Belgian Dark Strong Ale Rochefort 8 clone (as close as you can get)! - Home Brew Forums
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Old 01-24-2010, 02:44 PM   #1
MagicLarry
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Feb 2009
East Boston, MA
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Recipe Type: All Grain   
Yeast: Belgian Abbeyll (Wyeast #1762)   
Yeast Starter: No, I'm lazy and use two packs   
Additional Yeast or Yeast Starter: no   
Batch Size (Gallons): 5.5   
Original Gravity: 1.078   
Final Gravity: 1.018   
IBU: 26.2   
Boiling Time (Minutes): 75   
Color: 27.6   
Primary Fermentation (# of Days & Temp): 23 days @ 69-70   
Additional Fermentation: Bottle condition for at least two months   
Secondary Fermentation (# of Days & Temp): 14 days @69-70   
Tasting Notes: It's everything you would expect from our monk brewing friends... great beer!   

10.92 lb Pilsner (2 row) Belgian (2.0 SRM) 70.24%
1.73 lb Caramunich Malt (46.0 SRM) 11.13%
0.58 lb Corn, Flaked (1.3 SRM) 3.75%
0.58 lb Special B Malt (114.0 SRM) 3.75%
0.23 lb Carafa special dehusked (302.0 SRM) 1.47%
1.50 lb Dark Belgian candy sugar (100 SRM) 9.65 %
1.73 oz Styrian Goldings [4.20%] Boil 60 min
0.75 oz Hallertauer Hersbrucker [3.50%] Boil 30 min
0.39 oz Hallertauer Hersbrucker [3.50%] Boil 5 min
0.38 oz coriander seed Boil 5 min (Crush first)

MASH PROFILE

Protein rest Add 12.64 qt water at 156.2F to get 142F for 30min
Saccrification Add 11.23 qt water at 170.2F to get 154F for 60 min
Mash out Add 9.83 qt water at 205.6 to get 168F for 5 min
Begin Vorlauf then drain Mash Tun
Sparge with 0.73 gallons of water at 168F

Carb with 4.83 oz corn sugar

This is the award winning recipe by Hermann Holtrop from a Rochefort 8 clone comp that was held in the Netherlands. I think it's very close to the original Rochefort 8. A little darker then the original, but just as tasty... enjoy! If you can't find Carafa Special, Carafa l (337.0 SRM) will work well but will be a bit darker so scale back a bit.


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Old 02-20-2010, 03:31 PM   #2
Bernie Brewer
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Feb 2006
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Hmmmm now we two of the same recipes in this category. Monk-y-Shines is the same, almost word for word. we must have gotten our recipes from the same source.


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Old 02-23-2010, 03:22 AM   #3
MagicLarry
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Feb 2009
East Boston, MA
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I got the recipe from an article Herman Holtrop wrote about the competition. He wrote the recipe metric and I just converted it. As far as the similarities in the recipes... well you must have good taste in beer!
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Old 02-23-2010, 07:33 AM   #4
fredthecat
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Dec 2009
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YEAH gonna try it

 
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Old 03-06-2010, 04:04 AM   #5
MagicLarry
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Feb 2009
East Boston, MA
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Quote:
Originally Posted by fredthecat View Post
YEAH gonna try it
Let us know how it turns out, I'm sure you won't be disappointed.
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Old 03-08-2010, 10:55 PM   #6
tronnyjenkins
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Feb 2010
Texas
Posts: 97

I made an extract version batch, converted from this recipe.
Transferred to secondary Sunday, so I'll keep ya updated as well.

Made my own roasty tasting Belgian Candy.
However, I decreased the Carafa. Mine is a nice clear, but decently dark color.

I haven't even tasted Rochefort 8, but figured if it was an award winning recipe how could you go wrong??


 
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Old 03-10-2010, 03:49 AM   #7
MagicLarry
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Feb 2009
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By how much did you decrease the Carafa?
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Old 03-10-2010, 04:50 AM   #8
tronnyjenkins
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Feb 2010
Texas
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I think we ended up using .2lb. The LHBS just recommended barely backing it off.

 
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Old 03-11-2010, 02:48 AM   #9
MagicLarry
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Feb 2009
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Cool, hope you enjoy it.
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Old 03-11-2010, 03:03 AM   #10
gallagherman
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Oct 2007
Boston, MA
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I've never used corn. What does it add to the beer?


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