Rochefort Tripple clone (Trappist beer)

#1 (**permalink**) 11-05-2006, 10:30 AM

Hi

Does anyone have a recipe for this beer ? or any other begian Trappist beer
?

wild · #2 (**permalink**) 11-06-2006, 01:56 AM

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

#3 (**permalink**) 11-06-2006, 12:46 PM

KomPressor wrote:[color=blue]
>
> Hi
>
> Does anyone have a recipe for this beer ? or any other begian Trappist beer
> ?[/color]

Rochefort doen't make a tripel....

---------->Denny

--
Life begins at 60...1.060, that is.

#4 (**permalink**) 11-07-2006, 01:09 AM

I am a newbie i brewing, so I don't know what AG/EG/PM is.

"wild" <wild.2gufta@usenet.brewtank.com> skrev i en meddelelse
news:wild.2gufta@usenet.brewtank.com...[color=blue]
>
> 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
>
>
> --
> wild
>
> ::It is my design to die in the brew-house; let ale be placed to my
> mouth when I am expiring, that when the choirs of angels come, they may
> say, \"Be God propitious to this drinker.\" -- Saint Columbanus, A.D.
> 612::
> ------------------------------------------------------------------------
> wild's Profile: [url]http://www.brewtank.com/member.php?userid=69[/url]
> View this thread: [url]http://www.brewtank.com/showthread.php?t=3126[/url]
>[/color]

#5 (**permalink**) 11-07-2006, 02:56 PM

[color=blue]
> I am a newbie i brewing, so I don't know what AG/EG/PM is.[/color]

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

#6 (**permalink**) 11-07-2006, 05:44 PM

On Tue, 07 Nov 2006 19:35:49 +0000, Derric wrote:
[color=blue]
>[color=green]
>> I am a newbie i brewing, so I don't know what AG/EG/PM is.[/color]
>
> 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[/color]

Partial Mash?

Wayne
--
Registered Linux user #375994
[url]http://www.geocities.jp/rondonko/[/url]

wild · #7 (**permalink**) 11-08-2006, 01:15 AM

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

#8 (**permalink**) 11-10-2006, 04:53 AM

I think I'll go for the AG on this one. Do you have a recipe for that ?

Thanks, KomPressor

"wild" <wild.2gy2pk@usenet.brewtank.com> skrev i en meddelelse
news:wild.2gy2pk@usenet.brewtank.com...[color=blue]
>
> 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
>
>
> --
> wild
>
> ::It is my design to die in the brew-house; let ale be placed to my
> mouth when I am expiring, that when the choirs of angels come, they may
> say, \"Be God propitious to this drinker.\" -- Saint Columbanus, A.D.
> 612::
> ------------------------------------------------------------------------
> wild's Profile: [url]http://www.brewtank.com/member.php?userid=69[/url]
> View this thread: [url]http://www.brewtank.com/showthread.php?t=3126[/url]
>[/color]

wild · #9 (**permalink**) 11-13-2006, 02:13 AM

[QUOTE=KomPressor;12127]I think I'll go for the AG on this one. Do you have a recipe for that ?
Thanks, KomPressor[/QUOTE]
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

#10 (**permalink**) 11-13-2006, 12:09 PM

I'd recommend using WY1762, which is the Rochefort yeast.

----------->Denny

wild wrote:[color=blue]
>
> KomPressor;12127 Wrote:[color=green]
> > I think I'll go for the AG on this one. Do you have a recipe for that ?
> > Thanks, KomPressor[/color]
> 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
>
> --
> wild
>
> ::It is my design to die in the brew-house; let ale be placed to my
> mouth when I am expiring, that when the choirs of angels come, they may
> say, \"Be God propitious to this drinker.\" -- Saint Columbanus, A.D.
> 612::
> ------------------------------------------------------------------------
> wild's Profile: [url]http://www.brewtank.com/member.php?userid=69[/url]
> View this thread: [url]http://www.brewtank.com/showthread.php?t=3126[/url][/color]

--
Life begins at 60...1.060, that is.