Rochefort 8 Clone (Aug)

All Grain Recipe

Submitted By: gdistort (Shared)
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Brewer: gditort
Batch Size: 5.00 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 7.93 galStyle Guide: BJCP 2008
Color: 39.8 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 32.8 IBUsBoil Time: 90 min
Est OG: 1.085 (20.5° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.010 SG (2.5° P)Fermentation: Ale, Two Stage
ABV: 10.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
12 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1
8.00 oz Caramunich Malt (56.0 SRM) Grain 2
8.00 oz Caravienne Malt (22.0 SRM) Grain 3
4.00 oz Biscuit Malt (23.0 SRM) Grain 4
3.20 oz Chocolate Malt (450.0 SRM) Grain 5
2 lbs Candi Sugar, Dark (275.0 SRM) Sugar 6
1.00 oz Hallertauer Hersbrucker [4.0%] - Boil 90 min Hops 7
0.66 oz Styrian Goldings [5.4%] - Boil 90 min Hops 8
0.25 oz Hallertauer Hersbrucker [4.0%] - Boil 60 min Hops 9
0.50 oz Styrian Goldings [5.4%] - Boil 45 min Hops 10
1.00 tsp Irish Moss (Boil 10 min) Misc 11
0.25 oz Styrian Goldings [5.4%] - Boil 5 min Hops 12
1.0 pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast 13

Notes

Rochefort 8 Clone (Green cap): OG 1.078, ABV 9.2%, SRM 32, IBU 22 Pilsner malt Caramel malt cornstarch now wheat starch (5%) Dark soft sugar +Dextrose @ 15 minutes to final boil Belgium hops German Noble hops Mash schedule: Step Infusion Mash Protein rest 122F Sacrification Mash out 170F Hop schedule: 90 minute boil Bittering hops added at 80 minutes Aroma hops added at 10 minutes Yeast: 1762 Belgian Abbey Yeast II Fermentation: starts at 66F up to 73F

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