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Rochefort 10 Clone

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

Original Gravity:

1.099

Final Gravity:

1.014

ABV (standard):

11.1%

IBU (tinseth):

25.7

SRM (morey):

39.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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)	32	40	7.5%
20 lbs / $ 0.00

Hops

Amount	Variety	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

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Styrian Goldings (Pellet)	21.28	54.5%
1.25 oz	Hallertau Hersbrucker (Pellet)	4.43	45.5%
2.75 oz / $ 0.00

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

Other Ingredients

Amount	Name	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

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.

Last Updated and Sharing

1,082

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Brews

Public: Yup, Shared
Last Updated: 2016-10-22 06:39 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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