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Mash 5.58 @ 15 min 139F 5.60 @ 30 min 141F 5.55 @ 55 min 153F 5.47 @ 57 min 142F 5.42 @ 73 min 134F 5.36 @ 125 min 144F Sparg 5.41 @ 65 min 128.4F 5.54 @ 85 min 138F 5.61 @ 105 min 135.0 End of Running 5.84 @ 120 min 100F I found three very similar recipes. I think they all came from the same source. Rochefort 8 Clone A ProMash Recipe Report BJCP Style and Style Guidelines 18-A Strong Belgian Ale, Dubbel Min OG: 1.040 Max OG: 1.080 Min IBU: 20 Max IBU: 35 Min Clr: 10 Max Clr: 20 Color in SRM, Lovibond Recipe Specifics Batch Size (Gal): 5.50 Wort Size (Gal): 5.50 Total Grain (Lbs): 15.56 Anticipated OG: 1.080 Plato: 19.44 Anticipated SRM: 26.8 Anticipated IBU: 21.9 Brewhouse Efficiency: 73% Wort Boil Time: 75 Minutes Pre-Boil Amounts Evaporation Rate: 17.50 Percent Per Hour Pre-Boil Wort Size: 7.04 Gal Pre-Boil Gravity: 1.063 SG 15.41 Plato Formulas Used Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used. Final Gravity Calculation Based on Points. Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg % Yield Type used in Gravity Prediction: Fine Grind Dry Basis. Color Formula Used: Morey Hop IBU Formula Used: Garetz Grain% Amount Name Origen Potential SRM 70.7% 11.00 lbs. Pilsener Belgium 1.037 2 11.2% 1.75 lbs. CaraMunich 40 France 1.034 46 9.6% 1.50 lbs. Candy Sugar 1.047 100 3.6% 0.56 lbs. Flaked Corn (Maize) America 1.040 1 3.6% 0.56 lbs. Special B Malt Belgian 1.030 114 1.2% 0.19 lbs. Carafa Special Germany 1.030 302 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time 1.70 oz. Styrian Goldings Whole 4.20 18.6 75 min 0.73 oz. Hallertau Hersbrucker Whole 3.50 3.3 30 min 0.38 oz. Hallertau Hersbrucker Whole 3.50 0.0 5 min Extras Amount Name Type Time 0.36 Oz Corriander Seed Spice 5 Min.(boil) Yeast WYeast 1762 Belgian Abbey II Water Profile Profile: Rochefort Profile known for: Calcium(Ca): 82.0 ppm Magnesium(Mg): 10.0 ppm Sodium(Na): 6.0 ppm Sulfate(SO4): 32.0 ppm Chloride(Cl): 17.0 ppm biCarbonate(HCO3): 240.0 ppm pH: 8.34 Mash Schedule Mash Name: Rochefort 8 Step Mash Total Grain Lbs: 14.06 Total Water Qts: 20.01 Before Additional Infusions Total Water Gal: 5.00 Before Additional Infusions Tun Thermal Mass: 0.00 Grain Temp: 55.00 F Step Step Time Rest Time Start Temp Stop Temp Type Temp/Amount Ratio Protein 5 30 143 141 Infuse 155/20.01qt 1.42 Main Rest 5 60 154 153 Infuse 210/5.30 1.80 Mash Out 5 5 168 168 Infuse 210/10.04 2.51 Total Water Qts: 35.35 After Additional Infusions Total Water Gal: 8.84 After Additional Infusions Total Mash Volume Gal: 9.96 After Additional Infusions