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Focal Banger Clone

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 214 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)

Created: Wednesday January 20th 2021

Original Gravity:

1.065

Final Gravity:

1.014

ABV (standard):

6.6%

IBU (tinseth):

86.5

SRM (morey):

4.5

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	United Kingdom - Pearl9 lb Pearl	37	2.1	65.2%
4.80 lb	American - Pilsner4.8 lb Pilsner	37	1.8	34.8%
13.80 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
6.50 ml	CO2 Hop Extract6.5 ml CO2 Hop Extract Hops	Extract	55	Boil	60 min	59.09	3.2%
1 oz	Mosaic1 oz Mosaic Hops	Pellet	12.5	Boil	10 min	14.29	13.8%
1 oz	Mosaic1 oz Mosaic Hops	Pellet	12.5	Boil	5 min	7.86	13.8%
1 oz	Mosaic1 oz Mosaic Hops	Pellet	12.5	Whirlpool at 175 °F	10 min	5.28	13.8%
4 oz	Citra4 oz Citra Hops	Pellet	11	Dry Hop	3 days		55.3%
7.23 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
6.50 g	CO2 Hop Extract (Extract) 6.5 g CO2 Hop Extract (Extract) Hops	59.09	3.2%
3 oz	Mosaic (Pellet)	27.43	41.4%
4 oz	Citra (Pellet) 3.9999999908503 oz Citra (Pellet) Hops		55.3%
7.23 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	Infusion	Infusion	--	150 °F	75 min
	Sparge	Sparge	--	170 °F	10 min
Starting Mash Thickness: 1 qt/lb

Yeast

White Labs - Burlington Ale Yeast WLP095

Amount:	1 Each	Cost:
Attenuation (avg):	75.5%	Flocculation:	Medium
Optimum Temp:	67 - 70 °F	Starter:	No
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

Webster Gregg Report

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Recipe OG/FG:
1.064 - 1.012

5 SRM - 80 IBU

Alternative yeast strains:
> Omega yeast labs - DIPA
> GigaYeast Vermont IPA
> The Yeast Bay Vermont Ale
> Imperial Yeast Barbarian

More info from John Kimmich of the Alchemist:
" I believe that a good IPA has to have a certain level of mineral 'blockiness' to carry the hops and keep it from getting too tiresome on the palate. However, since the changes brought about by different water treatment are so subjective, I like to leave that up to the homebrewer to figure out. There are a lot of people out there who love the soft, chalky stuff that is all the rage now. They'll have to settle on that the same way I did--trial and error. The only really important part, in my opinion, is hitting proper mash pH of 5.2-5.3."

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-01-20 19:24 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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