|Source:||BLAM, BC, misc|
|Enter desired final yield (volume):|
|12.00 pounds||94.1% of grist|
|0.75 pounds||5.9% of grist|
Total Grain Weight (Water Amounts
|100% of grist|
|0.75 pounds||Candi Sugar, Dark|
|0.65 pounds||Corn Starch|
|0.75 pounds||Candi Sugar, Clear|
|.35 Oz||Coriander Seed @ 2 minutes|
Styrian Golding4.2% Pellets @ 80 minutes
Hallertauer Hersbrucker1.5% Pellets @ 10 minutes
|3.00 ounces||Total Hop Weight||9.9 AAUs|
|Total Boil Time:||90 minutes|
|Name:||Belgian Abbey II|
Strike with 12.75qts@149F to hit 135F - rest 30 min. Infuse with 2.5qts@boil to hit 145F - rest 30 min. Infuse with 8qts@boil to hit 165F - rest 30 min. Infuse 5qts@boil to hit 172F - rest 10 min, mash out. Drain the tun and sparge with an additional 2.25 gallons at 172F. Collect 7.25 gallons. Bring to boil and add additional sugars. Continue boiling, adding bittering at 80 min and aroma at 10 min. along with Whirlfloc.
The goal here is make something like Rochefort 8 using a Rochefort-like process.
Beer Captured reports 9.2%vol, which agrees with BLAM and bottle labels.
Additional sources report:
All sources agree on WY1762.
Photos of the display case at Rochefort show a light grain (pils?), dark grain (special b or caravienne?), wheat starch, dark solid candy and white granular sugar.
Some sources report 32 pppg for refined starch, the same as honey.
Dark candi syrup (carmelized fructose only) that has not been separated from the starting sucrose might be a good sub for the dark and clear candy that is normally recommended - as long as the composite color is something like amber rock sugar.