A ProMash Recipe Report
| BJCP Style and Style Guidelines |
| 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): | 5.50 | Wort Size (Gal): | 5.50 |
| Total Grain (Lbs): | 15.56 | ||
| Anticipated OG: | 1.080 | Plato: | 19.44 |
| Anticipated SRM: | 26.8 | ||
| Anticipated IBU: | 21.9 | ||
| Brewhouse Efficiency: | 73 | % | |
| Wort Boil Time: | 75 | Minutes |
| Pre-Boil Amounts |
| Evaporation Rate: | 17.50 | Percent Per Hour | |
| Pre-Boil Wort Size: | 7.04 | Gal | |
| Pre-Boil Gravity: | 1.063 | SG | 15.41 Plato |
| Formulas 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: Garetz
| Grain/Extract/Sugar |
| % | Amount | Name | Origin | Potential | SRM |
| 70.7 | 11.00 lbs. | Pilsener | Belgium | 1.037 | 2 |
| 11.2 | 1.75 lbs. | CaraMunich 40 | France | 1.034 | 46 |
| 9.6 | 1.50 lbs. | Candy Sugar | 1.047 | 100 | |
| 3.6 | 0.56 lbs. | Flaked Corn (Maize) | America | 1.040 | 1 |
| 3.6 | 0.56 lbs. | Special B Malt | Belgian | 1.030 | 114 |
| 1.2 | 0.19 lbs. | Carafa Special | Germany | 1.030 | 302 |
Potential represented as SG per pound per gallon.
| Hops |
| Amount | Name | Form | Alpha | IBU | Boil Time |
| 1.70 oz. | Styrian Goldings | Whole | 4.20 | 18.6 | 75 min |
| 0.73 oz. | Hallertau Hersbrucker | Whole | 3.50 | 3.3 | 30 min |
| 0.38 oz. | Hallertau Hersbrucker | Whole | 3.50 | 0.0 | 5 min |
| Extras |
| Amount | Name | Type | Time |
| 0.36 Oz | Corriander Seed | Spice | 5 Min.(boil) |
| Yeast |
| Water Profile |
| Profile: | Rochefort |
| Profile known for: | |
| Calcium(Ca): | 82.0 ppm |
| Magnesium(Mg): | 10.0 ppm |
| Sodium(Na): | 6.0 ppm |
| Sulfate(SO4): | 32.0 ppm |
| Chloride(Cl): | 17.0 ppm |
| biCarbonate(HCO3): | 240.0 ppm |
| pH: | 8.34 |
| Mash Schedule |
| Mash Name: | Rochefort 8 Step Mash | |
| Total Grain Lbs: | 14.06 | |
| Total Water Qts: | 20.01 | Before Additional Infusions |
| Total Water Gal: | 5.00 | Before Additional Infusions |
| Tun Thermal Mass: | 0.00 | |
| Grain Temp: | 55.00 F |
|
Step Name |
Step Time |
Rest Time |
Start Temp |
Stop Temp |
Heat Type |
Infuse Temp |
Infuse Amount |
Infuse Ratio |
| Protein | 5 | 30 | 143 | 141 | Infuse | 155 | 20.01 | 1.42 |
| Main Rest | 5 | 60 | 154 | 153 | Infuse | 210 | 5.30 | 1.80 |
| Mash Out | 5 | 5 | 168 | 168 | Infuse | 210 | 10.04 | 2.51 |
| Total Water Qts: | 35.35 | After Additional Infusions |
| Total Water Gal: | 8.84 | After Additional Infusions |
| Total Mash Volume Gal: | 9.96 | After Additional Infusions |
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
| Notes |
|
With the exception of one soured sample (which nevertheless was quite tasty), all beers came quite close to the original, although all were a bit too dark. When we started this whole cloning contest, Rochefort beers with the original Special B were still available at shops. However, the beer we used at the tasting was of more recent date, using the new Special B from maltster Dingemans. Some clones were made with the original DWC Special "B" (including the winner), others with the replacing Dingemans version.There is a surely a different taste to it now. The winning beer was made exactly following the recipe below. Fermentation temperature was 21-23C. No water treatment, my water is 10D. For more info about water treatment regarding the Rochefort area, i refer to HBD #4116 & HBD #4115 (article by Jacques Bertens & Jan Willem van Groenigen). For 10 liters, 1.080 OG, 32 IBU, 70 EBC : Maltbill % Amount Malt 70.4 2375 grams Pilsnermalt (Belgian) 11.1 375 grams Caramunich 120 EBC 1.5 50 grams Carafa special dehusked 800 EBC 3.7 125 grams Special "B" 3.7 125 grams Flaked Corn 9.6 325 grams Dark Candysugar Hops (flowers) & Spices Styrian Goldings 23 grams 4.2% 75 minutes Hallertau Hersbrucker 10 grams 3.5% 30 minutes Hallertau Hersbrucker 5 grams 3.5% 5 minutes Coreanderseed crushed 5 grams 5 minutes Yeast: Wyeast 1762 Belgian Abbey II or recultered from a bottle of Rochefort. The winning recipe used the Wyeast. Mashing: 3 liters per kg malt. Flaked corn boiled separately before adding to the mash. 60-62C 30 minutes 68C 60 minutes 75C 5 minutes Sparging with water at 78C A promash recipe file is available at the following location: http://www.geocities.com/iluvhops/brouwsel/rochefort8.html , which will make life easier for all you non-metric brewers. At this location you will also find some extra info (references etc.) together with a copy of this post. Below, I listed some findings based upon variations in the recipes. Of course, this wasn't set up in a randomized, replicated fashion, but I think it might be of interest nonetheless: 1) The use of chocolate malt instead of the dehusked Carafa resulted in a bit of a licorice taste or even a bit of a burned taste. 2) If you can't get Carafa Dehusked, look for a debittered/dehusked dark chocolate/Black malt. It can also be had from Weyermann 3) The use of the original yeast instead of the Wyeast didn't change much in the tasting profile. Which makes sense, because they're said to be similar. 4) The second placed beer (Theo Verschoor) was fermented at 28C, which resulted in a very strong banana and fruit aroma! 5) The third placed beer (Edwin Hoogedoorn) tasted very close to the second, but had a less pronounced aroma, because of a lower temperature fermentation. 6) To get a color more resembling the original, it is suggested to slightly bring down the amount of Carafa. 7) Some beers had problems during bottle-conditioning. When bottling make sure to do it in time or to add a healthy yeast. 8) Samples with added (non-Rochefort) yeast for conditioning did not seem to result in a different taste. |
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