Tincture De Clairvaux recipe (Rochefort 10 extract clone)

[djbradle]

Critique my recipe please as I will try this one out soon. I'll be doing my full boil as usual, dme in early, lme in late. If this one turns out dynamic I will come back with pictures and notes against a real Rochefort 10. I understand this will not come to that level since it's extract but I know many extract brewers are probably looking for as an authentic recipe as can be brewed. I researched quite a bit for the real thing and it is based somewhat upon Holtrop's 8 ramped up to a 10.

malt & fermentables
% LB OZ Malt or Fermentable ppg °L
38% 6 0 Northern Brewer Pilsen LME 36 2 ~
25% 4 0 Briess Pilsen Light DME 44 2 ~
6% 1 0 Belgian CaraVienne 34 22 ~
6% 1 0 Sugar, Table (Sucrose) 46 1 ~ (added after a few days in primary)
6% 1 0 Belgian CaraMunich 33 75 ~
6% 1 0 Turbinado info 44 10 ~ (added after a few days in primary)
6% 1 0 Candi Syrup D-180 32 180 ~
3% 0 8 Flaked Corn (Maize) 40 1 ~
2% 0 4 Carafa III info 32 525 ~

use time oz variety form aa
boil 60 mins 1.5 Styrian Goldings pellet 6.0
boil 30 mins 0.75 Hallertauer Hersbrucker pellet 4.0
boil 5 mins 0.5 Hallertauer Hersbrucker pellet 4.0

Bitterness
25.1 IBU / 9 HBU
ƒ: Tinseth


Wyeast Belgian Abby Ale II (1762)

use time amount ingredient
boil 15 min 0.39 ounces Coriander Seed
boil 15 min 1 ea Whirlfloc Tablet
boil 15 min 1 ea Wine Yeast


Original Gravity
1.102 / 24.2° Plato (1.091 to 1.107)
Final Gravity
1.025 / 6.3° Plato (1.022 to 1.028)
Color
29° SRM / 58° EBC
(Dark Brown to Black)
Mash Efficiency
75%

Alcohol
10.3% ABV / 8% ABW
Calories
336 per 12 oz.


If I hit 1.020 or less I'll make the 11% mark which is doable with the starters I pitch and temps I maintained the last two BSDA's. I know Rochefort hit's the 10's or something like that but again I'm basing this loosely on other's experiences with the clone attempts and what is written in BLAM.

 

[badbrew]

Sound like a lot of work there. GL. I hope you have enough yeast.

 

[djbradle]

Shouldn't be a problem as I just got a 1.111 FG quad down to 1.020 after working a starter up for a week.

 

[djbradle]

Shouldn't be a problem as I just got a 1.111 FG quad down to 1.020 after working a starter up for a week.

I meant SG 1.111 down to FG 1.020 for 12% which was a bit more complicated. That's 81% attenuation.

 

[djbradle]

Carafa III will now be 8 oz. and the flaked maize will be subbed for torrified wheat.

 

[tyecies]

I know this brew may not be fully matured, but any update on how this turned out? I'm thinking of brewing a rochefort 10 extract clone.

 

[djbradle]

http://hopville.com/recipe/1150628/belgian-dark-strong-ale-recipes/tincture-de-clairvaux#

This is what it morphed into since that post. More of a Westy clone attempt since I never had one before. I must say it is pretty dark, chocolatey, prune, fruit, yeast, dates, and a whole plethora or other flavors mashed together but that was from a Uerige flip top bottle carb test after two weeks about a month ago so my memory is foggy. I didn't take notes but I liked the way it was going for sure.

I still will try that original clone in the future, probably early winter or fall. If you wanna go for it let me know. I believe it would be pretty solid. The maize won't work unless you go partial mash with some 2 row. Maybe some carapils instead.

 

[djbradle]

That carapils will be subbed instead of the torrified wheat. I did another bsda awhile back that had no head retention from the torrified wheat so I won't use it again. The carapils in the westy clone worked great!