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Rochefort 10 Clone
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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18-C Belgian Strong Ale, Belgian Tripel
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Min OG:
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1.075
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Max OG:
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1.085
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Min IBU:
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25
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Max IBU:
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38
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Min Clr:
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45
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Max Clr:
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6
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Color in SRM, Lovibond
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Batch Size (Gal):
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6.30
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Wort Size (Gal):
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6.30
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Total Grain (Lbs):
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17.00
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Anticipated OG:
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1.087
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Plato:
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20.80
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Anticipated SRM:
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35.5
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Anticipated IBU:
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34.4
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Brewhouse Efficiency:
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82
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%
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Wort Boil Time:
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65
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Minutes
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Evaporation Rate:
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15.00
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Percent Per Hour
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Pre-Boil Wort Size:
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7.52
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Gal
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Pre-Boil Gravity:
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1.073
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SG
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17.63 Plato
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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 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
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69.1
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11.75 lbs.
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Pale Malt(2-row)
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Great Britain
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1.038
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3
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13.2
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2.25 lbs.
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CaraMunich 40
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France
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1.034
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40
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5.9
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1.00 lbs.
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Candi Sugar (clear)
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Generic
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1.046
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1
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5.9
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1.00 lbs.
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Candi Sugar (dark)
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Generic
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1.046
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275
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4.4
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0.75 lbs.
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Special B Malt
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Belgian
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1.030
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120
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1.5
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0.25 lbs.
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Carafa Special
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Germany
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1.030
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600
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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1.50 oz.
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Styrian Goldings
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Pellet
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4.90
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24.3
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60 min
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0.50 oz.
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Styrian Goldings
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Pellet
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4.90
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4.1
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30 min
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1.25 oz.
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Hallertau Hersbrucker
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Pellet
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3.30
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4.6
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20 min
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0.75 oz.
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Hallertau Hersbrucker
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Pellet
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3.30
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1.4
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5 min
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Amount
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Name
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Type
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Time
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0.00 Oz
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Irish Moss
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Fining
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20 Min.(boil)
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WYeast 1762 Belgian Abbey II
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Mash Type:
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Multi Step
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Grain Lbs:
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15.00
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Water Qts:
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15.00
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Before Additional Infusions
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Water Gal:
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3.75
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.00
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Before Additional Infusions
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Rest
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Temp
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Time
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Acid Rest:
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0
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0 Min
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Protein Rest:
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122
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30 Min
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Intermediate Rest:
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0
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0 Min
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Saccharification Rest:
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152
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60 Min
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Mash-out Rest:
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170
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0 Min
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Sparge:
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170
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0 Min
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Total Mash Volume Gal: 4.95 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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
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Generated with ProMash Brewing Software |
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