Rochefort 8 clone advice sought

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Rochefort 8 clone advice sought

Postby GrahamT » Fri Jul 18, 2014 13:44

I love Rochefort beers. I've tried quite a few Belgian beers generally, some less well known, but I still really rate Rochefort. :drink:

So this is very close to the winner of Herman Holtrop's Rochefort 8clone contest, quite well known around the forums. Here's my Brewmate version. I will scale the whole thing up from 10L eventually.

A couple of questions from me, and any other thoughts welcome:

Is a protein rest really needed for this?

To get the colour closer to the original, will I lose anything in flavour by swapping some of the dark candi for light like this?

--------------------------------------------------------

Rochefort 8 Clone
Belgian Specialty Ale

Recipe Specs
----------------
Batch Size (L): 10.0
Total Grain (kg): 3.475
Total Hops (g): 41.00
Original Gravity (OG): 1.080 (°P): 19.3
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 8.90 %
Colour (SRM): 30.8 (EBC): 60.7
Bitterness (IBU): 28.6 (Average)
Brewhouse Efficiency (%): 73
Boil Time (Minutes): 90

Grain Bill
----------------
2.500 kg Pilsner (71.94%)
0.375 kg Caramunich II (10.79%)
0.200 kg Candi Sugar, Clear (5.76%)
0.125 kg Flaked Corn (3.6%)
0.125 kg Special-B (3.6%)
0.100 kg Candi Sugar, Dark (2.88%)
0.050 kg Carafa II malt (1.44%)

Hop Bill
----------------
26.0 g Styrian Golding Leaf (4.2% Alpha) @ 75 Minutes (Boil) (2.6 g/L)
10.0 g Hallertau Tradition Leaf (3.5% Alpha) @ 30 Minutes (Boil) (1 g/L)
5.0 g Hallertau Tradition Leaf (3.5% Alpha) @ 5 Minutes (Boil) (0.5 g/L)

Misc Bill
----------------
5.0 g Coriander Seed @ 5 Minutes (Boil)

Single step Infusion at 66°C for 90 Minutes.
Fermented at 20°C with WLP540 - Abbey IV Ale


Recipe Generated with BrewMate

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Re: Rochefort 8 clone advice sought

Postby robwalker » Fri Jul 18, 2014 15:44

In place of dark candi sugar you could just caramelize some regular sugar...it adds a toffee note.
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