Rochefort 10

[Duff]

I've got a few champagne bottles to fill so was thinking of my favourite Belgian to brew on Sunday morning, Rochefort 10. Based loosely off barfridge's receipe here I've come up with this receipe with a bit of searching and info out of BLAM.

Any suggestions?

Cheers.


07-39 Rochefort 10

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 20.00 Wort Size (L): 20.00
Total Grain (kg): 7.35
Anticipated OG: 1.096 Plato: 22.92
Anticipated SRM: 18.6
Anticipated IBU: 26.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
68.0 5.00 kg. JWM Traditional Ale Malt Australia 1.038 3
17.0 1.25 kg. Brown Sugar Generic 1.046 4
4.8 0.35 kg. JWM Wheat Malt Australia 1.040 2
4.8 0.35 kg. Weyermann Caramunich II Germany 1.035 63
3.4 0.25 kg. Weyermann Caraaroma Germany 1.034 178
2.0 0.15 kg. Weyermann Melanoidin Germany 1.037 36

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Styrian Goldings Whole 5.30 24.6 60 min.
10.00 g. Mt. Hood Pellet 5.00 2.3 15 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.25 Oz Corriander Seed Spice 15 Min.(boil)


Yeast
-----

White Labs WLP530 Abbey Ale

 

[Muggus]

Oooo sounds nice.
Corriander sounds like an interesting addition.
Never used WLP530, but I could imagine WLP500 Trappist Ale Yeast would also be good job for a Rochefort 10 clone.

 

[Doc]

Duff,

Have you listened to The Brewing Network show about a month ago with the Homebrew Chef and his trip through Rochfort and his recipe for Rochfort 10 ?

Edit: Link to the TBN show

Beers,
Doc

View attachment Inside_Rochefort.pdf

 

[tangent]

Great PDF Doc!
Edit - Duff, after reading that, maybe you should change from wheat malt to raw wheat and use the protein rest.

 

[shonky]

Nice link Doc! Had a Rochefort 8 last week (for the second time). My new favourite beer, what a delicious drop it is. The first one was a birthday present from bakkerman, I hope he doesn't mind me quoting him, as he handed it over he said something along the lines of "the best thing that the catholic church has ever produced".

I concur!

 

[Doc]

If you listen to the show Sean Paxton says that he came up with that recipe before he visited Rochfort.
In the show he has a few changes he'd make if brewing it again. They taste that beer he did make on the show and they compare it with Rochfort 10. Apparently it if very close.
I too love Rochfort 10. From memory the BBC charge $16 per bottle, and that is what I always have when I shouted there for work :beerbang:

Doc

 

[Duff]

Thanks for the link Doc, and no I've never listened to any brew shows on the radio.

Given the breakdown, maybe something like this may be more 'authentic'? Doesn't seem quite dark enough, but may darken a little in the kettle. I was going to use up some ale malt, but might as well go with the Wey. Pils.

Cheers.

07-39 Rochefort 10

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 20.00 Wort Size (L): 20.00
Total Grain (kg): 7.25
Anticipated OG: 1.096 Plato: 22.94
Anticipated SRM: 12.1
Anticipated IBU: 26.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
69.0 5.00 kg. Weyermann Pilsner Germany 1.038 2
13.8 1.00 kg. Brown Sugar Generic 1.046 4
6.9 0.50 kg. JWM Crystal 140 Australia 1.035 74
5.5 0.40 kg. Candi Sugar (clear) Generic 1.046 1
4.8 0.35 kg. JWM Wheat Malt Australia 1.040 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
45.00 g. Styrian Goldings Whole 5.30 23.4 80 min.
20.00 g. Mt. Hood Pellet 5.00 3.4 10 min.


Yeast
-----

White Labs WLP530 Abbey Ale

 

[Doc]

Thanks for the link Doc, and no I've never listened to any brew shows on the radio.

Given the breakdown, maybe something like this may be more 'authentic'? Doesn't seem quite dark enough, but may darken a little in the kettle. I was going to use up some ale malt, but might as well go with the Wey. Pils.

From memory I think a couple of hours boil is required. Listen to the show Duff. It is a great episode.

Beers,
Doc

 

[Fents]

Great PDF Doc!
Edit - Duff, after reading that, maybe you should change from wheat malt to raw wheat and use the protein rest.

HAHAH! Just noticed your sig!. Biggup the Joe Satriani, legendary.