Belgian Dark Strong Ale Rochefort 10 Clone

How'd this turnout? I think I'm going to make it soon and I'm trying to decide between your recipe and this one from http://homebrewchef.com/Rochefort10CloneRecipe.html:

Rochefort 10 Clone
Brew Type: All Grain Date: 2/12/2006
Style: Belgian Dark Strong Ale Brewer: Sean Paxton
Batch Size: 6.00 gal Assistant Brewer:
Boil Volume: 7.23 gal Boil Time: 90 min
Brewhouse Efficiency: 75.0 %



Amount Item Type
6.00 lb Pilsner (2 Row) (1.6 SRM) Grain
3.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain
1.50 lb Caramunich Malt (56.0 SRM) Grain
1.50 lb Caravienne Malt (22.0 SRM) Grain
1.00 lb Wheat, Flaked (1.6 SRM) Grain
0.50 lb Aromatic Malt (26.0 SRM) Grain
0.25 lb Special B Malt (180.0 SRM) Grain


5 min Mash Ingredients
Step: Add 20.63 qt of water at 143.5 F
30 min - Hold mash at 135.0 F for 30 min
5 min Step: Decoct 3.24 qt of mash and boil it
30 min - Hold mash at 145.0 F for 30 min
5 min Step: Decoct 7.44 qt of mash and boil it
30 min - Hold mash at 165.0 F for 30 min
5 min Step: Decoct 3.71 qt of mash and boil it
15 min - Hold mash at 172.0 F for 15 min
-- Sparge with 3.72 gal of 172.0 F water.
-- Add water to achieve boil volume of 7.23 gal
-- Estimated Pre-boil Gravity is: 1.083 SG with all grains/extracts added


Boil for 90 min Start to Boil
Amount Item Type
1.00 lb Brown Sugar, Dark (50.0 SRM) Sugar
1.00 lb Candi Sugar, Clear (0.5 SRM) Sugar
1.00 lb Candi Sugar, Dark (275.0 SRM) Sugar
1.00 lb Dark Rock Candi Syrup (500.0 SRM) Sugar
1.00 lb Turbinado (10.0 SRM) Sugar
0.69 lb Date Sugar (3.0 SRM) Sugar

30 min into boil Add 1.00 oz Kent Goldings [5.90%] (60 min)
30 min into boil Add 1.50 oz Hallertauer Hersbrucker [2.90%] (60 min)
60 min into boil Add 0.50 oz Hallertauer Hersbrucker [2.90%] (30 min)
75 min into boil Add 1.00 items Servomyces Yeast Nutrient (Boil 15.0 min)
75 min into boil Add 5.00 gm Coriander Seed (Boil 15.0 min)


1 Pkgs Belgian Abbey II (Wyeast Labs #1762) [Starter 125 ml] [Add to Secondary] Yeast-Ale


Notes
For Bottling, added 2 oz rock candy, 2 oz turbonado sugar and 2 oz dark candi syrup.

Huh...not sure why this is in the "stout" category, I certainly didn't put it there. Oh well. Anyway...

You can do whichever you want, really...I can't speak to the accuracy of the recipe you posted, but I will say that I derived my recipe from a couple of sources on the Belgian Babble Belt forums, one of which claimed to be the original recipe from the abbey. My changes were to add the honey, and the Maris Otter (the original recipe used all pilsner for the base grain). The caramunich and carafa III both seemed to appear in all the recipes I've seen, so I would NOT omit them. I don't think the turbinado or brown sugar are really necessary...use all candi sugar instead. Only reason I supplemented with honey (next time I'd use dextrose) is because I ordered the wrong amount of candi sugar.

The styrian goldings also seemed to be universal, so I'd not omit those. But the most important thing in this beer is the yeast, without a doubt. The 1762 is Rochefort's actual strain that they use, and it really comes out in the finished product. IMHO, my version is dead-on accurate. However, it's still cold-conditioning in the carboy right now, so I won't be able to do a side-by-side comp until it's bottled. But from what I can tell right now, it's very, very close.

Sweet, awesome comments man. I"m gonna omit the honey malt and the marris otter malt then. Just see what happens. Maybe even make another right behind it with the extra grains to compare. Nothing wrong with 10 gals of trappist ale

Anybody brew this lately? How did this recipe turn out?

Thanks
KD

I've been drinking it lately. Turned out great, IMO. The key is the wyeast 1762.

I'll be making this soon. I'll let you know what happens in about 2-3 months

I'm curious too. I plan on doing a triple for my next batch and I loved all 3 of the Rocheforts.

Any updates to this? Its on the list.

45 Days @ 68f eek!!

1.25 lbs. Honey - is this just plain old honey?

The alternative is -> Austin Homebrew Supply

Any updates on this?M

Here is a recipe I found for it.

Brewer: Sean Paxton
Style: Belgian Dark Strong Ale
TYPE: All Grain


Recipe Specifications:

Batch Size: 6.00 gal
Boil Size: 7.23 gal
OG: 1.106
FG: 1.022
Color: 51.0 SRM
IBU: 22.0 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 90 Minutes


Ingredients:

AmountItem Type % or IBU
6.00 lb Pilsner (2 Row) (1.6 SRM) Grain 30.9 %
3.00 lb Pale Malt, Maris Otter (3.0 SRM Grain 15.4 %
1.50 lb Caramunich Malt (56.0 SRM) Grain 7.7 %
1.50 lb Caravienne Malt (22.0 SRM) Grain 7.7 %
1.00 lb Wheat, Flaked (1.6 SRM) Grain 5.1 %
0.69 lb Date Sugar (3.0 SRM) Sugar 3.5 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 2.6 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.3 %
1.00 tsppH 5.2 (Mash ) Misc
1.00 oz Kent Goldings [5.90%] (60 min) Hops 11.3 IBU
1.50 ozHallertauer Hersbrucker [2.90%] (60 min) Hops 8.5 IBU
0.50 ozHallertauer Hersbrucker [2.90%] (30 min) Hops 2.2 IBU
5.00 gm Coriander Seed (Boil 15.0 min) Spice
1.00 lb Brown Sugar, Dark (50.0 SRM) (Boil 15.0 min) Sugar 5.1 %
1.00 lb Candi Sugar, Clear (0.5 SRM) (Boil 15.0 min) Sugar 5.1 %
1.00 lb Candi Sugar, Dark (275.0 SRM) (Boil 15.0 min) Sugar 5.1 %
1.00 lb Dark Rock Candi Syrup (500.0 SRM) (Boil 15.0 min) Sugar 5.1 %
1.00 lb Turbinado (10.0 SRM) (Boil 15.0 min) Sugar 5.1 %
1.00 item Servomyces Yeast Nutrient (Boil 15.0 min) Misc
1.00 tspYeast Nutrient (Boil 15.0 min) Misc
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast2000 ML Starter
Total Grain Weight: 13.75 lb
Rochefort 10 Clone Brew Sheet

Rochefort 10 Clone BeerSmith file
Mash Schedule:

Name Description Step Temp Step Time
Gluten Rest Add 20.63 qt of water at 143.5 F 135.0 F 30 min
Beta Rest Decoct 3.24 qt of mash and boil it 145.0 F 30 min
Full Beta Rest Decoct 7.44 qt of mash and boil it 165.0 F 30 min
Mashout Decoct 3.71 qt of mash and boil it 172.0 F 15 min


Notes:

For Bottling, added 2 oz rock candy, 2 oz turbonado sugar and 2 oz dark candi syrup.

bknifefight said:

Here is a recipe I found for it.

Brewer: Sean Paxton
Style: Belgian Dark Strong Ale
TYPE: All Grain


Recipe Specifications:

Batch Size: 6.00 gal
Boil Size: 7.23 gal
OG: 1.106
FG: 1.022
Color: 51.0 SRM
IBU: 22.0 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 90 Minutes


Ingredients:

AmountItem Type % or IBU
6.00 lb Pilsner (2 Row) (1.6 SRM) Grain 30.9 %
3.00 lb Pale Malt, Maris Otter (3.0 SRM Grain 15.4 %
1.50 lb Caramunich Malt (56.0 SRM) Grain 7.7 %
1.50 lb Caravienne Malt (22.0 SRM) Grain 7.7 %
1.00 lb Wheat, Flaked (1.6 SRM) Grain 5.1 %
0.69 lb Date Sugar (3.0 SRM) Sugar 3.5 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 2.6 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.3 %
1.00 tsppH 5.2 (Mash ) Misc
1.00 oz Kent Goldings [5.90%] (60 min) Hops 11.3 IBU
1.50 ozHallertauer Hersbrucker [2.90%] (60 min) Hops 8.5 IBU
0.50 ozHallertauer Hersbrucker [2.90%] (30 min) Hops 2.2 IBU
5.00 gm Coriander Seed (Boil 15.0 min) Spice
1.00 lb Brown Sugar, Dark (50.0 SRM) (Boil 15.0 min) Sugar 5.1 %
1.00 lb Candi Sugar, Clear (0.5 SRM) (Boil 15.0 min) Sugar 5.1 %
1.00 lb Candi Sugar, Dark (275.0 SRM) (Boil 15.0 min) Sugar 5.1 %
1.00 lb Dark Rock Candi Syrup (500.0 SRM) (Boil 15.0 min) Sugar 5.1 %
1.00 lb Turbinado (10.0 SRM) (Boil 15.0 min) Sugar 5.1 %
1.00 item Servomyces Yeast Nutrient (Boil 15.0 min) Misc
1.00 tspYeast Nutrient (Boil 15.0 min) Misc
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast2000 ML Starter
Total Grain Weight: 13.75 lb
Rochefort 10 Clone Brew Sheet

Rochefort 10 Clone BeerSmith file
Mash Schedule:

Name Description Step Temp Step Time
Gluten Rest Add 20.63 qt of water at 143.5 F 135.0 F 30 min
Beta Rest Decoct 3.24 qt of mash and boil it 145.0 F 30 min
Full Beta Rest Decoct 7.44 qt of mash and boil it 165.0 F 30 min
Mashout Decoct 3.71 qt of mash and boil it 172.0 F 15 min


Notes:

For Bottling, added 2 oz rock candy, 2 oz turbonado sugar and 2 oz dark candi syrup.

Click to expand...

Have you tried this?M

kingoslo said:

Have you tried this?M

Click to expand...

No I haven't but it is from a website "The Homebrew Chef" who is very good. If there weren't so many different grains in it I would try and convert it to extract and go for it.

I am new to the home brewing world and could use a helping hand. I would very much like to make my own Rochefort 10. Can you help me get set-up?

Just noticed when clicking on this that it is under 'stout'. I guess I'd better study up some. I had some about a month ago and I wouldn't have called it a stout.....

Its not a stout, its a trappist beer. Ratebeer.com has put it in the Style: "Abt/Quadrupel"- category. It is also my favourite beer in the world!

If I was new to home brewing, i wouldnt start by making an AG rochefort 10. You WILL screw it up the first times, and I made a hell of a mess out of my kitchen. And screwing up a rochefort 10 is much easier than screwing up a simple, small beer + the required aging will be close to a year for a rochefort 10 + is much more expensive.

If you want to start home brewing, you can either start extract, partial mash or all grain brewing. Personally i went straight to all grain brewing because I thought I was more clever than everyone else, but the result was that I ruined four batches before I was starting to get results that I thought were drinkable.

My advice (and I am by no means an expert) get a book like "How to brew" and start on page one.

Make a few small batches of light ales, they are not too expensive, and they are easy to give away to friends if you think they taste yuck and they dont age too long or need too strict temperature control to avoid them going out of style during fermentation.

A clone like rochefort 10 requires three times the work (if not more), and many more ingredients

Welcome to the forum by the way. The people whom are here are great guys! Best forum I've been on in my life.

Best of luck.

Kind regards from Norway

Thanks for the reply King. If I go extract can I get a similar Abt/Quadrupel?

kingoslo said:

Its not a stout, its a trappist beer. Ratebeer.com has put it in the Style: "Abt/Quadrupel"- category. It is also my favourite beer in the world!

Kind regards from Norway

Click to expand...

Perhaps your Norwegian Sarcasm Detector isn't rated for English?

I posted a note to the mods but they haven't seen fit to move it. So, at least for purposes of HBT, it is officially a stout. :rockin:

Hermit said:

Perhaps your Norwegian Sarcasm Detector isn't rated for English?

Click to expand...

Hehe, us Norwegians are not that bright. I used to live in Nottingham for three years, and most people were (playfully) making fun of me, and I never understood they were doing it

Kind regards,
Marius

Monk66 said:

Thanks for the reply King. If I go extract can I get a similar Abt/Quadrupel?

Click to expand...

Hehe, depends on how critical you are. I would not set out to make a Rochefort 10 extract clone, but if I was going do do it, this is what I would do: Make a few kilograms of dark candi sugar (you will find tutorials on google. Search for "Making Candi Sugar". Get a proper digial candi-thermometer too), get some pale malt extract, get the same hops as in the recipe above.

Use a program like BeerSmith to work out how much extract, hops and home made candi sugar you need to get right gravity (circa 1.095) and aprox ABV 11.3% and the same IBU (International Bitterness Units) (circa IBU: 25 is my guess)

Get the right yeast: Belgian Abbey II (Wyeast #1762). Make 2 liter starter. Ferment relatively warm, maybe 75*F (my guess: pulled this number from the wyeast website).

If you wonder what words like "Starter" and which of the ingredients are hops, get the "How to brew"-book. It shows you how to do everything!

Be sure to wash your equipment before you start. Shouldn't be too bad

Kind regards,
Marius

PS: after brewing, wait a year before you drink it.

Stout? Hmmmmmm

I like this recipe and have altered it slightly, but I too come out above the given SRM for this beer style. I'm wondering what everyone's thought is on this... Is the true Rochefort 10 above 22 SRM? I've always thought it to be a beer that broke boundaries... just curious.

Also, when you plug the numbers in for these ingredients, the gravity does not come up that high? What gives? Phenomenal mash efficiency?

Any updates to the recipe?