Rochefort 10

All Grain Recipe

Submitted By: Jcpilot (Shared)
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Batch Size: 10.00 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 15.57 galStyle Guide: BJCP 2008
Color: 41.7 SRMEquipment: 20 Gallon BoilerMaker™ (15 gal/57 L)
Bitterness: 27.9 IBUsBoil Time: 90 min
Est OG: 1.100 (23.9° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.023 SG (5.8° P)Fermentation: Ale, Two Stage
ABV: 10.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
24 lbs Pilsen (Dingemans) (1.6 SRM) Grain 1
4 lbs Caramunich Malt (56.0 SRM) Grain 2
2 lbs Wheat, Torrified (1.7 SRM) Grain 3
6 lbs Candi Syrup, D-180 (180.0 SRM) Extract 4
10.56 oz Candi Syrup, Simplicity (1.0 SRM) Extract 5
3.25 oz Hallertauer [3.1%] - Boil 60 min Hops 6
3.25 oz Styrian Goldings [5.0%] - Boil 15 min Hops 7

Notes

NARRATIVE: 90 minute boil. Add syrup and soft sugar at flameout. Chill to 63F. Pitch yeast. Oxygen for 90 seconds. Slowly ramp primary for 7 days up to 73F. At near-terminal gravity {1.014), rack off primary yeast and drop temp to 60F for the next 10 days then brighten at 45F for 3 weeks. Bottle prime with Simplicity at 32g/gallon in heavy bottles. Cellar for 12 months.

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