Wow, the first 10 oz of hops are almost a complete waste. Or maybe I should say, 8-9 oz. Put some in the boil for a few IBUs. But other than that, all you need is the whirlpool and the dry hops, and you’ll be good to go. Citra and Mosaic are the strongest hops on earth. A little goes a very long way. So, save a few bucks. Eliminate all the crazy FWH and 15 and 5 and 3 minute additions. Just do a simple bittering addition.
First let me confess that I’ve never tasted Fecal Banger, so I’m providing technical input as an IPA only, not as a clone.
That’s still too dang much bittering hops. You’re going to hit >90 IBUs by a mile, beyond which threshold you can’t taste them anymore anyway. You can get by with just the FWH or the 60-minute additions, don’t need both. 3/4 oz to 1 oz of each will be adequate to hit 60-90 IBUs.
And again, the 5-minute addition is a waste. You’ll get all the hoppiness you need from whirlpool and dry. Those amounts look right.
Grain bill looks good for an IPA. Kind of light, could use some more character malts perhaps. But optional.
Neither have I. No judgement… just not my thing. :o
Back to the beer - I know nothing about it, but I agree wholeheartedly that if you want to get the most out of your hops, just skip all the boil additions except an initial 60-minute addition for your IBU’s. The rest will give you the most bang for your buck in the whirlpool.
I’d go 70 IBU’s from your hop shot at 60 minutes, 4-6 ounces of each hop in the whirlpool and 2-3 oz of each in dry hops.
i agree that this particular recipe bittering load may be overboard , but have you ever seen, and brewed, the Heady Topper or Pliny clones? calculated IBUs are north of 200 on both. IIRC I used about 5-7oz of apollo/12gall at 90 min. I personally noticed a more similar bitterness and hop flavor to the real deal(s) - i think the speculation is that there is more contribution than just Alpha Acid.
It is possible that the beer is brewed with no 60 addition and only starts at 20. That’s common for the hopbursting technique.
Given how tough it is to find that beer in the first place it will probably be even more difficult to find somebody who has real insight into how it is brewed or has an accurate clone recipe. You’ll have to pick a direction and give it a go. There are so many mosaic/citra IPAs on the market brewed with virtually any hop schedule you can concoct that you could get in the neighborhood of focal banger with any one of them and dial in with small tweaks.
It will probably be just as important to dial in the water profile as it is the hop schedule.
+1. For an IPA (regardless of what the brewery’s schedule might be and how it might work on your system) this procedure is really hard to beat in terms of controlling the bitterness and pumping a ton of flavor and aroma into the beer. Lots of ways to do it though.
Your other option is just to throw all your hops in at flameout and do a hot whirlpool. You will max out at ~100 IBU no matter what, but whirlpool IBU’s tend to be less harsh than a 60-minute addition (to my palate, at least - I’d love to see Marshall tackle this one some time). You still get that massive flavor blast from the big whirlpool charge. This is a nice approach for those massive IPA’s where IBU’s don’t matter since you’re going to max it out anyways.
