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Rochefort 10 Clone

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

Original Gravity:

1.100

Final Gravity:

1.019

ABV (standard):

10.7%

IBU (tinseth):

30.5

SRM (morey):

42.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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) - (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	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

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Styrian Goldings (Pellet)	26.13	60%
1 oz	Hallertau Hersbrucker (Pellet)	4.35	40%
2.50 oz / $ 0.00

Mash Guidelines

Amount	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

Other Ingredients

Amount	Name	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

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

Last Updated and Sharing

216

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Brews

Public: Yup, Shared
Last Updated: 2019-12-07 21:40 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

Other Brewers Who Brewed This Recipe:

Bomar

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