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Tall_Yotie · 02-21-2011, 07:35 PM

I just carbed it with a standard amount of priming sugar, turned out fine.

**Hex23** · 02-21-2011, 11:57 PM

+1. The original recipe refers to some beers in the contest adding yeast at bottling time, but it's not a part of the written recipe. I think BLAM says that's the way Rochefort is made. That's why I tried to harvest some yeast from a Roch 10. But since I failed at that, I just went ahead and bottled with priming sugar. I actually used 4.2 oz of priming sugar instead of 4.8 and mine is very well carbonated (almost too much). It actually carbed completely within about 3-4 weeks and that was after a 5 week primary. Honestly I doubt adding yeast at bottling time is necessary. I'm not sure it would make it any better. I'm happy with the end product.

MagicLarry · 02-22-2011, 03:47 AM

No yeast needed at bottling! As far as the amount of priming sugar used, It fits the style guidelines in Beersmith for the volume produced. I have made this quite a few times and would say carbonation is right on. I'm glad to see fellow Rochefort fans are happy with their final product.

jmm635 · 03-05-2011, 12:07 AM

Any recommendations on when to add the syrup?

**Hex23** · 03-05-2011, 12:28 AM

I boiled mine 5 minutes. I don't remember exactly what I based that on. I might have gotten it from descriptions of others doing similar recipes. And I probably was thinking that since the syrup already has a caramel taste, I didn't want to over cook it.

Tall_Yotie · 03-05-2011, 02:46 AM

I added mine at the end of the boil, heard it would add more of the fruit tones than caramel flavors. Seemed to work, 2 months later it had just the right flavors!

**CSI** · 04-14-2011, 06:28 PM

Quote:

Originally Posted by Tall_Yotie

I added mine at the end of the boil, heard it would add more of the fruit tones than caramel flavors. Seemed to work, 2 months later it had just the right flavors!

We tried this recipe with 1# of Candi Syrup, Inc's D-90 with 1/2 lb of the D-180. It brings out a rich caramel toffee aroma close to the original. It's very close an actual Rochefort 8. www.candisyrup.com

MagicLarry · 04-23-2011, 03:36 PM

Glad it turned out good for you! I have had nothing but success with this recipe, a must try for the Rochefort fan.

Tall_Yotie · 05-17-2011, 05:39 PM

So this ended up being a bit under carbed, a fiasco I have been fighting on over/under as my DME for priming is unlabeled so I don't know its attenuation. Switched to corn sugar now, so no problems there.

Sitting at 5 months now, and oh is this tasty. Entering it in the local county fair, first competition, hoping to get some good notes. If I did this again I would use a different brand of candi syrup, will see how SUU's syrups work out on another brew.

I did a side-by side, and these were the differences:

-Real had a white head, mine had a slightly tan head
-Real had more deep fruit and cherry nose, mine had more dark sugar / caramel
-Mouth feel same
-Body slightly lighter on the real, but I upped my candi syrup from the recipe as I wanted a bit more towards the R10 than the R8

All in all a great brew, just could use more of those fruit tones than we all love from Belgian dark ales.

MagicLarry · 05-18-2011, 10:13 PM

Did you refrigerate before sampling at 5 Months? Those amazing fruit notes come out when she's at a cool room temperature. Glad you are enjoying the beer it's one of my favorites to brew.