Focal Banger Clone - Beer Recipe - Brewer's Friend

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Focal Banger Clone

214 calories 20.5 g 12 oz
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Beer Stats
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
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Fermentables
Amount Fermentable Cost 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 Cost 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
 
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
 
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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 3.45 13.8  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.73 -6.9  
Remaining sparge water volume (equipment estimates 5.65 g | 22.6 qt) 5.28 21.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.12 g | 28.5 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.54 g | 22.2 qt) 6.25 25  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.21 g | 24.9 qt) 5.5 22  
Total: 8.73 34.9
Equipment Profile Used: System Default
 
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."

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  • Last Updated: 2021-01-20 19:24 UTC