2004-08-08 Roy's Rochefort
A ProMash Brewing Session Report
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Brewing Date:
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Sunday August 08, 2004
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Head Brewer:
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Roy Roberts
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Asst Brewer:
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Recipe:
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Roy's Rochefort
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BJCP Style and Style Guidelines
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18-A Strong Belgian Ale, Dubbel
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Min OG:
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1.040
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Max OG:
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1.080
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Min IBU:
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20
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Max IBU:
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35
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Min Clr:
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10
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Max Clr:
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20
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
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Total Grain (Lbs):
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12.25
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Anticipated OG:
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1.071
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Plato:
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17.27
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Anticipated SRM:
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18.7
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Anticipated IBU:
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23.3
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Brewhouse Efficiency:
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75
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%
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Wort Boil Time:
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60
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Minutes
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Actual OG:
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1.071
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Plato:
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17.27
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Actual FG:
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1.021
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Plato:
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5.33
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Alc by Weight:
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5.12
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by Volume:
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6.62
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From Measured Gravities.
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ADF:
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69.1
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RDF:
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58.2
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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86 %
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Anticipated Points From Mash:
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61.72
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Actual Points From Mash:
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70.58
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For First Wort Hops: -10 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
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73.5
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9.00 lbs.
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Pale Malt(2-row)
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Belgium
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1.037
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3
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12.2
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1.50 lbs.
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CaraMunich (Dingemans)
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Belgium
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1.034
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47
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8.2
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1.00 lbs.
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Corn Sugar
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Generic
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1.046
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0
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4.1
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0.50 lbs.
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Flaked Corn (Maize)
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America
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1.040
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1
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2.0
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0.25 lbs.
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Carafa
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Germany
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1.030
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400
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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0.50 oz.
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Hallertau Hersbrucker
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Pellet
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2.90
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1.1
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5 min
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0.50 oz.
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Hallertau Hersbrucker
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Pellet
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2.90
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2.2
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20 min
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1.00 oz.
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Styrian Goldings
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Pellet
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5.00
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20.1
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First WH
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WYeast 1762 Belgian Abbey II
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Mash Name:
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62_70 infuse
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Total Grain Lbs:
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11.25
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Total Water Qts:
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14.87
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Before Additional Infusions
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Total Water Gal:
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3.72
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Before Additional Infusions
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Tun Thermal Mass:
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0.05
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Grain Temp:
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85.00 F
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Step Name
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Step
Time
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Rest
Time
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Start
Temp
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Stop
Temp
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Heat
Type
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Infuse
Temp
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Infuse
Amount
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Infuse
Ratio
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Beta Amylase
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3
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23
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148
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144
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Infuse
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158
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14.87
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1.32
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Alpha
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5
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30
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157
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157
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Infuse
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211
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4.12
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1.69
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Mashout
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10
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10
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177
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177
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Direct
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Total Water Qts:
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18.99
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After Additional Infusions
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Total Water Gal:
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4.75
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After Additional Infusions
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Total Mash Volume Gal:
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5.65
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After Additional Infusions
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Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
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Pitched From:
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Liquid Pack
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Amount Pitched:
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125 mL
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Lag Time:
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0.00 hours
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Primary Fermenter:
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Glass
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Primary Type:
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Closed
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Days In Primary:
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7
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Primary Temperature:
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74 degrees F
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Secondary Fermenter:
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Glass
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Secondary Type:
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Closed
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Days In Secondary:
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14
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Secondary Temperature:
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75 degrees F
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Original Gravity:
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1.071 SG
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17.27
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Plato
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Finishing Gravity:
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1.021 SG
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5.33
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Plato
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Bottling/Kegging Specifics
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Bottling Date:
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Sunday August 29, 2004
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Desired Carbonation Level:
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2.30 Volumes CO2
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Fermentation Temperature:
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74 F
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Amount In Bottles:
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4.50 Gallons
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Days Conditioned:
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0
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Carbonation Method:
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Natural
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Priming Medium Used:
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Corn Sugar
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Amount of Priming Used:
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3.65 Oz
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Amount of Liquid Added:
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0.14 Gal
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Toasted the darker malts in the oven 15 minutes at 350 degrees to freshen them up. Last runnings 1.026
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Collected from about 4.5 gallons from kettle at 1.079, topped off with distilled water to estimated 1.071
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