Rochefort 8 clone - Beer Recipe - Brewer's Friend

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Rochefort 8 clone

259 calories 25.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.8 liters
Pre Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 75% (brew house)
Rating:
5.00 (1 Review)

Calories: 259 calories (Per 330ml)
Carbs: 25.3 g (Per 330ml)
Created: Saturday December 3rd 2016
1.084
1.019
8.5%
22.7
21.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.28 kg Belgian - Pilsner6.28 kg Pilsner 37 1.6 70.9%
1.06 kg German - CaraMunich II1.06 kg CaraMunich II 34 46 12%
793.65 g Belgian Candi Sugar - Amber/Brown (60L)793.65 g Belgian Candi Sugar - Amber/Brown (60L) 38 60 9%
314.81 g Belgian - Special B314.81 g Special B 34 115 3.6%
314.81 g Flaked Corn314.81 g Flaked Corn 40 0.5 3.6%
93.92 g German - Carafa III93.92 g Carafa III 32 535 1.1%
8,857.19 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
37.70 g Styrian Goldings37.7 g Styrian Goldings Hops Leaf/Whole 5.5 Boil 75 min 16.29 50%
26.46 g Hallertau Mittelfruh26.46 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 30 min 5.73 35.1%
11.24 g Hallertau Mittelfruh11.24 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 5 min 0.63 14.9%
75.40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11.24 g crushed corriander seed Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 506 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.8 L Infusion -- 60 °C 30 min
Temperature -- 65 °C 60 min
mash out Temperature -- 75 °C --
30.1 L Fly Sparge -- 78 °C --
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 21.8
Mash volume with grains 27.1
Grain absorption losses -8.1
Remaining sparge water volume (equipment estimates 20.6 L) 15.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 33.9 L) 28.8
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 25
Going into fermentor 25
Total: 37.2  
Equipment Profile Used: System Default
 
Notes

candi sugar in boil for 90 mins

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  • Public: Yup, Shared
  • Last Updated: 2016-12-03 21:01 UTC