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2006-05-06 Roy's Rochefort

A ProMash Brewing Session Report

Brewing Date: Saturday May 06, 2006
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: 1.069 Plato: 16.82
Anticipated SRM: 15.4        
Anticipated IBU: 21.0      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.070 Plato: 17.06   
Actual FG: 1.012 Plato: 3.07   
Alc by Weight: 6.00 by Volume: 7.68 From Measured Gravities.
ADF: 82.0 RDF: 68.3 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 77 %
Anticipated Points From Mash: 59.78
Actual Points From Mash: 61.72


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) America 1.036 2
12.2 1.50 lbs.  CaraVienne Malt Belgium 1.034 22
8.2 1.00 lbs.  Corn Sugar Generic 1.046 0
4.1 0.50 lbs.  Flaked Barley America 1.032 2
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 3.3 30 min
1.00 oz.  Styrian Goldings Pellet 4.10 16.6 First WH


Yeast
White Labs WLP500 Trappist Ale


Mash Schedule
Mash Name:    62_70 infuse
Total Grain Lbs: 11.25   
Total Water Qts: 16.00 Before Additional Infusions
Total Water Gal: 4.00 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 30 150 150 Infuse 161 16.00 1.42
Alpha 5 30 158 158 Infuse 211 2.75 1.67
Mashout 10 10 177 177 Direct         

Total Water Qts: 18.75 After Additional Infusions
Total Water Gal: 4.69 After Additional Infusions
Total Mash Volume Gal: 5.59 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: Pitchable Flask
Amount Pitched: 0 mL
Lag Time: 0.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 0
Primary Temperature: 70 degrees F

Original Gravity: 1.070 SG 17.06 Plato
Finishing Gravity: 1.012 SG 3.07 Plato



Mash Notes
Last runnings at 1.028




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