Focal Banger Clone - Zymurgy, Nov/Dec 2020 Beer Recipe | All Grain Specialty IPA: New England IPA | Brewer's Friend
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Focal Banger Clone - Zymurgy, Nov/Dec 2020

225 calories 21.7 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.15 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 225 calories (Per 12oz)
Carbs: 21.7 g (Per 12oz)
Created: Wednesday October 28th 2020
1.068
1.015
7.3%
112.6
4.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.75 lb United Kingdom - Pearl7.75 lb Pearl 37 2.1 64.6%
4.25 lb American - Pilsner4.25 lb Pilsner 37 1.8 35.4%
12 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 14.2 Boil 60 min 48.78 12.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.25 Boil 10 min 15.26 12.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.25 Boil 5 min 8.39 12.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.25 Hop Stand 10 min 8.74 12.5%
4 oz Citra4 oz Citra Hops Pellet 11 Dry Hop 4 days 31.39 50%
8 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike 161.2 °F 150 °F 75 min
3.03 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 68 °F
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
9 g Gypsum Water Agt Mash 1 hr.
3.98 ml Lactic acid Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Omega Yeast Labs - DIPA Ale OYL-052
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Medium-low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 6.72 psi       Temp: 35 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Kimmich does not give much guidance on water chem, leaving it up to the homebrewer but indicates that it's not the "soft chewy stuff that's all the rage" and that the beer requires a mineral "blockiness" to carry the hops.

Using NYC water here, I went with Brewer's Friend's "Light Colored and Hoppy" profile and boosted the Chloride and Gypsum a bit as it describes itself as subtle. May have to up it. approx 3/1 gypsum to chloride ratio taking his "blockiness" to mean a decent gypsum balance.
Mash Chemistry and Brewing Water Calculator
 
Notes

Scaled a bit for my equipment.

The Zymurgy rec uses hop extract for the bittering addition but they give the IBUs it contributes. I subbed for 50 IBUs of a standard bittering hop (in this case Warrior but could easily be Magum).

I don't whirlpool so the recipe suggested a hopstand "for 10 min. before you begin chilling." It indicates that it should contribute 8 IBU so I dropped my hopstand utilization to 5% to hit it 8 IBU.

-Gen. Parameters in the article -
Batch vol: 5.5
OG: 1.064
FG: 1.012
IBU: 80
Color: 5 SRM
ABV: 7%

Malt
9# Pearl
4.81# Pilsner malt

Hops
6-7ml CO2 Hop Extract @60 (50 IBU)
1oz Mosaic 12.5%aa @10 (14 IBU)
1oz Mosaic 12.5%aa @5 (8 IBU)
1oz Mosaic 12.5%aa @whirlpool/10 min hopstand (8 IBU)
4oz Cira 12%aa dry hop 3 days before pachage

Yeast
Conan

Mash @150f, hit mash pH of 5.2-5.3



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  • Last Updated: 2021-02-22 15:52 UTC
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