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Rochefort 10 clone

309 calories 28.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.084 (recipe based estimate)
Post Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 72% (brew house)
Source: AI inspiration
No Chill: 15 minute extended hop boil time
Calories: 309 calories (Per 330ml)
Carbs: 28.1 g (Per 330ml)
Created: Sunday June 7th 2026
1.100
1.020
10.5%
30.0
16.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 kg Joe White - Pilsner / Export Pilsner7.5 kg Pilsner / Export Pilsner 36.8 2 71.9%
0.86 kg Weyermann - Munich Type I0.86 kg Munich Type I 38 6 8.2%
0.46 kg Dingemans - Special B0.46 kg Special B 33.1 125 4.4%
0.23 kg German - Melanoidin0.23 kg Melanoidin 37 25 2.2%
0.23 kg German - CaraRed0.23 kg CaraRed 34 20 2.2%
1.15 kg GB - Invert Sugar #21.15 kg Invert Sugar #2 36 25 11%
10.43 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Hallertau Mittelfruh 4.245 g Hallertau Mittelfruh 4.2 Hops Pellet 4.2 Boil 60 min 16.02 55.6%
25 g Yakima Chief Hops - UK Fuggle25 g UK Fuggle Hops Pellet 4.1 Boil 50 min 8.46 30.9%
11 g Magnum11 g Magnum Hops Pellet 12.5 Boil 0 min 5.53 13.6%
81 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.40 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 ml Phosphoric acid Water Agt Mash 1 hr.
1.96 g Brewtan B Other Mash 0 min.
2.20 g Gypsum Water Agt Mash 0 min.
0.98 each Whirlfloc Fining Boil 15 min.
1.47 g Wyeast - Beer Nutrient Other Boil 10 min.
 
Yeast
White Labs - Abbey IV Ale Yeast WLP540
Amount:
1.10 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 191 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 25g       CO2 Level: 1.02 Volumes
 
Target Water Profile
Cardinia WTP
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L to hit 64c Strike 75 °C 64 °C 50 min
Raise HERMS temp Temperature 64 °C 72 °C 20 min
Temperature -- 72 °C 15 min
12 L Sparge 76 °C 76 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 31.3
Mash volume with grains 38.2
Grain absorption losses -10.4
Remaining sparge water volume (equipment estimates 9.1 L) 8.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.1 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 23 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 23
Total: 39.7  
Equipment Profile Used: System Default
 
Notes

The temp change in the mash schedule allows for 20 mins for the temperature to rize from 64 to 72c
Changed a few ingredients to use what was on hand Carared replaced Caramunich, Melanoidin replaced Aromatic
The big one wlp500 replaced wlp540

My mash tun limit is about 25L which determines my mash thickness with such a big grain bill.

Only add the acid to the mash water after checking the PH 10 mins into the mash.

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  • Last Updated: 2026-06-16 05:11 UTC