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Old 02-21-2011, 08:35 PM   #31
Tall_Yotie
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Jul 2010
Santa Cruz
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I just carbed it with a standard amount of priming sugar, turned out fine.



 
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Old 02-22-2011, 12:57 AM   #32
Hex23
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Jun 2010
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+1. The original recipe refers to some beers in the contest adding yeast at bottling time, but it's not a part of the written recipe. I think BLAM says that's the way Rochefort is made. That's why I tried to harvest some yeast from a Roch 10. But since I failed at that, I just went ahead and bottled with priming sugar. I actually used 4.2 oz of priming sugar instead of 4.8 and mine is very well carbonated (almost too much). It actually carbed completely within about 3-4 weeks and that was after a 5 week primary. Honestly I doubt adding yeast at bottling time is necessary. I'm not sure it would make it any better. I'm happy with the end product.



 
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Old 02-22-2011, 04:47 AM   #33
MagicLarry
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Feb 2009
East Boston, MA
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No yeast needed at bottling! As far as the amount of priming sugar used, It fits the style guidelines in Beersmith for the volume produced. I have made this quite a few times and would say carbonation is right on. I'm glad to see fellow Rochefort fans are happy with their final product.
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Old 03-05-2011, 01:07 AM   #34
jmm635
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Dec 2009
Havertown
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Any recommendations on when to add the syrup?

 
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Old 03-05-2011, 01:28 AM   #35
Hex23
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I boiled mine 5 minutes. I don't remember exactly what I based that on. I might have gotten it from descriptions of others doing similar recipes. And I probably was thinking that since the syrup already has a caramel taste, I didn't want to over cook it.

 
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Old 03-05-2011, 03:46 AM   #36
Tall_Yotie
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Jul 2010
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I added mine at the end of the boil, heard it would add more of the fruit tones than caramel flavors. Seemed to work, 2 months later it had just the right flavors!

 
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Old 04-14-2011, 06:28 PM   #37
CSI
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Jan 2011
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Quote:
Originally Posted by Tall_Yotie View Post
I added mine at the end of the boil, heard it would add more of the fruit tones than caramel flavors. Seemed to work, 2 months later it had just the right flavors!
We tried this recipe with 1# of Candi Syrup, Inc's D-90 with 1/2 lb of the D-180. It brings out a rich caramel toffee aroma close to the original. It's very close an actual Rochefort 8. www.candisyrup.com

 
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Old 04-23-2011, 03:36 PM   #38
MagicLarry
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Feb 2009
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Glad it turned out good for you! I have had nothing but success with this recipe, a must try for the Rochefort fan.
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Old 05-17-2011, 05:39 PM   #39
Tall_Yotie
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Jul 2010
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So this ended up being a bit under carbed, a fiasco I have been fighting on over/under as my DME for priming is unlabeled so I don't know its attenuation. Switched to corn sugar now, so no problems there.

Sitting at 5 months now, and oh is this tasty. Entering it in the local county fair, first competition, hoping to get some good notes. If I did this again I would use a different brand of candi syrup, will see how SUU's syrups work out on another brew.

I did a side-by side, and these were the differences:

-Real had a white head, mine had a slightly tan head
-Real had more deep fruit and cherry nose, mine had more dark sugar / caramel
-Mouth feel same
-Body slightly lighter on the real, but I upped my candi syrup from the recipe as I wanted a bit more towards the R10 than the R8

All in all a great brew, just could use more of those fruit tones than we all love from Belgian dark ales.

 
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Old 05-18-2011, 10:13 PM   #40
MagicLarry
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Feb 2009
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Did you refrigerate before sampling at 5 Months? Those amazing fruit notes come out when she's at a cool room temperature. Glad you are enjoying the beer it's one of my favorites to brew.


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