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Focal banger clone

200 calories 17.6 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 200 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Friday February 8th 2019
1.061
1.011
6.6%
72.9
3.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 90.6%
1.25 lb Corn Sugar - Dextrose1.25 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 9.4%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.60 oz Cascade1.6 oz Cascade Hops Pellet 7 First Wort 0 min 43.14 16.7%
1.50 oz Citra1.5 oz Citra Hops Pellet 11 Whirlpool 40 min 10.3 15.6%
2.50 oz Mosaic2.5 oz Mosaic Hops Pellet 12.5 Whirlpool 40 min 19.51 26%
2.50 oz Citra2.5 oz Citra Hops Pellet 11 Dry Hop at 68 °F 4 days 26%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 12.5 Dry Hop at 68 °F 4 days 15.6%
9.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Mash 0 min.
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Med/Low
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 340 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
7582
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.37 g | 37.5 qt) 9.75 39  
Mash volume with grains (equipment estimates 10.33 g | 41.3 qt) 10.71 42.8  
Grain absorption losses -1.5 -6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.62 g | 30.5 qt) 8 32  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6.15 24.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Volume into fermentor 6 24  
Total: 9.75 39
Equipment Profile Used: System Default
 
Notes

This is a great beer. you need to use a vermont style, hazy/north east yeast for this beer .

ferment for 14, dry hop for 4, keg it. depending on temp fermented, itcan be consumed in 21 days. 30 if warmer 70+ fermentation.

1 month fermentation + 1 week carbing and lagering seems to work out great for my taste.

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  • Last Updated: 2019-02-08 03:06 UTC