Trappistes Rochefort 10

DIRECTIONS
Mill the grains, mash in at 133°F (56°C), and rest 20 minutes; raise to 145°F (63°C) and rest 50 minutes; then raise to 165°F (74°C) and rest 20 minutes. Mash out, sparging with 180°F (82°C) water to get about 6 gallons (23 liters) of wort, depending on your evaporation rate.

Boil for 60 minutes, adding the hops, sugar, and coriander according to the schedule.

After the boil, chill to about 68°F (20°C), aerate the wort, and pitch a healthy yeast starter. Ferment at 70°F (21°C). Once fermentation is complete and the gravity has stabilized, rack to secondary, crash, and condition for a few days. Then package in sturdy bottles and condition for at least 2–3 weeks at about 70°F (21°C), aiming for 3.75–4 volumes of CO2.

BREWER’S NOTES
Lighter versions: To instead brew a beer inspired by Rochefort 6 or 8, scale down accordingly. The 6 has an OG of 1.072 (17.5°P) and about 18 IBUs; the 8 has an OG of 1.079 (19.1°P) and about 22 IBUs. Adjust the specialty malt to target a color of about 20 SRM for the 6 and 32 SRM for the 8.
Water: Rochefort’s spring water is naturally high in calcium and bicarbonate with low to moderate levels of other minerals.

Mash: Santos is unspecific about the current mash steps; those listed above approximate a typical Belgian mash regimen to promote high attenuation, lighter body, and a dry finish. Alternatively, you could skip the initial protein rest, or you could try a single infusion at about 148°F (64°C) for about 90 minutes.
Spices: This is another approximation. The addition is subtle enough that you could instead choose to whisper the word “coriander” over the kettle and bow in the direction of India.