| Rochefort 8 |
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Type: All Grain Style: BJCP 2004 - Belgian Dark Strong Ale Recipe Notes: Herman Holtrop's recipe
Tasting Notes:
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| % | Weight | Grain | Type | Color |
|---|---|---|---|---|
| 71.8% | 21 lbs | Pilsner (2 Row) Bel | Grain | 2 |
| 10.3% | 3 lbs | Caramunich Malt 40 | Grain | 40 |
| 9.4% | 2.75 lbs | Candi Sugar, Amber | Sugar | 75 |
| 4.3% | 1.25 lbs | Corn, Flaked | Grain | 1.3 |
| 3.4% | 1 lbs | Special B Malt | Grain | 180 |
| 0.9% | 4 oz | Carafa III | Grain | 525 |
| Weight | Name | Time | Type | Use |
|---|---|---|---|---|
| 0.66 fl oz | Coriander Seed | 5 mins | Spice | Boil |
| Weight | Hop | Notes | Form | AA% | Boil Time |
|---|---|---|---|---|---|
| 3 oz | Styrian Goldings | Boil | Pellet | 4.20 | 75 mins |
| 1.25 oz | Hallertauer Hersbrucker | Boil | Pellet | 3.50 | 30 mins |
| 0.75 oz | Hallertauer Hersbrucker | Boil | Pellet | 3.50 | 5 mins |
| Lab | Product | Name | Type | Form |
|---|---|---|---|---|
| Wyeast Labs | 1762 | Belgian Abbey II | Ale | Liquid |
| White Labs | WLP530 | Abbey Ale | Ale | Liquid |
| Water Profile | Ca | Mg | Na | SO4 | Cl | HCO3 | pH |
|---|---|---|---|---|---|---|---|
| Rochefort | 82 | 10 | 6 | 32 | 17 | 240 | 8.34 |
| Mash: HermansMash | |||
|---|---|---|---|
| Name | Type | Target Temp | Time |
| Step1 | Infusion | 140 °F | 30 mins |
| Step2 | Temperature | 154 °F | 60 mins |
| Mashout | Temperature | 170 °F | 5 mins |
| Mashout: 170 °F | |||
