Belgian Dark Strong Ale Rochefort 10 clone - Home Brew Forums
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Old 09-21-2008, 09:59 PM   #1
eddie
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Aug 2007
Hermon, Maine
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Recipe Type: All Grain   
Yeast: WLP575   
Yeast Starter: 2L   
Additional Yeast or Yeast Starter: nope   
Batch Size (Gallons): 5   
Original Gravity: 1.100   
Final Gravity: 1.024   
IBU: 26.1   
Boiling Time (Minutes): 60   
Color: 19.6   
Primary Fermentation (# of Days & Temp): [email protected]   
Additional Fermentation: none   
Secondary Fermentation (# of Days & Temp): none   
Tasting Notes: PLums and raisins come though in the front finishing with slight peppery spiciness.   

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Recipe: Rochefort 10 Clone
Brewer: Eddie Spencer
Asst Brewer:
Style: Belgian Dark Strong Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.104 SG
Estimated Color: 19.6 SRM
Estimated IBU: 26.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
11 lbs 4.0 oz Pilsen (Dingemans) (1.6 SRM) Grain 66.41 %
1 lbs Caramunich Malt (56.0 SRM) Grain 5.90 %
1 lbs Wheat Malt, Bel (2.0 SRM) Grain 5.90 %
8.0 oz Special B (Dingemans) (147.5 SRM) Grain 2.95 %
3.0 oz Carafa I (337.0 SRM) Grain 1.12 %
2.00 oz Styrian Goldings [5.40 %] (60 min) Hops 26.1 IBU
1.00 oz Hallertauer Hersbrucker [4.00 %] (10 min)Hops -
1.00 oz Irish Moss (Boil 10.0 min) Misc
4.00 gm Coriander Seed (Boil 5.0 min) Misc
3 lbs Invert Sugar (0.0 SRM) Sugar 17.71 %
1 Pkgs Belgian Style Ale Yeast Blend (White Labs Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 13.94 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 17.43 qt of water at 167.0 F 154.0 F

 
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Old 09-21-2008, 10:03 PM   #2
eddie
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I probably should have called it Roche9 to be more accurate since it's between the eight and ten in ABV. I actually prefer this one over the other recipe I posted.

 
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Old 09-21-2008, 10:04 PM   #3
eschatz
 
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Tell me more about how you came across this. Is this your clone or did you find it somewhere? How does it stack up to the real 10?! I'd love to do this beer.
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Old 09-21-2008, 10:09 PM   #4
eddie
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I started off following the basic guidelines in BLAM and modified it from there. The flavor is quite close to Roche 10 but the ABV is a little bit low at a mere 10.78%. It's not a true clone since I didn't use Roche yeast but I love it the way it turned out. With the temp creeping down, I'll be making this again soon.

 
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Old 09-21-2008, 10:11 PM   #5
eschatz
 
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Great, I've got BLAM and I've done some things with ispiration from there but never an actual clone. I think I'll do this as a great winter beer. Thanks for the info.
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Old 09-21-2008, 10:21 PM   #6
eddie
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No problem. I hope you enjoy it as much as I do.

 
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Old 09-21-2008, 10:33 PM   #7
eschatz
 
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JESUS! three pounds of invert sugar? where in the hell do i get that? that's alot!
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Old 09-21-2008, 10:34 PM   #8
eddie
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I use homemade invert sugar that I cooked to a deep red and crystallized and stored in the freezer. Candi sugar would work just fine as well, though, but it'll cost a buttload more.

Reason: Little slow on the draw.

 
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Old 09-21-2008, 10:38 PM   #9
eschatz
 
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yeah, no joke! Thanks for the help.
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Old 09-21-2008, 10:46 PM   #10
eddie
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Here's a tutorial on making your own invert sugar. The only thing I do different is I use two teaspoons of lemon juice per pound of sugar and let it set for a half hour before cooking.

Making your own Belgian Candi Sugar or Syrup

 
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