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01/25/06 04:02 PM  
Roch 8
Hey all, brewed up Hermen H Roch clone about 3 1/2 months ago. Primary for about a month at 60 degrees, secondary for 2 months at 50 degrees, bottled about 3 weeks ago and carbed it to 2.75 vols. So the questions are have any of you done Herman's recipe, what if any problems did you run into, what time frames if any did you have for when the brew is best. I've heard lots of diffrent info on this, whether it is best in 8 months or right away. Also did anyone use the candi syrup versus the rock candie? Where there any diffrences?
01/25/06 04:58 PM  
Re: Roch 8
I brewed the Roch 8 about a year ago with no real problems. I do rememember that it started out with a touch of a cidery burn. But that subsided after about 2 months of cold conditioning, and then just kept getting smoother as time went on. Didn't have the syrup so i used the rocky stuff.
01/26/06 02:01 AM  
Re: Roch 8


relax. have a homebrew...........


01/26/06 11:23 AM  
Re: Roch 8
I know it Mike, always been a bit paranoid with my brew. A lot of heart and soul go into them. I am also dying to try one of my roch brews. I told myself I will wait until I am into my new house. That will be a month carbing in the bottle. I'll let you guys know how it turned out.
03/22/06 04:13 PM  
Re: Roch 8
Where can I find the Herman H Roch 8 recipe? I've searched all over this site but have not come up with anything.
03/22/06 05:45 PM  
Re: Roch 8
04/06/06 02:10 PM  
Re: Roch 8
Ok i am going to brew this beer soon two weeks. I have a problem the recipe i have gives me difffernt final ABV numbers than the Bottles themselves.

Rochfert 8 9.2%ABV right on the bottle. Recipe i have comes out at 7.2% should I make changes. I want to get really damn close.

04/06/06 02:17 PM  
Re: Roch 8
This is the recipe i was gonna use.

Rochefort 8 Clone

A ProMash Recipe Report

Recipe Specifics


Batch Size (Gal): 5.00 Wort Size (Gal): 5.00

Total Grain (Lbs): 14.08

Anticipated OG: 1.076 Plato: 18.5

Anticipated SRM: 27.4

Anticipated IBU: 26.4

Brewhouse Efficiency: 73 %

Wort Boil Time: 75 Minutes

Pre-Boil Amounts


Evaporation Rate: 1.50 Gallons Per Hour

Pre-Boil Wort Size: 6.88 Gal

Pre-Boil Gravity: 1.055 SG 13.66 Plato


% Amount Name Origin Potential SRM


3.7 0.52 lbs. Flaked Corn (Maize) America 1.040 1

70.4 9.91 lbs. Pilsener Belgium 1.037 2

11.1 1.56 lbs. CaraMunich 40 France 1.034 46

9.6 1.36 lbs. Candy Sugar 1.047 100

1.5 0.21 lbs. Carafa Special Germany 1.030 302

3.7 0.52 lbs. Special B Malt Belgian 1.030 114

Potential represented as SG per pound per gallon.


Amount Name Form Alpha IBU Boil Time


0.35 oz. Hallertau Hersbrucker Whole 3.50 0. 7 5 min.

0.67 oz. Hallertau Hersbrucker Whole 3.50 5.4 30 min.

1.55 oz. Styrian Goldings Whole 4.20 20.3 75 min.


Amount Name Type Time


0.33 Oz Corriander Seed Spice 5 Min.(boil)



WYeast 1762 Belgian Abbey II

Mash Schedule


Mash Type: Multi Step

Grain Lbs: 12.72

Water Qts: 18.37 - Before Additional Infusions

Water Gal: 4.59 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.44 - Before Additional Infusions

Acid Rest Temp : 0 Time: 0

Protein Rest Temp : 0 Time: 0

Intermediate Rest Temp : 140 Time: 30

Saccharification Rest Temp : 154 Time: 60

Mash-out Rest Temp : 167 Time: 5

Sparge Temp : 172 Time: 0

Total Mash Volume Gal: 5.61 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

In the article in HBD (which I'm still trying to locate), he said not to ferment too warm so I kept the first batch around 65-68F. It was pretty heavy on banana esters. Before I did the second batch, I heard that 1762 likes to be fermented warm so I did that one at about 72-74F. Surprisingly, it had fewer esters than the one fermented lower. Experiment and see what you think based on those parameters. Seems like it was 10-14 days primary, and about the same in secondary. It would undoubtedly benefit from some conditioning if I could keep my hands off of it long enough!

04/06/06 02:18 PM  
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:

http://www.geocities.com/iluvhops/brouwsel/rochefort8.html ,

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

be similar.

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. :-)

Take care,

Herman Holtrop

Dave I
04/06/06 09:07 PM  
Re: Roch 8
I am planning on doing pretty much the second recipe posted (Herman's recipe replacing the candi rocks/sucrose with dark candi syrup) only adding two lbs. or the dark candi syrup (instead of the 325 grams) and 1/2 lb. sugar (which kind is open for debate), and more Pilsner malt to make it a Rochefort 10. It just seems wrong to NOT use the candi syrup now that it is available given its authenticity and, more to the point, positive reviews.

On a side note, if anybody thinks 2 lbs. of dark Candi Syrup is overkill for a five gallon batch of Rochefort 10, please speak up. But the stats on Roche 10 make it seem at least moderately darker than the Roche 8, so I'm not entirely sure which route to go except I want a nice fig note or two in the flavor profile.


04/07/06 09:35 AM  
Re: Roch 8
<<On a side note, if anybody thinks 2 lbs...>>

We've only known about the stuff since like January, I suspect you'll be trail blazing here Dave. What I used was measured in volume not weight, but if it helps I can say that I have no regrets of any kind adding a full 500ml bottle into my boiling dubbel.

Dave I
04/07/06 09:43 AM  
Re: Roch 8
SteveG, I was thinking of adding two of the 500ml bottles (I thought 500ml was roughly a lb., but I could be off). I don't think I will have any regrets either, I just like to bounce ideas off of people before I do something too crazy. Thanks for the encouragement. ;)


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