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Rochefort 8

Specifics

Style:

Belgian Dark Strong Ale — BJCP Style Information

Category:	Belgian Strong Ale
Number:	18E

A dark, very rich, complex, very strong Belgian ale. Complex, rich, smooth and dangerous.

Commercial Examples: Westvleteren 12 (yellow cap), Rochefort 10 (blue cap), St. Bernardus Abt 12, Gouden Carolus Grand Cru of the Emperor, Achel Extra Brune, Rochefort 8 (green cap), Southampton Abbot 12, Chimay Grande Reserve (Blue), Brasserie des Rocs Grand Cru, Gulden Draak, Kasteelbier Bière du Chateau Donker, Lost Abbey Judgment Day, Russian River Salvation.

OG Range

FG Range

ABV Range

Color Range

Brew Date:	September 19, 2010
Yield:	5 gallons

Batch No:	31
OG:	1.075
Reading 1:	1.014

General Information

Method:	All Grain

Method:

All Grain

Mash In: 140 - 30 mins

Saccharification Rest: 154 - 60 mins

Carbonate to 2.5 to 3 volumes

Steeped the ground Carafa in 1/2 gal of cold water for 3 days, then added on top of the mash during first runnings.

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

12.25 pounds

Belgian Plisen Malt

Color (L):	1.5 °L
Info/Use:	Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.

82.3% of grist

1.50 pounds

German CaraMunich Malt II

Color (L):	42-50 °L
Info/Use:	Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results in increased fullness, heightened aroma, fuller flavor and deep color. Use 5 -10% for darker beers.

10.1% of grist

0.13 pounds

German Carafa I De-Husked Malt

Color (L):	400 °L
Info/Use:	De-husked for a less bitter taste. Great for use in Dark beers, Stouts, Altbier, and Bockbier. The unique de-husked barley adds aroma, color and body, with a milder smoother flavor that can be achieved with whole grains.

0.9% of grist

0.50 pounds

Belgian Special B Malt

Color (L):	130-220 °L
Info/Use:	Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.

3.4% of grist

0.50 pounds

Flaked Maize

Color (L):	1 °L
Info/Use:	Lightens body and color. For light American pilsners and ales.

3.4% of grist

14.88 pounds

Total Grain Weight

100% of grist

Adjuncts

1.00 pounds

Belgian Candi Syrup - Dark

0.70 pounds

Sucrose (Table Sugar)

Miscellaneous Ingredients (Non-Fermentable)

.36 oz

Corriander Seed @ 5 minutes (Boil)

Hops

1.75 ounces

Styrian Golding

Region:	Yugoslavia, United States
AAU Range:	4 - 7%
Notes:	Similar to Fuggles.
Typical Use:	Bittering, finishing, dry hopping.
Substitution:	Fuggles, Willamette
Example:	All English-style Ale, ESB, Bitter, Lager; Ind Coope's Burton Ale, Timothy Taylor's Landlord; English style ale

4.2% Pellets @ 60 minutes
Type: Bittering
Use: Boil

7.4 AAUs

0.75 ounces

Hallertauer Hersbrucker

Region:	Germany
AAU Range:	2 - 5%
Notes:	Pleasant, spicy, mild, noble, earthy aroma.
Typical Use:	Aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Mt. Hood, Liberty, Crystal, NZ Hallertau Aroma
Example:	Lager, Pilsner, Bock, Wheat; Wheathook Wheaten Ale; German style lagers

3.5% Pellets @ 30 minutes
Type: Bittering and Aroma
Use: Boil

2.6 AAUs

0.50 ounces

Hallertauer Hersbrucker

Region:	Germany
AAU Range:	2 - 5%
Notes:	Pleasant, spicy, mild, noble, earthy aroma.
Typical Use:	Aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Mt. Hood, Liberty, Crystal, NZ Hallertau Aroma
Example:	Lager, Pilsner, Bock, Wheat; Wheathook Wheaten Ale; German style lagers

3.5% Pellets @ 5 minutes
Type: Aroma
Use: Boil

1.8 AAUs

3.00 ounces

Total Hop Weight

11.7 AAUs

Yeast

Wyeast Wyeast 1762 Belgian Abbey II — Liquid — 3 L starter

Fermentation

Primary:	5 days @ 64° F
Secondary:	2 days @ 75° F

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