Rochefort 10 - Beer Recipe - Brewer's Friend

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Rochefort 10

316 calories 24.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Candi Syrup Inc
Calories: 316 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)
Created: Friday May 10th 2019
1.096
1.013
10.9%
20.8
41.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Belgian - Pilsner12 lb Pilsner 37 1.6 65.8%
2 lb Belgian - Cara 45L2 lb Cara 45L 34 42 11%
1 lb Briess - Brewers Torrified Wheat1 lb Brewers Torrified Wheat 35 1.5 5.5%
3 lb Candi Syrup - Belgian Candi Syrup - D-1803 lb Belgian Candi Syrup - D-180 32 180 16.4%
0.25 lb Cane Sugar0.25 lb Cane Sugar 46 0 1.4%
18.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 4 Boil 60 min 20.12 50%
1.50 oz Styrian Goldings1.5 oz Styrian Goldings Hops Pellet 2.6 Aroma 15 min 0.65 50%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
80 ml Phosphoric acid Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
Yes
Fermentation Temp:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 152 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Rochefort 10
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 10 7 30 30 0
10 gal RO water add:
3g gypsum, 3g epsom salt, 3g calcium chloride, 0.5 baking soda
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 148 °F 60 min
Mash Out Temperature -- 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.63 22.5  
Mash volume with grains 6.83 27.3  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 3.58 g | 14.3 qt) 3.72 14.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.28 1.1  
Pre boil volume (equipment estimates 7.36 g | 29.5 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.34 37.4
Equipment Profile Used: System Default
 
Notes

Candi Syrup recommended under pitch is 288 billion cells

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  • Last Updated: 2019-05-10 16:24 UTC