Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Belgian Strong Ale > All-Grain - Rochefort 8 clone (as close as you can get)!

Reply
 
LinkBack Thread Tools
Old 05-18-2011, 11:37 PM   #41
Tall_Yotie
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Santa Cruz
Posts: 955
Liked 12 Times on 12 Posts
Likes Given: 8

Default


It has the recipe's time in the fridge for bulk conditioning, the rest of the time it has been sitting in the apartment's room temp. I make sure with any Belgian ale to have it just cooler than room. There are fruit notes, just not exactly like those in the real deal. Still damned tasty though! It is being entered into my first competition.

__________________
Tall_Yotie is offline  
 
Reply With Quote Quick reply to this message
Old 05-31-2011, 08:24 PM   #42
rtg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Vermont
Posts: 15
Liked 1 Times on 1 Posts

Default




My very humble attempt using Marris otter, etc..Hopeville calculator.. Got the TG way down.. May have mashed it a bit on the cool side and that I ground this fairly fine. The final product has thus far been tasted after 7 weeks of bottle conditioning. Not quite as smooth tasting as the original, a bit more bitter than I had hope for thus far...



malt & fermentables
# OZ
72% 11 0 Pale Malt (Maris Otter) info 37 3 ~
11% 1 12 Caramunich Malt 40 info 33 40 ~
10% 1 8 Belgian Dark Candi Sugar D2 info 32 160 ~
3% 0 8 Special B Malt info 30 150 ~
3% 0 8 Corn, Flaked info 37 1 ~
1% 0 2 Carafa II info 32 412 ~
Total 15 6

Batch size: 5.0 gallons
Original Gravity 1.074 measured (1.086 estimated)
Final Gravity 1.010 measured (1.021 estimated)
Color 34° SRM / 66° EBC (Black) not measured


Mash Efficiency 69% measured (really??)
(75% used for O.G. estimate)

mash
Given initial grain temp of 68 °F
And initial water to grist ratio of: 1½ quarts per pound
Protein Rest infusion of 5.77 gal at 141 °F to reach 133 °F for 20 mins
Conversion / Saccharification Rest infusion of 2.54 gal at boil to reach 154 °F for 60 mins
Mash-out infusion of 2.66 gal at boil to reach 167 °F for 15 mins



hops
use time oz variety form aa
boil 60 mins 1.75 Styrian Goldings info pellet 5.4
boil 30 mins 0.75 Hallertauer info pellet 4.8
boil 5 mins 0.25 Hallertauer info pellet 4.8

Boil: 6.0 avg gallons for 60 minutes Bitterness
38.3 IBU / 9 HBU
yeast
Wyeast Belgian Abby Ale II (1762) info

Alcohol
8.5% ABV / 7% ABW

(8.7% est. ABV / 7% est. ABW)
Calories
283 per 12 oz.
__________________

Bottled: Weizen ,Witbier,Biere du Canada ,Amber Ale (IPA)
Secondary: Belgian Gold,Kriek Cherry, Belgian Strong
Kegged: Light American Ale


Last edited by rtg; 05-31-2011 at 08:27 PM.
rtg is offline  
 
Reply With Quote Quick reply to this message
Old 06-18-2011, 07:10 AM   #43
DannPM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: KC Area
Posts: 1,829
Liked 20 Times on 18 Posts
Likes Given: 34

Default


I think you mashed correctly IMO. BLAM has 90% apparent attenuation with an OG of 1.078 for Rochefort 8 so that would be a FG of 1.0078 or roughly, 1.008. You're closer to the actual FG than the original recipe! How did it taste? It looks great in the side by side...

__________________

Time to have some fun

DannPM is offline  
 
Reply With Quote Quick reply to this message
Old 06-25-2011, 04:00 AM   #44
Sparky
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Muir Beach
Posts: 291
Liked 8 Times on 7 Posts

Default


So, two questions, after reading this thread:
(1) Is post #1 recipe close to it (Rochefort 8)? How did it turn out? Has anyone actually brewed it WITHOUT substitutions?
(2) or, does someone have a (AG) recipe that is close to Rochefort 8?

__________________
Sparky is offline  
 
Reply With Quote Quick reply to this message
Old 06-25-2011, 01:28 PM   #45
MagicLarry
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: East Boston, MA
Posts: 153
Liked 2 Times on 2 Posts

Default


My original posting (recipe) has been brewed many times by me as is. This is the recipe as it stands with no substitutions. As far as the end result, I've been home brewing for about 6 years now and I would have to say this is one of the best recipes I have on hand. It took first in a comp as well. It's a must brew if you like the style. ENJOY!

__________________
Port City Brewing Co.
MagicLarry is offline  
 
Reply With Quote Quick reply to this message
Old 06-26-2011, 02:19 AM   #46
Tall_Yotie
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Santa Cruz
Posts: 955
Liked 12 Times on 12 Posts
Likes Given: 8

Default


I don't recall if I did substitutions, but I know I did it incredibly close and any modifications were meant to be the same for what it was swapping for.

That being said, it came out incredibly close, just a bit more caramelly and a little less fruity. Tasty tasty!

__________________
Tall_Yotie is offline  
 
Reply With Quote Quick reply to this message
Old 06-26-2011, 08:32 PM   #47
Sparky
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Muir Beach
Posts: 291
Liked 8 Times on 7 Posts

Default


MagicLarry and Tall Yotie. Thanks for the feedback.
I will try this next month when White Labs has their WLP 540 out (only available July/August).
I will also do it with the Candi Syrup mix of 1 lb of D-90 and 1/2 lb of D-180.
I hope to report back in 6 months!

__________________
Sparky is offline  
 
Reply With Quote Quick reply to this message
Old 06-27-2011, 01:16 AM   #48
rtg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Vermont
Posts: 15
Liked 1 Times on 1 Posts

Default


Quote:
Originally Posted by DannPM View Post
I think you mashed correctly IMO. BLAM has 90% apparent attenuation with an OG of 1.078 for Rochefort 8 so that would be a FG of 1.0078 or roughly, 1.008. You're closer to the actual FG than the original recipe! How did it taste? It looks great in the side by side...
Thanks for the compliment. This remains a work in progress. I just opened a bottle now after 11 weeks in the bottle and it is starting to soften up a bit. More like the real thing. As mentioned in this tread, it may take 5 months to fully develop.
__________________

Bottled: Weizen ,Witbier,Biere du Canada ,Amber Ale (IPA)
Secondary: Belgian Gold,Kriek Cherry, Belgian Strong
Kegged: Light American Ale

rtg is offline  
 
Reply With Quote Quick reply to this message
Old 06-27-2011, 01:47 AM   #49
rtg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Vermont
Posts: 15
Liked 1 Times on 1 Posts

Default


Quote:
Originally Posted by MagicLarry View Post
My original posting (recipe) has been brewed many times by me as is. This is the recipe as it stands with no substitutions. As far as the end result, I've been home brewing for about 6 years now and I would have to say this is one of the best recipes I have on hand. It took first in a comp as well. It's a must brew if you like the style. ENJOY!
I have also tried a PM version along with an AG version and they both are incredible. I was able to tweek the TG of the AG with my mashing schedule down to 1.010 and the PM down to 1.012. Here is one possible 5 gal PM version. I just happened to have a 40 pound bag of Maris Otter otherwise I would have gone Belgian. Everything else, the hops and yeast , of course are the same.

LB OZ MALT OR FERMENTABLE PPG °L
62% 6 15 Briess Pilsen Light DME 44 2
18% 2 0 Pale Malt (Maris Otter) 37 3
9% 1 0 Belgian Candy Sugar Light info 36 0
7% 0 12 Caramunich Malt 40 33 40
3% 0 5 Special B Malt 30 180
1% 0 2 carafa special I 42 320

The AG version is much more refined in flavor (closer to the real thing), but the PM version has the same appearance and also is a great belgian style beer.
__________________

Bottled: Weizen ,Witbier,Biere du Canada ,Amber Ale (IPA)
Secondary: Belgian Gold,Kriek Cherry, Belgian Strong
Kegged: Light American Ale


Last edited by rtg; 06-27-2011 at 01:53 AM.
rtg is offline  
 
Reply With Quote Quick reply to this message
Old 07-03-2011, 02:41 AM   #50
jmm635
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Havertown
Posts: 23
Default Carbonation?


How long did everyone's attempt at this beer take to carbonate? I bottled about 3 months ago and popped a bottle tonight for the first time. The aroma and flavor are quite nice but it is very flat.

Am I jumping the gun here or is this batch ruined. Count me nervous....

__________________
jmm635 is offline  
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
All-Grain - Rochefort 10 clone eddie Belgian Strong Ale 23 05-03-2014 08:22 AM
Rochefort 10 Clone Evan! Stout 23 09-29-2013 04:16 PM
Rochefort 10 Clone Mash help JBrady All Grain & Partial Mash Brewing 23 01-13-2010 08:38 PM
Rochefort 10 Clone - Fermentation Pointers dotsoj Recipes/Ingredients 4 09-18-2009 02:37 AM
Hops help with my Rochefort 10 clone NewBrew75 Recipes/Ingredients 4 01-25-2009 11:37 PM



Newest Threads

LATEST SPONSOR DEALS