Denver Belma Bomb Pale Ale

Brewer: Craig Frazier
Batch Size: 8.10 gal	Style: American Pale Ale (18B)
Boil Size: 8.97 gal	Style Guide: BJCP 2015
Color: 5.6 SRM	Equipment: ANVIL Foundry 10.5 (5 gal batch) size
Bitterness: 36.4 IBUs	Boil Time: 60 min
Est OG: 1.050 (12.3° P)	Mash Profile: RIMS-HERMS Single Infusion, Light Body
Est FG: 1.008 SG (2.1° P)	Fermentation: Ale, Two Stage
ABV: 5.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
11.15 gal	Distilled Water	Water	1
13.91 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
4.49 g	Baking Soda (Mash 60 min)	Misc	3
3.99 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
3.64 g	Calcium Chloride (Mash 60 min)	Misc	5
3.50 ml	Phosphoric Acid 85% (Mash 60 min)	Misc	6
1.50 ml	Phosphoric Acid 85% (Mash 60 min)	Misc	7
15 lbs	Base Malt 2 Row (Proximity) (2.0 SRM)	Grain	8
1 lbs	Victory Malt (Briess) (28.0 SRM)	Grain	9
5.08 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	10
1.64 g	Baking Soda (Sparge 60 min)	Misc	11
1.46 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	12
1.33 g	Calcium Chloride (Sparge 60 min)	Misc	13
1.70 items	Whirlfloc Tablet (Boil 15 min)	Misc	14
2.69 oz	Belma [8.2%] - Steep 30 min	Hops	15
2.00 oz	Belma [9.5%] - Steep 30 min	Hops	16
1.0 pkgs	California Ale (White Labs #WLP001)	Yeast	17
1.70 tsp	Yeast Nutrient (Primary 3 days)	Misc	18
1.70 items	Clarity Ferm (White Labs) (Primary 7 days)	Misc	19
6.00 oz	Belma [9.5%] - Dry Hop 0 days	Hops	20

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