Rochefort 8 CloneBy: Mark Allen
Style: Belgian Dark Strong Ale
Recipe Type: Mini-Mash
After doing a bunch of reading and talking to some brewing buddies this is the recipe I came up with for a Rochefort 8. I love the real beer so I hope this turns out really close.
- 8 oz Special B
- 8 oz Flaked Corn
- 4 oz Carafa III
- 1.5 lbs Caramunich
- 2 lbs Belgina Pilsen
- 8 lbs Liquid Plae Malt
- 1.5 lbs Amber Candi Sugar
- .33 oz Burton Water Salts
- 1 tsp Calcium Chloride
- 2 oz Styrian Golding (Bittering)
- 1.25 oz Hersbrucker (Flavoring)
- .75 oz Hersbrucker (Aroma)
- .33 oz Corriander Seed
- WYeast 1762 Belgian Abbey II
- Mini Mash time again so steep all the grains for 45 min at 155F then mash out at 175F at a rate of about a gallon per 12 min with 5 gallons of water. Then add the liquid extract and candi sugar.
- This requires a 75 min boil.
- Once at boil, add the Styrian Golding, water salts and calcium chloride (that is used to harden the water).
- After 45 min of the boil add the 1.75 oz Hersbrucker (30 min boil)
- After 60 min of the boil add the Corriander (15 min boil)
- After 70 min of the boil add the .75 oz Hersbrucker (last 5 min)
- I used a nice big starter to make sure there was plenty of yeast, and it kicked off within a few hours. I\'m planning on racking to a secondary after 7 days then letting it ferment out. I\'ve kept the ferment temp in the low 70\'s, right at the high end of the temp range for the yeast.