Belgian Dark Strong Ale Rochefort 8 clone

[Zver]

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.

 

[thehaze]

I believe Candi Syrups will get you close to the style. I am not sure if the sugar will do the same.

Best recipes I know: http://www.candisyrup.com/uploads/6/0/3/5/6035776/rochefort_8_clone_-_040.pdf

 

[Zver]

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]

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!

 

[Zver]

Thanks for your comments Remos112! I’ll try to find original strain.

 

[Zver]

Please delete thread, I was wrong)

 

[Big Monk]

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]

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.

 

[Big Monk]

I started a new thread to discuss Rochefort:

https://www.homebrewtalk.com/forum/threads/realfort-6-8-and-10-rochefort-recipe-discussion.662105/

I didn't want to jam this thread up with discussion.