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Trappistes Rochefort 10 Clone

Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 13.5 liters (fermentor volume)
Pre Boil Size: 14 liters
Post Boil Size: 10.5 liters
Pre Boil Gravity: 1.082 (recipe based estimate)
Post Boil Gravity: 1.124 (recipe based estimate)
Efficiency: 66% (brew house)
Source: beginbrewing.com
Calories: 315 calories (Per 12L)
Carbs: 22.8 g (Per 12L)

Created: Friday February 5th 2021

Original Gravity:

1.096

Final Gravity:

1.011

ABV (standard):

11.2%

IBU (tinseth):

27.1

SRM (morey):

31.4

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3,800 g	Dingemans - Belgian Pilsner Malt3800 g Belgian Pilsner Malt	37	1.6	63.2%
350 g	Dingemans - Special B350 g Special B	33.1	125	5.8%
450 g	Weyermann - Munich Type II (Dark)450 g Munich Type II (Dark)	37	10	7.5%
450 g	Weyermann - Aromatic Malt450 g Aromatic Malt	35	20	7.5%
460 g	Franco-Belges - Belgian Candi Sugar - Dark (275L)460 g Belgian Candi Sugar - Dark (275L) - (late boil kettle addition)	38	159.82	7.7%
200 g	German - Wheat Malt200 g Wheat Malt	37	2	3.3%
300 g	BSG - Belgian Candi Sugar - Light (0°L)	38	0	5%
6,010 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Styrian Goldings30 g Styrian Goldings Hops	Pellet	4.7	Boil	60 min	19.82	42.9%
20 g	Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops	Pellet	3.2	Boil	20 min	5.45	28.6%
20 g	Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops	Pellet	3.2	Boil	5 min	1.79	28.6%
70 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
30 g	Styrian Goldings (Pellet) 30 g Styrian Goldings (Pellet) Hops	19.82	42.9%
40 g	Hallertau Mittelfruh (Pellet)	7.24	57.2%
70 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
18 L	Strike	68 °C	--	--
18 L	Steeping	65 °C	65 °C	45 min
18 L	Steeping	70 °C	70 °C	30 min
18 L	Steeping	77 °C	77 °C	15 min
6 L	Sparge	75 °C	75 °C	--

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc tablet	Fining	Boil	20 min.
6 g	Yeast Nutrient	Other	Boil	20 min.
7 g	Lactic acid	Other	Mash	0 min.
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.70 g	Salt	Water Agt	Mash	1 hr.
0.50 g	Baking Soda	Water Agt	Mash	1 hr.
2 g	Chalk	Water Agt	Mash	1 hr.
0.50 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
1 g	Gypsum	Water Agt	Mash	1 hr.

Yeast

Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST

Amount:	2 Each	Cost:
Attenuation (custom):	84%	Flocculation:	Medium
Optimum Temp:	17 - 25 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 386 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 163.6 g Temp: 20 °C CO₂ Level: 3.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	6	18	79	62	47
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

439

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Brews

Public: Yup, Shared
Last Updated: 2025-09-03 14:55 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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