Juice Punch V5


Today we brewed another batch of Juice Punch. While V4 is being packaged, we decided to already start brewing V5, in order to have a nice, tropical NEIPA for in April/May.

While V4 was a New England Double IPA, we go back to the basics with V5. Sadly, we cannot compare it again with V4 due to the difference in alcohol strength and IBU. However, we are constantly learning new stuff about dryhopping techniques, ingredients and packaging. 

In short, V5 is a New England IPA with Mosaic, BRU-1 and Azacca, it’s fermented with Wyeast 1318 and clocks in at 48,2 IBU with an 5,8% Alc content. We brewed 8000 liters of this batch, the biggest to date, so thank you all for supporting us and drinking our beers!

The release for V5 is planned to be bottled the 10th of April, right before the weekend and a few festivals. 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. 



Batchsize: 20HL (in total of 4 batches)

OG: 1059

FG: 1014 (estimated)

EBC: 7,6

IBU: 48,2

Alc: 5,9%


Current maltprofile (V5):

Pilsmout (Dingemans) 42,6%

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

Oat malt (Thomas Fawcett) 17,0

Ongemoute arwe (Thomas Fawcett) 11,7%

Carapils (Dingemans) 7,4%


In the last few batches we’ve been playing with the balance between pilsmalt and the pale ale malt. We slightly upped the pilsmalt for this batch to get a little more crispiness, that will pair well with the tropical notes of the hops. We slightly upped the oat malt and toned down the wheat malt 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. 


Current waterprofile: (V5)

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- - 150

SO4-2 – 75

HCO3- 0

Additions: (V5)

Epsom salt: 335g 

Table salt: 83g

Calcium Chloride: 100g (mash)

Calcium Chloride: 465g (boil)


For this version we decided to slightly increase the chloride in the beer, which will result in a bit more malty body. This will pair nicely with the tropical hops. For the mash-PH, we aim for 5.4. 


Whirlpool: (20 minutes)

Mosaic (4,5kg – Whirlpool – 16,6 IBU)

Azacca (3,6kg – Whirlpool – 16,3 IBU)

BRU-1 (3,6kg – Whirlpool – 15,2 IBU)

Current hopprofile coldside: 

Mosaic (3,6kg – Dryhop 1 – 4 days)

Azacca(3,6kg – Dryhop 1 – 4 days)

BRU-1 (3,6kg – Dryhop 1 – 4 days)

Mosaic (3,6kg – Dryhop 2 – 4 days)

Azacca(3,6kg – Dryhop 2 – 4 days)

BRU-1 (3,6kg – Dryhop 2 – 4 days)


For V5 we are using three hops in total; Mosaic, Azacca and BRU-1. Mosaic will take the lead in this version. Mosaic is well-known for its characteristics of blueberry, tangerine, papaya, rose, blossoms, grass and bubble gum. Azacca on the other hand is intense and tropical. It has sustained impressions of citrus and very ripe mango, with notes of orchard fruit (pears, apples) and pine needles throughout. BRU-1 is quite a new and experimental hop. It has a high Myrcene oil content that makes up over 50% of the total oil and contributes aromas of pineapple and stone fruit that is backed by a soft spice.

Mash / boil / whirlpool

Mash: 60 minutes at 68 C, heat up to 72 C and hold for 15 minutes. 

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


We slightly upped the mash temperature to achieve a bit more dextrin sugars. We are also considering getting rid of the Cara-pils, since we are starting at 68 C. At this temperature, the complex sugars in the grains break down into shorter chains of sugar that can be consumed by yeast. 



For this batch we again opted for Wyeast 1318, because it’s just 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. The strain will finish slightly sweet.

Fermentation starts at 19 C. With earlier batches, we chose to let the temperature freerise towards 21C and keep it at that temperature till it was done fermenting. With this batch, we opt for keeping the temperature to 19 C, this way the yeast-profile will be cleaner and give more room to the hops to shine through. 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. 

What we changed and why

We are using a centrifuge as always. We found that it greatly reduces the hopburn and the protein still stays in suspension. We also opted for not coldcrashing to 1-2 C to keep the harsher hoparoma’s out of the beer.


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.  


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]