Rochefort Yeast Propagation beer

Discussion in 'Complete and Brewed Recipes' started by chthon, Feb 15, 2020 at 11:12 AM.

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  1. Feb 15, 2020 at 11:12 AM #1

    chthon

    chthon

    chthon

    Landlord.

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    Rochefort II - Blonde Ale (6B)

    Code:
    Batch Size  5,497 L           
    Boil Size   7,497 L           
    Boil Time   60,000 min        
    Efficiency  90%               
    OG          1,044 sg          
    FG          1,009 sg          
    ABV         4,6%              
    Bitterness  31,8 IBU (Noonan) 
    Color       5,5 ebc (Morey)   
    
    Fermentables
    Code:
    Name                 Type   Amount     Mashed  Late  Yield  Color   
    Pilsner (2 Row) Bel  Grain  644,000 g  Yes     No    79%    3,9 ebc 
    Wheat Malt, Bel      Grain  183,000 g  Yes     No    81%    2,9 ebc 
    Wheat, Flaked        Grain  92,000 g   Yes     No    77%    3,9 ebc 
    Total grain: 919,000 g
    
    Hops
    Code:
    Name              Alpha  Amount    Use    Time        Form  IBU  
    Eastwell Golding  4,8%   6,000 g   Boil   60,000 min  Leaf  14,2 
    Eastwell Golding  4,8%   8,000 g   Boil   30,000 min  Leaf  10,7 
    Eastwell Golding  4,8%   10,000 g  Boil   15,000 min  Leaf  7,0  
    Eastwell Golding  4,8%   6,000 g   Aroma  10,000 min  Leaf  0,0  
    
    Yeasts
    Code:
    Name       Type  Form    Amount    Stage   
    Rochefort  Ale   Liquid  20,00 mL  Primary 
    
    Mash
    Code:
    Name                Type      Amount   Temp      Target    Time   
    Conversion          Infusion  3,664 L  74,566 C  66,667 C  1 hr   
    Final Batch Sparge  Infusion  4,830 L  79,681 C  74,000 C  15 min 
    
     
  2. Feb 15, 2020 at 11:19 AM #2

    chthon

    chthon

    chthon

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    I brewed this beer to further propagate my Rochefort yeast, after I had a starter of about 0,5 liter, so I brewed around 5,5 litres.

    The recipe says flaked wheat, but that can be substituted by any grain-based adunct. I used wheat flour.

    I used 90% extract efficiency, but the actual was more like 85%. I always use a step mash of 62-65-70.
     
    strange-steve likes this.
  3. Feb 15, 2020 at 11:27 AM #3

    Dutto

    Dutto

    Dutto

    Dutto

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    aheadbutt

    I mistook Rochefort for Roquefort ...

    ... and was about to ask if the brew tasted of cheese! Doh!

    I put it down to Old Age and too many ... :beer1:
     
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  4. Feb 15, 2020 at 12:00 PM #4

    chthon

    chthon

    chthon

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