Description
This is a Community Recipe created by cuan_brown
(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them.)
Focal Banger is more hop-forward than Heady [Topper]. While Heady has a more complex hop profile and a stronger malt backbone, Focal is all about the Citra and Mosaic hops. At 7% and with all pale malt, it is much easier to drink two of these than it is with Heady Topper. The tropical fruit in the Focal is delicious.
Cuan is a total beer fan, if you check out his untappd or instagram you’ll see what we mean in his hunt to drink some of the whales of the beer world. He has brewed this beer many times and his personal choice of yeast to use is Imperial Juice, but there are many that you should explore and consider. Wyeast 1318 is the same strain as Imperial Juice, or A04 Barbarian is the Conan strain which is rumoured to be the Alchemist yeast strain, or The Yeast Bay Vermont which is also Conan. The photo he sent us shows his clone (left) compared to the original (right).
Ingredients Included
Thomas Fawcett – Golden Promise Pale Ale Malt (4000 grams)
BESTMALZ Pilsner (2200 grams)
Crisp Naked Malted Oats (1000 grams)
Citra Pellets (200 grams)
Mosaic Pellets (200 grams)
Maltodextrin 500g (1 packs)
YEAST NOT INCLUDED: Cuan Recommends Imperial Yeast A38 Juice
Method
Beer Style (main): American Ales
Beer Style (sub): American-Style India Pale Ale
Batch Size: 20
Original Gravity: 1068
Final Gravity: 1017
ABV %: 6.7
IBU: 30
THE MASH
Temperature °C: 67
Length (mins): 60
Out temp °C: 75
Out time (mins): 10
THE BOIL
Boil time (mins): 60
Additions and timing:
Dextrin @ 55min
25g Mosiac + 25g Citra @ 5min
25g Mosiac + 25g Citra @ 2min
50g Mosiac + 50g Citra @ flameout (Below 80c for 20min)
Secondary additions and timing:
50g Mosiac + 50g Citra @ day 2
50g Mosiac + 50 g Citra @ 3 days before keg
Yeast: Vermont Ale Yeast (Conan Strain)
Fermentation temperature/steps: 16c for 2 days, 18c for 6days, crash to 2c before keg
Comments:
Use RO water. http://scottjanish.com/chasing-mouthfeel-softness/- Chloride 350-400ppm target Using RO water, 8ml phosphoric acid (target 5.1pH), 9gm Calcium Chloride, 4g Epsom salts added during the Mash 12gm of Table salt added during the boil
A real hop forward juicy NEIPA, one of the originals that started the craze for haze, but bitterness should still be present in this beer which should be achieved with 2g of co2 hop extract at 60min.
David Farmer (verified owner) –
Brewed this last month with the OMEGA OYL – 052 – DIPA yeast, using a Grainfather for brewing & the fermentasurus for fermentation in temperature controlled fridge @ 19 degrees/ 8 psi. Fermented out super fast (7 Days and followed the dry hopping rate to malt-millers schedule.) Pressure Transferred to a CO2 purged Keg. Final result was exactly as hoped and is so close to the REAL focal banger it’s untrue! Smooth, with a great body, big hop hit and masses of stonefruit/ mango. A definite rebrew! As Always, great service from Malt Miller, super fast delivery, great packaging. Happy Chappy!
Beer Lover (verified owner) –
This is a fantastic recipe, not tried the real thing so i can’t compare, but if it’s half as good as this came out, it must be good. My best brew yet.
Jonathan Shaw (verified owner) –
I’ve brewed this twice. The first time I was far too impatient and I think kegged it before it was truly finished. The result was a beautifully aromatic but ultimately too sweet beer. Thought I’d give it another whirl and it’s a doozy. Finished at around 1.014 for me and is very tasty.