Appreciate the support and advice. I'd like to stand by my claim that the stout tasted identical to a Rochefort 10. I have gone through about three cases of 10 throughout the years, not my favorite but I do appreciate it. I have tried the 8's, and 6's a few other trappistes styles from Chimey, and the one with the Gnomes on the bottle(can't remember name). Not to mention the stouts I've gone through in my lifetime(same as most of you I'm sure) Guinness, Sam Smith, Rasputin, Yeti, etc. While the carbonation was not as 'alive' as a 10 and the candy notes weren't present the actual taste was closest to a Rochefort 10 with a small underlying sourness. For anyone up for experimenting here's what I did.
Brewers best Irish Stout/ 3.3 lb. Dark LME, 2 lb Dark Dme, .5 lb maltodextrin
12oz. Caramel 60L , 4oz Roasted Barley, 4Oz Black patent
1oz magnum for one hour boil(only used 3/4 of packet)
.5 oz Northern Brewer (about 3/4 packet last five minutes only)
ale yeast
I "steeped" the grains for twenty minutes at 150, made sure the grains were all mixed together and agitated the bag a lot(grabing top of bag and gently bouncing it in the pot while it warm steeped) In 3 gallons of Walmart distilled water(LoL)
Then brought to a boil adding the maltodex first the Dark DME, then the Dark LME slowly stirring the whole time. I then poured the magnum in and boiled for 55 minutes. added NB hops with five minutes left.
Placed Pot in Ice bath for ten minutes, while warming water on the stove to 100 degrees and hydrating the yeast for 15 minutes. I underestimated how long it would actually take to cool the wort. When it was down to 100 I poured it into the fermentation bucket with 1 gallon of water in it(walmart distilled LoL) thinking that would cool it enough.(about half the trub went in Ferment bucket)
I took an OG when wort was between 100-90 degrees it was 1.40. the yeast instructions said as long as my hydrated mix was within fifteen degrees of wort it would be good so I pitched with wort between 100-90 and Yeast mix between 100-90. Stirred pretty good, changing directions of stir a couple times. Put lid on and shook mildly. Airlock applied.
Put in closest temp on bucket was above ninety degrees, by morning it was at seventy degrees. Saw airlock activity that morning. By the second day bucket was at 68 and chugging away. Third day slow to no activity and 64 degrees. waited three more days took gravity and got 1.19 bottled the next day(7 days from brew day). Five days later Slightly Sour Trappistes Rochefort 10. Made from Walmart water.