Denver English Pale Ale v2

Brewer: Craig Frazier
Batch Size: 5.25 gal	Style: Strong Bitter (11C)
Boil Size: 6.97 gal	Style Guide: BJCP 2015
Color: 8.4 SRM	Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain Mine 5 gallon
Bitterness: 35.8 IBUs	Boil Time: 60 min
Est OG: 1.055 (13.7° P)	Mash Profile: RIMS-HERMS Single Infusion, Full Body
Est FG: 1.018 SG (4.7° P)	Fermentation: Ale, Two Stage
ABV: 4.9%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.77 g	Baking Soda (Mash 60 min)	Misc	1
7.30 ml	Phosphoric Acid 85% (Mash 60 min)	Misc	2
3.39 g	Calcium Chloride (Mash 60 min)	Misc	3
0.99 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	4
10 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	5
12.00 oz	Crystal 60 Malt (Great Western) (60.0 SRM)	Grain	6
7.58 g	Baking Soda (Sparge 60 min)	Misc	7
2.93 g	Calcium Chloride (Sparge 60 min)	Misc	8
0.86 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	9
0.50 oz	Hallertau Magnum [14.1%] - First Wort	Hops	10
1.05 mg	chiller (Boil 20 min)	Misc	11
0.26 tsp	Irish Moss (Boil 10 min)	Misc	12
1.05 tsp	Yeast Nutrient (Boil 10 min)	Misc	13
1.00 oz	East Kent Goldings (EKG) [7.4%] - Boil 5 min	Hops	14
1.00 oz	East Kent Goldings (EKG) [7.4%] - Boil 2 min	Hops	15
1.0 pkgs	Empire Ale (Mangrove Jack's #M15)	Yeast	16
2.00 oz	East Kent Goldings (EKG) [7.4%] - Dry Hop 3 days	Hops	17

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