Trappist Rochefort 6 Belgian Dubbel Clone (2.5 Gallons) - Beer Recipe - Brewer's Friend

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Trappist Rochefort 6 Belgian Dubbel Clone (2.5 Gallons)

248 calories 24.3 g 12 oz
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Beer Stats
Method: Extract
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 248 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)
Created: Tuesday January 23rd 2018
1.075
1.017
7.6%
19.1
17.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Pilsen3 lb Dry Malt Extract - Pilsen 42 2 60%
0.50 lb Dry Malt Extract - Light0.5 lb Dry Malt Extract - Light 42 4 10%
8 oz Candi Syrup - Belgian Candi Syrup - D-458 oz Belgian Candi Syrup - D-45 32 45 10%
4 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
5 oz Belgian - Special B5 oz Special B 34 115 6.3%
5 oz German - CaraMunich I5 oz CaraMunich I 34 39 6.3%
3 oz American - Aromatic Malt3 oz Aromatic Malt 35 20 3.8%
3 oz Belgian - Biscuit3 oz Biscuit 35 23 3.8%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 1.8 Boil 60 min 6.12 45.5%
0.25 oz Styrian Goldings0.25 oz Styrian Goldings Hops Pellet 4 Boil 60 min 6.8 22.7%
0.25 oz Styrian Goldings0.25 oz Styrian Goldings Hops Pellet 4 Boil 30 min 5.23 22.7%
0.10 oz Styrian Goldings0.1 oz Styrian Goldings Hops Pellet 4 Boil 10 min 0.99 9.1%
1.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 3oz       CO2 Level: 3 Volumes
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.85 g | 15.4 qt) 2.81 11.2  
Mash volume with grains (equipment estimates 3.85 g | 15.4 qt) 2.89 11.6  
Grain absorption losses (steeping) -0.13 -0.5  
Volume increase from sugar/extract (early additions) 0.32 1.3  
Pre boil volume (equipment estimates 4.04 g | 16.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 2.5 10  
Going into fermentor 2.5 10  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.81 11.2
Equipment Profile Used: System Default
 
Notes

Lower steep/mash temp (148-150) should get you a lower dryer gravity

Add belgian candi syrup before the boil, taking kettle off heat. Another clone i read used D-180.

Add DME just before boil to avoid boil over.

Yeast Temps: Style suggests starting an abbey yeast at 64f up to 68f for 48hrs to minimize fusels. At 1/3 sugar break move it to 74-78f. The yeasts could increase to these temps on its own also. This is something I will attempt by moving out of my basement to warmer rooms at about 1.046 gravity or sooner. Update: Mine took about 4 days to hit 1/3 then I moved it to a 70f room.

Wyeast 1762 is supposed to be the Rochefort Yeast. White Labs WLP540 is also Rochefort. Other alternatives; Wyeast 3787 or 1214

Mount Hood is an Alternate for Hersbrucker hops with a higher AA. Reduce by about half. From .5oz to .2 oz. You could instead remove the 60min Styrian. This would keep the IBUs from overpowering the style.

Take note of higher priming sugar. Style suggests higher volume. 2.5-3 vols

Bottle condition recommendations are longer. Minimum 6 weeks, but better at 2 months.

Update: Fermentation smells like banana about 7 days in and after I had moved it to a 72f room.

Update!: This recipe works! It taste near close to a proper Trappist Rochefort. After 6 weeks aged I smell banana, its strong but sweet covers it up, its a perfect dry. Letting it age took the edge off.

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  • Last Updated: 2018-03-20 02:01 UTC