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Focal Banger Clone

217 calories 20 carbs
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 66% (brew house)
Source: The Alchemist Brewery (my interpretation)
Calories: 217 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created Friday November 27th 2015
1.066
1.013
6.98%
105.36
6.75
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
12 lb United Kingdom - Pearl12 lb Pearl 37 2.1 82.8%
1 lb Canadian - Pale Wheat1 lb Pale Wheat 36 2 6.9%
1 lb United Kingdom - Cara Malt1 lb Cara Malt 35 17.5 6.9%
0.5 lb Turbinado0.5 lb Turbinado 44 10 3.4%
14.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.8735 oz HopShot (8 ml)1.8735 oz HopShot (8 ml) Hops Leaf/Whole 14 Boil 60 min 81.14 13.5%
0.5 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Boil 20 min 12.88 3.6%
0.5 oz Citra0.5 oz Citra Hops Pellet 11 Boil 20 min 11.33 3.6%
1.5 oz Mosaic1.5 oz Mosaic Hops Pellet 12.5 Boil 0 min 10.8%
1.5 oz Citra1.5 oz Citra Hops Pellet 11 Boil 0 min 10.8%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 30 min 14.4%
2 oz Citra2 oz Citra Hops Pellet 11 Whirlpool at 180 °F 30 min 14.4%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 4 days 14.4%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 4 days 14.4%
 
Mash Guidelines
Amount Description Type Temp Time
18.5 qt Sparge 149 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 each Whirfloc Tablet Fining Boil 15 min.
1 each Yeast Nutrient Other Boil 10 min.
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1
Attenuation (avg):
78.5%
Flocculation:
Med/Low
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 336 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced Carbonation       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
130 18 29 63 300 67
High sulfate West Coast IPA profile. Used Poland Springs water as the base. Added 7.3 grams gypsum to both mash and sparge water. Added 3 grams of epsom salt to both mash and sparge water. Added 2 grams of calcium chloride to both mash and sparge water. Added 2 grams of baking soda to mash ONLY. Estimated PH of the mash is 5.2 per Bru'n Water.
Mash Chemistry and Brewing Water Calculator
 
Notes

Split the dry hop into two stages: 1) Add the first dry hops after primary fermentation is just about complete (about 1 week). Let this first dry hop addition sit for three days then; 2) Add the second dry hop addition to the primary fermenter for four days (so seven days exposure for the first round of dry hops). Bottle or package immediately on the seventh day. Try to minimize oxygen exposure for best aroma retention. For example, if kegging, purge the keg with CO2 before transferring the wort.

Also, I used this forum from HomeBrewTalk.com on Heady Topper for some direction: http://www.homebrewtalk.com/showthread.php?t=390082

Basically the malt profile is very similar to Heady only scaled down to 7% ABV. The hop profile used HopShot for the 60 minute edition and a Citra/Mosaic combo for all other editions. This is very different from Heady, but is pretty well known to be the hop combo in Focal Banger.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-12-04 18:16 UTC
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DrGMG 09/16/2017 at 12:34pm
Is this the recipe from BYO magazine?


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