AG #8 Rochefort 10

dx4100 · Jan 10, 2014

Hi Guys

Doing my favourite Sierra Nevada Pale Ale clone this weekend but then planning on tackling this beast soon afterwards and wanted some feedback.

Rochefort 10

Efficiency 58%
Batch Size 23l
SG 1.096
IBU 27
EBC 62
Est ABV 10.5%

Grain

9.42 kg Pilsner Malt
0.59 kg Caramunich Malt

Hops

38.43 g Styrian Goldings
51.23 g Hallertauer Hersbrucker

Boil Addition

1.78kg Dark Belgian Candi Syrup (10 mins to go)
1 cap Servomyces

Yeast

WYeast Belgian Abbey II 1762 (starter)

Add syrup at flameout. Chill to 15c. Slowly ramp primary for 7 days up to 22c. At near-terminal gravity (1.014), rack off primary yeast and drop temp to 15c for the next 10 days then crash at 10c for 5 weeks.

Cellar for 12 months.

Got it from here : http://www.candisyrup.com/uploads/6/0/3 ... n_012x.pdf

Compared it to other recipes and its a simpler than others. But I am also led to believe that it should be simple in its structure so I quite liked this recipe. I don't believe the Trappist breweries would be doing complex grain mixtures like I have seen in other recipes. Feels like a winner.

Thoughts ?

Oh and a question... This recipe suggest taking the temperature below the yeasts fermentation range and the bringing it back up into range. What would be the reason for that ?

pittsy · Jan 11, 2014

Hi , looks good . wow expensive grain bill , 58% efficiency i wonder where you could improve this in your brew day . 75% is a figure you should aim for bringing you grain bill down by a few kg here .
You would pitch the yeast below ferment temp so to stress the yeast a little which will increase the esters .
Take special note of ferment temps as they may be key to getting the correct flavours if you want it the same .
Good luck , this will be some time before taste test

:thumb:

dx4100 · Jan 12, 2014

Should be fun to do :-)

I am batch sparging so that's probably why I have such a bad efficiency. Its not usually an issue as grain is cheap but on big beers it can be a bit of a pain.

morethanworts · Jan 12, 2014

I'm watching this closely! Love the Rocheforts.

Roger Protz seems to concur with your hop and grain bill (+dark candi) in all regards, FWIW. With the Abbey II yeast as well... all sounds right to me.

I batch sparge as well, but I've had over 70% mash efficiency both times (on my tripels), so yours does look expensive... :hmm:

You doing a BIG starter, I guess, though a bit of stress won't hurt.

Anyway. Great stuff and a keen 'to do' for me. :thumb:

dx4100 · Jan 12, 2014

Will keep this up to date :)

Yeah doing a 2.5 litre starter :). Will only be pitching the yeast though not the whole 2.5 litres.

Asalpaws · Jan 12, 2014

Yes, I will keep an eye on this as well. Sounds more like a Quad than a Dubbel! I will be brewing Le Trappe Quad soon which is a similar grain bill.

I've usually added any sugar with about 10 mins left in the boil, not sure if this is neccasary but it's what I've always done. Which candi sugar are you using?I fancy trying some of the extra dark stuff from the Malt-miller. Also found out he sells the corks for Belgian beers, which might be a nice touch for such a fine brew?

Here's a dry run corked bottle:

dx4100 · Jan 13, 2014

Wasn't sure what Rochefort 10 is ? Dubbel, Tripple or Qaud ? I agree its probably too strong to be called Dubbel ? Might edit title...

Using this stuff from the Malt Miller...

http://www.themaltmiller.co.uk/index.ph ... ductId=315

Just the dark...

morethanworts · Jan 13, 2014

Definitely a quad!

It will be interesting to see what attenuation you get. I've only used WY3787 ('Westmalle') so far, of the Belgians, which gave me around 88% (turned up to 24C gradually over the first week, 3 weeks in primary in total). I thought I was being quite conservative stopping at 24C, from what I've heard.

If you were to get 88% from 1096 to 1011/1012, then after you've added around 0.3%-0.5% ABV from heavy priming I guess you'll be right around the 11.5% mark or so (11.3% Rochefort) in the bottle.

dx4100 · Jan 25, 2014

OK brewing this in the morning!!

Knocked up the starter over the last couple of days ready for the morning

And grains and syrup ready to go!

Roll on the morning!

morethanworts · Jan 25, 2014

Good luck! Hope it goes smoothly. Keep the pics coming.

dx4100 · Jan 26, 2014

6am start!!! lol

Mash underway...

Its never been so full!!! 30.5 litres water + 11.78kg grains :) Was worried it wouldn't fit but beersmith didn't let me down

dx4100 · Jan 26, 2014

Hops ready...

52g Hallertauer Hersbrucker

39g Styrian Goldings

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dx4100 · Jan 26, 2014

Its all going a bit wrong lol!!!

Pre boil gravity only came out at 1.059 when it should of been 1.076... lol

Oh well... Depending what is after the boil its looking more like a 8% beer rather than a 10% beer... Not quite sure what went wrong. Guessing I had some dough balls. When I was running off the wort from the grain it got stuck due to the weight of the grain.

I also got 35 litres pre boil instead of 34 litres so I guess there was too much water used as well which wouldn't of helped. :P

Oh well... Should still be a mighty fine ale :P

dx4100 · Jan 26, 2014

Wort now cooling...

Action shot adding the candi syrup...

morethanworts · Jan 26, 2014

I'm sure it will be a good beer.

Not sure what losses you have post boil, but perhaps you won't be too far off by the time you get 20 points or so (?) from the candi, in 23L, by my quick maths.

dx4100 · Jan 26, 2014

Well I ended up with 26 litres of 1.088... Which should end up around 9.4% which I am very happy with.

I can't explain why the hell I ended up with 3 litres more than expected :) But anyway it tastes awesome and cant wait to try it.

FV is very full :) Hope I dont blow the fridge doors off!! lol!!

Time to pitch starter!

End result

In the fridge at 18c at the moment...

Asalpaws · Jan 26, 2014

I think you will end up with a great beer regardless. You might want to consider a prophylactic blow off tube if the FV is very full. Belgian yeast does have a tendency to go walkies! Nice brew, make sure to prime it for a good head, nothing worse than flat Belgian beer. T

Looking forward to the tasting!

morethanworts · Jan 26, 2014

:clap:

Thanks for sharing. It's definitely on my to do list and it's really interesting to see how you get on.

Asalpaws · Jan 26, 2014

Must say I agree with MTW, if your final gravity ends up around 1.014 (should be possible with this yeast) then you will have a 10% beer. There's a lot of candi sugar in that so it should be very fermentable.

Will have to compare notes at some point. Just pitching the yeast on my quad which is loosely based on La Trappe. T

dx4100 · Jan 26, 2014

After main fermentation has finished do you think I should rack off the primary yeast to a secondary of keep in primary.

Need to be conditioned for six weeks which I am thinking is too long to stay in primary. The advice in the recipe I am following is too rack off.

AG #8 Rochefort 10

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