Rochefort 10 clone Beer Recipe | All Grain Belgian Dark Strong Ale by Umoyk | Brewer's Friend
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Rochefort 10 clone

292 calories 20.5 g 330 ml
Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 74% (brew house)
Source: BLAM & personal research
5.00 (2 Reviews)

Calories: 292 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)
Created: Sunday November 10th 2013
Amount Fermentable Cost PPG °L Bill %
5 kg Dingemans - Pilsen5 kg Dingemans - Pilsen 38 1.6 69.4%
0.60 kg Dingemans - Caramunich0.6 kg Dingemans - Caramunich 34 45 8.3%
0.20 kg Wheat starch0.2 kg Wheat starch 46 0 2.8%
0.80 kg Sucrose0.8 kg Sucrose - (late boil kettle addition) 46 0 11.1%
0.60 kg Dark sugar0.6 kg Dark sugar - (late boil kettle addition) 45 120 8.3%
7.20 kg / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Styrian Goldings30 g Styrian Goldings Hops Pellet 4.5 Boil 60 min 16.24 42.9%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.7 Boil 30 min 6.84 28.6%
20 g Styrian Goldings20 g Styrian Goldings Hops Pellet 4.5 Boil 10 min 3.93 28.6%
70 g / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 56 °C 15 min
Temperature -- 63 °C 60 min
Temperature -- 72 °C 15 min
Temperature -- 77 °C 5 min
Starting Mash Thickness: 2.75 L/kg
Other Ingredients
Amount Name Cost Type Use Time
10 g Coriander seeds (crushed) Spice Boil 10 min.
Wyeast - Belgian Abby Ale II 1762
1 Each
Attenuation (custom):
Optimum Temp:
18 - 24 °C
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 326 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 10 6 20 40 0
Mash Chemistry and Brewing Water Calculator

The FG of Rochefort 10 is no higher than 1.011. This can only be reached by using such high amounts of sugar. The OG provided by malt/starch should be around 1.07.
It is probably necessary to add nutrients for the yeast given the proportion of sugar.

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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-01-29 09:42 UTC
Discussion about this recipe:
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Cole 01/29/2016 at 04:27am
5 of 5

Hello, looks like a very nice , authentic recipe, pardon a dumb question but what EXACLTY are you using for wheat starch?

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Umoyk 01/29/2016 at 09:35am
Thanks Cole.
Actually, your question is a good question. In the past I have completely skipped the starch part. I don't really know why they use it at the Rochefort Abbey other than to add some fermentable and unfermentable sugars without adding more of the flavours associated with malt or grains. It's most likely a non-essential part of the recipe. Replace it by more of the Pilsner malt and I'm sure it will be fine. You could also use corn starch. Other people use torrified wheat or other forms of it, but I'm not sure if the character of actual wheat is appropriate (it may be...).

With this recipe the most important thing is to focus on a healthy fermentation. The actual pitching rate at the abbey is probably between 0.6 and 0.7 (M cells / ml / ° P), but as a homebrewer it's better to aim for 0.75 (unless you have some equipment to add oxygen). Regardless, aerate as much as you can by shaking, and try to keep the fermentation temperature below 22°C (72°F) even though, presumably, Rochefort 10 is fermented at 24°C (75°F) (the pressure in large fermenters probably diminishes the formation of fusel alcohols). Also, add nutrients. Rochefort's yeast (WLP540 or WYeast 1762) is known to produce large amounts of fusel alcohols with unhealthy fermentations.

With these considerations regarding fermentation I'm sure you can get something really tasty and reasonably "authentic" even if you modify the recipe a little bit.

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RehakCZ 03/11/2018 at 03:34pm
I am about to brew this recipe. In order not to screw up could you please help me with following questions?
1) I cant get 0.2 kg Wheat starch - can this be subsituted by 0.4 kg Wheat malt?
2) when exactly to add both sugars in? I plan to add it just before I will start boil hop.
3) when exactly to add coreander seeds? I plan to add it for last 10 minutes of hop boiling

thanks for the answers :)

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Django 06/19/2019 at 02:35am
5 of 5

I did it !
Great recipe ! Abv aproach 10% !!!

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