[BrewBama]

This topic is very interesting to me. I recently enjoyed a Rochefort 6 and was intrigued by the black flecks in the bottom of the bottle. I've had many bottle conditioned beers but I' d never seen flecks like that before.

[RPIScotty]

Rochefort has a lot of floaters. 


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[HoosierBrew]

Yeah, I get Rochefort sometimes that has a fairly uniform sediment in the bottom with no floaters, other times even chilled and undisturbed it has lots of floaters. I read where Gordon said that a beer with lots of floaters in suspension is often past its prime. Although it's pretty hard to picture a 10 ever being past its prime.

[homoeccentricus]

So this is the recipe with the D-180:

Recipe: Rochefort 4
Brewer: Homo Eccentricus
Style: Belgian Specialty Ale
Recipe Specifications
--------------------------
Boil Size: 14.44 l
Post Boil Volume: 11.44 l
Batch Size (fermenter): 10.00 l   
Bottling Volume: 9.00 l
Estimated OG: 1.052 SG
Estimated Color: 33.4 EBC
Estimated IBU: 15.8 IBUs
Brewhouse Efficiency: 74.00 %
Est Mash Efficiency: 82.3 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
1.75 kg               Pilsen (Dingemans) (3.2 EBC)             Grain         1        79.2 %        
0.18 kg               Caramunich Malt (110.3 EBC)              Grain         2        8.1 %         
0.10 kg               Wheat, Flaked (3.2 EBC)                  Grain         3        4.5 %         
7.50 g                Styrian Goldings [5.40 %] - First Wort 9 Hop           4        12.1 IBUs     
0.18 kg               Candi Sugar, Dark (355.0 EBC)            Sugar         5        8.1 %         
7.50 g                Hallertauer Hersbrucker [4.00 %] - Boil  Hop           6        3.8 IBUs      
2.50 g                Coriander Seed (Boil 5.0 mins)           Spice         7        -             
1.0 pkg               Belgian Abbey II (Wyeast Labs #1762) [12 Yeast         8        -             

I have a mash question.  It is rumored that it is the following step infusion mash: 135-145-165-172° F (57-63-74-78° C). Would you advise that I do this?

BTW "Fermentation begins at 68° F (20° C), and the temperature rises to 73° F (23° C) during six to seven days of primary." (BLAM)

[homoeccentricus]

Yeah, I get Rochefort sometimes that has a fairly uniform sediment in the bottom with no floaters, other times even chilled and undisturbed it has lots of floaters. I read where Gordon said that a beer with lots of floaters in suspension is often past its prime. Although it's pretty hard to picture a 10 ever being past its prime.

Had a 6 yesterday, no floaters. Expiration date: end 2020!

[homoeccentricus]

Referencing BLAM:

"...pH drops to 5.8-5.9 in the mash, with mineral acid used to drop the pH to 5.2 in the kettle."

That suggests that the water may stay relatively untouched, no?


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I'm not sure whether I understand this completely. Does it mean I brew with water with high alkalinity and then use phosphoric acid to drop the pH during the boil? How do I calculate that?

[RPIScotty]

Referencing BLAM:

"...pH drops to 5.8-5.9 in the mash, with mineral acid used to drop the pH to 5.2 in the kettle."

That suggests that the water may stay relatively untouched, no?


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I'm not sure whether I understand this completely. Does it mean I brew with water with high alkalinity and then use phosphoric acid to drop the pH during the boil? How do I calculate that?

I'm not sure I do either!

Seriously though what you described is how I interpreted it.


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[Hickory]

This page inspired me to try a Rouchefort, never had one before. The liquor store by my house only had a 10 so I guess I'll start at the top.

[RPIScotty]

This page inspired me to try a Rouchefort, never had one before. The liquor store by my house only had a 10 so I guess I'll start at the top.

That's awesome Nate.

The 10 can be a bit boozy when it's young but are still delicious.

If you have the will power to let them sit for a while you'll be rewarded. I had one in January for my birthday that had been aging for about 7 months. Awesome.

I personally enjoy the 8 the best, then the 6 and finally the 10.


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[brewinhard]

+1 to an excellent beer.

[HoosierBrew]

The 10 is one of my favorites in the world. I do like all three immensely, but like the 10 best.

[RPIScotty]

The 10 is one of my favorites in the world. I do like all three immensely, but like the 10 best.

Do you agree with my assessment on aging the 10?


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[HoosierBrew]

The 10 is one of my favorites in the world. I do like all three immensely, but like the 10 best.

Do you agree with my assessment on aging the 10?


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Oh yeah. Can't go wrong aging it. Though I kinda like a lightly boozy one. Kind of a rum-soaked raisin thing.

[Hand of Dom]

Rochefort 8 is my absolute favourite beer, the 10 runs it close though. 

[denny]

Referencing BLAM:

"...pH drops to 5.8-5.9 in the mash, with mineral acid used to drop the pH to 5.2 in the kettle."

That suggests that the water may stay relatively untouched, no?


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I'm not sure whether I understand this completely. Does it mean I brew with water with high alkalinity and then use phosphoric acid to drop the pH during the boil? How do I calculate that?

Why bother?