MG Rochefort 8

All Grain Recipe

Submitted By: basild (Shared)
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Brewer: Basild
Batch Size: 5.94 galStyle: Belgian Specialty Ale (16E)
Boil Size: 7.21 galStyle Guide: BJCP 2008
Color: 50.4 SRMEquipment: Basil's AG Setup
Bitterness: 29.1 IBUsBoil Time: 90 min
Est OG: 1.065 (15.9° P)Mash Profile: Double Infusion, Medium Body
Est FG: 1.010 SG (2.7° P)Fermentation: Ale, Two Stage
ABV: 7.2%Taste Rating: 45.0

Ingredients
Amount Name Type #
9 lbs 11.21 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1
1 lbs 4.28 oz Caramunich Malt (45.7 SRM) Grain 2
8.82 oz Corn, Flaked (1.3 SRM) Grain 3
7.76 oz Special B Malt (152.3 SRM) Grain 4
4.41 oz Carared (22.8 SRM) Grain 5
3.31 oz Carafa special dehusked (456.9 SRM) Grain 6
15.87 oz Candi Sugar, Amber 73% (liquid) (126.9 SRM) Sugar 7
5.29 oz Candi Sugar, Dark 78% (liquid) (1015.2 SRM) Sugar 8
1.94 oz Styrian Goldings [4.2%] - Boil 75 min Hops 9
0.88 oz Hallertauer Hersbrucker [3.1%] - Boil 30 min Hops 10
1.00 items Whirlfloc Tablet (Boil 15 min) Misc 11
2.00 tsp Irish Moss (Boil 10 min) Misc 12
0.42 oz Hallertauer Hersbrucker [3.1%] - Boil 5 min Hops 13
12.00 g Coriander Seed (Boil 5 min) Misc 14
2.00 tsp Yeast Nutrient (Boil 1 min) Misc 15
1.0 pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast 16
10.00 g Coriander Seed (Primary 3 days) Misc 17
5.29 oz Candi Sugar, Dark 78% (liquid) (1015.2 SRM) Sugar 18

Taste Notes

Notes

If using unflaked corn, need to boil separately before adding to mash. Note that added to primary at t+5 days, 150 g Candi Sugar (dark 78%) and 10 g coriander seed. Based on winning Dutch recipe, with some modifications (mostly around getting the colour right), and adapting to ingredients available here e.g., candi sugar EBC 2000 or 250 nothing in between.

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