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|Cole • 01/29/2016 at 04:27am|
Hello, looks like a very nice , authentic recipe, pardon a dumb question but what EXACLTY are you using for wheat starch?
|Umoyk • 01/29/2016 at 09:35am|
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.
|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 :)
|Django • 06/19/2019 at 02:35am|
I did it !
Great recipe ! Abv aproach 10% !!!