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2005-10-26 Rochefort 8 Clone - mod

A ProMash Brewing Session Report

Brewing Date: Wednesday October 26, 2005
Head Brewer: Roy Roberts
Asst Brewer:   
Recipe: Rochefort 8 Clone - mod


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): 14.16      
Anticipated OG: 1.078 Plato: 18.97
Anticipated SRM: 25.6        
Anticipated IBU: 28.4      
Brewhouse Efficiency: 73  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.078 Plato: 18.97   
Actual FG: 1.012 Plato: 3.07   
Alc by Weight: 6.88 by Volume: 8.81 From Measured Gravities.
ADF: 83.8 RDF: 69.9 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 65 %
Anticipated Points From Mash: 69.16
Actual Points From Mash: 61.68


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 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
70.6 10.00 lbs.  Pilsener Belgium 1.037 2
14.1 2.00 lbs.  CaraMunich 40 France 1.034 46
7.1 1.00 lbs.  Candy Sugar    1.047 100
3.5 0.50 lbs.  Flaked Barley America 1.032 2
3.5 0.50 lbs.  Special B Malt Belgian 1.030 114
1.1 0.16 lbs.  Carafa Special Germany 1.030 302

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz.  Hallertau Hersbrucker Pellet 3.50 2.5 5 min
2.00 oz.  Styrian Goldings Pellet 3.00 25.9 60 min


Extras
Amount Name Type Time
0.33 Oz  Corriander Seed Spice 5 Min.(boil)


Yeast
WYeast 1762 Belgian Abbey II


Mash Schedule
Mash Name:    mis-measured
Total Grain Lbs: 13.16   
Total Water Qts: 18.00 Before Additional Infusions
Total Water Gal: 4.50 Before Additional Infusions
Tun Thermal Mass: 0.05   
Grain Temp: 75.00 F   


Step Name
Step
Time
Rest
Time
Start
Temp
Stop
Temp
Heat
Type
Infuse
Temp
Infuse
Amount
Infuse
Ratio
Beta Amylase 3 25 153 153 Infuse 165 18.00 1.37
heatemup 0 30 153 164 Direct         

Total Water Qts: 18.00 After Additional Infusions
Total Water Gal: 4.50 After Additional Infusions
Total Mash Volume Gal: 5.55 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: Starter
Amount Pitched: 0 mL
Lag Time: 0.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 0
Primary Temperature: 68 degrees F

Original Gravity: 1.078 SG 18.97 Plato
Finishing Gravity: 1.012 SG 3.07 Plato



Mash Notes
lower-volume sparge. final funnings 1.030. topped kettle with sugar in boiling water.


Fermentation Notes
racked to secondary after about 7 days - gravity was about 1.029


Tasting Notes
crazy delicious




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