Re: Roch 8
Or is this better to use
For 10 liters, 1.080 OG, 32 IBU, 70 EBC :
% Amount Malt
70.4 2375 grams Pilsnermalt (Belgian)
11.1 375 grams Caramunich 120 EBC
1.5 50 grams Carafa special dehusked 800 EBC
3.7 125 grams Special "B"
3.7 125 grams Flaked Corn
9.6 325 grams Dark Candysugar
Hops (flowers) & Spices
Styrian Goldings 23 grams 4.2% 75 minutes
Hallertau Hersbrucker 10 grams 3.5% 30 minutes
Hallertau Hersbrucker 5 grams 3.5% 5 minutes
Coreanderseed crushed 5 grams 5 minutes
Yeast: Wyeast 1762 Belgian Abbey II or recultered from a bottle of
Rochefort. The winning recipe used the Wyeast.
Mashing: 3 liters per kg malt. Flaked corn boiled separately before adding
to the mash.
60-62C 30 minutes
68C 60 minutes
75C 5 minutes
Sparging with water at 78C
A promash recipe file is available at the following location:
which will make life easier for all you non-metric brewers. At this
location you will also find some extra info (references etc.) together with
a copy of this post.
Below, I listed some findings based upon variations in the recipes. Of
course, this wasn't set up in a randomized, replicated fashion, but I think
it might be of interest nonetheless:
1) The use of chocolate malt instead of the dehusked Carafa resulted in
a bit of a licorice taste or even a bit of a burned taste.
2) If you can't get Carafa Dehusked, look for a debittered/dehusked
dark chocolate/Black malt. It can also be had from Weyermann
3) The use of the original yeast instead of the Wyeast didn't change
much in the tasting profile. Which makes sense, because they're said to
4) The second placed beer (Theo Verschoor) was fermented at 28C,
which resulted in a very strong banana and fruit aroma!
5) The third placed beer (Edwin Hoogedoorn) tasted very close to the second,
had a less pronounced aroma, because of a lower temperature fermentation.
6) To get a color more resembling the original, it is suggested to
slightly bring down the amount of Carafa.
7) Some beers had problems during bottle-conditioning. When bottling
make sure to do it in time or to add a healthy yeast.
8) Samples with added (non-Rochefort) yeast for conditioning did not
seem to result in a different taste.
All in all a very cool experience, which is to be repeated by a joint Orval
cloning contest. A recipe of which has already been agreed upon. :-)