50 Sour - Beer Recipe - Brewer's Friend

50 Sour

156 calories 10.2 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 500 liters (fermentor volume)
Pre Boil Size: 564.43 liters
Post Boil Size: 556.78 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 80% (brew house)
Source: 松山陽介
Calories: 156 calories (Per 330ml)
Carbs: 10.2 g (Per 330ml)
Created: Saturday June 24th 2023
1.052
1.004
6.3%
5.3
3.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
85 kg Canada Malting - CMC 2-ROW MALT85 kg CMC 2-ROW MALT 36 1.75 79.4%
15 kg Crisp Malting - Wheat Malt15 kg Wheat Malt 38.87 2 14%
7 kg Flaked Oats7 kg Flaked Oats 33 2.2 6.5%
107 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
300 g Saaz300 g Saaz Hops Pellet 3.5 Boil at 100 °C 60 min 5.28 100%
300 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
367.03 L Strike 68 °C 65 °C 60 min
253.6 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 18 °C
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Chalk Water Agt Mash 1 hr.
55 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
50 g Epsom Salt Water Agt Mash 1 hr.
40 g Gypsum Water Agt Mash 1 hr.
20 g Baking Soda Water Agt Mash 1 hr.
100.89 ml Lactic acid Water Agt Mash 1 hr.
18.58 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - Belle Saison
Amount:
250 Grams
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
15 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 2251 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
"50 Sour" No Profile Selected beer recipe by 松山陽介. All Grain, ABV 6.28%, IBU 5.28, SRM 3.34, Fermentables: (CMC 2-ROW MALT, Wheat Malt, Flaked Oats) Hops: (Saaz) Other: (Chalk, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Baking Soda, Lactic acid)
View Count: 166
Brew Count: 0
Last Updated: 2023-06-24 11:56 UTC

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