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
|
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
|
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
|
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
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2016-08-25 11:25 UTC
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|
Cost kr |
Cost % |
| Fermentables |
kr |
|
Steeping Grains
(Extract Only) |
kr |
|
| Hops |
kr |
|
| Yeast |
kr |
|
| Other |
kr |
|
| Cost Per Barrel |
kr 0.00 |
|
| Cost Per Pint |
kr 0.00 |
|
| Total Cost |
kr 0.00 |
|
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