Hi Guys
Doing my favourite Sierra Nevada Pale Ale clone this weekend but then planning on tackling this beast soon afterwards and wanted some feedback.
Rochefort 10
Efficiency 58%
Batch Size 23l
SG 1.096
IBU 27
EBC 62
Est ABV 10.5%
Grain
9.42 kg Pilsner Malt
0.59 kg Caramunich Malt
Hops
38.43 g Styrian Goldings
51.23 g Hallertauer Hersbrucker
Boil Addition
1.78kg Dark Belgian Candi Syrup (10 mins to go)
1 cap Servomyces
Yeast
WYeast Belgian Abbey II 1762 (starter)
Add syrup at flameout. Chill to 15c. Slowly ramp primary for 7 days up to 22c. At near-terminal gravity (1.014), rack off primary yeast and drop temp to 15c for the next 10 days then crash at 10c for 5 weeks.
Cellar for 12 months.
Got it from here : http://www.candisyrup.com/uploads/6/0/3 ... n_012x.pdf
Compared it to other recipes and its a simpler than others. But I am also led to believe that it should be simple in its structure so I quite liked this recipe. I don't believe the Trappist breweries would be doing complex grain mixtures like I have seen in other recipes. Feels like a winner.
Thoughts ?
Oh and a question... This recipe suggest taking the temperature below the yeasts fermentation range and the bringing it back up into range. What would be the reason for that ?
Doing my favourite Sierra Nevada Pale Ale clone this weekend but then planning on tackling this beast soon afterwards and wanted some feedback.
Rochefort 10
Efficiency 58%
Batch Size 23l
SG 1.096
IBU 27
EBC 62
Est ABV 10.5%
Grain
9.42 kg Pilsner Malt
0.59 kg Caramunich Malt
Hops
38.43 g Styrian Goldings
51.23 g Hallertauer Hersbrucker
Boil Addition
1.78kg Dark Belgian Candi Syrup (10 mins to go)
1 cap Servomyces
Yeast
WYeast Belgian Abbey II 1762 (starter)
Add syrup at flameout. Chill to 15c. Slowly ramp primary for 7 days up to 22c. At near-terminal gravity (1.014), rack off primary yeast and drop temp to 15c for the next 10 days then crash at 10c for 5 weeks.
Cellar for 12 months.
Got it from here : http://www.candisyrup.com/uploads/6/0/3 ... n_012x.pdf
Compared it to other recipes and its a simpler than others. But I am also led to believe that it should be simple in its structure so I quite liked this recipe. I don't believe the Trappist breweries would be doing complex grain mixtures like I have seen in other recipes. Feels like a winner.
Thoughts ?
Oh and a question... This recipe suggest taking the temperature below the yeasts fermentation range and the bringing it back up into range. What would be the reason for that ?