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2004-08-08 Roy's Rochefort

A ProMash Brewing Session Report

Brewing Date: Sunday August 08, 2004
Head Brewer: Roy Roberts
Asst Brewer:   
Recipe: Roy's Rochefort


BJCP Style and Style Guidelines
18-A Strong Belgian Ale, Dubbel

Min OG: 1.040 Max OG: 1.080   
Min IBU: 20 Max IBU: 35   
Min Clr: 10 Max Clr: 20  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 12.25      
Anticipated OG: 1.071 Plato: 17.27
Anticipated SRM: 18.7        
Anticipated IBU: 23.3      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.071 Plato: 17.27   
Actual FG: 1.021 Plato: 5.33   
Alc by Weight: 5.12 by Volume: 6.62 From Measured Gravities.
ADF: 69.1 RDF: 58.2 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 86 %
Anticipated Points From Mash: 61.72
Actual Points From Mash: 70.58


Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
73.5 9.00 lbs.  Pale Malt(2-row) Belgium 1.037 3
12.2 1.50 lbs.  CaraMunich (Dingemans) Belgium 1.034 47
8.2 1.00 lbs.  Corn Sugar Generic 1.046 0
4.1 0.50 lbs.  Flaked Corn (Maize) America 1.040 1
2.0 0.25 lbs.  Carafa Germany 1.030 400

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
0.50 oz.  Hallertau Hersbrucker Pellet 2.90 1.1 5 min
0.50 oz.  Hallertau Hersbrucker Pellet 2.90 2.2 20 min
1.00 oz.  Styrian Goldings Pellet 5.00 20.1 First WH


Yeast
WYeast 1762 Belgian Abbey II


Mash Schedule
Mash Name:    62_70 infuse
Total Grain Lbs: 11.25   
Total Water Qts: 14.87 Before Additional Infusions
Total Water Gal: 3.72 Before Additional Infusions
Tun Thermal Mass: 0.05   
Grain Temp: 85.00 F   


Step Name
Step
Time
Rest
Time
Start
Temp
Stop
Temp
Heat
Type
Infuse
Temp
Infuse
Amount
Infuse
Ratio
Beta Amylase 3 23 148 144 Infuse 158 14.87 1.32
Alpha 5 30 157 157 Infuse 211 4.12 1.69
Mashout 10 10 177 177 Direct         

Total Water Qts: 18.99 After Additional Infusions
Total Water Gal: 4.75 After Additional Infusions
Total Mash Volume Gal: 5.65 After Additional Infusions

Runnings Stopped At: 1.010 SG 2.56 Plato

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.




Mash Schedule


Fermentation Specifics
Pitched From: Liquid Pack
Amount Pitched: 125 mL
Lag Time: 0.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 7
Primary Temperature: 74 degrees F

Secondary Fermenter: Glass
Secondary Type: Closed
Days In Secondary: 14
Secondary Temperature: 75 degrees F

Original Gravity: 1.071 SG 17.27 Plato
Finishing Gravity: 1.021 SG 5.33 Plato



Bottling/Kegging Specifics
Bottling Date: Sunday August 29, 2004
Desired Carbonation Level: 2.30 Volumes CO2
Fermentation Temperature: 74 F

Amount In Bottles: 4.50 Gallons
Days Conditioned: 0
Carbonation Method: Natural
Priming Medium Used: Corn Sugar
Amount of Priming Used: 3.65 Oz
Amount of Liquid Added: 0.14 Gal



Mash Notes
Toasted the darker malts in the oven 15 minutes at 350 degrees to freshen them up. Last runnings 1.026


Fermentation Notes
Collected from about 4.5 gallons from kettle at 1.079, topped off with distilled water to estimated 1.071


Tasting Notes
Delicious.




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