Author Topic: Rochefort 4  (Read 1992 times)

Offline homoeccentricus

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Re: Rochefort 4
« Reply #75 on: March 07, 2016, 09:44:34 AM »
Because Rochefort water has relatively high alkalinity. Pre-boil Ca 82 and 245 bicarbonates, post-boil Ca 28 and 80 bicarbonates. Don't know what the good monks use, but according to BLAM they don't modify it in the mash...
Frank P.

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Offline denny

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Re: Rochefort 4
« Reply #76 on: March 07, 2016, 10:07:51 AM »
Because Rochefort water has relatively high alkalinity. Pre-boil Ca 82 and 245 bicarbonates, post-boil Ca 28 and 80 bicarbonates. Don't know what the good monks use, but according to BLAM they don't modify it in the mash...

There are many roads to the same destination, grasshopper.  Just becasue that's what they do doesn't man you necessarily have to do the same.  I certainly don't do what you propose and using pretty much the same recipe my beer tastes remarkably like the real thing.
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Offline homoeccentricus

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Re: Rochefort 4
« Reply #77 on: March 07, 2016, 11:30:20 AM »
Because Rochefort water has relatively high alkalinity. Pre-boil Ca 82 and 245 bicarbonates, post-boil Ca 28 and 80 bicarbonates. Don't know what the good monks use, but according to BLAM they don't modify it in the mash...

There are many roads to the same destination, grasshopper.  Just becasue that's what they do doesn't man you necessarily have to do the same.  I certainly don't do what you propose and using pretty much the same recipe my beer tastes remarkably like the real thing.
Duh, I bet you use Special B too ;)
Frank P.

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Offline denny

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Re: Rochefort 4
« Reply #78 on: March 07, 2016, 12:01:19 PM »
Because Rochefort water has relatively high alkalinity. Pre-boil Ca 82 and 245 bicarbonates, post-boil Ca 28 and 80 bicarbonates. Don't know what the good monks use, but according to BLAM they don't modify it in the mash...

There are many roads to the same destination, grasshopper.  Just becasue that's what they do doesn't man you necessarily have to do the same.  I certainly don't do what you propose and using pretty much the same recipe my beer tastes remarkably like the real thing.
Duh, I bet you use Special B too ;)

If it makes it taste right, damn betcha Skippy!  ;)
Life begins at 60.....1.060, that is!

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Offline JJeffers09

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Re: Rochefort 4
« Reply #79 on: March 07, 2016, 12:30:49 PM »
Does anyone know where I can buy this stuff or is it Monastery only?
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Offline 69franx

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Re: Rochefort 4
« Reply #80 on: March 07, 2016, 12:46:00 PM »
Does anyone know where I can buy this stuff or is it Monastery only?
Do you mean Rochefort 4? I think the OP is just trying to build a lower strength version of the originals based on his own observations, so its not available to my knowledge. But its a recipe I am interested in as well
Frank Laske
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Fermenting:
Conditioning: GHE via HoosierBrew with 835, German Pilsner Via Brulosopher with 835,  Sour Saison on raspberries and something WILD
In Bottles: N.German Pilsner 2 ways with 835, Doublenut Brown, Evil Twin, Smoked Porter, EBW
In the works: Trad'l Bock, Doppelbock, Bluesman's Pilsner, Ballantine IPA, Saison split between lemon balm & blackberries, Dunkel

Offline JJeffers09

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Re: Rochefort 4
« Reply #81 on: March 07, 2016, 01:00:08 PM »
I thought it was a Rochefort Trappist Patersbier, if not obviously I feel like an idiot, will not be the last time either.

Either way I really want to get ahold of this beer, and if the only option I have is to brew it, don't tempt me.  I don't need any more reasons to keep brewing.  It would have to wait though.
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Offline denny

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Re: Rochefort 4
« Reply #82 on: March 07, 2016, 01:07:44 PM »
I thought it was a Rochefort Trappist Patersbier, if not obviously I feel like an idiot, will not be the last time either.

Either way I really want to get ahold of this beer, and if the only option I have is to brew it, don't tempt me.  I don't need any more reasons to keep brewing.  It would have to wait though.

The one in the OP doesn't exist in the "real" world, which is why he's trying to make it.  The 6,8, and 10 are pretty widely available.  The recipe I posted can be made as a 6, 8, or 10 simply by changing the amount of sugar used.  And the flavor is incredibly close to the real thing.
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Offline homoeccentricus

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Re: Rochefort 4
« Reply #83 on: March 07, 2016, 01:21:55 PM »
And there's still room for a Rochefort 2 as well ;)
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Offline denny

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Re: Rochefort 4
« Reply #84 on: March 07, 2016, 01:44:57 PM »
And there's still room for a Rochefort 2 as well ;)

That's where you look at a glass of 10 from across the room
Life begins at 60.....1.060, that is!

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"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline HoosierBrew

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Re: Rochefort 4
« Reply #85 on: March 07, 2016, 01:45:58 PM »
That's where you look at a glass of 10 from across the room


Ok, that's pretty awesome. Kudos  ;D
Jon H.

Offline homoeccentricus

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Re: Rochefort 4
« Reply #86 on: May 13, 2016, 12:58:08 PM »


In the end I didn't add the wheat. Unfortunately a bit darker and sweeter than the 6, so not all my goals were achieved. But definitely a recognizable member of the Rochefort family. Hint of coriander, full mouthfeel, Rochefort yeast. In my opinion special b is not required. Very quaffable. So all in all pretty satisfied. If you want to brew this, maybe lower the amount of cara malt a bit.
Frank P.

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Offline HoosierBrew

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Re: Rochefort 4
« Reply #87 on: May 13, 2016, 12:59:24 PM »
Looks tasty!
Jon H.