Belgian Dark Strong Ale - Rochefort 8

Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 19 liters
Post Boil Size: 16 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Patrick Miller
Hop Utilization: 99%
Calories: 248 calories (Per 330ml)
Carbs: 20.6 g (Per 330ml)

Created: Wednesday May 13th 2020

Abdij Bier

by Amuda

OG: 1.069 FG: 1.011 ABV: 7.7% IBU: 21

Original Gravity:

1.081

Final Gravity:

1.013

ABV (standard):

9.0%

IBU (tinseth):

25.4

SRM (morey):

16.6

Mash pH

5.5

Cost €

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.10 kg	Weyermann - Extra Pale Premium Pilsner Malt3.1 kg Extra Pale Premium Pilsner Malt	38	1.5	62.2%
0.50 kg	Weyermann - Vienna Malt0.5 kg Vienna Malt	37	3.5	10%
0.25 kg	Weyermann - CaraAroma0.25 kg CaraAroma	36	26	5%
0.10 kg	Dingemans - Special B0.1 kg Special B	33.1	125	2%
0.01 kg	Weyermann - Carafa Special Type II (415 L)0.01 kg Carafa Special Type II (415 L)	70	415	0.2%
0.15 kg	Flaked Oats0.15 kg Flaked Oats	33	2.2	3%
0.05 kg	Weyermann - Pale Wheat0.05 kg Pale Wheat	36	2	1%
0.50 kg	Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition)	38	60	10%
0.32 kg	Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition)	38	0	6.4%
4.98 kg / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
12 g	Brewferm Melange - Bittering12 g Brewferm Melange - Bittering Hops	Pellet	11.5	Boil	60 min	22.13	50%
12 g	Hallertau Mittelfruh12 g Hallertau Mittelfruh Hops	Leaf/Whole	3.75	Boil	15 min	3.26	50%
24 g / 0.00 €

Show Summary View

Amount	Variety	IBU	Bill %
12 g	Brewferm Melange - Bittering (Pellet)	22.13	50%
12 g	Hallertau Mittelfruh (Leaf/Whole)	3.26	50%
24 g / 0.00 €

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 g	Irish Moss		Fining	Boil	15 min.
5 g	Coriander Seed		Spice	Boil	15 min.

Yeast

White Labs - Belgian Strong Ale Yeast WLP545

Amount:	1 Each	Cost:
Attenuation (avg):	81.5%	Flocculation:	Medium
Optimum Temp:	19 - 22 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 103 B cells required

Lallemand - LALBREW® VOSS KVEIK ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	25 - 40 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 103 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: BelgianCandySyrup Amount: 151.3 g Temp: 20 °C CO₂ Level: 2.45 Volumes

Target Water Profile

Overijse Belgium

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
111	14	14	32	52	31
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18 L		Strike	20 °C	52 °C	10 min
	Beta Amylase Step	Steeping	52 °C	62 °C	45 min
	Alpha Amylase Step	Steeping	61 °C	68 °C	45 min
5 L		Sparge	68 °C	75 °C	10 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 20 °C

Quick Water Requirements

Water	Liters
Strike water volume at mash thickness of 3 L/kg	12.5
Mash volume with grains	15.2
Grain absorption losses	-4.2
Remaining sparge water volume (equipment estimates 15.7 L)	11.6
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 23.1 L)	19
Volume increase from sugar/extract (late additions)	0.6
Boil off losses	-8.6
Hops absorption losses (first wort, boil, aroma)	-0.1
Post boil Volume (equipment estimates 15 L)	16
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 16 L)	15
Total:	24.1
Equipment Profile Used:	System Default

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Last Updated: 2020-05-13 13:42 UTC

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Belgian Dark Strong Ale - Rochefort 8