Belgian Tripel Recipe - Rochefort 10

Recipe Info

Recipe Image

Rochefort 10

by on
All Grain + Extract
22 Liter(s)
29 Liter(s)
90 min
65%
Rochefort 10

Fermentables

58% - Pilsner - BE
5.103
36
2
Mash
5% - Wheat - BE
0.4536
37
2
Mash
8% - CaraVienna - BE
0.6804
34
22
Mash
8% - CaraMunich - BE
0.6804
34
56
Mash
1% - De-Bittered Black - BE
0.1134
34
500
Mash
17% - Belgian Clear Candi Sugar - BE
1.5
36
1
Late
3% - Liquid Malt Extract - Light - US
0.3
35
4
Extract

Hops

Styrian Goldings
50
Pellet
Boil
80 min(s)
5.3
23.3
Hersbrucker
40
Pellet
Boil
10 min(s)
14.5
17.5

Yeast

Siebel Inst. Trappist Ale BRY 204
75%

Other Stuff

Coriander
0.01
kg
FlameOut
Yeast Nutrient
0.01
kg
FlameOut
Irish Moss
0.01
kg
FlameOut
Orange or Lemon peel
0.025
kg
FlameOut

Mash Steps

No mash steps in this recipe

Special Instructions

1.
mash 40- 10min
2.
mash 56- 15min
3.
mash 63: 60min
4.
mash 72: 15min
5.
mash 77: 5min
6.
boil Styrian Goldings (80min,
7.
(10min)Hersbrucker ,100g raisins, sugar, koriander, nutrition, irish moss orange

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Rochefort 10
Belgian Tripel
  • 22.00 Gallons Liters Batch Size
  • 29.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.086 OG
  • 1.022 FG
  • 40.8 IBU (tinseth) Bitterness
  • 0.47 BG:GU
  • 21.2° SRM Color
  • 65% Efficiency
  • 8.3% ABV Alcohol
  • 300 per 12oz Calories
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