50/50 - Beer Recipe - Brewer's Friend

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50/50

137 calories 13.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 52 liters
Post Boil Size: 46 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Rob
Calories: 137 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Monday July 27th 2020
1.045
1.010
4.6%
45.4
7.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.60 kg United Kingdom - Maris Otter Pale8.6 kg Maris Otter Pale 38 3.75 94.7%
300 g United Kingdom - Crystal 60L300 g Crystal 60L 34 60 3.3%
180 g Weyermann - Pale Rye180 g Pale Rye 37 3.2 2%
9,080 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 g Columbus (15 AA)9 g Columbus (15 AA) Hops Leaf/Whole 13.68 Boil 60 min 7.41 7.2%
31 g Chinook (13 AA)31 g Chinook (13 AA) Hops Leaf/Whole 11.9 Boil 60 min 22.19 24.8%
35 g Citra (11 AA)35 g Citra (11 AA) Hops Leaf/Whole 12.8 Boil 7 min 7.24 28%
40 g Simcoe (11.9 AA) / 100 Grams40 g Simcoe (11.9 AA) / 100 Grams Hops Leaf/Whole 11.9 Boil 7 min 7.69 32%
10 g Nelson Sauvin (12.5 AA)10 g Nelson Sauvin (12.5 AA) Hops Pellet 10.08 Boil 3 min 0.83 8%
125 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
1.50 g Salt Water Agt Mash 1 hr.
12 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 165 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 Volumes
 
Target Water Profile
APA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
157.9 12.9 23.2 56.7 190.9 21.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 L Sparge 65 °C 65 °C 60 min
56 L Strike 65 °C 65 °C 12 min
Starting Mash Thickness: 6.4 L/kg
Starting Grain Temp: 65 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.33 L. Suggest reducing initial water volume to 45.4 L and adding 2.93 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 64.1 L. Suggest reducing strike water volume to 39.41 L and adding 18.7 L sparge/top-off. 58.1
Strike water volume at mash thickness of 6.4 L/kg 58.1
Mash volume with grains 64.1
Grain absorption losses -9.1
Remaining sparge water volume (equipment estimates 0.2 L) 3.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48.3 L) 52
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 42 L) 46
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 46 L) 42
Total: 62  
Equipment Profile Used: System Default
 
Notes

65 litres of water treated with 17ml lactic acid and 1.5 campden tablets BEFORE water salts added
This gave a RA of 55ppm CaCo3 starting point.
12ml AMS then added.
APA Mash Schedule used:-46-64-65-66-78
Pre boil approx 53 litres wort, pre boil gravity of 1.038
Added 65g Brewing sugar 50min left
Post Boil 47 litres @ 1.046
1 x fermenter 21 litres with 1 x 11.5g sachet S-05
1 x fermenter 22 litres with 12.1g S-04
S-05 FG 1.009 1 x Corny, 1 x Bottle ABV 4.9%
S-04 FG 1.012 1 x Corny, 3 x Bottle ABV 4.5%

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  • Last Updated: 2020-08-26 20:48 UTC