ROCHEFORT - Rochefort Trappistes 8 - Beer Recipe - Brewer's Friend

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ROCHEFORT - Rochefort Trappistes 8

240 calories 17.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 45 liters (ending kettle volume)
Pre Boil Size: 49.5 liters
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Candisyrup.com / Mr Norman
Calories: 240 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Friday August 12th 2016
1.079
1.009
9.2%
22.8
46.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
10 kg Weyermann - Pilsner malt10 kg Weyermann - Pilsner malt 37 3.31 70.2%
1 kg Weyermann - CaraMunich I1 kg Weyermann - CaraMunich I 35 120.46 7%
1 kg Warminster - Torrefied Wheat1 kg Warminster - Torrefied Wheat 35 3.31 7%
1.80 kg Candi Syrup D-180 1.8 kg Candi Syrup D-180 32 354.49 12.6%
0.45 kg Blanc Soft Candi Sugar0.45 kg Blanc Soft Candi Sugar 42 3.2%
14.25 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Hallertau Mittelfruh60 g Hallertau Mittelfruh Hops Pellet 4.3 Boil 60 min 11.91 60%
40 g Aurora40 g Aurora Hops Pellet 11.9 Boil 15 min 10.91 40%
100 g / kr 0.00
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (custom):
86%
Flocculation:
Medium
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
Trappist High Gravity
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
kr 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Rochefort Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 10 6 17 32 240
https://bjcphero.wordpress.com/tag/chimay-water/

6g Gypsum (CaSO4)
2g Calcium Chloride (CaCl2)
8g Chalk (CaCO3)

10ml Lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Protein rest Infusion -- 50 °C 20 min
Step Infusion -- 64 °C 60 min
Mash out Infusion -- 77 °C 10 min
Starting Mash Thickness: 4.6 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 54.05 L. Suggest reducing initial water volume to 45.4 L and adding 8.65 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 63.12 L. Suggest reducing initial water volume to 37.48 L and adding 17.72 L sparge/top-off. 55.2
Strike water volume at mash thickness of 4.6 L/kg 55.2
Mash volume with grains 63.1
Grain absorption losses -12
Remaining sparge water volume 5.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.6
Pre boil volume (equipment estimates 54.1 L) 49.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 40.5 L) 45
Estimated amount in fermentor 45
Total: 60.8  
Equipment Profile Used: System Default
 
Notes

90 minute boil. Add soft sugar at beginning of boil. Add syrup at flameout. Chill to 65F (18C). Oxygen for 90 seconds. Ramp primary for 7 days up to 72F (22C). At near-terminal gravity (1.010), rack off primary yeast and drop temp to 60F (16C) for the next 5 days then crash at 50F (10C) until bright. Bottle prime with Simplicity at 32g/gallon. Cellar for 6 months.

Rochefort beers spend six to seven days in primary from 68 (20C) to 73 deg F (23C), three days in secondary at 46 deg F (8C), and 10 days bottle conditioning at 73 deg F (23C), according to BLAM.
http://hbd.org/discus/messages/48727/49605.html?1279817823

Braumeister 50L
Finished volume (L) 45
Grain (kg) 12
Mash Water (L) 42
Mash thickness 3.5
Loss to grain (L/kg) 0.69
Loss to boil (L/hr) 2.9
Boil time (h) 1.5
Top-up Water (L) 6.5
Loss to grain total 8.28
Post Mash Volume 33.72
Loss to boil total 4.35
Sparge water (L) 9.13

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  • Last Updated: 2016-08-25 11:25 UTC