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发表于 2019-10-1 21:32:14
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本帖最后由 mei136030 于 2019-10-1 21:35 编辑
发一份罗10的PDF配方供参考。。
ROCHEFORT 10 Clone
TITLE: Rochefort 10
CATEGORY: 18E
SPECS: OG:
FG:
SRM:
IBU:
VOL:
1.096
1.013
43
27 (Tinseth
1
)
5.00 gal
FERMENTABLES (Assumed 75% Efficiency):
Weight (lbs) Description
12.0 Belgian Pilsner
2.00 Belgian Caramunich
1.00 Torrified Wheat
3.00 D-180 Candi Syrup Inc.
4 oz Blanc Soft Sugar – Candi Syrup, Inc.
HOPS:
Description Form weight (oz) a/a % Duration (min)
Hallertau Mittlefrueh Pellet 1.50 5.0 60
Styrian Goldings Pellet 1.50 5.0 15
YEAST:
WLP540 “Rochefort Strain” For starter details and pitching rates see doc
MASH:
Mash Temp Duration
Mash-in 148F 60 minutes
Mash-out 170F 15 minutes
NARRATIVE: 90 minute boil. Add syrup and soft sugar at flameout. Chill to 63F. Pitch yeast. Oxygen for 90 seconds.
Slowly ramp primary for 7 days up to 73F. At near-terminal gravity (1.014), rack off primary yeast and drop temp to 60F
for the next 10 days then brighten at 45F for 3 weeks. Bottle prime with Simplicity at 32g/gallon in heavy bottles. Cellar
for 12 months.
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发表于 2019-9-30 17:34:46
，准备每隔一个月开一瓶，到时候记录一下。