Ryanh1801

Recipes 

I have been thinking all night of what to brew next, and decided I want to do a big Belgian to set back for a while and age. Anyone have a recipe for this or maybe even a rochefort 8.

Thanks

Ryanh1801

Recipes 

12.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 73.8 %
1.50 lb Caramunich Malt (56.0 SRM) Grain 9.2 %
0.50 lb Corn, Flaked (1.3 SRM) Grain 3.1 %
0.50 lb Special B Malt (180.0 SRM) Grain 3.1 %
0.25 lb Carafa Special Germany (302.0 SRM) Grain 1.5 %
1.50 lb Candi Sugar, Amber (75.0 SRM) Sugar 9.2 %
1.50 oz Styrian Goldings [4.20%] (60 min) Hops 19.6 IBU
0.75 oz Hallertauer Hersbrucker [3.50%] (30 min) Hops 6.3 IBU
0.50 oz Hallertauer Hersbrucker [3.50%] (5 min) Hops 1.1 IBU
0.50 oz Coriander Seed (Boil 5.0 min) Misc
1.00 tsp Irish Moss (Boil 30.0 min) Misc
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) [Starter 500 ml]

landhoney

Recipes 

That's pretty close to the recipe I used. I found it online, winning recipe some club did to clone Roch 8. It's in the secondary now, tastes really good so far. I upped the coriander a little, 10% because I think HBS coriander isn't the freshest best spice. I'm going to try getting my spices from specialty markets from now on. Good luck, great brew.

__________________
"Did you ever kick a woman in the midsection while she was wearing a whalebone corset? I nearly broke my great toe. I never had such a painful experience." -Egbert Souse(W.C.Fields)

Ryanh1801

Recipes 

Thanks for the input. The only thing Im thinking of changing is the candi sugar. I have read that they don't use this in any of the Trappist beers. Please let me know how it turns out. Im going to do a little more research before I brew this one.

landhoney

Recipes 

Where did you read they didn't use sugar? I thought that was key?
It's not going to be ready for a few weeks, as you can guess, but I'll let you know when I do a side by side.

__________________
"Did you ever kick a woman in the midsection while she was wearing a whalebone corset? I nearly broke my great toe. I never had such a painful experience." -Egbert Souse(W.C.Fields)

Ryanh1801

Recipes 

A few different places, they say they use the liquid sugar like this.

http://www.austinhomebrew.com/product_info.php?cPath=178_21_73_405&products_id=1 0808

Not sure how big of a difference it would make, but I have read that beers using the above, can make an awesome finished product.

landhoney

Recipes 

I make my own. Melt sugar and small amount of citric acid on the stove, pour out and cool till hard, heat with small amount of water till its the consistency of maple syrup or honey and the desired color. For the Roch 8 clone I let it get to a dark amber. I read how to make this at brew365.com. Anytime a recipe call for belgian candy sugar I make it to the desired color specified in the recipe.

__________________
"Did you ever kick a woman in the midsection while she was wearing a whalebone corset? I nearly broke my great toe. I never had such a painful experience." -Egbert Souse(W.C.Fields)

Ryanh1801

Recipes 

thats pretty cool, I might have to try that. Im guessing it has worked out well? Thanks for the help.

landhoney

Recipes 

It has worked well for me(4-5 times in dif. recipes from light to dark). However, this discussion has brought to my attention that I haven't tasted/tried the belgian candy(i) syrup they sell at HBS. I'll have to try it and see, but I can't imagine its much different. I read the article online and it made sense and worked so that's what I've used, but I really should compare the two.

__________________
"Did you ever kick a woman in the midsection while she was wearing a whalebone corset? I nearly broke my great toe. I never had such a painful experience." -Egbert Souse(W.C.Fields)

Ryanh1801

Recipes 

That would be a great comparison, if you ever decided to do it, please post it up. I think if im gonna go through the trouble for the rochefort clone im gonna use the syrup, but the barley wine im about to do uses candi sugar so im gonna have to try to make mine own, it looks easy enough and will help with saving some money. thanks again for the help and the website, its got some good info on it.