Head Knocker w Extract - Beer Recipe - Brewer's Friend

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Head Knocker w Extract

225 calories 18.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 4.9 gallons (fermentor volume)
Pre Boil Size: 5.53 gallons
Post Boil Size: 5.09 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Focal Banger Clone from BYO revised
Calories: 225 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Saturday December 9th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Muntons - Maris Otter Liquid Malt Extract (LME)6.6 lb Maris Otter Liquid Malt Extract (LME) 36 4.7 72.9%
1.25 lb Corn Sugar - Dextrose1.25 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 13.8%
1.20 lb Dry Malt Extract - Pilsen1.2 lb Dry Malt Extract - Pilsen 42 2 13.3%
9.05 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.87 oz Saaz0.87 oz Saaz Hops Pellet 3.5 Boil 60 min 11.38 9%
1.75 oz Citra1.75 oz Citra Hops Pellet 11 Whirlpool 0 min 14.71 18.2%
1.75 oz Mosaic1.75 oz Mosaic Hops Pellet 12.5 Whirlpool 0 min 16.72 18.2%
1.75 oz Citra1.75 oz Citra Hops Pellet 11 Dry Hop Day 4 14.71 18.2%
1.75 oz Mosaic1.75 oz Mosaic Hops Pellet 12.5 Dry Hop Day 4 16.72 18.2%
1.75 oz Amarillo1.75 oz Amarillo Hops Pellet 8.6 Dry Hop Day 4 11.5 18.2%
9.62 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.75 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
5 g Gypsum Water Agt Mash 0 min.
1.25 g Epsom Salt Water Agt Mash 0 min.
0.50 g Sea salt Spice Mash 0 min.
3 ml Lactic acid Water Agt Mash 0 min.
1 each Whirlfloc Fining Boil 10 min.
5 tsp BSG - Fermax Yeast Nutrient Other Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
11 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
Fermentis - Safale - English Ale Yeast S-04
Amount:
11 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 26.08 psi       Temp: 68 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Infusion 162 °F 152 °F 60 min
3.1 gal Sparge 154 °F 168 °F 40 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.07 g | 24.3 qt) 5.13 20.5  
Mash volume with grains (equipment estimates 6.07 g | 24.3 qt) 5.13 20.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.65 2.6  
Pre boil volume (equipment estimates 6.47 g | 25.9 qt) 5.53 22.1  
Volume increase from sugar/extract (late additions) 0.1 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.03 g | 20.1 qt) 5.09 20.4  
Hops absorption losses (whirlpool, hop stand) -0.13 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 4.96 g | 19.8 qt) 4.9 19.6  
Total: 5.13 20.5
Equipment Profile Used: System Default
 
Notes

https://byo.com/recipe/alchemist-focal-banger-clone/
Here is the description from the source:
"Build your water profile, starting with either very soft water or RO water. Target a water profile of 250:100 PPM sulfate: chloride. Crush the malt and add to 4 gallons (15 L) strike water to achieve a stable mash temperature at 154 °F (68 °C). Hold at this temperature for 60 minutes. Raise to mash out at 168 °F (76 °C) and begin to vorlauf. Collect about 7 gallons (26.5 L) of wort in your kettle and bring to a boil. Boil for 60 minutes, adding the HopShot™ addition after the wort comes to a boil and the corn sugar with 15 minutes left in the boil. After you turn off the heat, add the final addition of hops, then stir the wort and let settle for 30 minutes with the lid on before cooling to yeast pitching temperature. Ferment at 68 °F (20 °C). As fermentation nears completion, transfer the beer to a keg and add the dry hops and attach a spunding valve. Let the beer sit on the hops for 3–4 days, then transfer to a serving keg or bottling bucket. Bottle with priming sugar or force carbonate the serving keg to 2.4 volumes CO2.

Extract with grains option:
Substitute the Thomas Fawcett Pearl malt in the all-grain recipe with 6.6 lbs. (3 kg) Maris Otter liquid malt extract and 1.2 lbs. (0.54 kg) Pilsen dried malt extract. Heat 5 gallons (19 L) soft or reverse osmosis water up to boil. As soon as the water begins to boil, remove from heat and stir in the liquid and dried malt extracts. Stir until all the extract is dissolved then return the wort to a boil. Boil for 60 minutes. Follow the remaining portion of the all-grain recipe."

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  • Last Updated: 2023-12-17 18:52 UTC