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gio · 02-24-2011, 07:06 AM

Here is a Rochefort 10 clone recipe that I've been working on. I'm planning on brewing it this weekend. It was made by compiling information from BLAM, the brewing network's radio show on Rochefort, and various other Rochefort clones on the net.

12lb Belgian Pilsner
1lb Flaked Wheat
1.125lb CaraVienne
1.125lb CaraMunich
0.25lb Carafa III
2.25lb D2 Belgian Candi Syrup
1.5lb Amber Belgian Candi Syrup

6 AAU Styrian Goldings (80min)
4 AAU Hallertauer Hersbrucker (10min)
0.5oz Coriander (10min)
Servomyces (10min)
Irish Moss (10min)

Wyeast 1762

Decoction mash
122 (rest 10 min)
153 (rest 60 min)
170 (mashout)

Recipe Volume: 5.5 gallons
Boil Time: 90 min
OG: 1.098
FG: 1.014
ABV: 11.2%
IBU: 27
SRM: 44

Pitch yeast at 68, let rise to 73, when fermentation is near complete, rack to secondary, cold condition for 6+ weeks, repitch yeast and add sugar and bottle condition.

Here is what I know about Rochefort 10 and some notes regarding this recipe:

- Pilsner and belgian caramel malts are the grains used (according to BLAM and Sean Paxton). CaraVienne and CaraMunich are two possible belgian caramel malt choices. They only use one belgian caramel malt but which one they use is a secret so I figured it would be best to use a little of each (Sean Paxton does the same in his clone).
- Carafa III is used mainly for some color (the candi syrup isn't dark enough alone) and for some aroma and body and flavor stability.
- It isn't possible to get the real light and dark candy sugar used by Rochefort and I feel that D2 and amber candi syrup are the highest quality and closest we can get.
- Sugars are reportedly 20% of the fermentables (as they are in my recipe)
- Rochefort says they use wheat starch (used to be corn) which should add some dryness and some head retention and body. Sean Paxton says it is about 5% of the fermentables (as it is my recipe).
- Sean Paxton claims they use 3 step mash is used with a protein rest at 122 and a saccharification rest in the "mid-low 150s". 153 seemed to be a good number in the mid-low 150s.
- While Rochefort likely doesn't use a decoction mash, I've found that decoction mashes give better efficiency, better flavor, and better fementability for a minimal amount of additional effort.
- The bittering hops are the "traditional belgian hops". I'm guessing Styrian Goldings. The flavor hops are a German hop. I'm guessing Hallertauer Hersbrucker. The hops are fairly subtle in this beer so those guesses are likely close enough if they aren't correct.
- Rochefort centrifuges and bottles rather quickly but since most homebrewers don't have access to a centrifuge, 6 weeks of cold conditioning should suffice.
- A starter should be used, but should be slightly under-pitched in order to get the yeast to produce the desire esters.
- Still not sure on the amount of flavor hops vs bittering hops but IBUs should be 27 according to BLAM.
- I'm tempted to pitch colder at 65 and let rise to 80 as I do with Westmalle yeast but I'm not sure if that will work with Rochefort yeast or if I'll get horrible fusel alcohols. For now, I'll try 68-73 as Rochefort does.
- Rochefort ferments beers on top of older beers. I wonder if this is possible to replicate by starting with pitching into just 1/4 of the wort and adding an additional 1/4 more wort each day for three days. Probably not worth experimenting with this on the first attempt but might help with attenuation.

Interested in hearing any comments anyone might have.

kanzimonson · 02-24-2011, 02:23 PM

Sounds like a great recipe, backed by some good research. Nothing to do now but brew it and compare.

Let us know the results - this is probably my favorite Trappist beer.

gio · 02-24-2011, 03:58 PM

Quote:

Originally Posted by kanzimonson

Sounds like a great recipe, backed by some good research. Nothing to do now but brew it and compare.

Let us know the results - this is probably my favorite Trappist beer.

Thanks. It's my favorite trappist beer too although I haven't ever had a Westvleteren.

brodie113 · 02-24-2011, 05:07 PM

Looks awesome. I'm a big fan of BLAM also. Let us know how it turns out.

I'll have to dig up that old BN episode and give it another listen.

gio · 02-28-2011, 11:49 PM

Brewed this this past weekend. Here is the final version of the recipe I came up with and ended up using:

11.25lb Belgian Pilsner
1.0lb Flaked Wheat
1.5lb CaraVienne
1.5lb CaraMunich
0.25lb Belgian Debittered Black
1.5lb Amber Belgian Candi Syrup (10min)
2.25lb D2 Belgian Candi Syrup (10min)
0.25oz Crushed Coriander (10min)
4tsp Yeast Nutrient (10min)
1/2tsp Irish Moss
8 AAU Styrian Goldings (80min)
4 AAU Hallertauer Hersbrucker (10min)
Wyeast 1762 Rochefort
Batch size: 5.5 gallons
OG: 1.098 (75% efficiency)
FG: 1.014 (estimated)
IBU: 27
SRM: 45
Boil time: 90min

Enhanced Double Decoction Mash
- mash in @ 104, rest 5 min
- decoct, heat removed mash to 122, rest 10min
- heat removed mash to 155-162, rest 15-20min
- boil removed mash for 10-20min
- add in enough boiling mash to hit protein rest @ 122, rest 15-20min
- add in remaining boiling mash to hit 153, rest 60min
- decoct and boil removed mash for 10-20min
- add in removed mash to hit mash out @ 170, rest 15min
- sparge @ 170
- boil 90 min, follow hop/sugar schedule
- pitch yeast @66-68 let rise to 73-75 naturally, ferment for 2 weeks
- transfer to secondary, cold condition @ 50 for at least 6 weeks
- repitch more yeast, carbonate to 3.75 vols in bottles

The actual decoction amounts can be calculated using one of decoction calculators out there. I brewed a 3.3 gallon version of this recipe so my numbers are different. I chose Belgian debittered black over Carafa III as it was less bitter and I liked the taste more. Also it had "Belgian" in the same so I figured it might be more authentic

.

It was a long day as it took 7 1/2 hours to brew but I am very happy with the results. I hit the OG spot on at exactly 1.098. My efficiency was actually above 85% which seems typical with the decoction mashes I've done, so I ended up with about 4 gallons wort. I pitched a 1.5 liter starter at 64 degrees which is a little colder than I had hoped but I think it should be ok. I also racked a Westvleteren 12 clone the day before I brewed 2 weeks ago to secondary that had a similar recipe and it tastes amazing so far. I really think the belgian candi syrup makes a huge difference in these Belgians as does the correct (usually warmer) fermentation temperatures.

gio · 03-07-2011, 09:09 PM

A week after pitching it's still in the primary and the gravity is at 1.018 so it's right on track for where it should be. Tastes great so far. Very alcoholic as it is nearly 11% ABV already and very young. I leave it in the primary another week then rack it to the secondary for aging.

kanzimonson · 03-07-2011, 09:12 PM

Did you add any sugar to the fermentation, or did it all go in the kettle?

DannPM · 03-07-2011, 09:20 PM

Subscribed

gio · 03-07-2011, 09:22 PM

Quote:

Originally Posted by kanzimonson

Did you add any sugar to the fermentation, or did it all go in the kettle?

Nope, all sugar was added with 10 minutes left in the boil. I've never had trouble with my Belgian quads hitting their target gravities within a week or two. I think the trick is to pitch the correct sized starter and ferment at the right temperature (usually cool and gradually warming).

kanzimonson · 03-07-2011, 09:26 PM

I've done the same with all my sugar additions - right in the kettle.

But this past weekend I made a IIPA with 10% sugar, and I was thinking I'd really like to add the sugar after a day or two of fermentation. In the end, I couldn't figure out how to get 1.3# of sugar into the fermentor without adding a bunch of diluting water with it. I didn't want to bring the IBUs down at all, so I just added to the boil.

Overall 10% isn't a big deal, but I'm thinking for when I make a giganto beer with like 6# of sugar. I guess just using dextrose is the way to go there.