Ett nytt försök till en Rochefort 10. Sist var 3 år sedan. Nu med den jäststam som Rochefort sägs använda.
Självklart även denna på Untappd!
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 10 L | 60 min | 38.55 | 50 | 1.096 | 1.019 | 10.06 |
| Actuals | 1.096 | 1.019 | ||||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Belgian Dark Strong Ale | 18 E | 1.075 - 1.11 | 1.01 - 1.024 | 20 - 35 | 12 - 22 | 0 - 0 | 8 - 11 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Dry Malt Extract - Extra Light | 1.5 kg | 41.05 |
| Belgian Candi Sugar - Dark (275L) | 400 g | 10.95 |
| German - CARABELGE | 400 g | 10.95 |
| German - Melanoidin | 400 g | 10.95 |
| Munich Light | 250 g | 6.84 |
| Belgian Candi Syrup - D-180 | 229 g | 6.27 |
| Belgian - Special B | 200 g | 5.47 |
| Honey | 200 g | 5.47 |
| United Kingdom - Chocolate | 75 g | 2.05 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| East Kent Goldings | 6 g | 0 min | First Wort | Pellet | 5.2 |
| Belgisk Goldings (ekologisk) | 16 g | 60 min | Boil | Pellet | 5.8 |
| Hersbrucker | 10 g | 30 min | Boil | Pellet | 3 |
| Hersbrucker | 5 g | 5 min | Boil | Pellet | 3 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Baking Soda | 4 g | 60 min | Mash | Water Agent |
| Chalk | 4 g | 60 min | Mash | Water Agent |
| Gypsum | 0.5 g | 60 min | Mash | Water Agent |
| Magnesium Chloride | 1 g | 60 min | Mash | Water Agent |
| Protofloc | 0.5 g | 15 min | Boil | Fining |
| Coriander seed | 5 g | 10 min | Boil | Spice |
| Jästnäring | 1 g | 10 min | Boil | Other |
| Clarity Ferm | 5 g | 0 min | Primary | Fining |
| Kaliumdisulfit | 1 g | 0 min | Bottling | Other |
| Vit Sirap | 40 g | 0 min | Bottling | Other |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Belgian Abby Ale II 1762 (1762) | Wyeast | 75% | 18.33°C - 23.89°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| Proteinase | 58°C | 15 min |
| Beta-amylase | 64°C | 50 min |
| Alpha-amylase | 70°C | 20 min |
| Mash-out | 78°C | 10 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Aging | 0 days | 0°C |
Download
| Download this recipe's BeerXML file |