Josh’s Juice

A luscious New England IPA with juicy pineapple and tropical fruit notes, and a thick, slightly creamy mouthfeel. Soft bitterness and a hint of spice and apricot…

Brewer’s Advice for Brewing Super Hoppy Beers

When it comes to brewing super hoppy beers like this it pays to take extra care with fermentation, dry hopping and packaging. We recommend treating your water for chloramine using metabisulphite. Follow the dry hopping guidelines carefully and minimise oxygen exposure during dry hop and when packaging your beer. Taste your beer after your Specific Gravity has stabilised and test for diacetyl (butterscotch and popcorn) before determining whether your beer is ready to package – you may need to leave it longer to ferment with bigger dry hops. Transfer your beer carefully into a fully purged keg; for bottlers, purge your sanitised bottles of oxygen and minimise headspace when bottling.

Pay in 4 (interest-free instalments) is available for orders between $30 and $1,500. 2% processing fee applies.
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🍺 Recipe Details 🍺

OG: 1.068 |  IBU: 45 |  ABV: 7.6%
MASH: 70min @ 67°C BOIL: 60min

– 5.45kg Voyager Veloria (5 EBC)
– 1.3kg Voyager Malted Oats (4.5 EBC)
– 650g Flaked Barley (2 EBC)
– 150g Gladfield Sour Grapes (4.5 EBC)
– 250g Rice Hulls

5g Magnum (13.5% AA) (60min)
21g Cashmere (8.5% AA) (10min)
~~~ End Boil, Chill to 85°C ~~~
50g Vic Secret (18% AA) (15min Hopstand)
50g Cashmere (8.5% AA) (15min Hopstand)
~~~ Chill to 80°C ~~~
42g Vic Secret (18% AA)  (10min Hopstand)
42g Cashmere (8.5% AA) (10min Hopstand)

75g Cashmere (day 4)
75g Vic Secret (day 4)

DRY (2 packs recommended)
> LalBrew Verdant IPA
LalBrew East Coast Ale
Safale S-04
Bluestone New England
WLP066 London Fog
WLP008 East Coast
TARGET FG: 1.017
FERMENT: 9 days**

* dry hop in a hop sock or cold crash for best results
** fermentation time will vary depending on yeast strain, fermentation temperature and process. Package when specific gravity is stable over two days



🍺 Water Profile / Notes 🍺


Calcium (Ca2+): 100
Magnesium (Mg2+): 10
Sodium (Na+): 2
Chloride (Cl-:): 140
Sulphate (SO42-): 93
Bicarbonate (HCO3): 2

Adjust your water profile with our range of brewing salts. We also SELL and REFILL Reverse Osmosis filtered water in-store so you can build up your own brewing water from scratch.

Note the two Hopstand additions:
– For the first, after flame-out allow to drop to 85°C and hold at that temperature during hopstand, or add at a higher temperature (90°C) and allow temperature to drop before adding 2nd addition.
– For the 2nd addition; hold at 80°C for the duration of the hopstand, or add at a higher temperature (85°C) and allow temperature to drop for the duration of the hopstand.
– There’s no need to remove the 1st hopstand hops before adding the 2nd.

View our Water Chemistry range

🍺 Important Info 🍺

Our Recipe Packs come with all necessary grain, hops and yeast for your brew, and hops are rounded up to the nearest 50g. In very rare cases where an ingredient is unavailable, we will provide a suitable substitute to an equal or greater value. A Single Batch is 23L and a Double Batch is 46L (excluding super strong beers which are 20L / 40L)

Additional information

Beer Style

Hazy, IPA

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