last few batches, we decided to coldcrash the beer only to 11 degrees. We also experienced some hopburn in the last few batches. There’s a theory that the smaller hop particles are staying in suspension because the beer doesn’t reach a temperature of 1-2 C. Therefore, we are coldcrashing this batch and closely monitoring the results. 

Packaging

V5 is packaged on 20L keykegs (60%) and 33cl longnecks (40%). Co2 per gram/liter is 4.5, this keeps the beer from overly carbonated, which decreases the drinkability of the beer.  

Extra:

A New England IPA is a fragile beer. Because there’s no hop added during the boil, there’s little to no hop isomerization. This makes the beer incredibly susceptible to oxidation. Please drink this beer as fresh as possible. Also keep it at 5-7 C at all times. We go through great lengths to get the beer as fresh as possible to all bars and bottleshops. We also strongly encourage all bar- and bottleshopowners to sell the beer as soon as possible. 

As always, got any questions and/or want to buy the beer? Send us a message to  [email protected] or [email protected]