GS Damo/Beef

Brewer: Greg Stewart
Batch Size: 7.66 gal	Style: Australian Sparkling Ale (12B)
Boil Size: 10.95 gal	Style Guide: BJCP 2015
Color: 8.0 SRM	Equipment: Damo - beefas version
Bitterness: 45.2 IBUs	Boil Time: 75 min
Est OG: 1.043 (10.8° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.009 SG (2.4° P)	Fermentation: Ale, Single Stage
ABV: 4.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
15.37 gal	MyWater	Water	1
8.09 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
3.06 ml	Phosphoric Acid 85% (Mash 60 min)	Misc	3
1.63 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
1.36 g	Chalk (Mash 60 min)	Misc	5
10 lbs 11.09 oz	Pale Malt, Ale (Barrett Burston) (3.0 SRM)	Grain	6
13.94 oz	Munich II (Weyermann) (8.5 SRM)	Grain	7
11.96 oz	Crystal, Medium (Simpsons) (90.6 SRM)	Grain	8
0.95 oz	Cluster [7.0%] - Boil 60 min	Hops	9
15.55 g	Gypsum (Calcium Sulfate) (Boil 60 min)	Misc	10
3.14 g	Epsom Salt (MgSO4) (Boil 60 min)	Misc	11
2.62 g	Chalk (Boil 60 min)	Misc	12
0.99 oz	Cascade [5.5%] - Boil 10 min	Hops	13
0.99 oz	Mosaic [12.2%] - Boil 10 min	Hops	14
1.45	Whirlfloc Tablet (Boil 5 min)	Misc	15
0.74 oz	Cascade [5.5%] - Steep 10 min	Hops	16
0.74 oz	Mosaic [12.2%] - Steep 10 min	Hops	17
1.0 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	18
2.39 oz	Mosaic [12.2%] - Dry Hop 3 days	Hops	19
1.09 oz	Cascade [5.5%] - Dry Hop 3 days	Hops	20

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