Tappist Rochefort 10 - Belgian Dubbel |
RECIPE INFO |
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by Moonkatuk
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Recipe Type:
All Grain |
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Batch Size: 6.08 Gallons |
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Boil Size: 7.03 Gallons |
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Boil Time: 90 Minutes
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Efficiency: 77%
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OG: 1.095 |
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FG: 1.02 |
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ABV: 9.82%
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Bitterness: 26.56 (tinseth)
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IBU/OG: 0.28 |
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Color: 14.1° SRM
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Calories: 9.82 per 330ml
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A clone of Trappist Rochefort 10.Stong Belgian Ale |
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FERMENTABLES |
| 67.6% |
13.345 |
Pilsner - BE |
36 |
2 |
Mash |
| 8.1% |
1.601 |
Crystal 15L - UK |
34 |
15 |
Mash |
| 2.7% |
0.534 |
Torrified Wheat - US |
36 |
2 |
Mash |
| 10.8% |
2.134 |
Cane Sugar- US |
46 |
1 |
Late |
| 10.8% |
2.134 |
Dark Brown Sugar - US |
46 |
50 |
Mash |
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HOPS |
| 1.27 |
Styrian Golding |
Pellet |
Boil |
60 Minutes |
5.3 |
15.93 |
| 0.85 |
Hallertauer Mittelfrüh |
Pellet |
Boil |
30 Minutes |
4.3 |
6.62 |
| 0.88 |
Styrian Golding |
Pellet |
Boil |
10 Minutes |
5.3 |
4.01 |
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YEAST |
| White Labs Trappist Ale WLP500 |
79% |
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OTHER INGREDIENTS |
| 12.1 |
oz |
Coriander |
10 minutes |
Boil |
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INSTRUCTIONS |
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Mash for 90 minutes at 66⁰C
Boil for 90 minutes
Ferment at 21⁰C for 2 weeks then condition.
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