Rochefort 10 clone

Brewer: Martin Farstad Borg
Batch Size: 9.25 gal	Style: Belgian Dark Strong Ale (26D)
Boil Size: 13.26 gal	Style Guide: BJCP 2015
Color: 45.9 SRM	Equipment: Braumeister 50L
Bitterness: 36.3 IBUs	Boil Time: 90 min
Est OG: 1.102 (24.1° P)	Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.010 SG (2.5° P)	Fermentation: Ale, Two Stage
ABV: 12.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
13.21 gal	Holsfjorden	Water	1
13.00 g	Calcium Chloride (Mash 60 min)	Misc	2
17 lbs 10.19 oz	Pale Ale (BestMälz) (2.5 SRM)	Grain	3
3 lbs 4.91 oz	Munich (BestMälz) (7.6 SRM)	Grain	4
1 lbs 10.46 oz	Wheat, Torrified (1.7 SRM)	Grain	5
1 lbs 5.16 oz	Caraaroma (203.0 SRM)	Grain	6
1 lbs 5.16 oz	Caramunich II (Weyermann) (63.0 SRM)	Grain	7
1 lbs 1.64 oz	Candi Sugar, Dark (275.0 SRM)	Sugar	8
1 lbs 1.64 oz	Corn Sugar (Dextrose) (0.0 SRM)	Sugar	9
1.41 oz	Magnum [11.9%] - Boil 60 min	Hops	10
5.00 g	Calcium Chloride (Boil 60 min)	Misc	11
2.00 items	Whirlfloc Tablet (Boil 10 min)	Misc	12
3.53 oz	Saaz [3.6%] - Boil 10 min	Hops	13
2.00 tsp	Yeast Nutrient (Boil 10 min)	Misc	14
8.00 g	Coriander Seed (Boil 10 min)	Misc	15
5.0 pkgs	Belgian Abbey II (Wyeast Labs #1762)	Yeast	16
3 lbs 15.49 oz	Candi Syrup, D-180 (180.0 SRM)	Extract	17

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