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Old 01-01-2009, 10:51 PM   #1
NewBrew75
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Default Rochefort 10 or St Bernardus Abt extract clone?

I'm dying to find a good Rochefort 10/St. Bernardus/or simiar extract clone. I know that this might be hard to do with extract, but I'm willing to give it a try. I also found a Chimay Grand Reserve clone, but it's all grain. Can anyone accurately convert this to extract?

Grain Bill
13.33 lb. Belgian 2-row
8 oz. Cara-Munich
6 oz. Belgian Aromatic
4 oz. Belgian Special B
2½ oz. British Chocolate
1½ lb. Dark Belgian Candi Sugar
Hop Bill
½ oz. Northern Brewer 7.5% AA whole leaf 90 minutes
0.4 oz. Centennial 9.3% AA whole leaf 90 minutes
½ oz. Hallertauer 4.0% AA whole leaf 15 minutes
1/8 tsp. Grains of Paradise 15 minutes
¼ oz. Hallertauer 4.0% AA whole leaf 2 minutes

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Old 01-01-2009, 11:17 PM   #2
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This is what Beersmith spat out at me when I did a conversion. YMMV.

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 4.65 gal
Estimated OG: 1.083 SG
Estimated Color: 37.4 SRM
Estimated IBU: 20.1 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
11.11 lb Pale Liquid Extract (8.0 SRM) Extract 81.09 %
0.46 lb Caramunich Malt (56.0 SRM) Grain 3.32 %
0.41 lb Aromatic Malt (26.0 SRM) Grain 2.97 %
0.23 lb Special B Malt (180.0 SRM) Grain 1.66 %
0.14 lb Chocolate Malt (450.0 SRM) Grain 1.00 %
0.50 oz Northern Brewer [8.50 %] (90 min) Hops 8.9 IBU
0.40 oz Centennial [10.00 %] (90 min) Hops 8.4 IBU
0.51 oz Hallertauer [4.80 %] (15 min) Hops 2.4 IBU
0.50 oz Hallertauer [4.80 %] (2 min) Hops 0.4 IBU
0.63 gm Seeds of Paradise (Boil 5.0 min) Misc
1.37 lb Candi Sugar, Dark (275.0 SRM) Sugar 9.97 %


Mash Schedule: None
Total Grain Weight: 13.85 lb
----------------------------
Steep grains as desired (30-60 minutes)

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Old 01-01-2009, 11:31 PM   #3
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http://www.homebrewtalk.com/f68/roch...0-clone-35858/
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Old 01-02-2009, 03:18 AM   #4
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Herman's Bierpage - Rochefort 8 Clone

That is a tried and true Rochefort 8 clone.

Personally I would use a whole bottle of D2 syrup for the candi sugar and up the Pilsner to hit the OG for the 10.
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Old 04-30-2010, 07:01 PM   #5
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Quote:
Originally Posted by remilard View Post
Herman's Bierpage - Rochefort 8 Clone

That is a tried and true Rochefort 8 clone.

Personally I would use a whole bottle of D2 syrup for the candi sugar and up the Pilsner to hit the OG for the 10.

This link is now dead.

Anyone know where to find it?
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Old 04-30-2010, 09:56 PM   #6
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St Bernardus Abt 12 is my all time favorite beer. I would love an extract recipe, if anyone has one?

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Old 07-13-2012, 11:22 AM   #7
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Originally Posted by stedtale View Post
this link is now dead.

Anyone know where to find it?
+1
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Old 07-27-2012, 04:52 AM   #8
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Quote:
Originally Posted by joetownhound View Post
+1
You can find it here by using the internet archive. Copied below just in case...
http://web.archive.org/web/200910220...ochefort8.html


Introduction

Hi you all! Last year Jan Willem van Groenigen posted a message on the Homebrewdigest, asking for directions for cloning Rochefort 8 (HBD #3910). Since this didn't result in a satisfactory answer, the users of the Dutch Hobbybrewing forum Hobbybrouwen.nl put together a joint effort for designing a clone recipe for Rochefort 8. A lot of research went into it from all participating brewers and some of our own experiences were taken into account. After putting together the recipe, we organized a contest as to who could brew up the best clone. As the proud winner of this contest I would like to share with you the results of this competition. We noticed that there is still not much known about Rochefort, so we hope you'll find this interesting.

The objective was for all brewers to brew the same recipe in the same manner. However, all brewers had slightly different ingredients from different suppliers. After brewing and some 4 months of maturation, the beers were judged together with the original Rochefort. This event took place on February 15 at De Maasland brewery in Oss, the Netherlands. A total of 15 people from all over the Netherlands and Belgium came together to meet for the first time in real, a very cool experience on its own.

On tasting day 10 beers were brought in, plus the original, totalling 11. The judging panel consisted of all brewers, one of whom was a certified beer judge (BKMG, which is comparable to BJCP) completed with one neutral certified judge. In between the tasting, we received a tour of the brewery from brewmaster Frans. he also took care of serving us with all kinds of good food, very necessary when tasting such strong beers.

With the exception of one soured sample (which nevertheless was quite tasty), all beers came quite close to the original, although all were a bit too dark. When we started this whole cloning contest, Rochefort beers with the original Special B were still available at shops. However, the beer we used at the tasting was of more recent date, using the new Special B from maltster Dingemans. Some clones were made with the original DWC Special "B" (including the winner), others with the replacing Dingemans version.There is a surely a different taste to it now.

The winning beer was made exactly following the recipe below. Fermentation temperature was 21-23C. No water treatment, my water is 10D. For more info about water treatment regarding the Rochefort area, i refer to HBD#4116 & HBD#4115 (article by Jacques Bertens & Jan Willem van Groenigen).

Ingredients for 10 liters, 1.080 OG, 32 IBU, 70 EBC :

Maltbill % Amount
Pilsner malt (Belgian) 70.4 2375 g
Caramunich 120 EBC 11.1 375 grams
Carafa Spezial 800EBC (dehusked) 1.5 50 g
Special "B" 3.7 125 grams
Flaked Corn 3.7 125 grams
Dark Candysugar 9.6 325 grams
Hops (whole) & Spices Amount Boiltime
Styrian Goldings 4.2% 23 grams 75 min.
Hallertau Hersbrucker 3.5% 10 grams 30 min.
Hallertau Hersbrucker 3.5% 5 grams 5 min
Coreanderseed whole, freshly crushed 5 grams 5 min.
Yeast: Wyeast 1762 Belgian Abbey II or recultered from a bottle of Rochefort. The winning recipe used the Wyeast.

Mashing: 3 liters per kg malt. Flaked corn boiled separately before adding to the mash.

Mashing schedule Temperature Rest
Intermediate 60-62C 30 min.
Saccharification 68C 60 min.
Mash out 75C 5 min.
Sparge 78C 'till complete
A promash recipe file is available by rightclicking the link to its zip-file.

Below, I listed some findings based upon variations in the recipes. Of course, this wasn't set up in a randomized, replicated fashion, but I think it might be of interest nonetheless:

1) The use of chocolate malt instead of the dehusked Carafa resulted in a bit of a licorice taste or even a bit of a burned taste.
2) If you can't get Carafa Dehusked, look for a debittered/dehusked dark chocolate/Black malt. It can also be had from Weyermann
3) The use of the original yeast instead of the Wyeast didn't change much in the tasting profile. Which makes sense, because they're said to be similar.
4) The second placed beer (Theo Verschoor) was fermented at 28C, which resulted in a very strong banana and fruit aroma!
5) The third placed beer (Edwin Hoogedoorn) tasted very close to the second, but had a less pronounced aroma, because of a lower temperature fermentation.
6) To get a color more resembling the original, it is suggested to slightly bring down the amount of Carafa.
7) Some beers had problems during bottle-conditioning. When bottling make sure to do it in time or to add a healthy yeast.
8) Samples with added (non-Rochefort) yeast for conditioning did not seem to result in a different taste.
All in all a very cool experience, which is to be repeated by a joint Orval cloning contest. A recipe of which has already been agreed upon. :-)

Take care, Herman Holtrop

References

An article regarding the style at Brewing Techniques
An example recipe in the HBD

A trip report in the HBD

An article about Rochefort by Alan Moen, including a recipe

An article in Burpnews about a Rochefort 10 clone
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Old 08-25-2012, 08:34 PM   #9
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Quote:
Originally Posted by socius View Post
You can find it here by using the internet archive. Copied below just in case...
http://web.archive.org/web/200910220...ochefort8.html


Introduction

Hi you all! Last year Jan Willem van Groenigen posted a message on the Homebrewdigest, asking for directions for cloning Rochefort 8 (HBD #3910). Since this didn't result in a satisfactory answer, the users of the Dutch Hobbybrewing forum Hobbybrouwen.nl put together a joint effort for designing a clone recipe for Rochefort 8. A lot of research went into it from all participating brewers and some of our own experiences were taken into account. After putting together the recipe, we organized a contest as to who could brew up the best clone. As the proud winner of this contest I would like to share with you the results of this competition. We noticed that there is still not much known about Rochefort, so we hope you'll find this interesting.

The objective was for all brewers to brew the same recipe in the same manner. However, all brewers had slightly different ingredients from different suppliers. After brewing and some 4 months of maturation, the beers were judged together with the original Rochefort. This event took place on February 15 at De Maasland brewery in Oss, the Netherlands. A total of 15 people from all over the Netherlands and Belgium came together to meet for the first time in real, a very cool experience on its own.

On tasting day 10 beers were brought in, plus the original, totalling 11. The judging panel consisted of all brewers, one of whom was a certified beer judge (BKMG, which is comparable to BJCP) completed with one neutral certified judge. In between the tasting, we received a tour of the brewery from brewmaster Frans. he also took care of serving us with all kinds of good food, very necessary when tasting such strong beers.

With the exception of one soured sample (which nevertheless was quite tasty), all beers came quite close to the original, although all were a bit too dark. When we started this whole cloning contest, Rochefort beers with the original Special B were still available at shops. However, the beer we used at the tasting was of more recent date, using the new Special B from maltster Dingemans. Some clones were made with the original DWC Special "B" (including the winner), others with the replacing Dingemans version.There is a surely a different taste to it now.

The winning beer was made exactly following the recipe below. Fermentation temperature was 21-23C. No water treatment, my water is 10D. For more info about water treatment regarding the Rochefort area, i refer to HBD#4116 & HBD#4115 (article by Jacques Bertens & Jan Willem van Groenigen).

Ingredients for 10 liters, 1.080 OG, 32 IBU, 70 EBC :

Maltbill % Amount
Pilsner malt (Belgian) 70.4 2375 g
Caramunich 120 EBC 11.1 375 grams
Carafa Spezial 800EBC (dehusked) 1.5 50 g
Special "B" 3.7 125 grams
Flaked Corn 3.7 125 grams
Dark Candysugar 9.6 325 grams
Hops (whole) & Spices Amount Boiltime
Styrian Goldings 4.2% 23 grams 75 min.
Hallertau Hersbrucker 3.5% 10 grams 30 min.
Hallertau Hersbrucker 3.5% 5 grams 5 min
Coreanderseed whole, freshly crushed 5 grams 5 min.
Yeast: Wyeast 1762 Belgian Abbey II or recultered from a bottle of Rochefort. The winning recipe used the Wyeast.

Mashing: 3 liters per kg malt. Flaked corn boiled separately before adding to the mash.

Mashing schedule Temperature Rest
Intermediate 60-62C 30 min.
Saccharification 68C 60 min.
Mash out 75C 5 min.
Sparge 78C 'till complete
A promash recipe file is available by rightclicking the link to its zip-file.

Below, I listed some findings based upon variations in the recipes. Of course, this wasn't set up in a randomized, replicated fashion, but I think it might be of interest nonetheless:

1) The use of chocolate malt instead of the dehusked Carafa resulted in a bit of a licorice taste or even a bit of a burned taste.
2) If you can't get Carafa Dehusked, look for a debittered/dehusked dark chocolate/Black malt. It can also be had from Weyermann
3) The use of the original yeast instead of the Wyeast didn't change much in the tasting profile. Which makes sense, because they're said to be similar.
4) The second placed beer (Theo Verschoor) was fermented at 28C, which resulted in a very strong banana and fruit aroma!
5) The third placed beer (Edwin Hoogedoorn) tasted very close to the second, but had a less pronounced aroma, because of a lower temperature fermentation.
6) To get a color more resembling the original, it is suggested to slightly bring down the amount of Carafa.
7) Some beers had problems during bottle-conditioning. When bottling make sure to do it in time or to add a healthy yeast.
8) Samples with added (non-Rochefort) yeast for conditioning did not seem to result in a different taste.
All in all a very cool experience, which is to be repeated by a joint Orval cloning contest. A recipe of which has already been agreed upon. :-)

Take care, Herman Holtrop

References

An article regarding the style at Brewing Techniques
An example recipe in the HBD

A trip report in the HBD

An article about Rochefort by Alan Moen, including a recipe

An article in Burpnews about a Rochefort 10 clone
Thanks socius this should come in handy.
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Old 08-28-2012, 02:43 PM   #10
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Have anyone tried this recipe with good results if so how long did you boil the corn? Is it boiled until it gel and at what temp did you boil 180 degrees? What was the results. I'm going to make a Belgium blond tomorrow and was thinking of doing this recipe on the yeast cake afterward. Thanks in advance.

Quote:
Originally Posted by socius View Post
You can find it here by using the internet archive. Copied below just in case...
http://web.archive.org/web/200910220...ochefort8.html


Introduction

Hi you all! Last year Jan Willem van Groenigen posted a message on the Homebrewdigest, asking for directions for cloning Rochefort 8 (HBD #3910). Since this didn't result in a satisfactory answer, the users of the Dutch Hobbybrewing forum Hobbybrouwen.nl put together a joint effort for designing a clone recipe for Rochefort 8. A lot of research went into it from all participating brewers and some of our own experiences were taken into account. After putting together the recipe, we organized a contest as to who could brew up the best clone. As the proud winner of this contest I would like to share with you the results of this competition. We noticed that there is still not much known about Rochefort, so we hope you'll find this interesting.

The objective was for all brewers to brew the same recipe in the same manner. However, all brewers had slightly different ingredients from different suppliers. After brewing and some 4 months of maturation, the beers were judged together with the original Rochefort. This event took place on February 15 at De Maasland brewery in Oss, the Netherlands. A total of 15 people from all over the Netherlands and Belgium came together to meet for the first time in real, a very cool experience on its own.

On tasting day 10 beers were brought in, plus the original, totalling 11. The judging panel consisted of all brewers, one of whom was a certified beer judge (BKMG, which is comparable to BJCP) completed with one neutral certified judge. In between the tasting, we received a tour of the brewery from brewmaster Frans. he also took care of serving us with all kinds of good food, very necessary when tasting such strong beers.

With the exception of one soured sample (which nevertheless was quite tasty), all beers came quite close to the original, although all were a bit too dark. When we started this whole cloning contest, Rochefort beers with the original Special B were still available at shops. However, the beer we used at the tasting was of more recent date, using the new Special B from maltster Dingemans. Some clones were made with the original DWC Special "B" (including the winner), others with the replacing Dingemans version.There is a surely a different taste to it now.

The winning beer was made exactly following the recipe below. Fermentation temperature was 21-23C. No water treatment, my water is 10D. For more info about water treatment regarding the Rochefort area, i refer to HBD#4116 & HBD#4115 (article by Jacques Bertens & Jan Willem van Groenigen).

Ingredients for 10 liters, 1.080 OG, 32 IBU, 70 EBC :

Maltbill % Amount
Pilsner malt (Belgian) 70.4 2375 g
Caramunich 120 EBC 11.1 375 grams
Carafa Spezial 800EBC (dehusked) 1.5 50 g
Special "B" 3.7 125 grams
Flaked Corn 3.7 125 grams
Dark Candysugar 9.6 325 grams
Hops (whole) & Spices Amount Boiltime
Styrian Goldings 4.2% 23 grams 75 min.
Hallertau Hersbrucker 3.5% 10 grams 30 min.
Hallertau Hersbrucker 3.5% 5 grams 5 min
Coreanderseed whole, freshly crushed 5 grams 5 min.
Yeast: Wyeast 1762 Belgian Abbey II or recultered from a bottle of Rochefort. The winning recipe used the Wyeast.

Mashing: 3 liters per kg malt. Flaked corn boiled separately before adding to the mash.

Mashing schedule Temperature Rest
Intermediate 60-62C 30 min.
Saccharification 68C 60 min.
Mash out 75C 5 min.
Sparge 78C 'till complete
A promash recipe file is available by rightclicking the link to its zip-file.

Below, I listed some findings based upon variations in the recipes. Of course, this wasn't set up in a randomized, replicated fashion, but I think it might be of interest nonetheless:

1) The use of chocolate malt instead of the dehusked Carafa resulted in a bit of a licorice taste or even a bit of a burned taste.
2) If you can't get Carafa Dehusked, look for a debittered/dehusked dark chocolate/Black malt. It can also be had from Weyermann
3) The use of the original yeast instead of the Wyeast didn't change much in the tasting profile. Which makes sense, because they're said to be similar.
4) The second placed beer (Theo Verschoor) was fermented at 28C, which resulted in a very strong banana and fruit aroma!
5) The third placed beer (Edwin Hoogedoorn) tasted very close to the second, but had a less pronounced aroma, because of a lower temperature fermentation.
6) To get a color more resembling the original, it is suggested to slightly bring down the amount of Carafa.
7) Some beers had problems during bottle-conditioning. When bottling make sure to do it in time or to add a healthy yeast.
8) Samples with added (non-Rochefort) yeast for conditioning did not seem to result in a different taste.
All in all a very cool experience, which is to be repeated by a joint Orval cloning contest. A recipe of which has already been agreed upon. :-)

Take care, Herman Holtrop

References

An article regarding the style at Brewing Techniques
An example recipe in the HBD

A trip report in the HBD

An article about Rochefort by Alan Moen, including a recipe

An article in Burpnews about a Rochefort 10 clone
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