BLAM Rochefort 10 recipe?
- Thread starter Scuba
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bknifefight
Well-Known Member
The Homebrew Chef has a clone for Rochefort 10 here: http://www.homebrewchef.com/Rochefort10CloneRecipe.html
electric_beer
Well-Known Member
From another thread:
Type: All Grain
Batch Size: 5.50 gal
Brewer: MagicLarry
Boil Size: 7.22 gal
Boil Time: 75 min
Taste Rating(out of 50): 43.0 Brewhouse Efficiency: 75.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
10.92 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 70.24 %
1.73 lb Caramunich Malt (46.0 SRM) Grain 11.13 %
0.58 lb Corn, Flaked (1.3 SRM) Grain 3.75 %
0.58 lb Special B Malt (114.0 SRM) Grain 3.75 %
0.23 lb Carafa special dehusked 800 EBC (302.0 SRM) Grain 1.47 %
1.73 oz Styrian Goldings [4.20 %] (75 min) Hops 20.8 IBU
0.75 oz Hallertauer Hersbrucker [3.50 %] (30 min) Hops 5.5 IBU
0.39 oz Hallertauer Hersbrucker [3.50 %] (5 min) Hops 0.7 IBU
0.38 oz Coriander Seed (Make sure to grind) (Boil 5.0 min) Misc
1.50 lb Candi Sugar, Dark (100.0 SRM) Sugar 9.65 %
2 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale
Beer Profile
Est Original Gravity: 1.078 SG
Measured Original Gravity: 1.079 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 7.80 % Actual Alcohol by Vol: 7.98 %
Bitterness: 27.1 IBU Calories: 362 cal/pint
Est Color: 27.6 SRM Color: Color
Mash Profile
Mash Name: Double Infusion, Medium Body Total Grain Weight: 14.04 lb
Sparge Water: 0.73 gal
Sparge Temperature: 168.0 F
Double Infusion, Medium Body
30 min Protein Rest Add 12.64 qt of water at 156.2 F 142.0 F
60 min Saccrification Add 11.23 qt of water at 170.2 F 154.0 F
5 min Mash Out Add 9.83 qt of water at 205.6 F 168.0 F
Mash Notes: Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.5
Pressure/Weight: 4.8 oz Carbonation Used: -
Keg/Bottling Temperature: 68.0 F Age for: 84.0 days
Storage Temperature: 68.0 F
I ferment for about 4 weeks @ 68-71 F in the primary, then bottle condition for 4 months... 4 months never happens though!
__________________
Enjoy!
Type: All Grain
Batch Size: 5.50 gal
Brewer: MagicLarry
Boil Size: 7.22 gal
Boil Time: 75 min
Taste Rating(out of 50): 43.0 Brewhouse Efficiency: 75.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
10.92 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 70.24 %
1.73 lb Caramunich Malt (46.0 SRM) Grain 11.13 %
0.58 lb Corn, Flaked (1.3 SRM) Grain 3.75 %
0.58 lb Special B Malt (114.0 SRM) Grain 3.75 %
0.23 lb Carafa special dehusked 800 EBC (302.0 SRM) Grain 1.47 %
1.73 oz Styrian Goldings [4.20 %] (75 min) Hops 20.8 IBU
0.75 oz Hallertauer Hersbrucker [3.50 %] (30 min) Hops 5.5 IBU
0.39 oz Hallertauer Hersbrucker [3.50 %] (5 min) Hops 0.7 IBU
0.38 oz Coriander Seed (Make sure to grind) (Boil 5.0 min) Misc
1.50 lb Candi Sugar, Dark (100.0 SRM) Sugar 9.65 %
2 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale
Beer Profile
Est Original Gravity: 1.078 SG
Measured Original Gravity: 1.079 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 7.80 % Actual Alcohol by Vol: 7.98 %
Bitterness: 27.1 IBU Calories: 362 cal/pint
Est Color: 27.6 SRM Color: Color
Mash Profile
Mash Name: Double Infusion, Medium Body Total Grain Weight: 14.04 lb
Sparge Water: 0.73 gal
Sparge Temperature: 168.0 F
Double Infusion, Medium Body
30 min Protein Rest Add 12.64 qt of water at 156.2 F 142.0 F
60 min Saccrification Add 11.23 qt of water at 170.2 F 154.0 F
5 min Mash Out Add 9.83 qt of water at 205.6 F 168.0 F
Mash Notes: Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.5
Pressure/Weight: 4.8 oz Carbonation Used: -
Keg/Bottling Temperature: 68.0 F Age for: 84.0 days
Storage Temperature: 68.0 F
I ferment for about 4 weeks @ 68-71 F in the primary, then bottle condition for 4 months... 4 months never happens though!
__________________
Enjoy!
