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Old 03-21-2011, 05:44 PM   #1
gio
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Default All-Grain - Rochefort 10 Clone

Recipe Type: All Grain
Yeast: Wyeast 1762
Yeast Starter: 3 liter
Batch Size (Gallons): 5.5
Original Gravity: 1.098
Final Gravity: 1.016
IBU: 27
Boiling Time (Minutes): 90
Color: 45 SRM
Primary Fermentation (# of Days & Temp): 2 weeks @67-73
Secondary Fermentation (# of Days & Temp): 6-8 weeks @50
Tasting Notes: Probably as close as you can get to rochefort 10 brewing at home, An amazing beer

Malts:
11.25lb Belgian Pilsner
1.0lb Flaked Wheat
1.5lb CaraVienne
1.5lb CaraMunich
0.25lb Belgian Debittered Black

Sugars:
1.5lb Amber Belgian Candi Syrup (10min)
2.25lb D2 Belgian Candi Syrup (10min)

Hops:
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)
IBU: 27
SRM: 45
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

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Primary 1: Oskar Blues Gordon Clone
Secondary 2: Pannepot Old Fishermans Ale Clone
Secondary 3: Pre-prohibition American Lager
Bottle Conditioning: Weihenstephaner Hefeweissbier
Bottle Conditioning: Cherry Wheat
Bottle Conditioning: Rochefort 10 Clone
Drinking: Westvleteren 12 Clone

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Old 04-14-2011, 06:22 PM   #2
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Default How's the Rochefort?


gio,

How's this Rochefort 10 turning out so far? Rochefort 8 and 10 are among our favorite Belgians.

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Old 04-15-2011, 02:59 PM   #3
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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.

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Primary 1: Oskar Blues Gordon Clone
Secondary 2: Pannepot Old Fishermans Ale Clone
Secondary 3: Pre-prohibition American Lager
Bottle Conditioning: Weihenstephaner Hefeweissbier
Bottle Conditioning: Cherry Wheat
Bottle Conditioning: Rochefort 10 Clone
Drinking: Westvleteren 12 Clone

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Old 07-14-2011, 01:08 PM   #4
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any updates into this one? was thinking about throwing in a half pound of date sugar to primary after the krausen. Thoughts?

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Old 08-01-2011, 06:02 PM   #5
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Well dont want to thread jack but I just pitched my own Rochefort clone!

OG: 1.095 (With the second D-180 addition)
FG: ???

14# Pils
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!

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Old 08-05-2011, 06:59 PM   #6
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Im curious to hear how these turn out.

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Old 08-06-2011, 04:58 PM   #7
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That's alot of sugar! How did these turn out?

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Old 08-07-2011, 07:04 AM   #8
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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.

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Old 09-18-2011, 10:44 PM   #9
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Quote:
Originally Posted by rocco336 View Post
Well dont want to thread jack but I just pitched my own Rochefort clone!

OG: 1.095 (With the second D-180 addition)
FG: ???

14# Pils
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!
Hey

How did you do your grains?
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Old 09-19-2011, 02:25 PM   #10
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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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