Rochefort 10 Clone

Evan! · 08-08-2007, 04:03 PM

Recipe Type: All Grain
Yeast: Wyeast 1762
Yeast Starter: 2L
Batch Size (Gallons): 5.5
Original Gravity: 1.092
Final Gravity: 1.020
IBU: 36.2
Boiling Time (Minutes): 90
Color: 39.5
Primary Fermentation (# of Days & Temp): 10 Days @ 68-70f
Secondary Fermentation (# of Days & Temp): 45 Days @ 68f, 14 days @ 36f

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): 15.44
Anticipated OG: 1.092 Plato: 22.03
Anticipated SRM: 39.5
Anticipated IBU: 36.2
Brewhouse Efficiency: 71 %
Wort Boil Time: 90 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.45 Gal
Pre-Boil Gravity: 1.071 SG 17.37 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

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For First Wort Hops: -10 %

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
32.4 5.00 lbs. Gleneagle's Maris Otter Pale Great Britain 1.038 5
32.4 5.00 lbs. Pilsener Belgium 1.037 2
8.1 1.25 lbs. Honey Pennsylvania 1.042 0
6.5 1.00 lbs. Candi Sugar (clear) Generic 1.046 1
6.5 1.00 lbs. Candi Sugar (dark) Generic 1.046 275
9.7 1.50 lbs. CaraMunich Malt Belgium 1.033 75
3.2 0.50 lbs. Special B Malt Belgian 1.030 120
1.2 0.19 lbs. Carafa Special Germany 1.030 600

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Goldings - E.K. Whole 6.00 16.5 First WH
1.00 oz. Styrian Goldings Pellet 3.50 10.5 50 min.
0.50 oz. Fuggle Pellet 4.00 4.8 30 min.
1.00 oz. Hersbrucker Pellet 3.80 4.3 10 min.

Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.20 Oz Coriander Seed Spice 5 Min.(boil)
0.25 gm Grains of Paradise Spice 5 Min.(boil)

Yeast
-----

WYeast 1762 Belgian Abbey II

Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs: 12.19
Water Qts: 14.64 - Before Additional Infusions
Water Gal: 3.66 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.20 - Before Additional Infusions

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 133 Time: 30
Saccharification Rest Temp : 152 Time: 45
Mash-out Rest Temp : 158 Time: 20
Sparge Temp : 167 Time: 0

Total Mash Volume Gal: 4.64 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Ó Flannagáin · 08-21-2007, 09:42 AM

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! · 08-21-2007, 01:26 PM

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.

Ó Flannagáin · 08-21-2007, 02:40 PM

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 · 01-24-2008, 07:51 PM

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

Thanks
KD

Evan! · 01-24-2008, 08:05 PM

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

NewBrew75 · 01-20-2009, 07:00 PM

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

**IrregularPulse** · 02-18-2009, 01:06 PM

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

RC0032 · 03-04-2009, 12:19 AM

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 · 02-02-2010, 05:15 PM

Any updates on this?M