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Divergence IRA

204 calories
Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 90 min
Batch Size: 6.5 gallons (ending kettle volume)
Boil Size: 8.5 gallons
Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Jamil Zainasheff/BYO - Sept 2015
Calories: 204 calories (Per 12oz)
URL: http://fallclassic2015.oregonbrewcrew.org
Share: <EMBED>
1.062
1.012
6.51%
47.96
18.51
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
6.5 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%
15.63 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
0.25 oz Columbus0.25 oz Columbus Hops Pellet 15.6 Boil 60 min 13.85
1 oz Columbus1 oz Columbus Hops Pellet 15.6 Whirlpool at 210 °F 0 min 17.98
1 oz Citra1 oz Citra Hops Pellet 14 Whirlpool at 210 °F 0 min 16.13
1 oz Columbus1 oz Columbus Hops Pellet 15.6 Dry Hop 7 days
1 oz Citra1 oz Citra Hops Pellet 14 Dry Hop 7 days
1 oz Citra1 oz Citra Hops Pellet 14 Dry Hop 4 days
 
Mash Guidelines
Amount Description Type Temp Time
0 galInfusion153 °F60 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
0.5 each Whirlfloc Fining Boil 5 min.
0.5 tsp Yeast Nutrient Other Boil 15 min.
5 g Gypsum Water Agt Other 0 min.
4.5 g Calcium Chloride Water Agt Other 0 min.
1 g Magnesium Sulfate Water Agt Other 0 min.
 
Yeast
Amount:
1
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
Yeast Pitch Rate and Starter Calculator
 
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*

* http://fallclassic2015.oregonbrewcrew.org/

Marris Otter: Hugh Baird
Pale Ale Malt: GW (2 Row)
Munich: GW
Crystal 80: GW
Roasted Barley: Breiss

Award Winning Recipe
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View Count: 2366
Brew Count: 0
Last Updated: 2018-05-25 22:52 UTC
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