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Rochefort Huit

254 calories 20.9 g 330 ml
Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 73% (brew house)
Source: marc
Calories: 254 calories (Per 330ml)
Carbs: 20.9 g (Per 330ml)
Created Monday October 5th 2015
1.083
1.013
9.18%
40.68
65.67
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg De Swaen Pilsner2.5 kg De Swaen Pilsner 38 2.5 47%
1.50 kg Vienna - De Swaen1.5 kg Vienna - De Swaen 37 4.75 28.2%
0.20 kg Dingemans - Special B 130L0.2 kg Dingemans - Special B 130L 37 130 3.8%
0.50 kg Belgian Candi Sugar - Amber/Brown (60L)0.5 kg Belgian Candi Sugar - Amber/Brown (60L) 38 60 9.4%
0.20 kg Weyermann Carapils0.2 kg Weyermann Carapils 35 12 3.8%
0.30 kg Dingemans Cara 120 MD0.3 kg Dingemans Cara 120 MD 35 45 5.6%
0.08 kg De Swaen Black Malt0.075 kg De Swaen Black Malt 27 550 1.4%
0.04 kg Candi syrup 1900EBC0.04 kg Candi syrup 1900EBC - (late addition) 30 1000 0.8%
5.32 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Styrian Goldings40 g Styrian Goldings Hops Leaf/Whole 3.1 Boil 70 min 17.69 38.1%
30 g Styrian Goldings30 g Styrian Goldings Hops Leaf/Whole 0.01 First Wort 0 min 0.03 28.6%
30 g East Kent Goldings30 g East Kent Goldings Hops Leaf/Whole 5.2 Boil 70 min 22.25 28.6%
5 g East Kent Goldings5 g East Kent Goldings Hops Leaf/Whole 5.2 Aroma 5 min 0.72 4.8%
105 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
7 L strike pils with 63 water Infusion 55 °C 10 min
combined pale 53 and dark 72 mash Temperature 66 °C 45 min
Temperature 70 °C 45 min
Temperature 78 °C 5 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
25 g coriander Spice Boil 10 min.
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
21 °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
Quick Water Requirements
Water Liters
Total mash water needed 26.3
Strike water volume at mash thickness of 3 L/kg 14.3
Grain absorption losses -4.5
Remaining sparge water volume 11.9
Mash Lauter Tun losses -0.9
Amount going into kettle 20.8
Volume increase from sugar/extract (early additions) 0.3
Adjusted starting boil size 21.1
Volume increase from sugar/extract (late additions) 0
Boil off losses -5.7
Hops absorption losses -0.5
Amount going into fermentor 15
Total: 27  
Equipment Profile Used: System Default
 
Notes

Pils + CaraVienne Malt + (Special B?)
Lighten body with Maize + amber/brown candi
Current Rochefort uses wheat starch, no longer maize.
Attenuation:
With corn and sugar should be about 1/5 @ 100% and 4/5 @ 77% -> 82%
Expect OG 1.081-> FG 1.015
See sessions 4.10, 3.34 and 2.22.
This should be close: Grist, hops and yeast on target, the only issue to decide is: all special-B for colour or some (debittered) black. Picked 300g 120 MD +75g black, advice is to keep special b well below 5%

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  • Last Updated: 2016-12-04 11:47 UTC