Rochefort 10 clone - Beer Recipe - Brewer's Friend

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Rochefort 10 clone

270 calories 18.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 74% (brew house)
Source: BLAM & personal research
Calories: 270 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created: Saturday November 24th 2018
1.089
1.009
10.4%
27.7
21.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Pilsen5 kg Pilsen 36 1.8 69.4%
0.60 kg German - CaraMunich II0.6 kg CaraMunich II 34 46 8.3%
0.20 kg Wheat starch0.2 kg Wheat starch 46 0 2.8%
0.80 kg Sucrose0.8 kg Sucrose - (late boil kettle addition) 46 0 11.1%
0.60 kg Dark sugar0.6 kg Dark sugar - (late boil kettle addition) 45 120 8.3%
7.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Willamette30 g Willamette Hops Pellet 4.5 Boil 60 min 16.65 42.9%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.7 Boil 30 min 7.02 28.6%
20 g Willamette20 g Willamette Hops Pellet 4.5 Boil 10 min 4.03 28.6%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Coriander seeds (crushed) Spice Boil 10 min.
2 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
2 g Protafloc Other Boil 10 min.
 
Yeast
White Labs - Abbey IV Ale Yeast WLP540
Amount:
1 Each
Cost:
Attenuation (custom):
88.3%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 304 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 10 6 20 40 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 56 °C 15 min
Temperature -- 63 °C 60 min
Temperature -- 72 °C 15 min
Temperature -- 77 °C 5 min
Starting Mash Thickness: 2.75 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 19.8
Mash volume with grains 24.6
Grain absorption losses -7.2
Remaining sparge water volume (equipment estimates 16.2 L) 10.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.9 L) 22
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 19
Going into fermentor 19
Total: 30.1  
Equipment Profile Used: System Default
 
Notes

The FG of Rochefort 10 is no higher than 1.011.
The OG provided by malt/starch should be around 1.07.
This can only be reached by using high amounts of sugar.
Add nutrients for the yeast given the proportion of sugar.

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  • Last Updated: 2019-04-04 10:10 UTC