Weldwerks Brewing’s Transmountain Diversion clone

Transmountain Diversion

(5 gallons/19 L, all-grain)
OG = 1.091  FG = 1.025
IBU = 21  SRM = 6  ABV = 8.7% 

Ingredients
6.3 lbs. (2.9 kg) Great Western Pilsner malt
5.7 lbs. (2.6 kg) Great Western pale ale malt
1.1 lbs. (0.5 kg) Great Western white wheat malt
1 lb. (0.45 kg) flaked oats
1 lb. (0.45 kg) flaked wheat
9 oz. (255 g) Proximity dextrin malt
14 oz. (400 g) corn sugar 
4.5 oz. (128 g) rice hulls
1.1 oz. (31 g) Citra® hops (whirlpool)
1.1 oz. (31 g) Nelson Sauvin^TM hops (whirlpool)
3.8 oz. (108 g) Citra® hops (dry hop #1)
3.8 oz. (108 g) Nelson Sauvin^TM hops (dry hop #1)
1.9 oz. (54 g) Citra® hops (dry hop #2)
1.9 oz. (54 g) Nelson Sauvin^TM hops (dry hop #2)
Omega Yeast OYL-011 (British Ale V), Wyeast 1318 (London Ale III), White Labs WLP066 (London Fog), or LalBrew Verdant IPA yeast
¾ corn sugar (if priming) 

Step by step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. calcium chloride to the mash.

Mash all of the grains and the rice hulls in 4.4 gallons (16.6 L) of water at 152 °F (67 °C) for 60 minutes. Mash out at 172 °F (78 °C) for 10 minutes. Vorlauf until the wort is clear and then run off into the kettle. Sparge grains with 3 gallons (11.5 L) of 168 °F (76 °C) water to collect 6 gallons (23 L) in the kettle. Boil wort for 60 minutes, adding the corn sugar with 15 minutes remaining in the boil.

After the boil, cool wort to 194 °F (90 °C) and add the whirlpool hops while stirring to create a whirlpool. Cover kettle and let sit 20 minutes before proceeding to cool the wort to 68 °F (20 °C). Pitch yeast, keeping the temperature steady until fermentation is complete. 

On day seven of fermentation add the first dry-hop additions. Three days later, remove dry hops (if possible) and add the second dry-hop additions. Three days later, chill the beer for two days, and then bottle condition or keg and force carbonate as usual.

Extract version:
Replace the Pilsner, pale ale, wheat malt, flaked oats, and flaked wheat with 3.5 lbs (1.6 kg) Pilsner dried malt extract, 3.1 lbs. (1.4 kg) pale ale dried malt extract, and 2 lbs. (0.9 kg) wheat liquid malt extract. 

Add crushed dextrin malt in a steeping bag and 6 gallons (23 L) of water to your brew kettle and bring up to 170 °F (77 °C). After 15 minutes, remove grains and bring to a boil. Remove from heat, carefully stir in all of the malt extracts until dissolved, and then return to heat. Boil for 60 minutes. Follow the remainder of the all-grain recipe.

Tips for success:
“For double IPAs (like this one), the first dry hop happens seven days into fermentation. We don’t do any biotransformation, as we prioritize harvesting and repitching yeast over that. The second dry hop is added 10 days in. We do dump trub before running it through the centrifuge, but otherwise we’re not removing hops. We also do small ‘burps’ (less than 5 gallons/19 L) for yeast two days in, and we dump trub before each dry hop as well.” 
– Skip Schwartz, Head Brewer