JBrady
Well-Known Member
I found this Rochefort 10 Clone recipe online, the author said that after brewing this he would consider just doing a infusion mash vs. the decoction mash that was originally in the recipe. I would like to brew this using a single infusion mash and need help determining what temp. I should mash at. So any recommendations would be helpful, I'm really looking forward to making this one, thanks. Heres the recipe, its a 2.75 gallon batch:
Amount Item Type % or IBU
2.75 lb Pilsner (2 Row) (1.6 SRM) Grain 30.86 %
1.38 lb Pale Malt, Maris Otter (3.0 SRM) Grain 15.43 %
0.69 lb Caramunich Malt (56.0 SRM) Grain 7.72 %
0.69 lb Caravienne Malt (22.0 SRM) Grain 7.72 %
0.46 lb Wheat, Flaked (1.6 SRM) Grain 5.14 %
0.23 lb Aromatic Malt (26.0 SRM) Grain 2.57 %
0.11 lb Special B Malt (180.0 SRM) Grain 1.29 %
0.64 oz Hallertauer Hersbrucker [2.90 %] (60 min) Hops 8.2 IBU
0.43 oz Kent Goldings [5.90 %] (60 min) Hops 10.9 IBU
0.21 oz Hallertauer Hersbrucker [2.90 %] (30 min) Hops 2.1 IBU
0.46 items Servomyces Yeast Nutrient (Boil 15.0 min) Misc
0.46 tsp Yeast Nutrient (Primary 3.0 days) Misc
0.46 tsp pH 5.2 (Mash 5.0 min) Misc
2.29 gm Coriander Seed (Boil 15.0 min) Misc
0.46 lb Brown Sugar, Dark (50.0 SRM) Sugar 5.14 %
0.46 lb Candi Sugar, Clear (0.5 SRM) Sugar 5.14 %
0.46 lb Candi Sugar, Dark (275.0 SRM) Sugar 5.14 %
0.46 lb Dark Rock Candi Syrup (500.0 SRM) Sugar 5.14 %
0.46 lb Turbinado (10.0 SRM) Sugar 5.14 %
0.32 lb Date Sugar (3.0 SRM) Sugar 3.55 %
1 Pkgs Belgian Abbey II (Wyeast Labs #1762)
Est Original Gravity: 1.100 SG
Measured Original Gravity: 1.106 SG
Est Final Gravity: 1.025 SG Measured Final Gravity: 1.022 SG
Estimated Alcohol by Vol: 9.86 % Actual Alcohol by Vol: 11.05 %
Bitterness: 21.2 IBU Calories: 500 cal/pint
Est Color: 51.0
Amount Item Type % or IBU
2.75 lb Pilsner (2 Row) (1.6 SRM) Grain 30.86 %
1.38 lb Pale Malt, Maris Otter (3.0 SRM) Grain 15.43 %
0.69 lb Caramunich Malt (56.0 SRM) Grain 7.72 %
0.69 lb Caravienne Malt (22.0 SRM) Grain 7.72 %
0.46 lb Wheat, Flaked (1.6 SRM) Grain 5.14 %
0.23 lb Aromatic Malt (26.0 SRM) Grain 2.57 %
0.11 lb Special B Malt (180.0 SRM) Grain 1.29 %
0.64 oz Hallertauer Hersbrucker [2.90 %] (60 min) Hops 8.2 IBU
0.43 oz Kent Goldings [5.90 %] (60 min) Hops 10.9 IBU
0.21 oz Hallertauer Hersbrucker [2.90 %] (30 min) Hops 2.1 IBU
0.46 items Servomyces Yeast Nutrient (Boil 15.0 min) Misc
0.46 tsp Yeast Nutrient (Primary 3.0 days) Misc
0.46 tsp pH 5.2 (Mash 5.0 min) Misc
2.29 gm Coriander Seed (Boil 15.0 min) Misc
0.46 lb Brown Sugar, Dark (50.0 SRM) Sugar 5.14 %
0.46 lb Candi Sugar, Clear (0.5 SRM) Sugar 5.14 %
0.46 lb Candi Sugar, Dark (275.0 SRM) Sugar 5.14 %
0.46 lb Dark Rock Candi Syrup (500.0 SRM) Sugar 5.14 %
0.46 lb Turbinado (10.0 SRM) Sugar 5.14 %
0.32 lb Date Sugar (3.0 SRM) Sugar 3.55 %
1 Pkgs Belgian Abbey II (Wyeast Labs #1762)
Est Original Gravity: 1.100 SG
Measured Original Gravity: 1.106 SG
Est Final Gravity: 1.025 SG Measured Final Gravity: 1.022 SG
Estimated Alcohol by Vol: 9.86 % Actual Alcohol by Vol: 11.05 %
Bitterness: 21.2 IBU Calories: 500 cal/pint
Est Color: 51.0