Belgian Dark Strong Ale Rochefort 8 clone (as close as you can get)! - Page 8 - Home Brew Forums
Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Ale Recipes > Belgian Dark Strong Ale Rochefort 8 clone (as close as you can get)!
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 07-04-2012, 10:41 AM   #71
Brewskii
Recipes 
 
May 2011
Williamsburg, Va
Posts: 1,151
Liked 126 Times on 67 Posts


Quote:
Originally Posted by ultravista
Has anyone made their own dark candi syrup? How many pounds of sugar will I need to make 3 pounds of candi? Am I better off buying the stuff or making it?
The opinions I have read make it seems like Belgin Syrup is exponentially better if purchased vs homemade.
As for how to do it, from what I know you boil any simple sugar with some acid like lemon juice or the like until you get a color you like.

Never did it myself though.



 
Reply With Quote
Old 07-09-2012, 12:17 PM   #72
fredthecat
Recipes 
 
Dec 2009
the world
Posts: 491
Liked 14 Times on 14 Posts


i tried searching for an answer, and i know for sure a ton of belgians have that tiny percent of corn/maize, but... why?

just curious what <4% flaked corn would contribute that couldnt simply be replaced with basemalt or sugar



 
Reply With Quote
Old 10-09-2012, 10:41 PM   #73
jgroesbeck
Recipes 
 
Jan 2012
San Diego, CA
Posts: 26
Liked 1 Times on 1 Posts


Silly question here, but are you all botteling with normal caps or corking? I don't see why carbing to less than 3 volumes would require corks? Thanks.

JG

 
Reply With Quote
Old 10-11-2012, 01:49 PM   #74
MagicLarry
Recipes 
 
Feb 2009
East Boston, MA
Posts: 123
Liked 2 Times on 2 Posts


I use normal caps. They work just fine.
__________________
Port City Brewing Co.

 
Reply With Quote
Old 10-12-2012, 02:12 PM   #75
jgroesbeck
Recipes 
 
Jan 2012
San Diego, CA
Posts: 26
Liked 1 Times on 1 Posts


To the OP: Is your grain bill for a 70% effeciency? Thanks man.

Joe

 
Reply With Quote
Old 10-14-2012, 12:30 PM   #76
MagicLarry
Recipes 
 
Feb 2009
East Boston, MA
Posts: 123
Liked 2 Times on 2 Posts


Yes 70% is what it's based on, enjoy!
__________________
Port City Brewing Co.

 
Reply With Quote
Old 10-14-2012, 08:44 PM   #77
Matteo57
Recipes 
 
Sep 2011
Corona, ca
Posts: 750
Liked 18 Times on 17 Posts


Going to try this out soon! Love Rochefort! I thought there was around 5% wheat in the Rochefort recipes... I was listening to a podcast by the homebrewchef and and I swore he said there was 5% wheat in the recipes... you know, good for the monks and all. I can't find the podcast atm but anyone hear this?

 
Reply With Quote
Old 10-15-2012, 07:43 PM   #78
Matteo57
Recipes 
 
Sep 2011
Corona, ca
Posts: 750
Liked 18 Times on 17 Posts


http://www.homebrewchef.com/Inside_Rochefort.pdf
Page 30 - 5% wheat starch. I'm guessing you could sub out the flaked corn for the wheat?
Any ideas?

 
Reply With Quote
Old 10-16-2012, 11:50 AM   #79
Brewskii
Recipes 
 
May 2011
Williamsburg, Va
Posts: 1,151
Liked 126 Times on 67 Posts


Quote:
Originally Posted by Matteo57
http://www.homebrewchef.com/Inside_Rochefort.pdf
Page 30 - 5% wheat starch. I'm guessing you could sub out the flaked corn for the wheat?
Any ideas?
I would guess that your on the right track. The use of wheat starch is mentioned in Brew Like A Monk as a Rochfort ingredient that is used in the mash in place of sugar as an adjunct.
Pg 64 in BLaM says they use a small percentage of wheat starch where they used to use corn because they feared GMO's. That indicates its been a very recent change in their recipe.

 
Reply With Quote
Old 10-17-2012, 01:21 AM   #80
joetownhound
Recipes 
 
Apr 2011
Brandon, FL
Posts: 47
Liked 2 Times on 2 Posts


Quote:
Originally Posted by MagicLarry View Post
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.
Are you batch sparging or fly sparging this?



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Rochefort 10 clone eddie Homebrew Ale Recipes 23 05-03-2014 07:22 AM
Rochefort 10 Clone gio Homebrew Ale Recipes 19 11-30-2013 08:53 PM
Rochefort 10 Clone Evan! Homebrew Ale Recipes 23 09-29-2013 03:16 PM
Rochefort 10 Clone Mash help JBrady All Grain & Partial Mash Brewing 23 01-13-2010 08:38 PM
Hops help with my Rochefort 10 clone NewBrew75 Recipes/Ingredients 4 01-25-2009 11:37 PM


Forum Jump