Rochefort 10 Clone Mash help

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JBrady

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I found this Rochefort 10 Clone recipe online, the author said that after brewing this he would consider just doing a infusion mash vs. the decoction mash that was originally in the recipe. I would like to brew this using a single infusion mash and need help determining what temp. I should mash at. So any recommendations would be helpful, I'm really looking forward to making this one, thanks. Heres the recipe, its a 2.75 gallon batch:

Amount Item Type % or IBU
2.75 lb Pilsner (2 Row) (1.6 SRM) Grain 30.86 %
1.38 lb Pale Malt, Maris Otter (3.0 SRM) Grain 15.43 %
0.69 lb Caramunich Malt (56.0 SRM) Grain 7.72 %
0.69 lb Caravienne Malt (22.0 SRM) Grain 7.72 %
0.46 lb Wheat, Flaked (1.6 SRM) Grain 5.14 %
0.23 lb Aromatic Malt (26.0 SRM) Grain 2.57 %
0.11 lb Special B Malt (180.0 SRM) Grain 1.29 %
0.64 oz Hallertauer Hersbrucker [2.90 %] (60 min) Hops 8.2 IBU
0.43 oz Kent Goldings [5.90 %] (60 min) Hops 10.9 IBU
0.21 oz Hallertauer Hersbrucker [2.90 %] (30 min) Hops 2.1 IBU
0.46 items Servomyces Yeast Nutrient (Boil 15.0 min) Misc
0.46 tsp Yeast Nutrient (Primary 3.0 days) Misc
0.46 tsp pH 5.2 (Mash 5.0 min) Misc
2.29 gm Coriander Seed (Boil 15.0 min) Misc
0.46 lb Brown Sugar, Dark (50.0 SRM) Sugar 5.14 %
0.46 lb Candi Sugar, Clear (0.5 SRM) Sugar 5.14 %
0.46 lb Candi Sugar, Dark (275.0 SRM) Sugar 5.14 %
0.46 lb Dark Rock Candi Syrup (500.0 SRM) Sugar 5.14 %
0.46 lb Turbinado (10.0 SRM) Sugar 5.14 %
0.32 lb Date Sugar (3.0 SRM) Sugar 3.55 %
1 Pkgs Belgian Abbey II (Wyeast Labs #1762)

Est Original Gravity: 1.100 SG
Measured Original Gravity: 1.106 SG
Est Final Gravity: 1.025 SG Measured Final Gravity: 1.022 SG
Estimated Alcohol by Vol: 9.86 % Actual Alcohol by Vol: 11.05 %
Bitterness: 21.2 IBU Calories: 500 cal/pint
Est Color: 51.0
 
I would say mash on the high end. You dont want your attenuation to high. Its already going to be very high from the 1762. I would say like 156 maybe even 158
 
Really inexperienced here, but I thought the monks would keep things simple. I'm suspicious of so many different ingredients myself. I've seen other recipes because this is my son's favorite and they all seemed MUCH simpler than this one.
 
Holy Hodgepodge ingredients, Batman! What a mess!

Make the Monk-y-Shines in my dropdown list instead. It's a Rochefort 8 clone, and it's pretty darned close. I got it from Denny years ago when I frequented a different homebrew site.


*EDIT*
I see Denny beat me to it. ooopsie...
 
I know the trappists are rumoured to use far more sugar than we are comfortable using, but that looks way over the top. In a beer that big, that's not nearly enough malt, IMHO.
 
"For Bottling, added 2 oz rock candy, 2 oz turbonado sugar and 2 oz dark candi syrup."

These monks get more worldly all the time.
 
Sean Paxton was the brewer well I now would believe it. I remember a BN show where he talked about his trip to Belgium and went to a lot of the Trappist breweries.
 
I have a lot of respect for Shawn, but the Herman Holtrop recipe I linked to is pretty much right from the brewery. Use the D2 candi syrup and you'll be in heaven!
 
That's a kinda bogus recipe. Look for the one from Herman Holtrop for a more accurate recipe.

Here's a link to it....this one won a Dutch homebrew club contest after they visited the brewery....

http://hbd.org/hbd/archive/4181.html#4181-24

This is a recipe for the 8 not the 10. I have brewed this 8 recipe and it's unbelievable. Expensive to brew but well worth it.
 
Rochefort 10 specs are listed in BLAM. Additionally, SH states that the yeast used at bottleing is the same yeast used for Primary. He further explains that, that same yeast is used for the 6 and the 8. It goes into the 10 and is discarded after that.

So, get a bottle of 6 and culture the dregs.

I don;t have BLAM in front of me but, I don;t think the recipes is that elaborate. The 20% being sugar sounds right tho'.
 
If anyone is interested, this is Herman Holtrop's 1st place recipe scaled down to 5.5 gallon recipe (not metric!) I use my own mash schedule because I don't have the equipment to do a temp mash over direct flame, but it comes out great.

Type: All Grain
Batch Size: 5.50 gal
Brewer: MagicLarry
Boil Size: 7.22 gal
Boil Time: 75 min
Taste Rating(out of 50): 43.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
10.92 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 70.24 %
1.73 lb Caramunich Malt (46.0 SRM) Grain 11.13 %
0.58 lb Corn, Flaked (1.3 SRM) Grain 3.75 %
0.58 lb Special B Malt (114.0 SRM) Grain 3.75 %
0.23 lb Carafa special dehusked 800 EBC (302.0 SRM) Grain 1.47 %
1.73 oz Styrian Goldings [4.20 %] (75 min) Hops 20.8 IBU
0.75 oz Hallertauer Hersbrucker [3.50 %] (30 min) Hops 5.5 IBU
0.39 oz Hallertauer Hersbrucker [3.50 %] (5 min) Hops 0.7 IBU
0.38 oz Coriander Seed (Make sure to grind) (Boil 5.0 min) Misc
1.50 lb Candi Sugar, Dark (100.0 SRM) Sugar 9.65 %
2 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale



Beer Profile

Est Original Gravity: 1.078 SG
Measured Original Gravity: 1.079 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 7.80 % Actual Alcohol by Vol: 7.98 %
Bitterness: 27.1 IBU Calories: 362 cal/pint
Est Color: 27.6 SRM Color: Color


Mash Profile

Mash Name: Double Infusion, Medium Body Total Grain Weight: 14.04 lb
Sparge Water: 0.73 gal
Sparge Temperature: 168.0 F


Double Infusion, Medium Body
30 min Protein Rest Add 12.64 qt of water at 156.2 F 142.0 F
60 min Saccrification Add 11.23 qt of water at 170.2 F 154.0 F
5 min Mash Out Add 9.83 qt of water at 205.6 F 168.0 F



Mash Notes: Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.5
Pressure/Weight: 4.8 oz Carbonation Used: -
Keg/Bottling Temperature: 68.0 F Age for: 84.0 days
Storage Temperature: 68.0 F
I ferment for about 4 weeks @ 68-71 F in the primary, then bottle condition for 4 months... 4 months never happens though!
 
Thanks for posting that! I just do a single infusion mash at 146-148 for 90 min. I've tried the other schedules and they don't add anything but time!
 
I use candi syrup rather than candi sugar, but I add any sugar at the beginning of the boil. That way I can't forget it later! FWIW, I've found that the fabled "caramelization" doesn't happen in the kettle.

What kind of starter as in "how big"? I do 3 qt.
 
Denny, do you decant your starter or pitch it all? If you pitch what kind of DME are you using?
 

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