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Belgian Dark Strong Ale Rochefort 8 clone

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Zver

Active Member
Joined
Nov 3, 2017
Messages
40
Reaction score
20
Location
Saint-Petersburg
Recipe Type
All Grain
Yeast
M41
Yeast Starter
No
Additional Yeast or Yeast Starter
No
Batch Size (Gallons)
6.6
Original Gravity
1.075
Final Gravity
1.005
Boiling Time (Minutes)
75
IBU
26
Color
34
Primary Fermentation (# of Days & Temp)
14 days @ 72F
Secondary Fermentation (# of Days & Temp)
14 days @ 72F
7,00 kg CHÂTEAU PILSEN 2RS (3,0 EBC) Grain 1 73,7 %
1,00 kg CHÂTEAU SPECIAL B® (300,2 EBC) Grain 2 10,5 %
0,50 kg Wheat Flour (3,5 EBC) Grain 3 5,3 %
50,00 g Styrian Goldings (Celeia) [3,40 %] - Boiling 75,0 min Hop 4 16,6 IBUs
25,00 g Hallertauer [4,60 %] - Boiling 30,0 min Hop 5 8,3 IBUs
7,00 g Coriander Seed (Boiling 10,0 mins) Spice 6 -
12,00 g Hallertauer [4,60 %] - Boiling 5,0 min Hop 7 1,0 IBUs
1,0 pkg Belgian Ale (Mangrove Jack's #M41) Yeast 8 -
0,50 kg Candi Sugar, Dark (541,8 EBC) Sugar 9 5,3 %
0,50 kg Sugar, Table (Sucrose) (2,0 EBC) Sugar 10 5,3 %

I've found that monks use 2 malts, 2 sugars and 5% wheat flour. So I choose Special B as second malt and hop schedule from well-known recipe.
Also I mashed 0,5 kg wheat flour with pilsen (30 min at 126F then raised to 149F and added to main mash).

Sugars were added at high krausen (3d day after pitching). Hope to get plum, raisins, figs.
 
Last edited:
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Zver

Zver

Active Member
Joined
Nov 3, 2017
Messages
40
Reaction score
20
Location
Saint-Petersburg
I also heard that Candy Syrups are awesome, but they are not sold in Russia. A friend of mine had good resuilts in making candy syrup with DAP, next time try to do this.
 

Remos112

Well-Known Member
Joined
Feb 15, 2016
Messages
478
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109
Location
Apeldoorn, Netherlands
Rochefort 8 and 10 use a load of D-180 Candi Syrup, and about the yeast, I wouldn't use anything other than Wyeast 1762 since this the Rochefort strain. Other than that your recipe looks mighty tasty!
 
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Zver

Zver

Active Member
Joined
Nov 3, 2017
Messages
40
Reaction score
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Location
Saint-Petersburg
Thanks for your comments Remos112! I’ll try to find original strain.
 

Big Monk

Trappist Please! 🍷
Joined
Dec 24, 2015
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Rochefort 8 and 10 use a load of D-180 Candi Syrup, and about the yeast, I wouldn't use anything other than Wyeast 1762 since this the Rochefort strain. Other than that your recipe looks mighty tasty!
They don’t actually use dark syrup.
 

Big Monk

Trappist Please! 🍷
Joined
Dec 24, 2015
Messages
2,193
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1,124
7,00 kg CHÂTEAU PILSEN 2RS (3,0 EBC) Grain 1 73,7 %
1,00 kg CHÂTEAU SPECIAL B® (300,2 EBC) Grain 2 10,5 %
0,50 kg Wheat Flour (3,5 EBC) Grain 3 5,3 %
50,00 g Styrian Goldings (Celeia) [3,40 %] - Boiling 75,0 min Hop 4 16,6 IBUs
25,00 g Hallertauer [4,60 %] - Boiling 30,0 min Hop 5 8,3 IBUs
7,00 g Coriander Seed (Boiling 10,0 mins) Spice 6 -
12,00 g Hallertauer [4,60 %] - Boiling 5,0 min Hop 7 1,0 IBUs
1,0 pkg Belgian Ale (Mangrove Jack's #M41) Yeast 8 -
0,50 kg Candi Sugar, Dark (541,8 EBC) Sugar 9 5,3 %
0,50 kg Sugar, Table (Sucrose) (2,0 EBC) Sugar 10 5,3 %

I've found that monks use 2 malts, 2 sugars and 5% wheat flour. So I choose Special B as second malt and hop schedule from well-known recipe.
Also I mashed 0,5 kg wheat flour with pilsen (30 min at 126F then raised to 149F and added to main mash).

Sugars were added at high krausen (3d day after pitching). Hope to get plum, raisins, figs.
For future reference, I believe they actually use wheat starch.
 
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