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Old 12-30-2009, 05:51 AM   #1
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


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Old 12-30-2009, 06:11 AM   #2
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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


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Old 12-30-2009, 06:25 PM   #3
Denny
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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
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Old 12-30-2009, 08:59 PM   #4
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I also think this recipe is far fetched.
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Old 12-30-2009, 09:51 PM   #5
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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.

 
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Old 12-30-2009, 11:35 PM   #6
Bernie Brewer
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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...
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Old 12-31-2009, 01:52 AM   #7
joety
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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.
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Old 12-31-2009, 03:32 AM   #8
JBrady
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http://www.homebrewchef.com/Rochefort10CloneRecipe.html

Thats the site i got the recipe from
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Old 12-31-2009, 03:49 AM   #9
Hermit
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"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.

 
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Old 12-31-2009, 04:13 PM   #10
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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.


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Primary:Belgian Red, American Stout w/Roeselare
On Tap:Pale Ale, English Bitter
Aging: Imperial Oatmeal Stout on Vanilla beans.

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