Rochefort 10 clone
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Recipe: Rochefort 10 Clone
Brewer: Eddie Spencer
Style: Belgian Dark Strong Ale
TYPE: All Grain
Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.104 SG
Estimated Color: 19.6 SRM
Estimated IBU: 26.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Amount Item Type % or IBU
11 lbs 4.0 oz Pilsen (Dingemans) (1.6 SRM) Grain 66.41 %
1 lbs Caramunich Malt (56.0 SRM) Grain 5.90 %
1 lbs Wheat Malt, Bel (2.0 SRM) Grain 5.90 %
8.0 oz Special B (Dingemans) (147.5 SRM) Grain 2.95 %
3.0 oz Carafa I (337.0 SRM) Grain 1.12 %
2.00 oz Styrian Goldings [5.40 %] (60 min) Hops 26.1 IBU
1.00 oz Hallertauer Hersbrucker [4.00 %] (10 min)Hops -
1.00 oz Irish Moss (Boil 10.0 min) Misc
4.00 gm Coriander Seed (Boil 5.0 min) Misc
3 lbs Invert Sugar (0.0 SRM) Sugar 17.71 %
1 Pkgs Belgian Style Ale Yeast Blend (White Labs Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 13.94 lb
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 17.43 qt of water at 167.0 F 154.0 F
I probably should have called it Roche9 to be more accurate since it's between the eight and ten in ABV. I actually prefer this one over the other recipe I posted.
Tell me more about how you came across this. Is this your clone or did you find it somewhere? How does it stack up to the real 10?! I'd love to do this beer. :D
I started off following the basic guidelines in BLAM and modified it from there. The flavor is quite close to Roche 10 but the ABV is a little bit low at a mere 10.78%. It's not a true clone since I didn't use Roche yeast but I love it the way it turned out. With the temp creeping down, I'll be making this again soon.
Great, I've got BLAM and I've done some things with ispiration from there but never an actual clone. I think I'll do this as a great winter beer. Thanks for the info. :mug:
No problem. I hope you enjoy it as much as I do.
JESUS! three pounds of invert sugar? where in the hell do i get that? that's alot! :D
I use homemade invert sugar that I cooked to a deep red and crystallized and stored in the freezer. Candi sugar would work just fine as well, though, but it'll cost a buttload more.
yeah, no joke! Thanks for the help.
Here's a tutorial on making your own invert sugar. The only thing I do different is I use two teaspoons of lemon juice per pound of sugar and let it set for a half hour before cooking.
Making your own Belgian Candi Sugar or Syrup
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