Rochefort 10 Clone

Submitted By: BJJA (Shared)
Members can download and share recipes

Brewer: Sean Paxton
Batch Size: 6.00 gal	Style: Belgian Dark Strong Ale (18E)
Boil Size: 7.23 gal	Style Guide: BJCP 2004
Color: 51.0 SRM	Equipment: My Equipment
Bitterness: 24.4 IBUs	Boil Time: 90 min
Est OG: 1.100 (23.8° P)	Mash Profile: Rochefort Mash
Est FG: 1.001 SG (0.3° P)	Fermentation: My Aging Profile
ABV: 13.2%	Taste Rating: 0.0

Ingredients
Amount	Name	Type	#
1.00 tsp	pH 5.2 (Mash 5 min)	Misc	1
6 lbs	Pilsner (2 Row) (1.6 SRM)	Grain	2
3 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	3
1 lbs 8.00 oz	Caramunich Malt (56.0 SRM)	Grain	4
1 lbs 8.00 oz	Caravienne Malt (22.0 SRM)	Grain	5
1 lbs	Wheat, Flaked (1.6 SRM)	Grain	6
8.00 oz	Aromatic Malt (26.0 SRM)	Grain	7
4.00 oz	Special B Malt (180.0 SRM)	Grain	8
1 lbs	Brown Sugar, Dark (50.0 SRM)	Sugar	9
1 lbs	Candi Sugar, Clear (0.5 SRM)	Sugar	10
1 lbs	Candi Sugar, Dark (275.0 SRM)	Sugar	11
1 lbs	Dark Rock Candi Syrup (500.0 SRM)	Sugar	12
1 lbs	Turbinado (10.0 SRM)	Sugar	13
11.04 oz	Date Sugar (3.0 SRM)	Sugar	14
1.50 oz	Hallertauer Hersbrucker [2.9%] - Boil 60 min	Hops	15
1.00 oz	Kent Goldings [5.9%] - Boil 60 min	Hops	16
0.50 oz	Hallertauer Hersbrucker [2.9%] - Boil 30 min	Hops	17
1.00	Servomyces Yeast Nutrient (Boil 15 min)	Misc	18
5.00 g	Coriander Seed (Boil 15 min)	Misc	19
1.00 tsp	Yeast Nutrient (Primary 3 days)	Misc	20
1.0 pkgs	Belgian Abbey II (Wyeast Labs #1762)	Yeast	21

For Bottling, added 2 oz rock candy, 2 oz turbonado sugar and 2 oz dark candi syrup.

BeerSmith™ Recipe Cloud