Juice Punch V7


It’s mid-august and we've just brewed the 7th iteration of Juice Punch! You guys know the drill, down below you’ll find the entire recipe! 

With V6 we went the classic route with Citra and Amarillo. It resulted in a subtle NEIPA with hints of mango, lychee and apricots. The V7 will be a different beast on its own right. Hopwise, we are using Mosaic and Enigma. For the yeast, we chose London Fog. Maltwise, we scrapped the pale ale and wheat malt to bring down the colour and malty sweetness. But most importantly, we are CANNING this batch! Got any questions? Please don’t hesitate to shoot us a message! 

In short, V7 is a New England IPA with Mosaic and Enigma, it’s fermented with White Labs 066 and clocks in at 47,5 IBU with an 5,9% Alc content. 

V7 is planned to be canned on the 17 and 18th of September, and we’ll release it during the Borefts After Party! Again, we are going to try our best to have all the beer delivered to all the bars and bottleshops as fast as we can!



OG: 1060

FG: 1014 (estimated)

EBC: 6,9

IBU: 47,5

Alc: 5,9%


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%)

Maltprofile (V7):

Pilsmout (Dingemans) 68,8%

Oat malt (Thomas Fawcett) 18,5%

Carapils (Dingemans) 7,7%

Maltodextrin – 5%


We did some research and we are going a different direction with this version. We are ditching the pale ale malt and wheat malts completely. We found it leaves a tangy sweetness that muddles the hop flavors too much. We slightly upped the maltodextrin to ensure the beer won’t dry out too much. 


Current waterprofile: (V7)

Ca+2 – 54

Mg+2 – 3,9

Na+ - 37

Cl- - 30,5

SO4-2 – 23

HCO3- 218

Desired waterprofile:

Ca+2 – 75

Mg+2 – 5

Na+ - 25

Cl- - 125

SO4-2 – 60

HCO3- 0


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


First Wort Hop: (60 minutes)

Warrior (0,5kg - FWH – 3,9 IBU)

Whirlpool: (20 minutes)

Mosaic (12,5kg – Whirlpool – 21,9 IBU)

Enigma (8,5kg – Whirlpool – 21,8 IBU)

Current hop profile coldside: 

Enigma (18,75kg – Dryhop 1 – 4 days)

Mosaic (18,75kg – Dryhop 1 – 4 days)

Enigma (18,75kg – Dryhop 2 – 4 days)

Mosaic (18,75kg – Dryhop 2 – 4 days)


The V7 features Mosaic and Enigma. Everyone is familiar with Mosaic by now, these hops feature complex but clean flavor characteristics and are known for their triple-use profile encompassing bittering, flavor and aroma. They have high alpha acids but low cohumulone which makes them pleasantly hoppy, carrying flavors of mango, pine, citrus and herbs and aromas of tropical and stone fruit. Mosaic is the first daughter of the Simcoe and Nugget hops. 

Enigma has gained a reputation for being a “chameleon”, different aspects of this enigmatic variety are accentuated depending on things like wort composition, yeast choice, and other hops its paired with. Enigma hops contribute notes of tropical fruit followed closely by citrus and stone fruit characteristics.

Mash / boil / whirlpool

Mash: 60 minutes at 66 C, heat up to 75 C and hold for 15 minutes. 

Boil/whirlpool: Add first wort hop during transfer to boil kettle, 60 minutes boil, add whirlpool hops at 85 C and hold for 20 minutes.


For the V7 we are using Warrior hops as first wort hops. This will prevent the wort from oxidizing on the hotside. General rule of thumb is: IBU’s from the FWH can be 25-35% max. of total calculated IBU’s in a beer.



For this batch we went yet again in another direction. This time we are using White Labs 066, London Fog. This strain is a great choice for New England-style IPAs as it produces a medium-ester profile similar to WLP008 East Coast Ale Yeast and leaves some residual sweetness, which helps accentuate both malt and hop flavors and aromas. 

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. We are lucky we can start using a hopgun with these batches, meaning we get a better efficiency from our hops and the dryhopping will go a lot faster. 

What we changed and why

With the V6 we did the following: 

“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.”

This resulted in an almost unnoticeable hopburn, which suggests this technique works. We are continuing coldcrashing towards 1-2 C for a few days right before packaging. 


V7 is packaged on 20L keykegs (40%) and 33cl cans (60%). 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 bottleshop owners 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]