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Focal Banger

224 calories 20.2 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 224 calories (Per 330ml)
Carbs: 20.2 g (Per 330ml)
Created: Monday April 2nd 2018
1.073
1.014
7.7%
82.1
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.10 kg United Kingdom - Pearl5.1 kg Pearl 37 2.1 65.4%
2.70 kg American - Pilsner2.7 kg Pilsner 37 1.8 34.6%
7.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Boil 60 min 38.11 11.3%
35 g Mosaic35 g Mosaic Hops Pellet 12.5 Boil 10 min 16.12 13.2%
35 g Mosaic35 g Mosaic Hops Pellet 12.5 Boil 5 min 8.86 13.2%
35 g Mosaic35 g Mosaic Hops Pellet 12.5 Whirlpool 0 min 19.02 13.2%
130 g Citra130 g Citra Hops Pellet 11 Dry Hop 4 days 49.1%
265 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 10 min.
5 g Whirfloc Fining Boil 10 min.
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Med/Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 306 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 66 °C 75 min
Temperature -- 77 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 23.4
Mash volume with grains 28.5
Grain absorption losses -7.8
Remaining sparge water volume (equipment estimates 14.7 L) 13.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.4 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 23.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 23
Total: 37.2  
Equipment Profile Used: System Default
 
Notes

Mash at 150° F (66° C) for 75 minutes, collect wort, and boil for 60 minutes.

If you don’t have the equipment to conduct a whirlpool at the end of the boil, simply conduct a hop stand by steeping the final addition of Mosaic in the hot wort for 10 minutes before chilling. Add dry hops for 3 days, prior to packaging.

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  • Last Updated: 2018-04-25 12:38 UTC