Evan!

Recipes 

__________________
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)

Ó Flannagáin

Recipes 

How'd this turnout? I think I'm going to make it soon and I'm trying to decide between your recipe and this one from http://homebrewchef.com/Rochefort10CloneRecipe.html:

Rochefort 10 Clone
Brew Type: All Grain Date: 2/12/2006
Style: Belgian Dark Strong Ale Brewer: Sean Paxton
Batch Size: 6.00 gal Assistant Brewer:
Boil Volume: 7.23 gal Boil Time: 90 min
Brewhouse Efficiency: 75.0 %



Amount Item Type
6.00 lb Pilsner (2 Row) (1.6 SRM) Grain
3.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain
1.50 lb Caramunich Malt (56.0 SRM) Grain
1.50 lb Caravienne Malt (22.0 SRM) Grain
1.00 lb Wheat, Flaked (1.6 SRM) Grain
0.50 lb Aromatic Malt (26.0 SRM) Grain
0.25 lb Special B Malt (180.0 SRM) Grain


5 min Mash Ingredients
Step: Add 20.63 qt of water at 143.5 F
30 min - Hold mash at 135.0 F for 30 min
5 min Step: Decoct 3.24 qt of mash and boil it
30 min - Hold mash at 145.0 F for 30 min
5 min Step: Decoct 7.44 qt of mash and boil it
30 min - Hold mash at 165.0 F for 30 min
5 min Step: Decoct 3.71 qt of mash and boil it
15 min - Hold mash at 172.0 F for 15 min
-- Sparge with 3.72 gal of 172.0 F water.
-- Add water to achieve boil volume of 7.23 gal
-- Estimated Pre-boil Gravity is: 1.083 SG with all grains/extracts added


Boil for 90 min Start to Boil
Amount Item Type
1.00 lb Brown Sugar, Dark (50.0 SRM) Sugar
1.00 lb Candi Sugar, Clear (0.5 SRM) Sugar
1.00 lb Candi Sugar, Dark (275.0 SRM) Sugar
1.00 lb Dark Rock Candi Syrup (500.0 SRM) Sugar
1.00 lb Turbinado (10.0 SRM) Sugar
0.69 lb Date Sugar (3.0 SRM) Sugar

30 min into boil Add 1.00 oz Kent Goldings [5.90%] (60 min)
30 min into boil Add 1.50 oz Hallertauer Hersbrucker [2.90%] (60 min)
60 min into boil Add 0.50 oz Hallertauer Hersbrucker [2.90%] (30 min)
75 min into boil Add 1.00 items Servomyces Yeast Nutrient (Boil 15.0 min)
75 min into boil Add 5.00 gm Coriander Seed (Boil 15.0 min)


1 Pkgs Belgian Abbey II (Wyeast Labs #1762) [Starter 125 ml] [Add to Secondary] Yeast-Ale


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

Evan!

Recipes 

Huh...not sure why this is in the "stout" category, I certainly didn't put it there. Oh well. Anyway...

You can do whichever you want, really...I can't speak to the accuracy of the recipe you posted, but I will say that I derived my recipe from a couple of sources on the Belgian Babble Belt forums, one of which claimed to be the original recipe from the abbey. My changes were to add the honey, and the Maris Otter (the original recipe used all pilsner for the base grain). The caramunich and carafa III both seemed to appear in all the recipes I've seen, so I would NOT omit them. I don't think the turbinado or brown sugar are really necessary...use all candi sugar instead. Only reason I supplemented with honey (next time I'd use dextrose) is because I ordered the wrong amount of candi sugar.

The styrian goldings also seemed to be universal, so I'd not omit those. But the most important thing in this beer is the yeast, without a doubt. The 1762 is Rochefort's actual strain that they use, and it really comes out in the finished product. IMHO, my version is dead-on accurate. However, it's still cold-conditioning in the carboy right now, so I won't be able to do a side-by-side comp until it's bottled. But from what I can tell right now, it's very, very close.

__________________
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)

Ó Flannagáin

Recipes 

Sweet, awesome comments man. I"m gonna omit the honey malt and the marris otter malt then. Just see what happens. Maybe even make another right behind it with the extra grains to compare. Nothing wrong with 10 gals of trappist ale

korndog

Recipes 

Anybody brew this lately? How did this recipe turn out?

Thanks
KD

__________________
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Twitter: LarryKonis

Evan!

Recipes 

I've been drinking it lately. Turned out great, IMO. The key is the wyeast 1762.

__________________
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)

NewBrew75

Recipes 

I'll be making this soon. I'll let you know what happens in about 2-3 months

IrregularPulse

Recipes 

I'm curious too. I plan on doing a triple for my next batch and I loved all 3 of the Rocheforts.

__________________
The Furnace Room Brewing Co.

"There are no mistakes in brewing - there are only limited-edition specials".

My Keezer 1.5

RC0032

Recipes 

Any updates to this? Its on the list.

45 Days @ 68f eek!!

1.25 lbs. Honey - is this just plain old honey?

The alternative is -> Austin Homebrew Supply

kingoslo

Recipes 

Any updates on this?M