Evan!
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1762 (Rochefort)
- Yeast Starter
- 2L
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.080
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 90
- IBU
- 37.1
- Color
- 5.8
- Primary Fermentation (# of Days & Temp)
- 10 days at 68-75f
- Secondary Fermentation (# of Days & Temp)
- 22 days @ 60f
This stuff is just about ready to drink - I've had a couple test bottles already, and, well, all I can say is wow. This yeast is truly something to behold!
Code:
Tripel Twins - Rochefort
A ProMash Brewing Session - Recipe Details Report
BJCP Style and Style Guidelines
-------------------------------
18-C Belgian Strong Ale, Belgian Tripel
Min OG: 1.075 Max OG: 1.085
Min IBU: 25 Max IBU: 38
Min Clr: 5 Max Clr: 6 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.25 Wort Size (Gal): 5.25
Total Grain (Lbs): 14.63
Anticipated OG: 1.082 Plato: 19.87
Anticipated SRM: 5.8
Anticipated IBU: 37.1
Brewhouse Efficiency: 78 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.77 Gal
Pre-Boil Gravity: 1.064 SG 15.64 Plato
Formulas Used
-------------
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: Tinseth
Tinseth Concentration Factor: 1.30
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
23.9 3.50 lbs. Gleneagle's Maris Otter Pale Great Britain 1.038 5
49.6 7.25 lbs. Pilsener Malt(2-Row) Continental Eu 1.035 1
10.3 1.50 lbs. Candi Sugar (clear) Generic 1.046 1
6.8 1.00 lbs. Flaked Soft White Wheat America 1.034 2
6.8 1.00 lbs. Munich Malt(light) America 1.033 10
2.6 0.38 lbs. Cara-Pils Dextrine Malt 1.033 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Hallertauer Whole 4.00 6.2 90 min.
1.50 oz. Goldings - E.K. Whole 6.00 26.3 60 min.
0.25 oz. Hallertauer Whole 4.00 2.2 30 min.
0.50 oz. Saazer Whole 3.30 2.4 15 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
2.00 Tsp Irish Moss Fining 15 Min.(boil)
1.00 Tbsp pH Stabilizer Other 60 Min.(mash)
Yeast
-----
WYeast 1762 Belgian Abbey II
Water Profile
-------------
Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00
Mash Schedule
-------------
Mash Type: Multi Step
Grain Lbs: 13.13
Water Qts: 16.41 - Before Additional Infusions
Water Gal: 4.10 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions
Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 133 Time: 20
Saccharification Rest Temp : 149 Time: 70
Mash-out Rest Temp : 158 Time: 20
Sparge Temp : 170 Time: 10
Total Mash Volume Gal: 5.15 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.