Another Rochefort 10 Thread

[brettprevans]

Final recipe pls mants.

Im organising my brewing schedule for the next few months.

 

[Vitalstatistix]

Final recipe pls mants.

Im organising my brewing schedule for the next few months.

the base recipe is as follows. see the tread for other "highly repeatable" techniques used. Also manticle did some other **** to regain some protein which may have been lost in the extensive protein rest.



BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: 20110910 - ROCHEFORT 10 TRIBUTE
Brewer: Andrew *2
Asst Brewer:
Style: Belgian Dark Strong Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 71.87 l
Post Boil Volume: 60.32 l
Batch Size (fermenter): 50.00 l
Bottling Volume: 50.00 l
Estimated OG: 1.093 SG
Estimated Color: 68.1 EBC
Estimated IBU: 22.1 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
10.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
0.20 kg Rice Hulls (0.0 EBC) Adjunct 2 1.0 %
15.00 kg Pilsen (Dingemans) (3.2 EBC) Grain 3 72.0 %
1.25 kg Pale Wheat (Dingemans) (3.2 EBC) Grain 4 6.0 %
1.00 kg Special B (Dingemans) (290.6 EBC) Grain 5 4.8 %
0.62 kg Biscuit (Dingemans) (44.3 EBC) Grain 6 3.0 %
0.50 kg Aromatic Malt (Dingemans) (37.4 EBC) Grain 7 2.4 %
0.50 kg Corn Sugar (Dextrose) (0.0 EBC) Sugar 8 2.4 %
10.00 g Calcium Chloride (Boil 90.0 mins) Water Agent 9 -
55.00 g Hallertauer Mittelfrueh [5.30 %] - Boil Hop 10 11.5 IBUs
55.00 g Styrian Goldings [3.50 %] - Boil 80.0 mi Hop 11 7.6 IBUs
1.25 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 12 -
25.00 g Hallertauer Mittelfrueh [5.30 %] - Boil Hop 13 1.8 IBUs
25.00 g Styrian Goldings [3.50 %] - Boil 10.0 mi Hop 14 1.2 IBUs
2.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 15 -
0.20 g Coriander Seed (Boil 10.0 mins) Spice 16 -
2.0 pkg Belgian Abbey II (Wyeast Labs #1762) [12 Yeast 17 -
1.75 kg Candi Sugar, Dark (541.8 EBC) Sugar 18 8.4 %


Mash Schedule: HERMS - ROCHEFORT 10 TRIBUTE Stepped mash
Total Grain Weight: 20.82 kg
----------------------------
Name Description Step Temperat Step Time
Step Add 46.44 l of water at 61.4 C 55.0 C 5 min
Step Heat to 62.0 C over 10 min 62.0 C 15 min
Step Heat to 68.0 C over 6 min 68.0 C 45 min
Step Heat to 72.0 C over 4 min 72.0 C 10 min
Step Heat to 78.0 C over 6 min 78.0 C 10 min

Sparge: Fly sparge with 49.04 l water at 75.6 C
Notes:
------

 

[goom]

the base recipe is as follows. see the tread for other "highly repeatable" techniques used. Also manticle did some other **** to regain some protein which may have been lost in the extensive protein rest.



BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: 20110910 - ROCHEFORT 10 TRIBUTE
Brewer: Andrew *2
Asst Brewer:
Style: Belgian Dark Strong Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 71.87 l
Post Boil Volume: 60.32 l
Batch Size (fermenter): 50.00 l
Bottling Volume: 50.00 l
Estimated OG: 1.093 SG
Estimated Color: 68.1 EBC
Estimated IBU: 22.1 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
10.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
0.20 kg Rice Hulls (0.0 EBC) Adjunct 2 1.0 %
15.00 kg Pilsen (Dingemans) (3.2 EBC) Grain 3 72.0 %
1.25 kg Pale Wheat (Dingemans) (3.2 EBC) Grain 4 6.0 %
1.00 kg Special B (Dingemans) (290.6 EBC) Grain 5 4.8 %
0.62 kg Biscuit (Dingemans) (44.3 EBC) Grain 6 3.0 %
0.50 kg Aromatic Malt (Dingemans) (37.4 EBC) Grain 7 2.4 %
0.50 kg Corn Sugar (Dextrose) (0.0 EBC) Sugar 8 2.4 %
10.00 g Calcium Chloride (Boil 90.0 mins) Water Agent 9 -
55.00 g Hallertauer Mittelfrueh [5.30 %] - Boil Hop 10 11.5 IBUs
55.00 g Styrian Goldings [3.50 %] - Boil 80.0 mi Hop 11 7.6 IBUs
1.25 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 12 -
25.00 g Hallertauer Mittelfrueh [5.30 %] - Boil Hop 13 1.8 IBUs
25.00 g Styrian Goldings [3.50 %] - Boil 10.0 mi Hop 14 1.2 IBUs
2.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 15 -
0.20 g Coriander Seed (Boil 10.0 mins) Spice 16 -
2.0 pkg Belgian Abbey II (Wyeast Labs #1762) [12 Yeast 17 -
1.75 kg Candi Sugar, Dark (541.8 EBC) Sugar 18 8.4 %


Mash Schedule: HERMS - ROCHEFORT 10 TRIBUTE Stepped mash
Total Grain Weight: 20.82 kg
----------------------------
Name Description Step Temperat Step Time
Step Add 46.44 l of water at 61.4 C 55.0 C 5 min
Step Heat to 62.0 C over 10 min 62.0 C 15 min
Step Heat to 68.0 C over 6 min 68.0 C 45 min
Step Heat to 72.0 C over 4 min 72.0 C 10 min
Step Heat to 78.0 C over 6 min 78.0 C 10 min

Sparge: Fly sparge with 49.04 l water at 75.6 C
Notes:
------

I am very sorry for you all, but your recipes are not correct.
Here is my recipe I used.
The yeast is from a botlle of Rochefort 10
-----------------------------------------------------------------------
BrouwVisie Receptrapport
-----------------------------------------------------------------------

Basis------------------------------------------------------------------
Naam recept : GOOMs Rochefort 10
Kenmerk : tripel
Brouwdatum : 29-1-2011
Biertype : Quadrupel
Aantal liters : 16
Gewenst begin SG : 1095 (9,8 Vol% alc.)
Brouwzaalrendement : 60.0%

Algemeen---------------------------------------------------------------
Totaal brouwwater : 31,20 liter
Maischdikte : 2,50 l/kg
Maischwater : 17,00 liter
Spoelwater : 14,20 liter
Kooktijd : 90 minuten
Berekende kleur : 102 EBC(Brouwvisie)
Berekende bitterheid : 27 EBU(Glenn Tinseth)

Mout storting----------------------------------------------------------
Pilsmout 3 EBC 69,3 % 5567 gr 3 EBC
Caramunich 11,9 % 954 gr 123 EBC
Special B 3,5 % 278 gr 391 EBC
Rietsuiker 15,3 % 1233 gr 6 EBC

Massa hop--------------------------------------------------------------
Target 12,5 % 18 gr 90 Min. 23 EBU
Styrian Golding (Sl3,8 %oveni9 gra) 15 Min. 2 EBU
Hallertau Hersbrck4,0 %er 9 gr 15 Min. 2 EBU

Kruiden----------------------------------------------------------------
Koriander 2 gr 10 Min.

Gist-------------------------------------------------------------------
Gistsoort : 1762 Belgian Abbey II
Gist toegevoegd als : Giststarter
Volume : 0 ml
Beluchtingstijd : 0 uur
Temperatuur : 0C

Opmerkingen : sg van 1095 naar 1024

Maisschema-------------------------------------------------------------
Maisschema naam: Algemeen Maischschema
Stap 1: 55C 10 Min. 2,5 l/kg
Stap 2: 62C 40 Min. 2,5 l/kg
Stap 3: 72C 30 Min. 2,5 l/kg
Stap 4: 78C 5 Min. 2,5 l/kg

 

[tiprya]

Thanks for adding.

I looked up that Rietsuiker is sugar cane.

I assume from your comments that this recipe has gotten pretty close to the original? It looks simple which is a good start.

 

[brettprevans]

I am very sorry for you all, but your recipes are not correct.
Here is my recipe I used.
The yeast is from a botlle of Rochefort 10
-----------------------------------------------------------------------
BrouwVisie Receptrapport
-----------------------------------------------------------------------

Basis------------------------------------------------------------------
Naam recept : GOOMs Rochefort 10
Kenmerk : tripel
Brouwdatum : 29-1-2011
Biertype : Quadrupel
Aantal liters : 16
Gewenst begin SG : 1095 (9,8 Vol% alc.)
Brouwzaalrendement : 60.0%

Algemeen---------------------------------------------------------------
Totaal brouwwater : 31,20 liter
Maischdikte : 2,50 l/kg
Maischwater : 17,00 liter
Spoelwater : 14,20 liter
Kooktijd : 90 minuten
Berekende kleur : 102 EBC(Brouwvisie)
Berekende bitterheid : 27 EBU(Glenn Tinseth)

Mout storting----------------------------------------------------------
Pilsmout 3 EBC 69,3 % 5567 gr 3 EBC
Caramunich 11,9 % 954 gr 123 EBC
Special B 3,5 % 278 gr 391 EBC
Rietsuiker 15,3 % 1233 gr 6 EBC

Massa hop--------------------------------------------------------------
Target 12,5 % 18 gr 90 Min. 23 EBU
Styrian Golding (Sl3,8 %oveni9 gra) 15 Min. 2 EBU
Hallertau Hersbrck4,0 %er 9 gr 15 Min. 2 EBU

Kruiden----------------------------------------------------------------
Koriander 2 gr 10 Min.

Gist-------------------------------------------------------------------
Gistsoort : 1762 Belgian Abbey II
Gist toegevoegd als : Giststarter
Volume : 0 ml
Beluchtingstijd : 0
Temperatuur : 0C

Opmerkingen : sg van 1095 naar 1024

Maisschema-------------------------------------------------------------
Maisschema naam: Algemeen Maischschema
Stap 1: 55C 10 Min. 2,5 l/kg
Stap 2: 62C 40 Min. 2,5 l/kg
Stap 3: 72C 30 Min. 2,5 l/kg
Stap 4: 78C 5 Min. 2,5 l/kg

Unless u work at the brewery you can hardly 'correct' us. Your interpritation isnt all that differant from the other versions on tgis and the other thread. Although i doubt rochfort uses target hops unless they have changed since Stan Hieronymus wrote Brew Like a Monk.anks for your input though

For those not wanting to translate the recipe above, it appears to be
Pils
Caramunich3
SpecialB
Cane sugar

Doesnt stipulate what type of cane sugars, but BLaM says white and dark sugars, wheat starch, caramel.

 

[Vitalstatistix]

I am very sorry for you all, but your recipes are not correct.

Thanks for feeling VERY sorry for us silly home-brewers having a bit of a go at trying to brew something a bit like one of our favourite beers as a bit of fun. :unsure:

whatever dude...

 

[WarmBeer]

Thanks for feeling VERY sorry for us silly home-brewers having a bit of a go at trying to brew something a bit like one of our favourite beers as a bit of fun. :unsure:

whatever dude...

Gotta agree with goom on this one, your Brouwdatum was overly sparged, and your Gistsoort Maischschema was all Bitterheid Step Aantal.

 

[black_labb]

I am very sorry for you all, but your recipes are not correct.
Here is my recipe I used.
The yeast is from a botlle of Rochefort 10
-----------------------------------------------------------------------
BrouwVisie Receptrapport
-----------------------------------------------------------------------

Basis------------------------------------------------------------------
Naam recept : GOOMs Rochefort 10
Kenmerk : tripel
Brouwdatum : 29-1-2011
Biertype : Quadrupel
Aantal liters : 16
Gewenst begin SG : 1095 (9,8 Vol% alc.)
Brouwzaalrendement : 60.0%

Algemeen---------------------------------------------------------------
Totaal brouwwater : 31,20 liter
Maischdikte : 2,50 l/kg
Maischwater : 17,00 liter
Spoelwater : 14,20 liter
Kooktijd : 90 minuten
Berekende kleur : 102 EBC(Brouwvisie)
Berekende bitterheid : 27 EBU(Glenn Tinseth)

Mout storting----------------------------------------------------------
Pilsmout 3 EBC 69,3 % 5567 gr 3 EBC
Caramunich 11,9 % 954 gr 123 EBC
Special B 3,5 % 278 gr 391 EBC
Rietsuiker 15,3 % 1233 gr 6 EBC

Massa hop--------------------------------------------------------------
Target 12,5 % 18 gr 90 Min. 23 EBU
Styrian Golding (Sl3,8 %oveni9 gra) 15 Min. 2 EBU
Hallertau Hersbrck4,0 %er 9 gr 15 Min. 2 EBU

Kruiden----------------------------------------------------------------
Koriander 2 gr 10 Min.

Gist-------------------------------------------------------------------
Gistsoort : 1762 Belgian Abbey II
Gist toegevoegd als : Giststarter
Volume : 0 ml
Beluchtingstijd : 0 uur
Temperatuur : 0C

Opmerkingen : sg van 1095 naar 1024

Maisschema-------------------------------------------------------------
Maisschema naam: Algemeen Maischschema
Stap 1: 55C 10 Min. 2,5 l/kg
Stap 2: 62C 40 Min. 2,5 l/kg
Stap 3: 72C 30 Min. 2,5 l/kg
Stap 4: 78C 5 Min. 2,5 l/kg

And while we are being critical I don't trust the recipe very much based on the FG in your recipe is supposedly 1024. I'd be looking for much closer to 1010.

 

[bum]

English is fairly obviously his second language, guys. Lower them hackles a touch.

 

[stuart13]

English is fairly obviously his second language, guys. Lower them hackles a touch.

This from the master of shooting from the hip - hilarious...

 

[bum]

I don't think you know what "shooting from the hip" means. That isn't what anyone here is doing. I think the body part idiom you're after is "knee-jerk reaction".

 

[digger]

And while we are being critical I don't trust the recipe very much based on the FG in your recipe is supposedly 1024. I'd be looking for much closer to 1010.

It is indeed a couple of percent ABV lower than the real deal. The ultimate guide for this would be Brew Like A Monk if you're trying to completely clone it. Although I'm not sure how close it actually comes.

 

[Norcs]

Rather than start a new topic thought I might just add onto this old one.

I have had a go at a version of this but have had a few issues and have a few questions so hoping I might get some help.

The brew had a OG of 1.101 and finished up at 1.018 which was in the ballpark of what I expected (using WY1762 and adding simple sugars and belgian candi syrup through primary), however had a problem with a small tear in my BIAB bag and this allowed a small but not insignificant amount of grain into the boil.

So I have to main issues firstly to try and minimize the amount of tannin in the brew (looking to use polyclar) and second looking to add some yeast at bottling as I think the current batch would have been spent (brew has spent a long time at fermenting temps and and a fair while at lagering temps), not sure if it make any difference but I am bottling in 750ml belgian bottles with plastic corks and cages.

I have no idea when to add the polyclar in this situation and how to add the yeast (and how much) for bottling, for the record the fermenting vessel is a cube and I dont have/use a bottling bucket as I normally keg or just bottle straight from the fermenter and use carb drops.

 

[manticle]

Follow up to this.
I had 5 bottles left of the last incarnation, kindly kept for me to age by vitalstatistix. When I moved interstate he gave them to me. I left him with one, drank 2 to celebrate my new house in hobart (what else do you do in an unfurnished house in Hobart in July?) and kept 2 for special occasions.

Well the first 2 were magnificent. 2 years in the bottle and if they weren't r10 clones, they were better. That's a big call from me but I stand by it.

Of the two left, a small fridge accident led to the caps being loosened. I knocked one back into place for Ron and opened the other for quality control purposes. Yep, gorgeous.
Age makes this wonderful, 11 odd % alc hardly tasted, dark fruits, spice, everything expected and nothing not.
Better get cracking on the next.

 

[kevo]

Glad to hear the hard work and patience paid off.

I'm kind of torn on these beers - they need so much care and attention to create and then patience and restraint!

Btw - I wonder if this thread is cursed... Nearly every contributor has been banned!!!

Kev

 

[manticle]

Making a version of this again today.
I want to drink it now.

 

[Alex.Tas]

I had a taste of the batch you helped me design late last year. Its been in the Lark whiskey cask for 4 months now. its tasting great, but needs a bit longer on the oak i think. You will need to come by for a taste yest/QC.

 

[manticle]

What a wonderful idea.

I've got one fermenting at the moment - age does wonders to this kind of beverage.

 

[technobabble66]

Making a version of this again today.
I want to drink it now.

Share recipe? Please.

 

[manticle]

I made it up a tad on the fly but something like:

20L final

7kg ding pils
1 kg best wheat
250 spec b
100 each aromatic and biscuit.

Hallertauer mit and styrians in equal amounts to 27 ibu. 10g of each added to whirlpool.
NC.
Mash schedule - 55/62/69/72/78. 5/10/45/10/10.
Decoction from 62, returned to hit 72, quick decoction added at mash out.

250 dex to boil.
1762 (fresh smack pack) into 4L starter, 2nd pack added when active, then entire active starter (same wort) added to brew.

Start ferment around 17, allow to slowly rise sfter a day or two to 22.
D2 syrup added in stages once gravity drops to sub 1020.

Previous incarnations have needed a high alc tolerant yeast like 1388 in an active starter to finish it off.

Intending to age for 1 year and bottle age for 1 more - will be bottled in all the belgian 330 mL I'm saving from my membership with ibc. Reseed at bottling.

Just added the last of the D2.