Author Topic: Rochefort 6 clone  (Read 999 times)

Offline dmtaylor

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Re: Rochefort 6 clone
« Reply #15 on: January 23, 2018, 03:41:36 PM »
Yes, I suppose they might be using the really dark black stuff.

And maybe I'm just reading into this a little too much, but.......

Do you get the impression that they are pressurizing the fermentation to 1.5 bars?  If true, that might take some extra effort to accomplish in a homebrew setting!

Also, it appears they are adding baking soda after the boil?  "Soude"

This is really cool, I'm excited!  Might have to brew this soon!

EDIT: And hmm..... BLAM says they were definitely using crystal malts, yet none are listed.  This must be in the form of Dark LME!  Yep that's got to be right.
« Last Edit: January 23, 2018, 03:44:33 PM by dmtaylor »
Dave

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Offline homoeccentricus

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Re: Rochefort 6 clone
« Reply #16 on: January 23, 2018, 03:51:14 PM »
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Offline homoeccentricus

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Re: Rochefort 6 clone
« Reply #17 on: January 23, 2018, 04:03:56 PM »

Also, it appears they are adding baking soda after the boil?  "Soude"


That's cleaning with soda ;)
Frank P.

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Offline dmtaylor

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Re: Rochefort 6 clone
« Reply #18 on: January 23, 2018, 04:08:33 PM »
Also, it appears they are adding baking soda after the boil?  "Soude"

That's cleaning with soda ;)

Oh, okay, that makes sense.

Regarding the "Pure Malt", since they indicate this by name, I do not believe it is the burnt sugar product at 9500 EBC, but could be wrong.  Whatever color DME and/or Sinamar that it takes to get to 20 SRM, that's what we need to do as homebrewers if we want to make a clone.  That's what I get out of all this.
Dave

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Offline Robert

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Re: Rochefort 6 clone
« Reply #19 on: January 23, 2018, 04:09:09 PM »

I defer to those w/ more experience w/ Belgian beer, but mightn't that "calcium 6°" be calcium  6° German (ballpark 100 ppm)?
« Last Edit: January 23, 2018, 04:11:08 PM by Robert »
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Offline Big Monk

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Re: Rochefort 6 clone
« Reply #20 on: January 23, 2018, 04:09:17 PM »

Also, it appears they are adding baking soda after the boil?  "Soude"


It says CIP before that though so I think it's related to cleaning the vessels.

EDIT: Frank is a beast. I can't get a word in edge-wise...
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Offline homoeccentricus

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Re: Rochefort 6 clone
« Reply #21 on: January 23, 2018, 04:17:17 PM »

I defer to those w/ more experience w/ Belgian beer, but mightn't that "calcium 6°" be calcium  6° German (ballpark 100 ppm)?

That's a possibility, except that we use French degrees in Belgium, and so that would give 60 ppm.

But I still think 6° refers to Rochefort 6, as there is another reference to 6° in volume, and that's definitely NOT 60.
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Offline homoeccentricus

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Re: Rochefort 6 clone
« Reply #22 on: January 23, 2018, 04:20:29 PM »
I also just read "amidon de blé". That's wheat starch.
Frank P.

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Offline Robert

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Re: Rochefort 6 clone
« Reply #23 on: January 23, 2018, 04:20:52 PM »

I defer to those w/ more experience w/ Belgian beer, but mightn't that "calcium 6°" be calcium  6° German (ballpark 100 ppm)?

That's a possibility, except that we use French degrees in Belgium, and so that would give 60 ppm.

But I still think 6° refers to Rochefort 6, as there is another reference to 6° in volume, and that's definitely NOT 60.
Ah, of course French degrees.  Thank you, I've learned something new today!
Rob
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Offline Big Monk

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Re: Rochefort 6 clone
« Reply #24 on: January 23, 2018, 04:44:42 PM »
I crunched the numbers using this:

http://www.puremalt.com/ingredients/brewing/rb1500_40

and the SRM based on 100 hl came out to ~18 SRM. So pretty damn close. I'd make the assumption that the above listed product from Pure Malt is a sinamar type coloring agent.
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Offline dmtaylor

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Re: Rochefort 6 clone
« Reply #25 on: January 23, 2018, 05:20:15 PM »
I crunched the numbers using this:

http://www.puremalt.com/ingredients/brewing/rb1500_40

and the SRM based on 100 hl came out to ~18 SRM. So pretty damn close. I'd make the assumption that the above listed product from Pure Malt is a sinamar type coloring agent.

Wow, that pretty much is a Sinamar type product.  So..... I guess they don't use any Crystal malts!?  At least they didn't in 2006.  Interesting.............
Dave

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Online HoosierBrew

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Re: Rochefort 6 clone
« Reply #26 on: January 23, 2018, 05:22:58 PM »
Pretty interesting info. Thanks guys.
Jon H.

Offline Big Monk

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Re: Rochefort 6 clone
« Reply #27 on: January 23, 2018, 05:25:36 PM »
I crunched the numbers using this:

http://www.puremalt.com/ingredients/brewing/rb1500_40

and the SRM based on 100 hl came out to ~18 SRM. So pretty damn close. I'd make the assumption that the above listed product from Pure Malt is a sinamar type coloring agent.

Wow, that pretty much is a Sinamar type product.  So..... I guess they don't use any Crystal malts!?  At least they didn't in 2006.  Interesting.............

That's my guess. BLAM was released in 2005 so Stan's visits would have been before that. Maybe they just don’t use the specialty malts in the 6. Since they scale up for the 8 and 10, I doubt they’d change the recipe just for the 6.

EDIT: Another cool thing about this is that if you know the recipe for 6, you know the recipe for 8 and 10.



« Last Edit: January 24, 2018, 01:41:43 AM by Big Monk »
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Offline SiameseMoose

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Re: Rochefort 6 clone
« Reply #28 on: January 24, 2018, 05:01:24 PM »
I should add some of my discussion with the brewer, beyond just posting the picture. Gumar emphasized that the recipe does not scale well for size, especially for fermentation. They have changed the recipe several times to account for changes in equipment. It took them several years to get it right when they switched to conical fermenters. His general recommendation for the grain bill was to up the specialty grains, though I no longer remember the percentage he said to start with. Their fermentation cannot be copied on a homebrew scale. (OK, I say cannot. Somebody will try it!) They bottle on Mondays. They brew two batches each day Tuesday to Thursday, and one on Friday morning. All seven of those batches go into the same fermenter, right on top of each other. That keeps the yeast really happy. They ferment at 24°C, which is 75°F, constant temperature for the entire time. (No cold crash.) The week's batch gets bottled the following Monday, meaning the oldest wort was in the fermenter less than a week.
Remember that this discussion took place in 2006, so things may have changed. Good Luck!
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Offline Big Monk

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Re: Rochefort 6 clone
« Reply #29 on: January 24, 2018, 05:07:05 PM »
His general recommendation for the grain bill was to up the specialty grains, though I no longer remember the percentage he said to start with.

So this was potentially an incomplete sheet then? I don't see any specialty grains listed, unless they are counting the wheat starch. On the other hand, they may not be using specialty grains in the 6.

They ferment at 24°C, which is 75°F, constant temperature for the entire time.

I was trying to figure out the 1.5 bar pressure rating. Makes sense that they ferment under pressure at that temperature.
“We are what we repeatedly do. Excellence, therefore, is not an act, but a habit.”   Aristotle

“To my big brother George. The richest man in town.” Harry Bailey

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