Belgian Dark Strong Ale Recipe - Rochefort 8 Monkbrew

Recipe Info

Recipe Image

Rochefort 8 Monkbrew

by on
All Grain
5 Gallon(s)
6 Gallon(s)
75 min
75%
tweaked

Fermentables

69% - 2-Row - US
11.5
37
1
Mash
9% - CaraMunich II - DE
1.5
34
46
Mash
6% - Flaked Corn - US
1
37
1
Mash
2% - Special B - BE
0.4
30
180
Mash
1% - Carafa II - DE
0.2
32
412
Mash
12% - Belgian Clear Candi Sugar - BE
2
36
1
Late

Hops

Styrian Goldings
1.5
Pellet
Boil
60 min(s)
5.3
20.3
Hallertauer Mittelfrüh
0.75
Pellet
Boil
30 min(s)
4.3
6.3
Hallertauer Mittelfrüh
0.5
Pellet
Boil
10 min(s)
4.3
2.0

Yeast

Wyeast Belgian Abbey II 1762
75%
Wyeast Belgian Abbey II 1762
75%

Other Stuff

Coriander
0.4
oz
Mash

Mash Steps

Protein Rest
Decoction
142
20 min
Saccharification Rest
Decoction
153
60 min

Special Instructions

1.
Add coriander at 5 min to end of boil
2.
make 1.5L yeast starter beforehand or use 2 packets of yeast.
3.
add candi sugar at flame out and stir to totally dissolve .
4.
Age in bottle 6 months for best flavor.
5.
5 oz. corn sugar for bottling
6.
sparge at 170F and collect 7 gal for boil

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Rochefort 8 Monkbrew
Belgian Dark Strong Ale
  • 5.00 Gallons Liters Batch Size
  • 6.00 Gallons Liters Boil Size
  • 75  min Boil Time
  • 1.094 OG
  • 1.024 FG
  • 28.6 IBU (tinseth) Bitterness
  • 0.30 BG:GU
  • 21.4° SRM Color
  • 75% Efficiency
  • 9.1% ABV Alcohol
  • 330 per 12oz Calories
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