Focal Banger Clone

Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 66% (brew house)
Source: The Alchemist Brewery (my interpretation)
Calories: 217 calories (Per )
Carbs: 19.9 g (Per )

Created: Friday November 27th 2015

Original Gravity:

1.066

Final Gravity:

1.013

ABV (standard):

7.0%

IBU (tinseth):

105.4

SRM (morey):

6.8

Mash pH

n/a

Cost

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	United Kingdom - Pearl12 lb Pearl	37	2.1	82.8%
1 lb	Canadian - Pale Wheat1 lb Pale Wheat	36	2	6.9%
1 lb	United Kingdom - Cara Malt1 lb Cara Malt	35	17.5	6.9%
0.50 lb	Turbinado0.5 lb Turbinado	44	10	3.4%
14.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.87 oz	HopShot (8 ml)1.8735 oz HopShot (8 ml) Hops	Leaf/Whole	14	Boil	60 min	81.14	13.5%
0.50 oz	Mosaic0.5 oz Mosaic Hops	Pellet	12.5	Boil	20 min	12.88	3.6%
0.50 oz	Citra0.5 oz Citra Hops	Pellet	11	Boil	20 min	11.33	3.6%
1.50 oz	Mosaic1.5 oz Mosaic Hops	Pellet	12.5	Boil	0 min		10.8%
1.50 oz	Citra1.5 oz Citra Hops	Pellet	11	Boil	0 min		10.8%
2 oz	Mosaic2 oz Mosaic Hops	Pellet	12.5	Whirlpool at 180 °F	30 min		14.4%
2 oz	Citra2 oz Citra Hops	Pellet	11	Whirlpool at 180 °F	30 min		14.4%
2 oz	Mosaic2 oz Mosaic Hops	Pellet	12.5	Dry Hop	4 days		14.4%
2 oz	Citra2 oz Citra Hops	Pellet	11	Dry Hop	4 days		14.4%
13.87 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.87 oz	HopShot (8 ml) (Leaf/Whole)	81.14	13.5%
6 oz	Mosaic (Pellet)	12.88	43.2%
6 oz	Citra (Pellet) 5.9999999862754 oz Citra (Pellet) Hops	11.33	43.2%
13.87 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18.5 qt		Sparge	--	149 °F	60 min
Starting Mash Thickness: 1.3 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirfloc Tablet		Fining	Boil	15 min.
1 each	Yeast Nutrient		Other	Boil	10 min.

Yeast

The Yeast Bay - Vermont Ale

Amount:	1 Each	Cost:
Attenuation (avg):	78.5%	Flocculation:	Med/Low
Optimum Temp:	64 - 72 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 336 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Forced Carbonation CO₂ Level: 2.4 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
130	18	29	63	300	67
High sulfate West Coast IPA profile. Used Poland Springs water as the base. Added 7.3 grams gypsum to both mash and sparge water. Added 3 grams of epsom salt to both mash and sparge water. Added 2 grams of calcium chloride to both mash and sparge water. Added 2 grams of baking soda to mash ONLY. Estimated PH of the mash is 5.2 per Bru'n Water.
Mash Chemistry and Brewing Water Calculator

Notes

Split the dry hop into two stages: 1) Add the first dry hops after primary fermentation is just about complete (about 1 week). Let this first dry hop addition sit for three days then; 2) Add the second dry hop addition to the primary fermenter for four days (so seven days exposure for the first round of dry hops). Bottle or package immediately on the seventh day. Try to minimize oxygen exposure for best aroma retention. For example, if kegging, purge the keg with CO2 before transferring the wort.

Also, I used this forum from HomeBrewTalk.com on Heady Topper for some direction: http://www.homebrewtalk.com/showthread.php?t=390082

Basically the malt profile is very similar to Heady only scaled down to 7% ABV. The hop profile used HopShot for the 60 minute edition and a Citra/Mosaic combo for all other editions. This is very different from Heady, but is pretty well known to be the hop combo in Focal Banger.

View Count: 18098
Brew Count: 12
Last Updated: 2015-12-04 18:16 UTC

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