Quadrupel - Rochefort Achtig

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Quadrupel - Rochefort Achtig

Unread postby niels » Sat Feb 08, 2014 12:05 pm

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 :)

ImageImage

Code: Select all
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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RE: Quadrupel - Rochefort Achtig

Unread postby Dicko » Sat Feb 08, 2014 9:09 pm

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:
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RE: Quadrupel - Rochefort Achtig

Unread postby Batz » Sat Feb 08, 2014 10:03 pm

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

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RE: Quadrupel - Rochefort Achtig

Unread postby cpa4ny » Mon Feb 10, 2014 12:55 am

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 on Mon Feb 10, 2014 2:03 am, edited 1 time in total.
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RE: Quadrupel - Rochefort Achtig

Unread postby dinnerstick » Mon Feb 10, 2014 7:45 am

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.
Code: Select all
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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RE: Quadrupel - Rochefort Achtig

Unread postby niels » Mon Feb 10, 2014 8:47 am

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.

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RE: Quadrupel - Rochefort Achtig

Unread postby niels » Mon Feb 10, 2014 8:48 am

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.

Code: Select all
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/20091022050238/http://geocities.com/iluvhops/brouwsel/rochefort8.html

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RE: Quadrupel - Rochefort Achtig

Unread postby cpa4ny » Mon Mar 17, 2014 10:08 am

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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Re: Quadrupel - Rochefort Achtig

Unread postby niels » Thu Oct 09, 2014 10:08 am

I had a tasting yesterday of the oaked version.

It's a fine beer, but it is just a bit too sweet for my taste. Also it doesn't have the complexity I wanted. Next time I will replace the T58 with real Rochefort yeast and make sure it attenuates a bit better.

Something else that catched my tongue: the oak flavour is much much more reduced over these months. I will have to do a side-by-side tasting of the "regular" and the oaked version to determine the difference.

All in all it was a tasty beer and it is probably a good recipe to make a split Rochefort, Chimay and Westmalle batch :)

- Niels
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Re: Quadrupel - Rochefort Achtig

Unread postby dinnerstick » Thu Oct 09, 2014 5:02 pm

if it's too sweet you can always add brett.....
i made a big rochefort-style beer last month, 25L batch, after fermentation i filled a keg, and added brett bruxellensis to the remaining few liters. can't wait to try them this winter!
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Re: Quadrupel - Rochefort Achtig

Unread postby niels » Fri Oct 10, 2014 6:49 am

dinnerstick wrote:if it's too sweet you can always add brett.....
i made a big rochefort-style beer last month, 25L batch, after fermentation i filled a keg, and added brett bruxellensis to the remaining few liters. can't wait to try them this winter!

It's not that sweet, just a tat too sweet for my taste. It doesn't have the sweetness of a Leffe or Kasteelbier Bruin, but I think some extra hop bitterness would be welcome.

Since the batch is bottled for a few months now I'm not going to open them up and add brett :) But I like the idea.

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