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Rouge

386 calories 43.4 g 0.75 L
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23.95 liters
Post Boil Size: 22.07 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 98%
Calories: 386 calories (Per 0.75L)
Carbs: 43.4 g (Per 0.75L)
Created: Tuesday December 16th 2025
1.055
1.016
5.1%
26.1
14.5
5.5
15.02
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1 kg Weyermann - Pilsner1 kg Pilsner 2.01 € / kg
2.01 € 		36 1.5 18.5%
1 kg Weyermann - Pale Ale1 kg Pale Ale 2.05 € / kg
2.05 € 		39 2.3 18.5%
1 kg Weyermann - Isaria 19241 kg Isaria 1924 2.68 € / kg
2.68 € 		35.8 3.3 18.5%
1 kg Weyermann - Cara 20L1 kg Cara 20L 3.60 € / kg
3.60 € 		34 22 18.5%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 2.15 € / kg
1.08 € 		34 2 9.3%
0.90 kg US - Strawberry0.9 kg US - Strawberry - (late boil kettle addition) 3.15 30 16.7%
5.40 kg / 11.42 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Barbe Rouge15 g Barbe Rouge Hops 0.04 € / g
0.60 € 		Pellet 9.3 Boil 60 min 17.38 33.3%
15 g Barbe Rouge15 g Barbe Rouge Hops 0.04 € / g
0.60 € 		Pellet 9.3 Aroma 10 min 6.3 33.3%
15 g Barbe Rouge15 g Barbe Rouge Hops Pellet 9.3 Whirlpool at 90 °C 0 min 2.37 33.3%
45 g / 1.20 €
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
16 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
10 g Yeast Nutrient 10.00 € / kg
0.10 € 		Fining Boil 10 min.
0.10 €
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
11.50 Grams
Cost:
0.20 € / g
2.30 €
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
2.30 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 115.1 g       Temp: 20 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Strike 68 °C 67 °C 60 min
Mash Out Temperature 76 °C 76 °C --
8 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.1 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 14
Mash volume with grains 16.9
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 16.5 L) 15.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25 L) 24
Volume increase from sugar/extract (late additions) 0.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20.1 L) 22.1
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 20
Total: 29.4  
Equipment Profile Used: System Default
"Rouge" Fruit Beer recipe by JeanMax. All Grain, ABV 5.13%, IBU 26.06, SRM 14.45, Fermentables: ( Pilsner, Pale Ale, Isaria 1924, Cara 20L, Flaked Wheat, US - Strawberry) Hops: (Barbe Rouge) Other: (Calcium Chloride (dihydrate), Salt, CRS/AMS (6.3% HCl, 8.6% H2SO4), Yeast Nutrient)
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  • Last Updated: 2025-12-18 11:05 UTC