Home Brew Chef's Rochefort 10 Clone Recipe

Home Brew Chef's Rochefort 10 Clone Recipe

Originally this recipe was brewed for a Trappist Swap with Stan Hieronymus and the Babble Belt. After my tour at Rochefort, I would radically simplify this recipe and change the mash schedule to a step mash over an decoction. Yet, this beer comes out very nice, with lots of complex flavors of fig, apricot, date, cherry, rum, toffee and caramel.

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Brewer: Sean Z. Paxton

Style: Belgian Dark Strong Ale

Type: All Grain

Recipe Specifications:

  • Batch Size: 6.00 gal
  • Boil Size: 7.23 gal
  • OG: 1.106
  • FG: 1.022
  • Color: 51.0 SRM
  • IBU: 22 IBU
  • Brewhouse Efficiency: 75.0 %
  • Boil Time: 90 Minutes

Ingredients:

 

Amount Item Type % or IBU
6.00 lb Pilsner (2 Row) (1.6 SRM) Grain 30.9 %
3.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 15.4 %
1.50 lb Caramunich Malt (56.0 SRM) Grain 7.7 %
1.50 lb Caravienne Malt (22.0 SRM) Grain 7.7 %
1.00 lb Wheat, Flaked (1.6 SRM) Grain 5.1 %
0.69 lb Date Sugar (3.0 SRM) Sugar 3.5 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 2.6 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.3 %
1.00 tsp pH 5.2 (Mash) Misc  
1.00 oz Kent Goldings [5.90%] (60 min) Hops 11.3 IBU
1.50 oz Hallertauer Hersbrucker [2.90%] (60 min) Hops 8.5 IBU
0.50 oz Hallertauer Hersbrucker [2.90%] (30 min) Hops 2.2 IBU
5.00 gm Coriander Seed (Boil 15.0 min) Spice  
1.00 lb Brown Sugar, Dark (50.0 SRM) (Boil 15.0 min) Sugar 5.1 %
1.00 lb Candi Sugar, Clear (0.5 SRM) (Boil 15.0 min) Sugar 5.1 %
1.00 lb Candi Sugar, Dark (275.0 SRM) (Boil 15.0 min) Sugar 5.1 %
1.00 lb Dark Rock Candi Syrup (500.0 SRM) (Boil 15.0 min) Sugar 5.1 %
1.00 lb Turbinado (10.0 SRM) (Boil 15.0 min) Sugar 5.1 %
1.00 item Servomyces Yeast Nutrient (Boil 15.0 min) Misc  
1.00 tsp Yeast Nutrient (Boil 15.0 min) Misc  
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast 2000 ML Starter

 

Mash Schedule:

 

Name Description Step Temp Step Time
Gluten Rest Add 20.63 qt of water at 143.5 F 135.0° F 30 min
Beta Rest Decoct 3.24 qt of mash and boil it 145.0 F 30 min
Full Beta Rest Decoct 7.44 qt of mash and boil it 165.0 F 30 min
Mashout Decoct 3.71 qt of mash and boil it 172.0° F 15 min

 

Notes:

For Bottling, added 2 oz rock candy, 2 oz turbonado sugar and 2 oz dark candi syrup.

 

Rochefort 10 Clone BeerSmith File

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