Rochefort Tripel

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chthon

Landlord.
Joined
Dec 18, 2016
Messages
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Location
Belgium
Rochefort Tripel - Belgian Tripel (18C)

Code:
Batch Size  10,000 L           
Boil Size   12,350 L           
Boil Time   60,000 min         
Efficiency  90%                
OG          1,072 sg           
FG          1,014 sg           
ABV         7,9%               
Bitterness  36,1 IBU (Noonan)  
Color       10,7 ebc (Morey)
Fermentables
Code:
Name                          Type   Amount     Mashed  Late  Yield  Color
Maris Otter - Thomas Fawcett  Grain  1,989 kg   Yes     No    82%    4,0 ebc   
Munich Malt                   Grain  266,000 g  Yes     No    80%    15,0 ebc  
Invert Sugar                  Sugar  265,000 g  No      Yes   86%    0,0 ebc   
CaraBelge                     Grain  133,000 g  Yes     No    74%    30,0 ebc  
Total grain: 2,653 kg
Hops
Code:
Name                   Alpha  Amount    Use    Time        Form    IBU   
Merkur                 10,8%  9,000 g   Boil   60,000 min  Pellet  25,4  
Hersbrucker            1,7%   20,000 g  Boil   20,000 min  Pellet  3,1   
Merkur                 10,8%  6,000 g   Boil   20,000 min  Pellet  6,0   
Hersbrucker            1,7%   20,000 g  Boil   7,500 min   Pellet  1,7   
Saaz (Czech Republic)  2,3%   16,000 g  Aroma  10,000 min  Pellet  0,0
Yeasts
Code:
Name       Type  Form    Amount   Stage    
Rochefort  Ale   Liquid  0,00 mL  Primary
Since I use propagated yeast, a starter needs to be built.

As for mashing, I normally do a step mash 59°-63°-65°-70°. But I think this is not
necessary with real Rochefort yeast, it just ferments almost everything out.

I bottle with CBC-1 as a safety precaution, it would kill the Rochefort yeast. I don't
have gushers, so I suppose it works.

The Rochefort yeast is a very difficult flocculator. When one looks for information
about the Rochefort beers, it can be found that the beer is filtered. Even after a
couple of weeks, and some time in the fridge, the beer is still hazy.

The recipe is what was expected. However, I got a FG of 1.003, and so the beer of
this recipe with the Rochefort yeast has an ABV of 9%.

My efficiency is extract efficiency, not brewhouse efficiency.
 

chthon

Landlord.
Joined
Dec 18, 2016
Messages
696
Reaction score
354
Location
Belgium
Very nice beer. It has a bit of a spicy taste, which I suppose comes from the hops. Another beer brewed with the same yeast but different hops doesn't have it.

Despite the low gravity, this beer also still has body. It is drier, but there is definitely body.
20200327_200016_1024.jpg
 
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