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Old 01-25-2013, 06:12 AM   #91
MagicLarry's Avatar
Feb 2009
East Boston, MA
Posts: 123
Liked 2 Times on 2 Posts

Love my kegs... But always bottle this. Try it and let us know.
Port City Brewing Co.

Reason: forgot the word "this"

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Old 01-25-2013, 06:23 AM   #92
Whats Under Your Kilt
edmanster's Avatar
Feb 2011
Taylorsville, Utah
Posts: 1,723
Liked 87 Times on 69 Posts

Originally Posted by Matteo57 View Post
Anyone keg this ever? Or even better, anyone keg and bottle and notice how different they are? I would rather keg this but if it's going to taste a whole lot better then maybe I'll bottle instead. I don't mind letting it bulk age on yeast or whatever for a longer time then the month+ it calls for.
i did over a year ago and still have a case left! used the beergun and got my keg really cold.. soaked my bottles in a starsan icebath and filled right away.. although you cant beat bottle conditioned and the original is still maltier its still one of my best batches.. oh, i bumped mine up to a 10 point too!!
Originally Posted by cadarnell
'how will i explain this to my kids' ... if i have to ask that, then i think my kids are in trouble ... just my 2 cents ... HAVE A BEER !!!
Father of 4 girls

Suffers from Zymocenosilicaphobia

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Old 01-25-2013, 03:12 PM   #93
Mar 2007
Las Vegas, Nevada
Posts: 2,422
Liked 61 Times on 49 Posts

When I get around to the batch, it will be kegged too. I gave up bottling, and my bottles a long time ago.

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Old 03-25-2013, 09:57 PM   #94
Feb 2008
Waltham, MA
Posts: 129
Liked 3 Times on 3 Posts

I'm trying to figure out how my OG came in at 1060. All of my other brews have come in with a slightly higher OG. I usually crush my own grains at LHBS, but for this recipe I ordered the grain crushed online. I also usually fly sparge, but not with this brew.

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Old 04-25-2013, 05:42 AM   #95
Sep 2011
Corona, ca
Posts: 754
Liked 19 Times on 18 Posts

I threw in the whole 2lbs of the syrup and my OG turned out to be 1.085 and FG 1.011!! So almost 10%!! I didn't want it that high! I brewed this back in January and while it's getting better and better and actually pretty decent right now it's still quite a bit boozy and feel it will be better with a bit more age to mellow that out. I wish I could have nailed the numbers as I think it would definitely taste a lot better and more to what I wanted in the first place!
Oh well!

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Old 05-06-2013, 05:27 AM   #96
Nov 2012
, Oregon
Posts: 149
Liked 13 Times on 11 Posts

Fermentation schedule anyone? Sorry ignore this request.....!

Although those temp ranges look very narrow....some Belgians are supposed to go as high as they can go after an initial ~70 period, is that true for this one...?

Reason: Because i'm blind!

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Old 06-26-2013, 10:47 PM   #97
Jun 2013
Posts: 2

dear friends, sorry for the question but I'm new here on the blog. I am beginner in the art of homebrew, and I am very big fan of the Belgians, especially the strong dark ale. I once did a tripel, was very good, however the yeast not attenuated as expected. this month I made a dark strong ale, and yeast not attenuated again. i was reviewed all my process and not think it was a failure. I've been reading on the internet, and read reports of people recommend adding the candy only after 24-48 hours of fermentation, is this true? because these two beers, I added in the boil.

please someone help me, I want my beer attenuates correctly.

I usually do not get every day on the blog, if anyone has a solution, please send me an email

[email protected]

Thank you.

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Old 06-27-2013, 02:55 AM   #98
Jun 2010
Illinois, Lake County
Posts: 990
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There are quite a few things that can cause under-attenuation.

Yeast issues:
- Both pitching too much and too little
- Pitching unhealthy yeast
- Yeast stress during fermentation due to low temperature or high OG
- Lack of oxygenation

-Higher temperature mash

Can you tell us what you consider lower than expected attenuation? What's your OG and FG.

You can assess the fermentability of your wort by determining the limit of attenuation, by using a forced ferment test.

I can see how adding sugars after the main fermentation has started could help overall attenuation. It would reduce the stress on the yeast by reducing the initial OG. However, I did not have any attenuation problems with the recipe in this thread.

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Old 07-02-2013, 02:27 PM   #99
Jun 2013
Posts: 2

Well, OG 1.085, FG (apparent) 1.050, FG (real) 1.028. Here in Brazil is hard to find liquid yeast, so I used the T-58 Fermentis. I used 2 packs, I've been reading and I believe not to have made an initial multiply this yeast, and taking into account the added candy before the primary fermentation, the yeast is not reproduced properly. I read in a site that even need starter ferments dry with a little wine 24h before inoculation if the OG is too high.

I'll try to make this starter with dry yeast and see how it goes, and anything I write my results here. Thank you.

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Old 07-15-2013, 03:30 AM   #100
theshoe82's Avatar
May 2010
Norwood, Massachusetts
Posts: 136
Liked 7 Times on 6 Posts

Bottled this tonite after brewing it with a friend in February. It was my second all grain brew and got down to 1.011! It's a little hotter and higher ABV than I was shooting for but I guess that's from using a brew belt and double pitching the yeast.

I am going to let it sit for another month and sample every 30 days. It's a very good beer at this point, and I hope it gets even better.
Virtus Junxit Mors Non Separabit

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