Rochefort #10 from Extract? Is it possible

[keelkemper]

If my goal is to brew a trappist Rochefort 10, with extract, god forgive me of such thoughts, which extracts, malts and Hops should I use. I can only brew with extracts and I ask this question with all due Respect for a Rochefort #10.

[BluesHarp]

The "Beer Captured" book has a recipe using extract or a partial mash. I haven't made it yet, but the others have been pretty good. I have found I usually need to add a bit mor hops than they call for...not sure why; my wort size is according to their directions.

I would give it a try.

PS - about that sixpack holder we discussed...found it! :)

Check your PM's...

[danno]

it's gonna mostly depend on the yeast. don't cut corners there...

OK, OK, time to pick nits. if you want to brew a "Trappist" beer, you need to find yourself a monastery, since the Trappist appelation can only be officially used by a monastic brewer...

:cool:

[Grog]

Originally posted by danno

OK, OK, time to pick nits. if you want to brew a "Trappist" beer, you need to find yourself a monastery, since the Trappist appelation can only be officially used by a monastic brewer...

:cool:

So what if you believe in God and haven't gotten laid in a REAALLLLLLLY long time?

[YamahaXS]

better shave the top of your head just to be sure, and it wouldn't hurt to wear your bath robe for the next 6 months.

;)

[Otis_The_Drunk]

Plus you can not talk, the only time you may speak is in chants..... Gregorian Monks come to mind here.... What the hell, it may be a good thing to get drunk and sing in your bath robe with the top of your head shaved :D

[wild]

Originally posted by BluesHarp
The "Beer Captured" book has a recipe using extract or a partial mash.

That's right and here it is if you need it:
Rochefort 10

11 oz. Belgian Cara-Munich Malt
8 oz. German Munich Malt
3½ oz. British Chocolate Malt
2 oz. Belgian Biscuit Malt
11 lbs. M&F Extra Light Dry Malt Extract
1⅔ lbs. Belgian Amber Candi Sugar
1 oz. Styrian Goldings @ 5% AA (5 HBU) (bittering hop)
1 oz. German Hallertau Hersbrucker @ 3.3% AA (3.3 HBU) (bittering hop)
1 tsp. Irish Moss
¼ oz. German Hallertau Hersbrucker (aroma hop)
¼ oz. Styrian Goldings (aroma hop)
1 pkg. Wyeast 1388 Belgian Strong Ale or
1 pkg. Wyeast 3787 Trappist High Gravity
1¼ cup M&F Extra Light Dry Malt Extract

OG: 1.109 – 1.110
FG: 1.020 – 1.021
SRM: 37
IBU: 26
ABV: 11.3%

Method:
Heat 1 gallon of water to 160°F. Add Belgian, German, and British Malts. Remove the pot from the heat and steep at 150°F for 30 minutes. Strain the grain water into the brew pot. Sparge the grains with 1 gallon of 150°F water. Bring the water to a boil, remove from heat and add the Malt Extract, Candi Sugar, and bittering hops. Add water until the total volume in the brew pot is 4 gallons. Boil for 45 minutes then add the Irish Moss. Boil for 5 minutes then add the aroma hops. Boil for 10 minutes. Remove the pot from the heat and chill the wort. Strain the cooled wort into the primary fermenter and add cold water to obtain 5⅛ gallons. When the wort temperature is below 80°F, pitch the yeast. Ferment in the primary fermenter for 7 days or until fermentation slows, then siphon into the secondary fermenter. Prime the beer in the second stage with another dose of the same strain of fresh yeast 3 days before bottling. Bottle when fermentation is complete, target gravity is reached and beer has cleared (approximately 6 weeks) with the priming extract that has been boiled for 10 minutes in 2 cups of water. Let prime at 70°F for approximately 10 weeks until carbonated, then store at cellar temperature.

Wild

[HogieWan]

thanks, wild - i was about to ask for it.

I'm assuming you haev the book Can you get me the extract recipe for Bluebird Bitter. I heard it's a pretty good match.

[keelkemper]

Should the second dose of yeast, given during secondary fermentation, be the same quanity as the intial dose of yeast? Should It be a full package of speciality yeast?

[wild]

Originally posted by HogieWan
I'm assuming you haev the book Can you get me the extract recipe for Bluebird Bitter.
Yes I do have the book and I'll post the recipe as soon as I get the chance.

Originally posted by keelkemper
Should the second dose of yeast, given during secondary fermentation, be the same quanity as the intial dose of yeast? Should It be a full package of speciality yeast?
No it doesn't have to be that big. All you're trying to do is helping out all that tired yeast that had been munching on the fermentables. Just save an ounce or so of your starter to toss in 3 days before bottling.

Wild

[keelkemper]

Bottle when fermentation is complete, target gravity is reached and beer has cleared (approximately 6 weeks) with the priming extract that has been boiled for 10 minutes in 2 cups of water. Let prime at 70°F for approximately 10 weeks until carbonated, then store at cellar temperature.

Sorry for this question, I am not a newbie at homebrew, but I have not ever primed before bottling..Should the priming mixture be added directly to the carboy full ofr wort or should a small amount be placed directly into each bottle, prior to filling the bottle.

[guildofevil]

Originally posted by keelkemper
Should the priming mixture be added directly to the carboy full ofr wort or should a small amount be placed directly into each bottle, prior to filling the bottle.

The best way to prime is to pour your priming mixture into the bottom of a sanitized bucket or carboy, then rack your beer on top of it before bottling. The natural swirling caused by racking the beer will mix it all up for you.

Séan

[wild]

Originally posted by HogieWan
Can you get me the extract recipe for Bluebird Bitter.

Here's the recipe:
Bluebird Bitter

7 oz. British 55°L Crystal Malt
4 oz. Torrified Wheat
½ oz. British Roasted Barley
5 lbs. M&F Extra Light Dry Malt Extract
1 oz. Challenger @ 7.8% AA (7.8 HBU) (bittering hop)
¼ oz. Challenger (flavor hop)
¼ oz. East Kent Goldings (flavor hop)
1 tsp. Irish Moss
½ oz. Challenger (aroma hop)
1 pkg. Wyeast 1968 London ESB or
1 pkg. Wyeast 1187 Ringwood Ale
1¼ cup M&F Wheat Dry Malt Extract (priming)

OG: 1.043 – 1.044
FG: 1.010 – 1.011
SRM: 10
IBU: 35
ABV: 4.2%

Method:
Heat 1 gallon of water to 155°F. Remove the pot from the heat and steep the specialty grains at 150°F for 30 minutes. Strain the water into the brew pot. Sparge the grains with 1 gallon of 150°F water. Bring the water to a boil, remove from the heat and add the Malt Extract and bittering hop. Add water until the total volume in the brew pot is 2½ gallons. Boil for 45 minutes then add the flavor hop and Irish Moss. Boil for 13 minutes and add the aroma hops. Boil for 2 minutes. Remove from heat and cool. Strain the cooled wort into the primary fermenter and add cold water to obtain 5⅛ gallons. When the wort temperature is below 80°F, pitch the yeast. Ferment in the primary fermenter for 7 days or until fermentation slows, then siphon into the secondary fermenter. Bottle when fermentation is complete, target gravity is reached and beer has cleared (approximately 3 weeks) with priming extract that has been boiled for 10 minutes in 2 cups of water. Let prime at 70°F for approximately 3 weeks until carbonated, then store at cellar temperature.

Hints:
Prime with only 1 cup of Dried Malt Extract to achieve the low carbonation that bitters have in the UK.
This beer is ready to drink as soon as it is carbonated. It will peak between 1 and 3 months but will keep for up to 6 months at cellar temperatures.

Good luck,
Wild

[HogieWan]

Yay!!!!!

I'm making this one soon.

Thanks

[fretlessman71]

You know, I see this from time to time at Wilbur's... and I've heard some say that it's comparable to Westy 12. Any thoughts on that?

[c0nsumer]

I've got a question about the directions for the Rochefort 10... Hopefully someone can help.

Prime the beer in the second stage with another dose of the same strain of fresh yeast 3 days before bottling. Bottle when fermentation is complete, target gravity is reached and beer has cleared (approximately 6 weeks) with the priming extract that has been boiled for 10 minutes in 2 cups of water.

Does this mean that it should sit in the secondary for ~6 weeks? Then add more yeast three days before bottling? It seems somewhat oddly worded to me...

Why not just add the yeast at the same time as the priming extract, when it's all bottled?

Let prime at 70°F for approximately 10 weeks until carbonated, then store at cellar temperature.

Wow, that's a mighty wait, but I definitely think it'd be worth it. Almost half a year for a single batch.

I think this might be the next batch that I make...

Thanks for any clarification anyone can provide.

-Steve

[BluesHarp]

The bigger the beer, the longer the wait...

I have a 12% Imp. Stout that has been in secondary for five months...

[fretlessman71]

Originally posted by fretlessman71
You know, I see this from time to time at Wilbur's... and I've heard some say that it's comparable to Westy 12. Any thoughts on that? bump

[wild]

Originally posted by c0nsumer
I've got a question about the directions for the Rochefort 10... Does this mean that it should sit in the secondary for ~6 weeks? Then add more yeast three days before bottling? It seems somewhat oddly worded to me...
Yes it is a bit wordy. Secondary for 6 weeks but 3 days before bottling, add a bit of the same yeast that you primaried with. Bottle after 3 days with 1.25 cups of extract boiled in 2 cups of water, ...

Why not just add the yeast at the same time as the priming extract, when it's all bottled?
The idea is to help finish off the fermentables that your tired yeast hasn't finished converting.

Wow, that's a mighty wait, but I definitely think it'd be worth it. Almost half a year for a single batch.
Good things come to those that wait. From this book, I have brewed a Belgian Strong and an American Chocolate stout, bottled and left in cellar condition for 1 year before I started enjoying them.

Wild

[wild]

Originally posted by fretlessman71
You know, I see this from time to time at Wilbur's... and I've heard some say that it's comparable to Westy 12. Any thoughts on that?

Sorry about that fret, I haven't tasted either one... yet.

Wild

[BluesHarp]

Originally posted by fretlessman71
You know, I see this from time to time at Wilbur's... and I've heard some say that it's comparable to Westy 12. Any thoughts on that?

I've had both...if I remember correctly, the Rochefort was a little darker in color and had a bit more caramel flavor than the Westy.
I believe the Westy had more floral and spicy elements.
I seem to remember liking the Rochefort a bit better.

Hows that for a wishy-washy review??? It was well over a year since I've had either; I may have to re0visit those again.

[c0nsumer]

If anyone is interested, I've got photos and video clips of the brewing / fermenting of this Rochefort 10 clone. Well, the clone is close, as the grains varied slightly, I dosed the hops slightly differently, and I used Wyeast 1762.

The recipe I used can be found here (http://www.nuxx.net/files/beer5_notes.txt) and the photos and videos are here (http://www.nuxx.net/gallery/rochefort10clone).

Currently there has been a steady stream of krausen and yeast flowing out of the blowoff tube, to the point there are actually clumps of yeast floating in the blowoff bucket. I didn't think it would foam this much, but with an OG of 1.120 I guess I shouldn't be surprised.

[c0nsumer]

A little bit of an update... It seems that I've lost about a quart of wort volume simply through the foaming. Wow.

[Erkwist]

Originally posted by Otis_The_Drunk
Plus you can not talk, the only time you may speak is in chants... Gregorian Monks come to mind here... What the hell, it may be a good thing to get drunk and sing in your bath robe with the top of your head shaved

I know I'm new here..but i do distingcly remember reading an article abotu how the pope( the dead one..not the new one...) gave the monks permission to talk about there beers and nothing else, due to the sheer volume of questions and such, so no talking about anything but beer:P
Erk

[BluesHarp]

Great pictures..."A Beer is Born"...:D