Recipe (AG): IPA – Focal Banger clone

Brewed by Rhys Clarke for our Gladfield American Ale Homebrew Showcase, this recipe claimed first place. It is a fantastic demonstration of Citra and Mosaic for hop flavour and aroma.

focal banger cloneBATCH: 20L at 6% ABV.

GRAIN:

4.50 kg Gladfield American Ale Malt – 94.7%

0.25 kg Gladfield Gladiator – 5.3%

MASH

60.0 min at 66 deg C

HOPS

7ml hop extract – Boil 60.0 min

28.00 g Mosaic [13.00 %] – Boil 20.0 min

28.00 g Citra [13.20 %] – Boil 10.0 min

42.00 g Mosaic [13.00 %] – Boil 5.0 min

42.00 g Citra [13.20 %] – Boil 5.0 min

21.00 g Mosaic [13.00 %] – Flameout

21.00 g Citra [13.20 %] – Flameout

21.00 g Mosaic [13.00 %] – Hop-stand at 85deg C for 30.0 min

21.00 g Citra [13.20 %] – Hop-stand at 85deg C for 30.0 min

 

56.00 g Mosaic [13.00 %] – Dry hop 4 days

56.00 g Citra [13.20 %] – Dry hop 4 days

YEAST

Yeast Bay Vermont Ale

TARGETS

Post-boil Gravity (OG): 1.060

Finishing Gravity (FG): 1.014

76% ADF

BREWER’S NOTES

I came across the Focal Banger when researching the juiciest hop combos in american IPA, The Alchemist Brewery in Vermont was already making the legendary Heady Topper & this beer got rave reviews as well. I cobbled this recipe together from internet clues – I have never tasted either beer. Brewday turned out very stormy and wet so I ended up in my carport, I’m still dialing in my process and didn’t hit my OG numbers fully, this was due to trying a new BIAB fly sparge technique. Everything else went great, I skipped the double dryhop and went all 112g in one go for four days, and in total this beer went grain to glass in 20 days. Definitely on the re-brew list for me! Highly recommended to brew if you like those juicy, tropical fruit hops with a dank piney backbone, sweaty pineapple in a glass ;o)

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2 comments on “Recipe (AG): IPA – Focal Banger clone
  1. Rod Bowen says:

    Looks like a great recipe! What was the target IBU’s? I want to use hops instead of the hop extract for the 60min addition. Cheers!

  2. Rhys Clarke says:

    Hi Rod,
    Not sure on total IBU’s but they willbe up there! For the hop extract, apparently 1ml of extract boiled for 60mins in 20L of 1.050 wort = 10 IBU’s (fyi my extract was pacific gem variety @ 53% AA). I used 7ml which should result in 70 IBU, although the resulting bitterness from extract is VERY smooth tasting, similar to first wort hopping in taste, alittle more aggressive tho with no raw harshness. You may want to scale back your bittering hops a little if using pellets at start of the boil to compensate or try first wort hopping or half FWH half at boil start? The extract really comes into its own when you realise how much hops go in around flameout, I lost quite abit of wort to pure hop trub on this one so may use a hop spider next time. Do try and get the proper vermont ale yeast, it really does give flavours I haven’t tasted in beer before and marrys with the fruity hop flavours so well, tis a beast of a yeast! Good luck with the brew, this recipe makes one amazing IPA! Brew on ;o)

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