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#1 2014-02-08 12:05:26

niels
Administrator
Model: 50 litres
From: Belgium
Registered: 2013-12-02
Posts: 153

Quadrupel - Rochefort Achtig

My last brew (2013-12-30) is a quadrupel. The recipe is loosely based on a proven Rochefort 8 clone recipe (hence the name: 8 = "acht" in Flemish / "achtig" is used as a suffix to say that something is similar).

The brew went perfect and I had a little over 20 liters of 1084 wort in my fermenter. It has been in primary for about 2 weeks before I raked it to secondary (2014-01-13). The SG was about 1023 so I left it another week in the secondary at 22°C before dropping the temperature very gradually to cellar temperature (which is about 11~13°C at this time of year). Since I left the fermentor in the fridge (without the controller connected) it doesn't suffer from temperature changes too hard (day/night is about 1°C difference).

I will be bottling this in the coming weeks (next week or the week after). I suppose it will need to age for about 4~6 months before I can start drinking it.

Niels

PS: The candy sugar and the candy syrup are from a local brand "Candico". We always have it in the cupboard to put on pancakes or waffles smile

kandijsuikercassonade.pngkandijsuikersiroop.png

Basics----------------------------------------------------
Name --------------- : Rochefort Achtig
Beer type ---------- : D Quadrupel
Desired litres ----- : 20 litre
Desired SG --------- : 1082
Extraction efficiency: 75 %

General---------------------------------------------------
Total brewing water- : 30.8 litre
Mash water---------- : 27 litre
Sparge water-------- : 3.8 litre
Boiling time-------- : 75 minutes
Calculated colour--- : 59 EBC (Morey)
Calculated bitter--- : 28 EBU (Tinseth)

Malt bill-------------------------------------------------
 69.1%   4845 g  Pilsener malt                    3    EBC
 10.9%    765 g  Amber malt                       150  EBC
  1.1%     80 g  Chocolate malt                   900  EBC
  3.6%    250 g  Special B                        391  EBC
  3.6%    250 g  Corn flakes                      1    EBC
  2.2%    155 g  Oat flakes                       4    EBC
  8.0%    560 g  Dark candi sugar                 30   EBC
  1.5%    105 g  Dark candi syrup                 100  EBC

Hops------------------------------------------------------
Whole hops---40 g   3.2 %aa  075 min  Styrian Golding
Whole hops--- 9 g  11.2 %aa  075 min  Northern Brewer (D)
Whole hops---27 g   2.8 %aa  030 min  Hallertau Hersbrücker
Whole hops--- 7 g   3.9 %aa  020 min  Tettnanger (D)
Whole hops---13 g   3.9 %aa  005 min  Tettnanger (D)

Herbs-----------------------------------------------------
 10 g   10 min   Coriander (crushed seeds)

Yeast------------------------------------------------------
Strain-------------- : Fermentis Safbrew T-58
Added as------------ : hydrated
Volume-------------- : 1 package of 11.5 g
Aeration------------ : Shaking
Temperature--------- : 19°C (rised to 24°C)

Mash table-------------------------------------------------
Mash in at 52°C
30 min at 62°C
60 min at 68°C
 5 min at 75°C

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#2 2014-02-08 21:09:51

Dicko
Member
Model: 20 litres
From: Port Lincoln South Oz
Registered: 2014-01-21
Posts: 151

Re: Quadrupel - Rochefort Achtig

Handy to be able to buy candy sugars like that. I have not seen anything like that in Aus.
Good looking recipe, the long wait for sampling will be worth it.:drink:


The worst thing that can happen if I die is that my wife will sell all my brewing equipment for what I told her I paid for it

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#3 2014-02-08 22:03:46

Batz
Member
Model: 50 litres
From: Queensland Australia
Registered: 2014-01-21
Posts: 68

Re: Quadrupel - Rochefort Achtig

Looks good, I must try something like that.

I have a Sasion to bottle and keg today, I'll bottle around 20 champagne bottles. I can't even remember the last time I bottled anything.:P

Batz


You only live once, but if you do it right, once is enough.

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#4 2014-02-10 00:55:46

cpa4ny
Member
From: Singapore
Registered: 2014-01-21
Posts: 154

Re: Quadrupel - Rochefort Achtig

Thanks for sharing Niels - I haven't used T-58 before, but quite interested in it.

Do you feel that it gives a more "Belgian" taste profile than say, S-33?

Last edited by cpa4ny (2014-02-10 02:03:46)


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#5 2014-02-10 07:45:38

dinnerstick
Member
Model: 20 litres
From: Utrecht NL
Registered: 2014-01-22
Posts: 108

Re: Quadrupel - Rochefort Achtig

Hi Niels, I made one last autumn based on the 'famous'ish rochefort 8 clone recipe by herman holtrop, which has been around the internet for years now. i made mine darker, with darker carafa and more dark sugar. it came out fabulous! at least according to me. huge sweet malt at the front, big body, dry finish! I used the D-180 candi syrup from candisyrup.com which you can get from brouwmarkt if you can stand to order from those bastards. forgot to get in the styrian goldings so i used what i had at hand. I carbonated naturally in the keg, and left it there for 2 months before tapping. I used 1 kg of malt extract to avoid a huge mash, so it was really an easy brew day. all colors are in EBC. gonna make this again next year.

4.0 kg pilsner
790 g caramunich 120
260 g special B 350
100 g carafa special II 1200
260 g flaked maize
in the boil:
900 g kandij suiker d-180
1 kg extra light DME
22 IBUs EKG 60 minutes
6 IBU hersbrucker 30 min
15 g hersbrucker 5 min
11 g crushed coriander seed 5 min
yeast: wyeast 1762 (rochefort) 1 fresh pack in a 4L starter
OG 1.086
FG 1.018

pitched yeast at 17, let it rise to 19, after a couple days bumped into the low 20's to finish.
yum!

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#6 2014-02-10 08:47:32

niels
Administrator
Model: 50 litres
From: Belgium
Registered: 2013-12-02
Posts: 153

Re: Quadrupel - Rochefort Achtig

cpa4ny wrote:

Thanks for sharing Niels - I haven't used T-58 before, but quite interested in it.

Do you feel that it gives a more "Belgian" taste profile than say, S-33?

I used dry yeast because I didn't want to bother making starters for my first few BM brews. I decided on T-58 because it is readily available here and the flavour (spicy/estery) sounded like a good match with the complexity of a quadrupel. Also, T-58 has a better attenuation than S-33 and that is pretty important for a heavy beer. T-58 is also a good bottle conditioning yeast, so I can simple reuse sone T-58 when bottling...

I'm not an expert in comparing yeast flavours, so I can't tell you if the S-33 would be a better choice "Belgian-style-wise"...

Also... the recipe normally calls for Wyeast 1762 or WLP540 as this is the Rochefort yeast. I will be making the same recipe again using revived yeast from a bottle of Rochefort 8 in the future.

Niels

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#7 2014-02-10 08:48:57

niels
Administrator
Model: 50 litres
From: Belgium
Registered: 2013-12-02
Posts: 153

Re: Quadrupel - Rochefort Achtig

dinnerstick wrote:

Hi Niels, I made one last autumn based on the 'famous'ish rochefort 8 clone recipe by herman holtrop, which has been around the internet for years now.

Thanks for sharing your version!

I did use that same recipe as a reference too. I don't think I changed it too much, either. Let me have a search and I will include that clone recipe as a reference. I added the clone recipe below for reference.

Ingredients for 10 liters, 1.080 OG, 32 IBU, 70 EBC :

Maltbill				%	Amount
Pilsner malt (Belgian)			70.4	2375 g
Caramunich 120 EBC			11.1	375 g
Carafa Spezial 800EBC (dehusked)	1.5	50 g
Special "B"				3.7	125 g
Flaked Corn				3.7	125 g
Dark Candysugar				9.6	325 g

Hops (whole) & Spices			Amount	Boiltime
Styrian Goldings 4.2%			23 g	75 min
Hallertau Hersbrucker 3.5%		10 g	30 min
Hallertau Hersbrucker 3.5%		5 g	5 min
Coreanderseed whole, freshly crushed	5 g	5 min

Yeast: Wyeast 1762 Belgian Abbey II or recultered from a bottle of Rochefort. The winning recipe used the Wyeast.

Mashing: 3 liters per kg malt. Flaked corn boiled separately before adding to the mash.

Mashing schedule	Temperature	Rest
Intermediate		60-62°C		30 min
Saccharification	68°C		60 min
Mash out		75°C		5 min
Sparge			78°C		'till complete

Source: https://web.archive.org/web/20091022050 ... fort8.html

Niels

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#8 2014-03-17 10:08:59

cpa4ny
Member
From: Singapore
Registered: 2014-01-21
Posts: 154

Re: Quadrupel - Rochefort Achtig

Hi Niels - just curious if you had a chance to try that Quad?

Look forward to hearing your thoughts on that T-58 yeast.


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