72 replies to this topic

[positiveContact]

Not if you pitch enough healthy yeast in the first place.  What's the OG you're going for, both with and without the sugar?

 

I think it was 1.070 with sugar, 1.065 or 1.066 without.  10 gallons, 2 packets of US-05.  I'm cheap but conservative (when it comes to brewing) and those two parts of me are competing right now.

[Poptop]

2 packets of 05 can chew through those numbers IME

[denny]

I think it was 1.070 with sugar, 1.065 or 1.066 without.  10 gallons, 2 packets of US-05.  I'm cheap but conservative (when it comes to brewing) and those two parts of me are competing right now.

 

I use one pack of 05 for 5.5 gal. up to 1.070-75.  So, 2 packs in 10 gal. would be fine with sugar added to the kettle.

[Poptop]

Hey Denny, are suggesting my dark strong head in a Rochefort 10 direction? I had one last night and WOW

[denny]

Hey Denny, are suggesting my dark strong head in a Rochefort 10 direction? I had one last night and WOW

 

That's exactly what I'm suggesting!  Rochefort is THE classic example of a BDSA.  Although I prefer R8 a bit more than 10, the only real difference is the amount of sugar they use.  I have a killer Rochefort recipe if you'd like to see it.

[Poptop]

Denny, I would like that very much. I had a 10 last night and it was superb. Still trying to shoe horn in my on hand supplies but I'm leaning toward a syrup and yeast purchase.......

[Poptop]

Also, I believe in your book, there was a reference about making it over spending a LOT of money on a couple cases???? Btw; this will be my 50th batch. It warrants a great style and the right ingredients

[denny]

Also, I believe in your book, there was a reference about making it over spending a LOT of money on a couple cases???? Btw; this will be my 50th batch. It warrants a great style and the right ingredients

 

This will be a great 50th batch beer!  I make 5.5 gal. of it for maybe $35 or so and it would cost over $500 to buy it by the bottle.

 

This recipe comes from Herman Holtrop.  Many years ago, his Dutch homebrew club visited the brewery to see how it was made, then had a comp to come up with a recipe. This was the winner and it's REALLY close.  The only difference between 6, 8, and 10 is the amount of sugar used to hit OG.  6=1.072 8=1.078 and 10=1.096.  Adjust to your liking.  If you don't use Sinamar, use enough dehusked carafa to get 20 SRM for 6, 32 SRM for 8, and 45 SRM for 10.

 

#304 Rochefort 8 A ProMash Recipe Report Recipe Specifics ---------------- Batch Size (Gal): 5.50   Wort Size (Gal):   5.50 Total Grain (Lbs): 16.58 Anticipated OG:   1.079   Plato: 19.08 Anticipated SRM:   28.4 Anticipated IBU:   28.1 Brewhouse Efficiency: 73 % Wort Boil Time: 70   Minutes Pre-Boil Amounts ---------------- Evaporation Rate: 1.50   Gallons Per Hour Pre-Boil Wort Size:   7.25   Gal Pre-Boil Gravity:   1.060   SG   14.71  Plato Grain/Extract/Sugar % Amount Name   Origin   Potential SRM -----------------------------------------------------------------------------  73.9   12.25 lbs. Pilsener   Belgium   1.037   2   9.0 1.50 lbs. CaraMunich 80 France 1.034 80   6.0 1.00 lbs. Dark Candi Syrup 1.031 80   4.2 0.70 lbs. Cane Sugar 1.047   0   3.0 0.50 lbs. Flaked Corn (Maize) America   1.040   1   3.0 0.50 lbs. Special B Malt   Belgian   1.030   114   0.8 0.13 lbs. Sinamar (BYO) Carafa extract 1.000 1000 Potential represented as SG per pound per gallon. Hops Amount Name   Form   Alpha  IBU  Boil Time -----------------------------------------------------------------------------   1.70 oz.   Fuggle   Pellet 4.00  21.3  60 min.   0.60 oz.   Hallertauer Mittelfruh   Pellet 4.00 5.8  30 min.   0.40 oz.   Hallertauer Mittelfruh   Pellet 4.00 1.0  5 min. Extras   Amount   Name Type   Time --------------------------------------------------------------------------   0.36 Oz Corriander Seed   Spice   5 Min.(boil)   Yeast ----- WYeast 1762 Belgian Abbey II Mash Schedule ------------- Mash Name: Rochefort mash Total Grain Lbs: 14.88 Total Water Qts: 16.00 - Before Additional Infusions Total Water Gal:   4.00 - Before Additional Infusions Tun Thermal Mass: 0.13 Grain Temp:   63.00 F Step Rest Start Stop  Heat Infuse Infuse  Infuse Step Name   Time Time Temp   Temp  Type Temp Amount  Ratio --------------------------------------------------------------------------------- beta 0 30   140 137 Infuse 158 16.00 1.08 alpha   0 60   154 154 Infuse 212   5.56 1.45 Total Water Qts: 21.56 - After Additional Infusions Total Water Gal:   5.39 - After Additional Infusions Total Mash Volume Gal:   6.58 - After Additional Infusions All temperature measurements are degrees Fahrenheit. All infusion amounts are in Quarts. All infusion ratios are Quarts/Lbs.  

[Poptop]

Wow, thank you very much! Aside from the Sinamar and 1762 I have stock. Wondering out loud here if I could use X amount of Midnight Wheat over the Sinamar to get my color?

[denny]

Wow, thank you very much! Aside from the Sinamar and 1762 I have stock. Wondering out loud here if I could use X amount of Midnight Wheat over the Sinamar to get my color?

 

You probably could.  It wasn't around when the recipe was written, but it seems like it would work well.  And BTW, I don't do a step mash for that recipe any longer.  Just 90 min. at 148.

Edited by denny, 15 January 2015 - 12:52 PM.

[Poptop]

Many thanks. I will keep you posted on this one

[denny]

Many thanks. I will keep you posted on this one

 

Please do!  I recommend keeping fermentation around 63-65F for the first 3-4 days.  Then you can let it go up to finish.

[SchwanzBrewer]

Ditch the candi sugar and use candi syrup.  I'd also recommend WY1762 for the yeast.

 

This

[Poptop]

Well look at this little gem, with references to Mr. Holtrops recipe and plenty of great advice and recipe from Denny. D, do you still have any bottles of this Quad? httpss://www.homebrewersassociation.org/forum/index.php?PHPSESSIONID=b9b4ceeb30fe58a74699f4e07e1c67d3&topic=7099.45 I decided to get some 1762 and also picked up another sack of D90. Pulling out all the stops for my 50th batch!

[Poptop]

Here's Sunday's batch. Thank you Denny for the advice. Thanks to Mr. Holtrop and the other threads I got to read. MW replaces the Sinimar. Not too much but enough to darken the batch pretty nicely. Likely the only batch I'll be bottling in quite some time. Cheers. 50 Belgian Dark Strong Boil Time: 90 min Equipment: Mike's 5 Gallon Setup Brewhouse Efficiency: 65.00 % Ingredients 13 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 68.0 % 2 lbs D-90 Candy Syrup (90.0 SRM) Grain 2 10.5 % 1 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 3 7.8 % 1 lbs Caramunich Malt (56.0 SRM) Grain 4 5.2 % 8.0 oz Corn, Flaked (1.3 SRM) Grain 5 2.6 % 8.0 oz Special B Malt (180.0 SRM) Grain 6 2.6 % 2.1 oz Midnight Wheat (744.0 SRM) Grain 7 0.7 % 8.0 oz Turbinado (10.0 SRM) Sugar 8 2.6 % 2.50 oz Hallertauer Hersbrucker [2.70 %] - Boil 60.0 min Hop 9 19.6 IBUs 1.00 oz Celeia [4.50 %] - Boil 15.0 min Hop 10 6.5 IBUs 2.00 oz Strisslespalt [2.80 %] - Boil 1.0 min Hop 11 0.7 IBUs 3.0 pkg Belgian Abbey II (Wyeast Labs #1762) [124.21 ml] Yeast 12 - Est Original Gravity: 1.091 Bitterness: 26.8 IBUs Est Color: 30.9 SRM Single Infusion mash 148 F, Batch Sparge

[neddles]

Looks good. I will say that 2# of D-90 in 5 gallons seems like a lot but I really don't know this style well. You've used the D-90 before right?

[Poptop]

Yes, in NB's Saison de Noel. It has a wonderful flavor, dark, datey, raisiny. Not as heavy as the next level; 180?? Either way my recipe is pulled from some very careful reading and is contrived from two recipes specifically. Now I roll my dice

[neddles]

Yes, in NB's Saison de Noel. It has a wonderful flavor, dark, datey, raisiny. Not as heavy as the next level; 180?? Either way my recipe is pulled from some very careful reading and is contrived from two recipes specifically. Now I roll my dice

Got it.  Brew away!!

[matt6150]

This is a beer that I really have no experience in but looks like a winner! Post your progress and esp. pics. Wouldn't mind making something like this someday.

[Poptop]

Will do!