“Rochefort” water Profile

[jam095]

Caramelised sugars are a critical part of the Rochefort story - see this blog for some thoughts on that :
https://pursuitofabbeyness.com/2018/02/12/brew-day-pursuit-of-abbeyness-xii/

Thanks! I’m no stranger to Belgian beers, just honing in on brewing water. I use some sort of sugars in all of my Trappist style beers. Great blog!

 

[Big Monk]

Caramelised sugars are a critical part of the Rochefort story - see this blog for some thoughts on that :
https://pursuitofabbeyness.com/2018/02/12/brew-day-pursuit-of-abbeyness-xii/

In reality though, most of the flavors are yeast derived and the color likely comes from the Sinamar type product they use.

Homebrewers generally have to be creative to re-create these beers, especially if they can't replicate the fermentation schedules and yeast health at the Trappist breweries.

 

[jam095]

For this beer, I brewed a Patersbier a couple weeks ago as a “yeast starter”. I kegged it while brewing the BDS lastnight, and harvested a pint of slurry. Pitched at 66, and will ease it up over the next couple days. Gave it a second dose of O2 this morning.

 

[Big Monk]

For this beer, I brewed a Patersbier a couple weeks ago as a “yeast starter”. I kegged it while brewing the BDS lastnight, and harvested a pint of slurry. Pitched at 66, and will ease it up over the next couple days. Gave it a second dose of O2 this morning.

That's the way to do it!

I typically pitch at 64 and just let it go all the way to the end. I don;t temp control the fermenters. They usually stay at about 64-65 for the first 24-36 hours then steadily climb over the next 2-3 days into the low 70's.

 

[jam095]

That's the way to do it!

I typically pitch at 64 and just let it go all the way to the end. I don;t temp control the fermenters. They usually stay at about 64-65 for the first 24-36 hours then steadily climb over the next 2-3 days into the low 70's.

That’s what I would prefer, but my brewery is in my basement, and it stays around 60-61 down there, so I’m always afraid it’s going to drag the Ferm down.. I have a fermwrap on it and in a ferm freezer on an Inkbird. The best Belgians I’ve ever made were in the summer when my basement is around 64-65, and I just pitch and let it go.

I was thinking about just unplugging the freezer, and just setting the fermwrap to 68 or so..

 

[Big Monk]

I mocked up some numbers using the Rochefort Brewery sheet in my "Rochefort Recipe Analysis" spreadsheet and came up with the following:

Good topic! i had totally forgotten about my spreadsheet until I had to revisit it and BLAM for info yesterday.

 

[Silver_Is_Money]

What are the following ingredients?

W. Starch
Cassonade
Pure Malt

 

[Big Monk]

What are the following ingredients?

W. Starch
Cassonade
Pure Malt

Wheat Starch
Dark Solid Sugar (not syrup)
A Sinamar style product

 

[Silver_Is_Money]

Wheat Starch
Dark Solid Sugar (not syrup)
A Sinamar style product

Would wheat starch be malted white wheat?

 

[Big Monk]

Would wheat starch be malted white wheat?

Nope. It would be wheat starch!

The starch of wheat. Basically all the starch without the proteins, etc.

 

[jam095]

I mocked up some numbers using the Rochefort Brewery sheet in my "Rochefort Recipe Analysis" spreadsheet and came up with the following:

View attachment 601288

Good topic! i had totally forgotten about my spreadsheet until I had to revisit it and BLAM for info yesterday.

Awesome! Thanks for sharing! I collected a second pint of slurry, just because I hate to see that magical milk go down the drain.. I may try to brew the 6 or 8 this weekend yet.

 

[Big Monk]

Awesome! Thanks for sharing! I collected a second pint of slurry, just because I hate to see that magical milk go down the drain.. I may try to brew the 6 or 8 this weekend yet.

Keep in mind, the 8 and 10 are my scale ups from the actual 6 recipe.

I don’t claim to know them for sure.

 

[Silver_Is_Money]

Nope. It would be wheat starch!

The starch of wheat. Basically all the starch without the proteins, etc.

Is this something that is readily available to homebrewers?

 

[Big Monk]

Is this something that is readily available to homebrewers?

Yeah. You can buy it anywhere. It’s a food product.