Rochefort 10 
All Grain Recipe
Submitted By: TreadingH2O (Shared)
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| Brewer: Andrew | |
| Batch Size: 6.00 gal | Style: Belgian Dark Strong Ale (18E) |
| Boil Size: 7.99 gal | Style Guide: BJCP 2008 |
| Color: 12.9 SRM | Equipment: My System-6 gal batch |
| Bitterness: 30.8 IBUs | Boil Time: 90 min |
| Est OG: 1.093 (22.2° P) | Mash Profile: Double Infusion, Medium Body |
| Est FG: 1.011 SG (2.7° P) | Fermentation: Ale, Single Stage |
| ABV: 10.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6.00 gal |
187 Green Street |
Water |
1 |
| 16 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
2 |
| 1 lbs |
Caramunich Malt (56.0 SRM) |
Grain |
3 |
| 2.00 oz |
Hallertauer Mittelfrueh [4.0%] - Boil 60 min |
Hops |
4 |
| 1.00 oz |
Styrian Goldings [3.2%] - Boil 30 min |
Hops |
5 |
| 2.0 pkgs |
Belgian Abbey II (Wyeast Labs #1762) |
Yeast |
6 |
| 2 lbs |
D-90 Belgian Candi Syrup (3.0 SRM) |
Sugar |
7 |
| 1 lbs |
D-45 Belgian Candi Sugar (45.0 SRM) |
Sugar |
8 |
Notes
11/30/13:
Mashed in at 127.5 for 20 mins. Raised with boiling water to 148.5 for 35 mins. Recirc for 5 mins.
PB 15.6 w/o sugar added.
Added 1/4 tsp of citric acid to sparge liquor.
OG 22 P w/sugar added.
12/21/13:
FG by refractometer 11 = 1.015This Recipe Has Not Been Rated
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