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Divergence IRA

204 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 90 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Jamil Zainasheff/BYO - Sept 2015
Calories: 204 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
URL: http://fallclassic2015.oregonbrewcrew.org
Created: Saturday September 5th 2015
1.062
1.012
6.5%
51.4
18.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb United Kingdom - Maris Otter Pale6.5 lb Maris Otter Pale 38 3.75 41.6%
2 lb American - Caramel / Crystal 75L2 lb Caramel / Crystal 75L 33 75 12.8%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 6.4%
1 oz American - Roasted Barley1 oz Roasted Barley 33 300 0.4%
1 oz American - Blackprinz1 oz Blackprinz 36 500 0.4%
6 lb American - Pale Ale6 lb Pale Ale 37 3.5 38.4%
15.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Columbus0.25 oz Columbus Hops Pellet 17.3 Boil 60 min 15.36 5%
1 oz Columbus1 oz Columbus Hops Pellet 17.3 Whirlpool at 210 °F 0 min 19.93 20%
1 oz Citra1 oz Citra Hops Pellet 14 Whirlpool at 210 °F 0 min 16.13 20%
0.75 oz Columbus0.75 oz Columbus Hops Pellet 17.3 Dry Hop 5 days 15%
1 oz Citra1 oz Citra Hops Pellet 14 Dry Hop 5 days 20%
1 oz Citra1 oz Citra Hops Pellet 14 Dry Hop 3 days 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 5 min.
0.50 tsp Yeast Nutrient Other Boil 15 min.
5 g Gypsum Water Agt Other 0 min.
4.50 g Calcium Chloride (dihydrate) Water Agt Other 0 min.
1 g Magnesium Sulfate Water Agt Other 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 281 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 Volumes
 
Target Water Profile
Camas Water Profile - Ward Labs
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 153 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.88 19.5  
Mash volume with grains 6.13 24.5  
Grain absorption losses -1.95 -7.8  
Remaining sparge water volume 5.82 23.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.76 g | 35 qt) 8.5 34  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil volume (equipment estimates 6.24 g | 25 qt) 6.5 26  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Estimated amount in fermentor 6.43 25.7  
Total: 10.7 42.8
Equipment Profile Used: System Default
 
Notes

Whirlpool the 0 minute addition hops for 20-30 minutes.

After whirlpool chill wort to 65, aerate and pitch.

Ferment at 67 for one week, add dry hops and then raise temp to 72 for three more days. Add the second round of dry hops for an additional four days. Verify terminal gravity, cold crash over several days, then keg.

Award Winner: Took Third Place at the 2015 Oregon Brew Crew 14th Annual Fall Classic*



Award Winning Recipe
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  • Last Updated: 2019-10-12 15:39 UTC