Focal Point (Focal Banger Clone) - Beer Recipe - Brewer's Friend

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Focal Point (Focal Banger Clone)

215 calories 22.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.34 gallons
Post Boil Size: 6.33 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Zymurgy vol 40, no 3, pg 36
Calories: 215 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Thursday February 15th 2024
1.065
1.016
6.4%
93.5
5.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Thomas Fawcett - Pearl Pale Ale Malt9 lb Pearl Pale Ale Malt 36.8 2.65 65.2%
4.80 lb Bestmalz - BEST Pilsen4.8 lb BEST Pilsen 37 1.9 34.8%
13.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 ml Hopshot C02 Extract7 ml Hopshot C02 Extract Hops Extract 48.9 Boil 60 min 63.64 3.4%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 10 min 14.86 13.8%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 5 min 8.17 13.8%
1 oz Mosaic1 oz Mosaic Hops Leaf/Whole 12.5 Whirlpool at 185 °F 25 min 6.81 13.8%
4 oz Citra4 oz Citra Hops Leaf/Whole 11 Dry Hop at 36 °F 2.5 days 55.2%
7.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 ml Lactic acid Water Agt Mash --
3 g Gypsum Water Agt Mash --
 
Yeast
Imperial Yeast - A04 Barbarian
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 70 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1 Infusion -- 150 °F 75 min
2 Sparge -- 168 °F 5 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.04 24.2  
Mash volume with grains 7.14 28.6  
Grain absorption losses -1.73 -6.9  
Remaining sparge water volume (equipment estimates 3.06 g | 12.2 qt) 3.28 13.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.12 g | 28.5 qt) 7.34 29.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.54 g | 22.2 qt) 6.33 25.3  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.29 g | 25.2 qt) 5.5 22  
Total: 9.32 37.3
Equipment Profile Used: System Default
 
Notes

Keys from conversations with co-owner & brewer John Kimmich at Alchemist:

  • Dry hop at 36 degrees F
  • Avoid oxygen at all costs!!
  • Do not think you have to go crazy with dry hops, John hops at 4-5lbs per barrel (2-2.6oz gallon)
  • Do not dry hop for more than 48-60 hours!!
  • John was sheepish about stating fermentation temperatures, follow guidelines and adjust as you repeat

    Updated from Jan/Feb 2024 article. Notes from interview added above. Acid additions adjusted based on my water, change as needed.
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  • Last Updated: 2024-02-15 18:41 UTC