[nolinenowait]

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.

I thought about that as well.  Possibly starting at 20 min.  I'll have to grab some Focal Banger this week, it's been a little bit since I've had it. 

[HoosierBrew]

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.

+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.

[blatz]

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.

+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.

Agreed.  earlier comment was focused on bittering.  i wouldn't hesistate to try it this way.

[erockrph]

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.

+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.

Agreed.  earlier comment was focused on bittering.  i wouldn't hesistate to try it this way.

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.