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Old 04-25-2007, 03:08 PM   #1
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Default Crafting the Quintessential Rochefort 10 Recipe to End all Rochefort 10 Recipes

Alright, well, I've seen some talk about Rochefort here and elsewhere, but no definitive recipe. Maybe someone has a BYO clone somewhere that I don't know about, and if you do, please post it.

I checked the babblebelt forum and there were a couple of recipes. Here's my stab at it. I know belgian pilsner malt would be preferable, but, damnit, I've got a 55lb sack of maris otter, and I'm gonna use it. So, join together with me, HBT'ers, and let's perfect this recipe!

Here's my first stab at it, using malt and hops that I already have:

Rochefort 10

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

18-E Belgian Strong Ale, Belgian Dark Strong Ale

Min OG: 1.075 Max OG: 1.132
Min IBU: 15 Max IBU: 35
Min Clr: 14 Max Clr: 20 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 13.75
Anticipated OG: 1.100 Plato: 23.71
Anticipated SRM: 30.2
Anticipated IBU: 35.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.085 SG 20.41 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
-----------------------------------------------------------------------------
40.0 5.50 lbs. Gleneagle's Maris Otter Pale Great Britain 1.038 5
36.4 5.00 lbs. Briess DME- Extra Light America 1.046 8
7.3 1.00 lbs. Candi Sugar (dark) Generic 1.046 275
3.6 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
3.6 0.50 lbs. Corn Sugar Generic 1.046 0
3.6 0.50 lbs. Flaked Barley America 1.032 2
3.6 0.50 lbs. Special B Malt Belgian 1.030 120
1.8 0.25 lbs. Malto Dextrin North America 1.030 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Goldings - E.K. Whole 6.00 32.6 60 min.
0.25 oz. Spalter Select Whole 5.00 1.7 15 min.
0.25 oz. Spalter Select Whole 5.00 1.0 8 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.40 Oz Coriander Seed Spice 5 Min.(boil)


Yeast
-----

White Labs WLP500 Trappist Ale






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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 04-25-2007, 04:13 PM   #2
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I'm no expert about forming recipes, but keep this thread GOING. Let us know how the end result of what forms here turns out. I LOVE rochefort 10, big fan of 8 too, but 10 is easily my favorite. And, I'd love to make it if the recipe that forms here is right. In fact, I'll probably try it myself, especially if two variations form in this thread.

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Old 04-25-2007, 04:22 PM   #3
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I'm gonna try to keep it going, but I need some input from others. I've never done a trappist before. The closest I've done was a sort of session abbey brune ale, but this is entirely different. So I just need the input from all yous guys.

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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 04-25-2007, 04:24 PM   #4
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Also, one of the babblebelt forum recipes listed "white sugar, dark sugar and wheat starch" as sugars that should be added. I have no idea what that really means. I guess I could look for wheat starch, but..."white sugar"? Like refined? I think not...not in MY beer. So I added half a pound of corn sugar. I wonder if that's too much.

Another recipe called for flaked corn (I subbed flaked barley) and "carafa speziela dehusked". Any idea what that second one is, and what it'd be used for?

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MOSS HOLLOW BREWING CO.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 04-25-2007, 04:25 PM   #5
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I think I might also add some grains of paradise. Does anyone know when to add them and how much might be appropriate?

__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 04-25-2007, 05:43 PM   #6
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"Beer Captured" has the recipe for Rochefort 10 clone.

I actually just brewed a Rochefort 8 clone a week and a half ago. To be honest with you, I thought the Rochefort recipe from "Beer Captured" was a bit too much in terms of different ingredients. From what I can gather and know about the monks that brew this, simplicity is at the heart of it. 2 malts, 2 sugars, 2 hops, 2 yeast, etc. The Rochefort 6,8, & 10 differ only in the combinations of these (probably in 2's one could guess).
Looking at your recipe, for authenticity I would recommend going with Belgian pilsner malt. I am not sure what the SRM is on Marris Otter, but you will get a lot of color from the candi sugar and malts, you don't want much from the base malt. Maybe somebody else can offer there advice on the difference between the two grains, I am not that experieced. If anything, try to ditch the Briess pale malt extract for something Belgian like or go all grain. I would change the hops for sure. Go with Hallertau Herbrucker and Syrian Goldings instead. Corriander should be coarsley ground, I just emptied out my pepper mill and added the corriander and ground it into a plastic bag rubberbanded to the mill. In terms of sugar, I used 1.5 lbs of Belgian Candi Sugar. From what I read and gathered, you could even go up to 2.0 lbs and forgo the dextrin and corn sugar. Keep the Special B malt, and think about adding Caramunich II malt. I used the Wyeast Trappist ale yeast. I started a 2L starter two days before this brew and pitched the whole thing while the starter was slowing down in activity. You will need a starter, and make sure the starter is at a high OG so that the yeast isn't shocked by the pitch. I had active fermentation within 4 hours of the pitch. Keep the temperature warm, if possible. I used an electric blanket on #1-2 setting to keep the fermentation temp around 75F. You want the yeast to give that distinct character to this beer that can only be had at warmer temps (do a search for trappist yeast and warm temperature to understand what I am talking about). Other than that, I am not sure how much I can offer in the hand of guidance. I am only a beginner by most standards, I just didn't take the path most beginners take--jumped ahead quite a bit.

I will try and post my recipe tomorrow.

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Old 04-26-2007, 01:25 AM   #7
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If you want that distinct Rochefort flavor you will need to use either WLP540 or wyeast 1762. The other belgian yeasts just won't give the right ester and phenol profile.

And as for temp keep it under 70 for the first 2-3 days then let it rise to 74-76. If it gets warm early you will get way too many fusels (ask me how I know). And if you keep it low it just won't finish low enough and you won't get enough ester production.

As for recipe if you look around on some of the forums I believe Denny Conn posted a recipe of his (maybe it was a friend of his) that most who have had it say is spot on. I would leave the corriander out. I know the monks use it but the head brewer admits that it is in such small amounts that even he can't taste it.

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Old 04-26-2007, 02:45 AM   #8
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Your going to need upwards of 15 to 20% sucrose (invert sugar, glucose syrup, ect... would work too but they'll cost you more)


you will never go from 1.096 to 1.011 with only 3.6% corn sugar!

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Old 04-26-2007, 03:34 AM   #9
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Default You are going to need some yeast for this!

The ingredients for this beer aside from the yeast, are very simple.
Malt: pilsener, and crystal
Hops: Styrian goldings, and Hallertau
Yeast: Rochefort
Spices: Coriander (teeny tiny amount)

more details:
OG=1.096
abv= 11.3%
IBU 27
Primary fermentation. Pitch at 68f, allow to rise to 73 (7 days)
Secondary fermentation: 3 days at 46f
refermentation at bottling.

yeast, yes a big a$$ starter, prolly, best from a fresh bottle.

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Old 04-26-2007, 01:16 PM   #10
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Quote:
Originally Posted by dannypo
If you want that distinct Rochefort flavor you will need to use either WLP540 or wyeast 1762. The other belgian yeasts just won't give the right ester and phenol profile.
I checked the 1762 description and it says it has low ester profile. The WLP500 that I have in my fridge says, "From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

So why wouldn't the WLP500 work? I haven't done any belgian styles outside of dubbels and wits, so I'm no expert, but I figured that a trappist yeast would be a good choice when making a trappist ale. I also checked AHS's site. They have a Rochefort 10 kit, and the default yeast that comes with it is...WLP500. So what am I missing? Oh. This. So the 500 is from Chimay and 550 is from Rochefort. Since I already have the 500 in my fridge, is it really going to matter that much?
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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