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Klon av Brasserie de Rochefort (Trappist). En av världens mest omtalade belgiska starka mörka öl — rik, komplex, med mörk frukt, choklad och varma alkoholtoner. Upplagt av craftfork.com.
| Name | Type | Added | Weight | % | Color |
|---|---|---|---|---|---|
| Pilsner Malt(Germany) | Malt | Mash | 6.35 kg | 0% | 3.2 EBC |
| Belgian Candi Syrup D2(Belgium) | Sugar | Mash | 910 g | 0% | 591 EBC |
| Munich Malt Light(Germany) | Malt | Mash | 450 g | 0% | 11.8 EBC |
| Special B(Belgium) | Malt | Mash | 450 g | 0% | 289.6 EBC |
| Total | 8.16 kg | 100% | |||
| Name | Usage | Weight | AA% | IBU | Time |
|---|---|---|---|---|---|
| Hallertau Mittelfrüh(Germany) | Boil | 28 g | 4% | 10.676% | 90 min |
| Saaz(Czech Republic) | Boil | 14 g | 3.5% | 3.324% | 30 min |
| Total | 42 g | 14 | |||
| Name | Lab | Quantity | Attenuation | Temp |
|---|---|---|---|---|
| Belgian Abbey II 1762(1762) | Wyeast | 2 pkt | 75% | 19°C–24°C |
| Total | 2 pkt | |||
| Name | Temperature | Volume |
|---|---|---|
| Mash water | 72°C | 24.5 L |
| Sparge water | — | 9.5 L |
| Total water | 34.0 L | |
| Mash volume | 29.9 L | |
| Pre-boil volume | 27.1 L | |
| Boil volume (hot) | 27.5 L | |
The recipe has no water treatment – this water gives calcium 0 ppm and mash pH 5.54.
| Total | Mash water (24.5 L) | Sparge water (9.5 L) | |
|---|---|---|---|
| Gypsum – CaSO₄ | 3.5 g | 2.5 g | 1 g |
| Calcium chloride – CaCl₂ | 2.5 g | 1.8 g | 0.7 g |
| Epsom salt – MgSO₄ | 1.5 g | 1.1 g | 0.4 g |
| Baking soda – NaHCO₃ | 1.5 g | 1.1 g | 0.4 g |
| Chalk – CaCO₃ | 0.5 g | 0.4 g | 0.1 g |
| Lactic acid (88%) | 1.7 mL | 1.7 mL | — |
The additions are a suggestion for your water and are not saved to the recipe.
| Step | Type | Temp | Time | L/kg |
|---|---|---|---|---|
| Mäskning | Infusion | 66°C | 75 min | — |
| Total (1 steps) | 66°C | 75 min | ||