View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Rochefort 10 clone

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: 1.062 (recipe based estimate)
Efficiency: 74% (brew house)
Source: BLAM & personal research
Rating:

5.00 (2 Reviews)

Calories: 292 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)

Created: Sunday November 10th 2013

Original Gravity:

1.096

Final Gravity:

1.010

ABV (standard):

11.3%

IBU (tinseth):

27.0

SRM (morey):

20.9

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	Dingemans - Pilsen5 kg Dingemans - Pilsen	38	1.6	69.4%
0.60 kg	Dingemans - Caramunich0.6 kg Dingemans - Caramunich	34	45	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	Type	AA	Use	Time	IBU	Bill %
30 g	Styrian Goldings30 g Styrian Goldings Hops	Pellet	4.5	Boil	60 min	16.24	42.9%
20 g	Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops	Pellet	3.7	Boil	30 min	6.84	28.6%
20 g	Styrian Goldings20 g Styrian Goldings Hops	Pellet	4.5	Boil	10 min	3.93	28.6%
70 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
50 g	Styrian Goldings (Pellet) 50 g Styrian Goldings (Pellet) Hops	20.17	71.5%
20 g	Hallertau Mittelfruh (Pellet)	6.84	28.6%
70 g / $ 0.00

Mash Guidelines

Amount	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

Other Ingredients

Amount	Name	Cost	Type	Use	Time
10 g	Coriander seeds (crushed)		Spice	Boil	10 min.

Yeast

Wyeast - Belgian Abby Ale II 1762

Amount:	1 Each	Cost:
Attenuation (custom):	88.3%	Flocculation:	Medium
Optimum Temp:	18 - 24 °C	Starter:	Yes
Fermentation Temp:	22 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 326 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	10	6	20	40	0
Mash Chemistry and Brewing Water Calculator

Notes

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

Last Updated and Sharing

35,080

Views

Brews

Public: Yup, Shared
Last Updated: 2016-01-29 09:42 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

Other Brewers Who Brewed This Recipe:

alemaodajola

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Cole • 01/29/2016 at 04:27am

5 of 5

Hello, looks like a very nice , authentic recipe, pardon a dumb question but what EXACLTY are you using for wheat starch?

Umoyk • 01/29/2016 at 09:35am
Thanks Cole.
Actually, your question is a good question. In the past I have completely skipped the starch part. I don't really know why they use it at the Rochefort Abbey other than to add some fermentable and unfermentable sugars without adding more of the flavours associated with malt or grains. It's most likely a non-essential part of the recipe. Replace it by more of the Pilsner malt and I'm sure it will be fine. You could also use corn starch. Other people use torrified wheat or other forms of it, but I'm not sure if the character of actual wheat is appropriate (it may be...).

With this recipe the most important thing is to focus on a healthy fermentation. The actual pitching rate at the abbey is probably between 0.6 and 0.7 (M cells / ml / Â° P), but as a homebrewer it's better to aim for 0.75 (unless you have some equipment to add oxygen). Regardless, aerate as much as you can by shaking, and try to keep the fermentation temperature below 22Â°C (72Â°F) even though, presumably, Rochefort 10 is fermented at 24Â°C (75Â°F) (the pressure in large fermenters probably diminishes the formation of fusel alcohols). Also, add nutrients. Rochefort's yeast (WLP540 or WYeast 1762) is known to produce large amounts of fusel alcohols with unhealthy fermentations.

With these considerations regarding fermentation I'm sure you can get something really tasty and reasonably "authentic" even if you modify the recipe a little bit.

RehakCZ • 03/11/2018 at 03:34pm
I am about to brew this recipe. In order not to screw up could you please help me with following questions?
1) I cant get 0.2 kg Wheat starch - can this be subsituted by 0.4 kg Wheat malt?
2) when exactly to add both sugars in? I plan to add it just before I will start boil hop.
3) when exactly to add coreander seeds? I plan to add it for last 10 minutes of hop boiling

thanks for the answers :)

Django • 06/19/2019 at 02:35am

5 of 5

I did it !
Great recipe ! Abv aproach 10% !!!

Want no ads? Go Premium and unlock all our brewing tools!