Hi
Does anyone have a recipe for this beer ? or any other begian Trappist beer ?
Rochefort Tripple clone (Trappist beer)
Nov 05, 2006
13 Replies
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
Rochefort doen't make a tripel....
---------->Denny
-- Life begins at 60...1.060, that is.
I am a newbie i brewing, so I don't know what AG/EG/PM is.
"wild" skrev i en meddelelse news: snipped-for-privacy@usenet.brewtank.com...
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
Partial Mash?
Wayne
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
I think I'll go for the AG on this one. Do you have a recipe for that ?
Thanks, KomPressor
"wild" skrev i en meddelelse news: snipped-for-privacy@usenet.brewtank.com...
a recipe for that ?
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
I'd recommend using WY1762, which is the Rochefort yeast.
----------->Denny
wild wrote:
-- Life begins at 60...1.060, that is.
I think the biggest problem here is where to find all these different ingredient.
"Denny Conn" skrev i en meddelelse news: snipped-for-privacy@ci.eugene.or.us...
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.
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.
Ølfabrikken. I've never heard about it but i'll take a look at it....Thanks
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