gio
Well-Known Member
Here is a Rochefort 10 clone recipe that I've been working on. I'm planning on brewing it this weekend. It was made by compiling information from BLAM, the brewing network's radio show on Rochefort, and various other Rochefort clones on the net.
12lb Belgian Pilsner
1lb Flaked Wheat
1.125lb CaraVienne
1.125lb CaraMunich
0.25lb Carafa III
2.25lb D2 Belgian Candi Syrup
1.5lb Amber Belgian Candi Syrup
6 AAU Styrian Goldings (80min)
4 AAU Hallertauer Hersbrucker (10min)
0.5oz Coriander (10min)
Servomyces (10min)
Irish Moss (10min)
Wyeast 1762
Decoction mash
122 (rest 10 min)
153 (rest 60 min)
170 (mashout)
Recipe Volume: 5.5 gallons
Boil Time: 90 min
OG: 1.098
FG: 1.014
ABV: 11.2%
IBU: 27
SRM: 44
Pitch yeast at 68, let rise to 73, when fermentation is near complete, rack to secondary, cold condition for 6+ weeks, repitch yeast and add sugar and bottle condition.
Here is what I know about Rochefort 10 and some notes regarding this recipe:
- Pilsner and belgian caramel malts are the grains used (according to BLAM and Sean Paxton). CaraVienne and CaraMunich are two possible belgian caramel malt choices. They only use one belgian caramel malt but which one they use is a secret so I figured it would be best to use a little of each (Sean Paxton does the same in his clone).
- Carafa III is used mainly for some color (the candi syrup isn't dark enough alone) and for some aroma and body and flavor stability.
- It isn't possible to get the real light and dark candy sugar used by Rochefort and I feel that D2 and amber candi syrup are the highest quality and closest we can get.
- Sugars are reportedly 20% of the fermentables (as they are in my recipe)
- Rochefort says they use wheat starch (used to be corn) which should add some dryness and some head retention and body. Sean Paxton says it is about 5% of the fermentables (as it is my recipe).
- Sean Paxton claims they use 3 step mash is used with a protein rest at 122 and a saccharification rest in the "mid-low 150s". 153 seemed to be a good number in the mid-low 150s.
- While Rochefort likely doesn't use a decoction mash, I've found that decoction mashes give better efficiency, better flavor, and better fementability for a minimal amount of additional effort.
- The bittering hops are the "traditional belgian hops". I'm guessing Styrian Goldings. The flavor hops are a German hop. I'm guessing Hallertauer Hersbrucker. The hops are fairly subtle in this beer so those guesses are likely close enough if they aren't correct.
- Rochefort centrifuges and bottles rather quickly but since most homebrewers don't have access to a centrifuge, 6 weeks of cold conditioning should suffice.
- A starter should be used, but should be slightly under-pitched in order to get the yeast to produce the desire esters.
- Still not sure on the amount of flavor hops vs bittering hops but IBUs should be 27 according to BLAM.
- I'm tempted to pitch colder at 65 and let rise to 80 as I do with Westmalle yeast but I'm not sure if that will work with Rochefort yeast or if I'll get horrible fusel alcohols. For now, I'll try 68-73 as Rochefort does.
- Rochefort ferments beers on top of older beers. I wonder if this is possible to replicate by starting with pitching into just 1/4 of the wort and adding an additional 1/4 more wort each day for three days. Probably not worth experimenting with this on the first attempt but might help with attenuation.
Interested in hearing any comments anyone might have.
12lb Belgian Pilsner
1lb Flaked Wheat
1.125lb CaraVienne
1.125lb CaraMunich
0.25lb Carafa III
2.25lb D2 Belgian Candi Syrup
1.5lb Amber Belgian Candi Syrup
6 AAU Styrian Goldings (80min)
4 AAU Hallertauer Hersbrucker (10min)
0.5oz Coriander (10min)
Servomyces (10min)
Irish Moss (10min)
Wyeast 1762
Decoction mash
122 (rest 10 min)
153 (rest 60 min)
170 (mashout)
Recipe Volume: 5.5 gallons
Boil Time: 90 min
OG: 1.098
FG: 1.014
ABV: 11.2%
IBU: 27
SRM: 44
Pitch yeast at 68, let rise to 73, when fermentation is near complete, rack to secondary, cold condition for 6+ weeks, repitch yeast and add sugar and bottle condition.
Here is what I know about Rochefort 10 and some notes regarding this recipe:
- Pilsner and belgian caramel malts are the grains used (according to BLAM and Sean Paxton). CaraVienne and CaraMunich are two possible belgian caramel malt choices. They only use one belgian caramel malt but which one they use is a secret so I figured it would be best to use a little of each (Sean Paxton does the same in his clone).
- Carafa III is used mainly for some color (the candi syrup isn't dark enough alone) and for some aroma and body and flavor stability.
- It isn't possible to get the real light and dark candy sugar used by Rochefort and I feel that D2 and amber candi syrup are the highest quality and closest we can get.
- Sugars are reportedly 20% of the fermentables (as they are in my recipe)
- Rochefort says they use wheat starch (used to be corn) which should add some dryness and some head retention and body. Sean Paxton says it is about 5% of the fermentables (as it is my recipe).
- Sean Paxton claims they use 3 step mash is used with a protein rest at 122 and a saccharification rest in the "mid-low 150s". 153 seemed to be a good number in the mid-low 150s.
- While Rochefort likely doesn't use a decoction mash, I've found that decoction mashes give better efficiency, better flavor, and better fementability for a minimal amount of additional effort.
- The bittering hops are the "traditional belgian hops". I'm guessing Styrian Goldings. The flavor hops are a German hop. I'm guessing Hallertauer Hersbrucker. The hops are fairly subtle in this beer so those guesses are likely close enough if they aren't correct.
- Rochefort centrifuges and bottles rather quickly but since most homebrewers don't have access to a centrifuge, 6 weeks of cold conditioning should suffice.
- A starter should be used, but should be slightly under-pitched in order to get the yeast to produce the desire esters.
- Still not sure on the amount of flavor hops vs bittering hops but IBUs should be 27 according to BLAM.
- I'm tempted to pitch colder at 65 and let rise to 80 as I do with Westmalle yeast but I'm not sure if that will work with Rochefort yeast or if I'll get horrible fusel alcohols. For now, I'll try 68-73 as Rochefort does.
- Rochefort ferments beers on top of older beers. I wonder if this is possible to replicate by starting with pitching into just 1/4 of the wort and adding an additional 1/4 more wort each day for three days. Probably not worth experimenting with this on the first attempt but might help with attenuation.
Interested in hearing any comments anyone might have.