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Rochefort 10 clone

292 calories 20.5 g 330 ml
Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 74% (brew house)
Source: BLAM & personal research
Rating:
5.00 (2 Reviews)

Calories: 292 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)
Created Sunday November 10th 2013
1.096
1.010
11.3%
27.0
20.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Dingemans - Pilsen5 kg Dingemans - Pilsen 38 1.6 69.4%
0.60 kg Dingemans - Caramunich0.6 kg Dingemans - Caramunich 34 45 8.3%
0.20 kg Wheat starch0.2 kg Wheat starch 46 0 2.8%
0.80 kg Sucrose0.8 kg Sucrose - (late boil kettle addition) 46 0 11.1%
0.60 kg Dark sugar0.6 kg Dark sugar - (late boil kettle addition) 45 120 8.3%
7.20 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Styrian Goldings30 g Styrian Goldings Hops Pellet 4.5 Boil 60 min 16.24 42.9%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.7 Boil 30 min 6.84 28.6%
20 g Styrian Goldings20 g Styrian Goldings Hops Pellet 4.5 Boil 10 min 3.93 28.6%
70 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Temperature 56 °C 15 min
Temperature 63 °C 60 min
Temperature 72 °C 15 min
Temperature 77 °C 5 min
Starting Mash Thickness: 2.75 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Coriander seeds (crushed) Spice Boil 10 min.
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (custom):
88.3%
Flocculation:
Medium
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 326 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 10 6 20 40 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Total mash water needed 34.4
Strike water volume at mash thickness of 2.75 L/kg 17.6
Grain absorption losses -6.1
Remaining sparge water volume 16.8
Mash Lauter Tun losses -0.9
Amount going into kettle 27.4
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -8.5
Hops absorption losses -0.3
Amount going into fermentor 19
Total: 35.3  
Equipment Profile Used: System Default
 
Notes

The FG of Rochefort 10 is no higher than 1.011. This can only be reached by using such high amounts of sugar. The OG provided by malt/starch should be around 1.07.
It is probably necessary to add nutrients for the yeast given the proportion of sugar.

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  • Last Updated: 2016-01-29 09:42 UTC