Rochefort 10 Clone - Beer Recipe - Brewer's Friend

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Rochefort 10 Clone

332 calories 29.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 332 calories (Per 12oz)
Carbs: 29.5 g (Per 12oz)
Created: Saturday December 7th 2019
1.100
1.019
10.7%
30.5
42.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.25 lb Belgian - Pilsner11.25 lb Pilsner 37 1.6 58.4%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 5.2%
1.50 lb Belgian - CaraVienne1.5 lb CaraVienne 34 20 7.8%
1.50 lb Belgian - CaraMunich1.5 lb CaraMunich 33 50 7.8%
0.25 lb Belgian - De-Bittered Black0.25 lb De-Bittered Black 34 566 1.3%
1.50 lb Belgian Candi Sugar - Amber/Brown (60L)1.5 lb Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 7.8%
2.25 lb Candi Syrup - Belgian Candi Syrup - D2 (160L)2.25 lb Belgian Candi Syrup - D2 (160L) - (late boil kettle addition) 32 160 11.7%
19.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Styrian Goldings1.5 oz Styrian Goldings Hops Pellet 5.5 Boil 80 min 26.13 60%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 4.35 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 lb amber candi syrup Flavor Boil 10 min.
2.25 lb d2 belgian candi syrup Flavor Boil 10 min.
0.25 oz coriander Herb Boil 10 min.
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 173 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.65 Volumes
 
Target Water Profile
Balanced Profile
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
Decoction 168 °F 122 °F 20 min
-- 153 °F 60 min
Infusion -- 170 °F 15 min
Starting Mash Thickness: 1.1 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.1 qt/lb 4.26 17.1  
Mash volume with grains (equipment estimates 5 g | 20 qt) 5.5 22  
Grain absorption losses -1.94 -7.8  
Remaining sparge water volume (equipment estimates 4.95 g | 19.8 qt) 4.43 17.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.32 1.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5 20  
Top off amount 0.5 2  
Going into fermentor 5.5 22  
Total: 8.69 34.8
Equipment Profile Used: System Default
 
Notes

Enhanced Double Decoction Mash (rests at 122, 153 and 170)

  • mash in @ 104, rest 5 min
  • decoct, heat removed mash to 122, rest 10min
  • heat removed mash to 155-162, rest 15-20min
  • boil removed mash for 10-20min
  • add in enough boiling mash to hit protein rest @ 122, rest 15-20min
  • add in remaining boiling mash to hit 153, rest 60min
  • decoct and boil removed mash for 10-20min
  • add in removed mash to hit mash out @ 170, rest 15min
  • sparge @ 170
  • boil 90 min, follow hop/sugar schedule
  • pitch yeast @66-68 let rise to 73-75 naturally, ferment for 2 weeks
  • transfer to secondary, cold condition @ 50 for at least 6 weeks
  • repitch 1/2 pack 1762 yeast, carbonate to 3.75 vols in bottles
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  • Last Updated: 2019-12-07 21:40 UTC