Rochefort 8
Specifics
General Information
Method: All Grain

Mash In: 140 - 30 mins

Saccharification Rest: 154 - 60 mins

Carbonate to 2.5 to 3 volumes

Steeped the ground Carafa in 1/2 gal of cold water for 3 days, then added on top of the mash during first runnings.

Recipe
Scale
Scale This Recipe
Enter desired final yield (volume):  gallons
Reference
Grains
12.25 pounds 82.3% of grist
1.50 pounds 10.1% of grist
0.13 pounds 0.9% of grist
0.50 pounds 3.4% of grist
0.50 pounds 3.4% of grist
14.88 pounds Total Grain Weight 100% of grist
Adjuncts
1.00 pounds Belgian Candi Syrup - Dark  
0.70 pounds Sucrose (Table Sugar)  
Miscellaneous Ingredients (Non-Fermentable)
.36 oz Corriander Seed @ 5 minutes (Boil)  
Reference
Hops
1.75 ounces 4.2% Pellets @ 60 minutes
Type: Bittering
Use: Boil
7.4 AAUs
0.75 ounces 3.5% Pellets @ 30 minutes
Type: Bittering and Aroma
Use: Boil
2.6 AAUs
0.50 ounces 3.5% Pellets @ 5 minutes
Type: Aroma
Use: Boil
1.8 AAUs
3.00 ounces Total Hop Weight 11.7 AAUs
Yeast
Wyeast Wyeast 1762 Belgian Abbey II — Liquid — 3 L starter
Fermentation
Primary: 5 days @ 64° F
Secondary: 2 days @ 75° F
Print Log Print Recipe Output to Beer XML
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