Recipe Type: All Grain
Yeast: Wyeast Labs #1762
Yeast Starter: Yes, biggen
Batch Size (Gallons): 6
Original Gravity: 1.088
Final Gravity: 1.021
IBU: 15.1
Boiling Time (Minutes): 60
Color: 39.3
Primary Fermentation (# of Days & Temp): 10
Additional Fermentation: Bottle condition for 3-6+ months
Secondary Fermentation (# of Days & Temp): 20

BeerSmith Recipe Printout - www.beersmith.com
Recipe: 10.
Brewer: Christopher John Flannagan
Asst Brewer:
Style: Belgian Dark Strong Ale
TYPE: All Grain
Taste: (35.0)

Ingredients:
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Amount Item Type % or IBU
8.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 45.58 %
2.00 lb Caramunich Malt (56.0 SRM) Grain 11.40 %
1.80 lb Aromatic Malt (26.0 SRM) Grain 10.26 %
1.50 lb Caravienne Malt (22.0 SRM) Grain 8.55 %
1.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 8.55 %
0.50 lb Special B Malt (180.0 SRM) Grain 2.85 %
0.25 lb Carafa III (525.0 SRM) Grain 1.42 %
0.75 oz Styrian Goldings [5.40 %] (60 min) Hops 9.2 IBU
0.50 oz Styrian Goldings [5.40 %] (25 min) Hops 4.3 IBU
0.25 oz Styrian Goldings [5.40 %] (15 min) Hops 1.5 IBU
0.25 oz Black Peppercorn (Boil 5.0 min) Misc
0.25 oz Coriander Seed (Boil 5.0 min) Misc
1.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 5.70 %
1.00 lb Candi Sugar, Dark (275.0 SRM) Sugar 5.70 %
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) [StarYeast-Ale


Mash Schedule: Single Infusion, Full Body, Batch Sparge
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Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 20.68 qt of water at 167.5 F 156.0 F


Notes:
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I used pale because I was a little short on pils malt at the time. I will use all pils when I do it again. I just bottled and sampled today. Tastes AWESOME. Here's a pic of the sample, I hit my FG dead on. Oh, in case you didn't catch on, it's an attempt at cloneing the Rochefort 10





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