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Rochefort 10 Clone

A ProMash Recipe Report



BJCP Style and Style Guidelines
18-C Belgian Strong Ale, Belgian Tripel

Min OG: 1.075 Max OG: 1.085   
Min IBU: 25 Max IBU: 38   
Min Clr: 45 Max Clr: 6  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 6.30 Wort Size (Gal): 6.30
Total Grain (Lbs): 17.00      
Anticipated OG: 1.087 Plato: 20.80
Anticipated SRM: 35.5        
Anticipated IBU: 34.4      
Brewhouse Efficiency: 82  %   
Wort Boil Time: 65  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 7.52  Gal   
Pre-Boil Gravity: 1.073  SG 17.63 Plato


Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
69.1 11.75 lbs.  Pale Malt(2-row) Great Britain 1.038 3
13.2 2.25 lbs.  CaraMunich 40 France 1.034 40
5.9 1.00 lbs.  Candi Sugar (clear) Generic 1.046 1
5.9 1.00 lbs.  Candi Sugar (dark) Generic 1.046 275
4.4 0.75 lbs.  Special B Malt Belgian 1.030 120
1.5 0.25 lbs.  Carafa Special Germany 1.030 600

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.50 oz.  Styrian Goldings Pellet 4.90 24.3 60 min
0.50 oz.  Styrian Goldings Pellet 4.90 4.1 30 min
1.25 oz.  Hallertau Hersbrucker Pellet 3.30 4.6 20 min
0.75 oz.  Hallertau Hersbrucker Pellet 3.30 1.4 5 min


Extras
Amount Name Type Time
0.00 Oz  Irish Moss Fining 20 Min.(boil)


Yeast
WYeast 1762 Belgian Abbey II


Mash Schedule
Mash Type: Multi Step   
Grain Lbs: 15.00   
Water Qts: 15.00 Before Additional Infusions
Water Gal: 3.75 Before Additional Infusions
Qts Water Per Lbs Grain: 1.00 Before Additional Infusions

Rest Temp Time
Acid Rest: 0 0 Min
Protein Rest: 122 30 Min
Intermediate Rest: 0 0 Min
Saccharification Rest: 152 60 Min
Mash-out Rest: 170 0 Min
Sparge: 170 0 Min

Total Mash Volume Gal: 4.95 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
amber candi sugar dissolved in 2 cups boiling water, cooled, and to be added to primary after 3 days of fermentation. dark candi sugar added in same way 3 days later.

brew day photo journal




Generated with ProMash Brewing Software

© 2004-2011 Biergötter Homebrew Club. Disclaimer.
Last Modified: Sunday, 27-Nov-2005 14:30:07 MST