Rochefort 10 Clone
11.25lb Belgian Pilsner
1.0lb Flaked Wheat
0.25lb Belgian Debittered Black
1.5lb Amber Belgian Candi Syrup (10min)
2.25lb D2 Belgian Candi Syrup (10min)
8 AAU Styrian Goldings (80min)
4 AAU Hallertauer Hersbrucker (10min)
Spices and Other:
0.25oz Crushed Coriander (10min)
4tsp Yeast Nutrient (10min)
1/2tsp Irish Moss (10min)
Wyeast 1762 Rochefort
Batch size: 5.5 gallons
OG: 1.098 (75% efficiency)
FG: 1.016 (estimated)
Boil time: 90min
Enhanced Double Decoction Mash (rests at 122, 153 and 170)
- mash in @ 104, rest 5 min
- decoct, heat removed mash to 122, rest 10min
- heat removed mash to 155-162, rest 15-20min
- boil removed mash for 10-20min
- add in enough boiling mash to hit protein rest @ 122, rest 15-20min
- add in remaining boiling mash to hit 153, rest 60min
- decoct and boil removed mash for 10-20min
- add in removed mash to hit mash out @ 170, rest 15min
- sparge @ 170
- boil 90 min, follow hop/sugar schedule
- pitch yeast @66-68 let rise to 73-75 naturally, ferment for 2 weeks
- transfer to secondary, cold condition @ 50 for at least 6 weeks
- repitch 1/2 pack 1762 yeast, carbonate to 3.75 vols in bottles
How's the Rochefort?
How's this Rochefort 10 turning out so far? Rochefort 8 and 10 are among our favorite Belgians.
I'm going to bottle it next weekend. I tasted it recently and it tastes great. Its definitely getting more mellow and more complex as it conditions. I'll post again once its bottled and carbonated and I have a chance to compare it with a real Rochefort 10. The big unknown is whether I used too much (or not enough) caramel malts and I'll have a better idea in a few weeks.
any updates into this one? was thinking about throwing in a half pound of date sugar to primary after the krausen. Thoughts?
Well dont want to thread jack but I just pitched my own Rochefort clone!
OG: 1.095 (With the second D-180 addition)
2# D-180 Candi Syrup
1# D-90 Candi Syrup
1# Wheat, Flaked
.2# Special B
Wyeast 1762 Yeast
1.5 oz. Styrian Goldings- 90 min (3.5%)
1 oz. Hallertau- 30 min. (3.8%)
Pitch at 77 degrees F and let it run rampent! In fact right through the airlock. Smell is quite amazing as is the taste! Saving 1 # D-180 for after Krausen and speaking of which, had it form in an hour. Some yeast cant wait! So far from what I have had out the top of the airlock it is quite good!
Im curious to hear how these turn out.
Working on a Dubble recipe
That's alot of sugar! How did these turn out?
Well aside from the fact that my blowoff tube went crazy for 6 days just about, its coming along nicely! Lots of dark fruits in the nose along with some alcohol detecable- hell at 82 deg F I would be shocked if it werent detectable! Going to take gravity reading tommorow and transfer to a slightly cooler place (my closet from the garage). Also removing the blowoff tube for standard airlock and taking a little sample. So far it can be summarized by a verryyy vigorous fermentation with lots of pleasing aroma and a big mess.
How did you do your grains?
Ground em in a coffee grinder across all the range of particle sizes but mostly coarse. Man that was not fun grinding up all that grain a few oz at a time...
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