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Recipe: Oros (2025 GABF Gold)

Recipe: Oros (2025 GABF Gold) | Offset Bier Co.

Brewer’s Notes

In episode 4 of How I Won This Medal, Tim Sciascia talks with Conor Brown, the brewer and owner of Offset Bier Company. They discuss the creation of two award-winning Session IPAs: Oros and Divi. Oros took gold at the 2025 Great American Beer Festival, and Divi took gold in 2024. This episode was recorded before the 2026 GABF, where Divi won gold again in Session IPA and Dopo won silver. Check out the recipe below, and be sure to follow along as Conor tells Tim how he makes the country’s best Session IPAs.

Recipe Specs

  • OG: 13.0°P
  • FG: 3.6°P
  • IBUs: 45
  • ABV: 5.0%

Malt/Grain Bill

  • 48% Pure Idaho Pilsner
  • 38% Premium 2-row
  • 9% Flaked Rye
  • 5% Dextrin Malt

Hops & Additions Schedule

  • Phosphoric acid as needed to the mash
  • 0.5 oz (15.0 g)/bbl Calcium Chloride (CaCl) to the mash
  • 1.0 oz (30.0 g)/bbl Calcium Sulfate (CaSO4) to the mash
  • 0.26 oz (7.5 g)/bbl Magnesium Sulfate (MgSO4) to the mash
  • 0.5 fl oz (15.0 mL)/bbl Flex at start of boil
  • 0.007 oz (0.2 g)/bbl Pomegranate extract at start of boil
  • 2.4 oz (68.0 g)/bbl Simcoe T90 at 30 minutes from the end of boil
  • 2.4 oz (68.0 g)/bbl Simcoe T90 at 10 minutes from the end of boil
  • 1 tab/bbl WhirlFloc at 10 minutes from the end of boil
  • 0.71 oz (20.0 g)/bbl Sodium Chloride (NaCl) at 10 minutes from the end of boil
  • 6.4 oz (181.0 g)/bbl Ekuanot Cryo at whirlpool
  • 6.4 oz (181.0 g)/bbl Simcoe T90 at whirlpool
  • Phosphoric acid as needed at whirlpool
  • 0.004 oz (0.1 g)/bbl Zinc Sulfate Heptahydrate into the chilled wort on Day 0
  • 17.6 oz (500.0 g)/bbl Superdelic T90 at dry hop
  • 11.2 oz (318.0 g)/bbl Centennial T90 at dry hop
  • 8.8 oz (250.0 g)/bbl Mosaic Cryo at dry hop
  • 3.4 fl oz (0.10 L)/bbl Spindasol SB3 to the fermentor

Yeast

Directions

  • Mill the grains and mash at 156°F (68.9°C).
  • Add the calcium sulfate, calcium chloride, and magnesium sulfate to the mash.
  • Rest for 40 minutes at 156°F.
  • Then raise the temperature to 162°F (72.2°C) and rest for 20 minutes.
  • Mash out at 170°F (76.7°C).
  • Immediately begin your vorlauf for 15 to 20 minutes, or until the wort runs clear.
  • Begin your lauter.
  • Boil for 90 minutes, adding Flex, pomegranate extract, hops, WhirlFloc, and sodium chloride according to the schedule.
  • Lower your whirlpool temperature to 200°F (93.3°C). Add the whirlpool hops and phosphoric acid for a target wort pH of 5.0.
  • Begin wort transfer. Chill to 64°F (17.8°C) and aerate the wort.
  • Pitch the yeast into the fermentor.
  • Add the zinc to the fermentor.
  • Ferment at 66°F (18.9°C).
  • After 70% attenuation, raise the temperature to 70°F (21.1°C).
  • At terminal gravity, lower the temperature to 58°F (14.4°C).
  • Drop yeast and trub.
  • Add the dry hops and cap the tank.
  • The following day, rouse the hops with CO2 until the tank reaches 5 psi.
  • After 24 hours, add more CO2 head pressure and begin cooling the tank 5°F per day to 35°F (1.7°C).
  • Drop hops each day until substantially removed.
  • After 2 days, add the Spindasol. Bubble CO2 through the racking arm and the carbonation stone until the head pressure reaches 10 psi.
  • Turn off the CO2 at the racking arm, but continue using the carbonation stone until the beer reaches 2.6 volumes of CO2 (measured with a dissolved CO2 meter).
  • Allow the beer to settle and clarify, then package.