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Rochefort 10 Trappist Quad Clone

319 calories 24.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 6.25 gallons (ending kettle volume)
Pre Boil Size: 8.25 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 67% (ending kettle)
Calories: 319 calories (Per 12oz)
Carbs: 24.5 g (Per 12oz)
Created: Monday December 9th 2019
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OG: 1.090 FG: 1.013 ABV: 10.1% IBU: 30

1.097
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Fermentables
Amount Fermentable Cost PPG °L Bill %
16.50 lb Belgian - Pilsner16.5 lb Pilsner 37 1.6 69.1%
2 lb German - CaraMunich II2 lb CaraMunich II 34 46 8.4%
1.25 lb Flaked Wheat1.25 lb Flaked Wheat 34 2 5.2%
3 lb Candi Syrup - Belgian Candi Syrup - D-1803 lb Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 12.6%
0.25 lb Corn Sugar - Dextrose0.25 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 1%
6 oz Dingemans - Special B6 oz Special B 33.1 125 1.6%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 2.1%
23.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.30 oz Saaz1.3 oz Saaz Hops Pellet 4.8 Boil 60 min 17.24 39.4%
2 oz Strisselspalt2 oz Strisselspalt Hops Pellet 2.8 Boil 15 min 7.68 60.6%
3.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
13 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Abbey IV Ale Yeast WLP540
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 273 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Beaverton Public Water (Bull Run)
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
7 gal Infusion -- -- --
5 gal Sparge -- -- --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.73 30.9  
Mash volume with grains 9.38 37.5  
Grain absorption losses -2.58 -10.3  
Remaining sparge water volume 3.34 13.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.34 g | 33.4 qt) 8.25 33  
Volume increase from sugar/extract (late additions) 0.28 1.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil volume (equipment estimates 6.16 g | 24.6 qt) 6.25 25  
Estimated amount in fermentor 6.25 25  
Total: 11.08 44.3
Equipment Profile Used: System Default
 
Notes

Program did not have Perla Negra dehusked malt, so I used carafa I

Step Mash for maximum fermentability:

132 for 15 min
145 for 60 min
161 for 15 min Lauter
Mash out 168 for 15 min
Sparge

If you don not like to do step mashess then mash low, around 149, then mash out. It would also be benefitting to use a yeast nutrient due to the high gravity and aerate well before pitching healthy yeast.

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  • Last Updated: 2021-01-03 22:22 UTC