Rochefort Tripple clone (Trappist beer)

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Hi

Does anyone have a recipe for this beer ? or any other begian Trappist beer
?



Re: Rochefort Tripple clone (Trappist beer)



I have a recipe for Rochefort 10 or a simple Trappist-Style Trippel.
Are you
brewing AG/EG/PM?  Let me know what you need.

Wild


--
wild

::It is my design to die in the brew-house; let ale be placed
to my
mouth when I am expiring, that when the choirs of angels come, they may
say, \"Be God propitious to this drinker.\" -- Saint Columbanus, A.D.
612::
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Re: Rochefort Tripple clone (Trappist beer)


I am a newbie i brewing, so I don't know what AG/EG/PM is.




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Re: Rochefort Tripple clone (Trappist beer)



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He's asking if you want a recipe for All Grain (AG) or Extract (EG ?=
Extract with Grains?).  I don't know what PM would be...

Derric


Re: Rochefort Tripple clone (Trappist beer)


On Tue, 07 Nov 2006 19:35:49 +0000, Derric wrote:

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Partial Mash?

Wayne
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Registered Linux user #375994
http://www.geocities.jp/rondonko/

Re: Rochefort Tripple clone (Trappist beer)



That's it.
AG = All Grain recipe
EG = Extract with specialty Grains recipe
PM = Partial Mash recipe

Try some of the Clone books or (my favorite) Beer Captured for recipes
in all
three formats.

Good luck,
Wild


--
wild

::It is my design to die in the brew-house; let ale be placed
to my
mouth when I am expiring, that when the choirs of angels come, they may
say, \"Be God propitious to this drinker.\" -- Saint Columbanus, A.D.
612::
------------------------------------------------------------------------
wild's
Profile: http://www.brewtank.com/member.php?userid=69 View this thread:
http://www.brewtank.com/showthread.php?t=3126

Re: Rochefort Tripple clone (Trappist beer)


I think I'll go for the AG on this one. Do you have a recipe for that ?


Thanks, KomPressor


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Re: Rochefort Tripple clone (Trappist beer)



KomPressor;12127 Wrote:
> I think I'll go for the AG on this one. Do you have
a recipe for that ?
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Here ya go;
Rochefort 10
(5 gallons)
17½    lbs.    Belgian 2-row Pilsner Malt
11    oz.    Belgian Cara-Munich Malt
8    oz.    German Munich Malt    
3½    oz.    British Chocolate Malt
2    oz.    Belgian Biscuit Malt
1⅔    lbs.    Belgian Amber Candi Sugar
0.8    oz.    Styrian Goldings @ 5% AA (5 HBU) (bittering hop)
0.8    oz.    German Hallertau Hersbrucker @ 3.3% AA (3.3 HBU) (bittering
hop)
1    tsp.    Irish Moss
¼    oz.    German Hallertau Hersbrucker (aroma hop)
¼    oz.    Styrian Goldings (aroma hop)
1    pkg.    Wyeast 1388 Belgian Strong Ale or
1    pkg.    Wyeast 3787 Trappist High Gravity
1¼    cup    Extra Light DME (Priming)

OG: 1.109 – 1.110
FG: 1.020 – 1.021
SRM: 37
IBU: 26
ABV: 11.3%

Method:
Mash 17.5 Lbs. Belgian 2-row Pilsner Malt and the specialty grains at
150°F for
90 minutes.  Add bittering hops and Candi Sugar for 90
minutes of the boil.
Boil for 75 minutes then add the Irish Moss.
Boil for 5 minutes then add the
aroma hops.  Boil for 10 minutes.
Remove the pot from the heat and chill the
wort.  Strain the cooled
wort into the primary fermenter.  When the wort
temperature is below
80°F, pitch the yeast.  Ferment in the primary fermenter
for 7 days or
until fermentation slows, then siphon into the secondary
fermenter.
Prime the beer in the second stage with another dose of the same
strain
of fresh yeast 3 days before bottling.  Bottle when fermentation is
complete, target gravity is reached and beer has cleared (approximately
6 weeks)
with the priming extract that has been boiled for 10 minutes in
2 cups of water.
 Let prime at 70°F for approximately 10 weeks until
carbonated, then store at
cellar temperature.

Good luck,
Wild


--
wild

::It is my design to die in the brew-house; let ale be placed
to my
mouth when I am expiring, that when the choirs of angels come, they may
say, \"Be God propitious to this drinker.\" -- Saint Columbanus, A.D.
612::
------------------------------------------------------------------------
wild's
Profile: http://www.brewtank.com/member.php?userid=69 View this thread:
http://www.brewtank.com/showthread.php?t=3126

Re: Rochefort Tripple clone (Trappist beer)


I'd recommend using WY1762, which is the Rochefort yeast.

    ----------->Denny

wild wrote:
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--
Life begins at 60...1.060, that is.

Re: Rochefort Tripple clone (Trappist beer)


I think the biggest problem here is where to find all these different
ingredient.


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Re: Rochefort Tripple clone (Trappist beer)


KomPressor wrote:
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Where are you located?  I can easily find all that here, but I'm
guessing you might be in Europe?

    ---------->Denny

--
Life begins at 60...1.060, that is.

Re: Rochefort Tripple clone (Trappist beer)


KomPressor wrote:
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Just noticed the "dk" in your email addy.  Is that Denmark?  If so,
check out a brewery by the name of Olfabrikken.  They brew a rye IPA
that is one of my recipes!

    ------------>Denny

--
Life begins at 60...1.060, that is.

Re: Rochefort Tripple clone (Trappist beer)


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Ølfabrikken. I've never heard about it but i'll take a look at it....Thanks



Re: Rochefort Tripple clone (Trappist beer)


KomPressor wrote:
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Rochefort doen't make a tripel....

    ---------->Denny

--
Life begins at 60...1.060, that is.

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