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Old 02-02-2010, 06:13 PM   #11
bknifefight
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Here is a recipe I found for it.

Brewer: Sean Paxton
Style: Belgian Dark Strong Ale
TYPE: All Grain


Recipe Specifications:

Batch Size: 6.00 gal
Boil Size: 7.23 gal
OG: 1.106
FG: 1.022
Color: 51.0 SRM
IBU: 22.0 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 90 Minutes


Ingredients:

AmountItem Type % or IBU
6.00 lb Pilsner (2 Row) (1.6 SRM) Grain 30.9 %
3.00 lb Pale Malt, Maris Otter (3.0 SRM Grain 15.4 %
1.50 lb Caramunich Malt (56.0 SRM) Grain 7.7 %
1.50 lb Caravienne Malt (22.0 SRM) Grain 7.7 %
1.00 lb Wheat, Flaked (1.6 SRM) Grain 5.1 %
0.69 lb Date Sugar (3.0 SRM) Sugar 3.5 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 2.6 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.3 %
1.00 tsppH 5.2 (Mash ) Misc
1.00 oz Kent Goldings [5.90%] (60 min) Hops 11.3 IBU
1.50 ozHallertauer Hersbrucker [2.90%] (60 min) Hops 8.5 IBU
0.50 ozHallertauer Hersbrucker [2.90%] (30 min) Hops 2.2 IBU
5.00 gm Coriander Seed (Boil 15.0 min) Spice
1.00 lb Brown Sugar, Dark (50.0 SRM) (Boil 15.0 min) Sugar 5.1 %
1.00 lb Candi Sugar, Clear (0.5 SRM) (Boil 15.0 min) Sugar 5.1 %
1.00 lb Candi Sugar, Dark (275.0 SRM) (Boil 15.0 min) Sugar 5.1 %
1.00 lb Dark Rock Candi Syrup (500.0 SRM) (Boil 15.0 min) Sugar 5.1 %
1.00 lb Turbinado (10.0 SRM) (Boil 15.0 min) Sugar 5.1 %
1.00 item Servomyces Yeast Nutrient (Boil 15.0 min) Misc
1.00 tspYeast Nutrient (Boil 15.0 min) Misc
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast2000 ML Starter
Total Grain Weight: 13.75 lb
Rochefort 10 Clone Brew Sheet

Rochefort 10 Clone BeerSmith file
Mash Schedule:

Name Description Step Temp Step Time
Gluten Rest Add 20.63 qt of water at 143.5 F 135.0 F 30 min
Beta Rest Decoct 3.24 qt of mash and boil it 145.0 F 30 min
Full Beta Rest Decoct 7.44 qt of mash and boil it 165.0 F 30 min
Mashout Decoct 3.71 qt of mash and boil it 172.0 F 15 min


Notes:

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

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Old 02-02-2010, 06:23 PM   #12
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Quote:
Originally Posted by bknifefight View Post
Here is a recipe I found for it.

Brewer: Sean Paxton
Style: Belgian Dark Strong Ale
TYPE: All Grain


Recipe Specifications:

Batch Size: 6.00 gal
Boil Size: 7.23 gal
OG: 1.106
FG: 1.022
Color: 51.0 SRM
IBU: 22.0 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 90 Minutes


Ingredients:

AmountItem Type % or IBU
6.00 lb Pilsner (2 Row) (1.6 SRM) Grain 30.9 %
3.00 lb Pale Malt, Maris Otter (3.0 SRM Grain 15.4 %
1.50 lb Caramunich Malt (56.0 SRM) Grain 7.7 %
1.50 lb Caravienne Malt (22.0 SRM) Grain 7.7 %
1.00 lb Wheat, Flaked (1.6 SRM) Grain 5.1 %
0.69 lb Date Sugar (3.0 SRM) Sugar 3.5 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 2.6 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.3 %
1.00 tsppH 5.2 (Mash ) Misc
1.00 oz Kent Goldings [5.90%] (60 min) Hops 11.3 IBU
1.50 ozHallertauer Hersbrucker [2.90%] (60 min) Hops 8.5 IBU
0.50 ozHallertauer Hersbrucker [2.90%] (30 min) Hops 2.2 IBU
5.00 gm Coriander Seed (Boil 15.0 min) Spice
1.00 lb Brown Sugar, Dark (50.0 SRM) (Boil 15.0 min) Sugar 5.1 %
1.00 lb Candi Sugar, Clear (0.5 SRM) (Boil 15.0 min) Sugar 5.1 %
1.00 lb Candi Sugar, Dark (275.0 SRM) (Boil 15.0 min) Sugar 5.1 %
1.00 lb Dark Rock Candi Syrup (500.0 SRM) (Boil 15.0 min) Sugar 5.1 %
1.00 lb Turbinado (10.0 SRM) (Boil 15.0 min) Sugar 5.1 %
1.00 item Servomyces Yeast Nutrient (Boil 15.0 min) Misc
1.00 tspYeast Nutrient (Boil 15.0 min) Misc
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast2000 ML Starter
Total Grain Weight: 13.75 lb
Rochefort 10 Clone Brew Sheet

Rochefort 10 Clone BeerSmith file
Mash Schedule:

Name Description Step Temp Step Time
Gluten Rest Add 20.63 qt of water at 143.5 F 135.0 F 30 min
Beta Rest Decoct 3.24 qt of mash and boil it 145.0 F 30 min
Full Beta Rest Decoct 7.44 qt of mash and boil it 165.0 F 30 min
Mashout Decoct 3.71 qt of mash and boil it 172.0 F 15 min


Notes:

For Bottling, added 2 oz rock candy, 2 oz turbonado sugar and 2 oz dark candi syrup.
Have you tried this?M
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Old 02-03-2010, 06:48 PM   #13
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Have you tried this?M
No I haven't but it is from a website "The Homebrew Chef" who is very good. If there weren't so many different grains in it I would try and convert it to extract and go for it.
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Old 03-22-2010, 07:56 PM   #14
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Default Rochefort 10 Crazy


I am new to the home brewing world and could use a helping hand. I would very much like to make my own Rochefort 10. Can you help me get set-up?

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Old 03-22-2010, 09:05 PM   #15
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Just noticed when clicking on this that it is under 'stout'. I guess I'd better study up some. I had some about a month ago and I wouldn't have called it a stout.....

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Old 03-23-2010, 02:03 PM   #16
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Its not a stout, its a trappist beer. Ratebeer.com has put it in the Style: "Abt/Quadrupel"- category. It is also my favourite beer in the world!

If I was new to home brewing, i wouldnt start by making an AG rochefort 10. You WILL screw it up the first times, and I made a hell of a mess out of my kitchen. And screwing up a rochefort 10 is much easier than screwing up a simple, small beer + the required aging will be close to a year for a rochefort 10 + is much more expensive.

If you want to start home brewing, you can either start extract, partial mash or all grain brewing. Personally i went straight to all grain brewing because I thought I was more clever than everyone else, but the result was that I ruined four batches before I was starting to get results that I thought were drinkable.

My advice (and I am by no means an expert) get a book like "How to brew" and start on page one.

Make a few small batches of light ales, they are not too expensive, and they are easy to give away to friends if you think they taste yuck :P and they dont age too long or need too strict temperature control to avoid them going out of style during fermentation.

A clone like rochefort 10 requires three times the work (if not more), and many more ingredients

Welcome to the forum by the way. The people whom are here are great guys! Best forum I've been on in my life.

Best of luck.

Kind regards from Norway

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Old 03-23-2010, 05:53 PM   #17
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Thanks for the reply King. If I go extract can I get a similar Abt/Quadrupel?

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Old 03-23-2010, 06:33 PM   #18
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Quote:
Originally Posted by kingoslo View Post
Its not a stout, its a trappist beer. Ratebeer.com has put it in the Style: "Abt/Quadrupel"- category. It is also my favourite beer in the world!

Kind regards from Norway
Perhaps your Norwegian Sarcasm Detector isn't rated for English?

I posted a note to the mods but they haven't seen fit to move it. So, at least for purposes of HBT, it is officially a stout.
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Old 03-24-2010, 01:11 AM   #19
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Originally Posted by Hermit View Post
Perhaps your Norwegian Sarcasm Detector isn't rated for English?
Hehe, us Norwegians are not that bright. I used to live in Nottingham for three years, and most people were (playfully) making fun of me, and I never understood they were doing it

Kind regards,
Marius
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Old 03-24-2010, 01:18 AM   #20
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Originally Posted by Monk66 View Post
Thanks for the reply King. If I go extract can I get a similar Abt/Quadrupel?
Hehe, depends on how critical you are. I would not set out to make a Rochefort 10 extract clone, but if I was going do do it, this is what I would do: Make a few kilograms of dark candi sugar (you will find tutorials on google. Search for "Making Candi Sugar". Get a proper digial candi-thermometer too), get some pale malt extract, get the same hops as in the recipe above.

Use a program like BeerSmith to work out how much extract, hops and home made candi sugar you need to get right gravity (circa 1.095) and aprox ABV 11.3% and the same IBU (International Bitterness Units) (circa IBU: 25 is my guess)

Get the right yeast: Belgian Abbey II (Wyeast #1762). Make 2 liter starter. Ferment relatively warm, maybe 75*F (my guess: pulled this number from the wyeast website).

If you wonder what words like "Starter" and which of the ingredients are hops, get the "How to brew"-book. It shows you how to do everything!

Be sure to wash your equipment before you start. Shouldn't be too bad

Kind regards,
Marius

PS: after brewing, wait a year before you drink it.
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