Rochefort 10 Clone - Beer Recipe - Brewer's Friend

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Rochefort 10 Clone

326 calories 25.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Michael Giovinco
Calories: 326 calories (Per 12oz)
Carbs: 25.5 g (Per 12oz)
Created: Friday October 14th 2016
1.099
1.014
11.1%
25.7
39.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb Belgian - Pilsner12.5 lb Pilsner 37 1.6 62.5%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 5%
1.25 lb Belgian - CaraVienne1.25 lb CaraVienne 34 20 6.3%
1.25 lb Belgian - CaraMunich1.25 lb CaraMunich 33 50 6.3%
0.25 lb Belgian - De-Bittered Black0.25 lb De-Bittered Black 34 566 1.3%
2.25 lb Candi Syrup - Belgian Candi Syrup - D-1802.25 lb Belgian Candi Syrup - D-180 32 180 11.3%
1.50 lb Candi Syrup - Belgian Candi Syrup - Amber (40L)1.5 lb Belgian Candi Syrup - Amber (40L) 32 40 7.5%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Styrian Goldings1.5 oz Styrian Goldings Hops Pellet 5.5 Boil 80 min 21.28 54.5%
1.25 oz Hallertau Hersbrucker1.25 oz Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 4.43 45.5%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Coriander Spice Boil 10 min.
4 tsp Yeast Nutrient Other Boil 10 min.
0.50 tsp Irish Moss Fining Boil 10 min.
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 267 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar       CO2 Level: 3.25 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Protein Rest Infusion -- 122 °F 20 min
Saccharification Rest Temperature -- 153 °F 60 min
Mashout Temperature -- 170 °F 10 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 5.28 21.1  
Mash volume with grains 6.58 26.3  
Grain absorption losses -2.03 -8.1  
Remaining sparge water volume 4.17 16.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.33 1.3  
Pre boil volume (equipment estimates 8.35 g | 33.4 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil volume (equipment estimates 5.15 g | 20.6 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 9.45 37.8
Equipment Profile Used: System Default
 
Notes

Pitch yeast at 66, let temperature rise naturally to 73
Ferment for 2 weeks in primary
Rack to secondary and cold condition for 6+ weeks
Re-pitch yeast and bottle with sugar to aim for carb levels of 3.0-3.5 vols.

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  • Last Updated: 2016-10-22 06:39 UTC