Rocheforte 8

Discussion in 'General Brewing Discussions' started by Jimsal, Oct 8, 2016.

  1. Jimsal

    Jimsal Member

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    Rochforte 10 is my all time favorite beer. That seems to hard to brew for me. So I'm trying the next best thing. 8. Anyone ever brewed this before. Any advice. I'm new to brewing got about 5 batches under my belt. But I'm diving in head first. Oh yeah. All grain brew. Thanks for any input.
     
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  2. Trialben

    Trialben Well-Known Member

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    Gday Jimsal good to have you on the forum. Watcha brewed so far? As for your tasty looking monk beer I'm sure there are some nifty Brewers on here that's probably tackled that brew or something similar with great success.

    My 2 bobs worth- have ya found a decent recipe to brew off that's a darn good start:D.
    I haven't brewed much in the way of Belgium brews so I'm not ya man.
     
  3. Cgdavis

    Cgdavis Member

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    Trial and error is the best way. It teaches you so much.
     
  4. Jimsal

    Jimsal Member

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    I've brewed a few brown ales and cream ale. My first attempt at a pale ale......well it's still fermenting. Not sure how that's gonna turn out. I was supposed to "hop burst". But I had time constraints so I added more hops to the boil. Bottom line my ibu calculator says its 106. So we shall see. Lol.
     
  5. Trialben

    Trialben Well-Known Member

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    106 ibu that's some Bittering units aye ? I'm not 100% up to date on term "hop burst" but I usually throw hops in at 0min or dry hop into secondary if also seen hop heads chilling to 60c and throwing hops in then half way through chilling. Hops and when to add them now that's a complex subject aye?:)
     
  6. Gerry P

    Gerry P Active Member

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    Try this on for size, it looks like a winner (literally). Use WLP540 or Wyeast 1762, those are the Rochefort yeast strain.
    http://www.homebrewtalk.com/showthread.php?t=158933

    Rochefort 10 is my all time favorite too. I'll have a crack at that one someday...
    Good luck!
     
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  7. Jimsal

    Jimsal Member

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    In the book home brew by mike karnowski. He gives a recipe for a pale ale with hop bursting. Basically adding hops after flameout and let them steep I. The hot wort for 45 mins. If anyone is interred I'll copy the recipe on here.
     
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  8. Gerry P

    Gerry P Active Member

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    I took these from "Brew Like a Monk", which I highly recommend if you're into Belgian beer. I thought you might find them helpful and/or interesting. Note the step-mash temps.
    Capture1.JPG Capture2.JPG Capture3.JPG
     
  9. Jimsal

    Jimsal Member

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    Thanks Gerry. I will read them. I'm a bit worried bc I can't step mash with my 5 gallon cooler as my mash tun.
     
  10. Ozarks Mountain Brew

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  11. Ozarks Mountain Brew

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  12. Jimsal

    Jimsal Member

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    Thx ozark. Interesting piece.
     
  13. Jimsal

    Jimsal Member

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    So I made this and not loving this beer. Smells fruity but vinous. Definitely a sour taste to the beer. Any thoughts why this might be.
     
  14. Trialben

    Trialben Well-Known Member

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    Might be the much dreaded infection :oops: but don't take my word for it. It may be a Belgium yeast thing?
     
  15. Ozarks Mountain Brew

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    Ive never brewed it, if you listen to the podcast all the way through they discus what it should taste like
     
  16. oliver

    oliver Well-Known Member

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    could use some aging?
     
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  17. Jimsal

    Jimsal Member

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    Maybe some aging. It lost its sweetness.
     
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  18. Jimsal

    Jimsal Member

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    I don't know what infection tastes like but it not funky. Just sour.
     
  19. Trialben

    Trialben Well-Known Member

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    Few happy days Jimsal everything gets better with age well with certain things anyway.
     
  20. Jimsal

    Jimsal Member

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