gio
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1762
- Yeast Starter
- 3 liter
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.098
- Final Gravity
- 1.016
- Boiling Time (Minutes)
- 90
- IBU
- 27
- Color
- 45 SRM
- Primary Fermentation (# of Days & Temp)
- 2 weeks @67-73
- Secondary Fermentation (# of Days & Temp)
- 6-8 weeks @50
- Tasting Notes
- Probably as close as you can get to rochefort 10 brewing at home, An amazing beer
Malts:
11.25lb Belgian Pilsner
1.0lb Flaked Wheat
1.5lb CaraVienne
1.5lb CaraMunich
0.25lb Belgian Debittered Black
Sugars:
1.5lb Amber Belgian Candi Syrup (10min)
2.25lb D2 Belgian Candi Syrup (10min)
Hops:
8 AAU Styrian Goldings (80min)
4 AAU Hallertauer Hersbrucker (10min)
Spices and Other:
0.25oz Crushed Coriander (10min)
4tsp Yeast Nutrient (10min)
1/2tsp Irish Moss (10min)
Wyeast 1762 Rochefort
Batch size: 5.5 gallons
OG: 1.098 (75% efficiency)
FG: 1.016 (estimated)
IBU: 27
SRM: 45
Boil time: 90min
Enhanced Double Decoction Mash (rests at 122, 153 and 170)
- mash in @ 104, rest 5 min
- decoct, heat removed mash to 122, rest 10min
- heat removed mash to 155-162, rest 15-20min
- boil removed mash for 10-20min
- add in enough boiling mash to hit protein rest @ 122, rest 15-20min
- add in remaining boiling mash to hit 153, rest 60min
- decoct and boil removed mash for 10-20min
- add in removed mash to hit mash out @ 170, rest 15min
- sparge @ 170
- boil 90 min, follow hop/sugar schedule
- pitch yeast @66-68 let rise to 73-75 naturally, ferment for 2 weeks
- transfer to secondary, cold condition @ 50 for at least 6 weeks
- repitch 1/2 pack 1762 yeast, carbonate to 3.75 vols in bottles
11.25lb Belgian Pilsner
1.0lb Flaked Wheat
1.5lb CaraVienne
1.5lb CaraMunich
0.25lb Belgian Debittered Black
Sugars:
1.5lb Amber Belgian Candi Syrup (10min)
2.25lb D2 Belgian Candi Syrup (10min)
Hops:
8 AAU Styrian Goldings (80min)
4 AAU Hallertauer Hersbrucker (10min)
Spices and Other:
0.25oz Crushed Coriander (10min)
4tsp Yeast Nutrient (10min)
1/2tsp Irish Moss (10min)
Wyeast 1762 Rochefort
Batch size: 5.5 gallons
OG: 1.098 (75% efficiency)
FG: 1.016 (estimated)
IBU: 27
SRM: 45
Boil time: 90min
Enhanced Double Decoction Mash (rests at 122, 153 and 170)
- mash in @ 104, rest 5 min
- decoct, heat removed mash to 122, rest 10min
- heat removed mash to 155-162, rest 15-20min
- boil removed mash for 10-20min
- add in enough boiling mash to hit protein rest @ 122, rest 15-20min
- add in remaining boiling mash to hit 153, rest 60min
- decoct and boil removed mash for 10-20min
- add in removed mash to hit mash out @ 170, rest 15min
- sparge @ 170
- boil 90 min, follow hop/sugar schedule
- pitch yeast @66-68 let rise to 73-75 naturally, ferment for 2 weeks
- transfer to secondary, cold condition @ 50 for at least 6 weeks
- repitch 1/2 pack 1762 yeast, carbonate to 3.75 vols in bottles