Belgian Dark Strong Ale Recipe - Rochefort 8

Recipe Info

Recipe Image

Rochefort 8

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
All grain

Fermentables

67% - 2-Row - US
11
37
1
Mash
10% - CaraMunich II - DE
1.6
34
46
Mash
5% - Special B - BE
0.9
30
180
Mash
4% - Flaked Corn - US
0.6
37
1
Mash
1% - Carafa III - DE
0.15
32
525
Mash
12% - Belgian Amber Candi Sugar - BE
2
36
75
Late
2% - Table Sugar - Sucrose - US
0.25
46
0
Late

Hops

Styrian Goldings
1
Pellet
Boil
75 min(s)
5.3
14.2
Hallertau
0.9
Pellet
Boil
30 min(s)
4.5
8.0
Hallertau
0.33
Pellet
Boil
5 min(s)
4.5
0.8

Yeast

Wyeast Belgian Abbey II 1762
75%

Other Stuff

Coriander
0.3
oz
Boil

Mash Steps

Saccharification Rest
Decoction
150
60 min

Special Instructions

1.
coriander at 5 min to end of boil
2.
Use 2 packs yeast and make a starter,1L
3.
Bottle condition for 3 months or more

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Rochefort 8
Belgian Dark Strong Ale
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.094 OG
  • 1.024 FG
  • 22.9 IBU (tinseth) Bitterness
  • 0.24 BG:GU
  • 34.5° SRM Color
  • 75% Efficiency
  • 9.1% ABV Alcohol
  • 330 per 12oz Calories
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