Roste Muus - Beer Recipe - Brewer's Friend

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Roste Muus

155 calories 13.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Marc
Calories: 155 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Saturday September 26th 2015
1.051
1.009
5.5%
25.3
24.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1.50 kg United Kingdom - Maris Otter Pale1.5 kg Maris Otter Pale 38 8.51 50%
1 kg German - Munich Light1 kg Munich Light 37 14.51 33.3%
0.15 kg Belgian - Special B0.15 kg Special B 34 305.39 5%
0.30 kg Belgian Candi Sugar - Clear/Blond0.3 kg Belgian Candi Sugar - Clear/Blond 38 10%
0.05 kg Candi Syrup - Belgian Candi Syrup - D20.05 kg Belgian Candi Syrup - D2 32 425.47 1.7%
3 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Leaf/Whole 4.5 Boil 60 min 25.32 100%
30 g / $ 0.00
 
Yeast
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
18 - 29 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Scheveningen Q3 2014
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
43 8 56 51 48 171
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 61 °C 15 min
Temperature -- 66 °C 35 min
Temperature -- 72 °C 60 min
Temperature -- 76 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 8
Mash volume with grains 9.7
Grain absorption losses -2.7
Remaining sparge water volume (equipment estimates 15.2 L) 15.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 19.9 L) 20
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 14
Going into fermentor 14
Total: 23.3  
Equipment Profile Used: System Default
 
Notes

Added candy at boil.
Yeast pack has a yoghurt aroma, more than Red Ale. But seems to turn out right.

Roste Muus (russet mouse) was the nickname of a waitress in a 19th century inn on the border of Belgian and Dutch Flanders. A more common American translation would probably be Ginger Beaver.

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  • Last Updated: 2015-12-31 12:39 UTC