Rochefort 10 Clone Recipe
Originally this recipe was brewed for a Trappist Swap with Stan Hieronymus and the Babble Belt.  After my tour at Rochefort, I would radically simplify this recipe and change the mash schedule to a step mash over an decoction.  Yet, this beer comes out very nice, with lots of complex flavors of fig, apricot, date, cherry, rum, toffee and caramel.
Brewer: Sean Paxton
Style: Belgian Dark Strong Ale
TYPE: All Grain


Recipe Specifications:

Batch Size: 6.00 gal     
Boil Size: 7.23 gal
OG: 1.106
FG: 1.022
Color: 51.0 SRM
IBU: 22.0 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 90 Minutes


Ingredients:

AmountItem   Type         % or IBU     
6.00 lb  Pilsner (2 Row) (1.6 SRM) Grain        30.9 %       
3.00 lb  Pale Malt, Maris Otter (3.0 SRM     Grain        15.4 %       
1.50 lb  Caramunich Malt (56.0 SRM) Grain         7.7 %        
1.50 lb  Caravienne Malt (22.0 SRM)   Grain         7.7 %        
1.00 lb Wheat, Flaked (1.6 SRM)   Grain         5.1 %        
0.69 lb Date Sugar (3.0 SRM) Sugar        3.5 %       
0.50 lb Aromatic Malt (26.0 SRM)  Grain        2.6 %        
0.25 lb Special B Malt (180.0 SRM)       Grain        1.3 %        
1.00 tsppH 5.2 (Mash )                         Misc    
1.00 oz       Kent Goldings [5.90%]  (60 min)             Hops         11.3 IBU     
1.50 ozHallertauer Hersbrucker [2.90%]  (60 min)   Hops         8.5 IBU      
0.50 ozHallertauer Hersbrucker [2.90%]  (30 min)   Hops         2.2 IBU      
5.00 gm      Coriander Seed (Boil 15.0 min)              Spice                     
1.00 lb Brown Sugar, Dark (50.0 SRM) (Boil 15.0 min)     Sugar         5.1 %        
1.00 lb Candi Sugar, Clear (0.5 SRM) (Boil 15.0 min)       Sugar         5.1 %        
1.00 lb Candi Sugar, Dark (275.0 SRM) (Boil 15.0 min)           Sugar         5.1 %        
1.00 lb Dark Rock Candi Syrup (500.0 SRM) (Boil 15.0 min)   Sugar         5.1 %        
1.00 lb Turbinado (10.0 SRM) (Boil 15.0 min)    Sugar        5.1 %        
1.00 item    Servomyces Yeast Nutrient (Boil 15.0 min) Misc                      
1.00 tspYeast Nutrient (Boil 15.0 min)              Misc                      
1 Pkgs  Belgian Abbey II (Wyeast Labs #1762)   Yeast2000 ML Starter                 
Total Grain Weight: 13.75 lb
Mash Schedule:

Name    Description                            Step Temp        Step Time    
Gluten Rest Add 20.63 qt of water at 143.5 F     135.0 F       30 min   
Beta Rest      Decoct 3.24 qt of mash and boil it  145.0 F       30 min
Full Beta Rest      Decoct 7.44 qt of mash and boil it  165.0 F       30 min       
Mashout               Decoct 3.71 qt of mash and boil it  172.0 F       15 min      
               

Notes:

For Bottling, added 2 oz rock candy,  2 oz turbonado sugar and 2 oz dark candi syrup.