Batch #55: Rochefort 8 clone, take two
A re-hash of the earlier try,
aiming for a more proper gravity this time. Brewed the
same day as a 10 gallon wit
batch with the capable help of friend and former former
brewer Jim McManus. It was one of my most flawless brew
days, although notes are a bit spotty.
- 14 lbs Durst Pilsner
- 1.6 lbs Dingeman's CaraMunich
- 8 oz Dingeman's Special B
- 8 oz Flaked Corn
- 1.5 oz Weyermann Carafa II
- 1.4 lbs Dark Candi Sugar
- 1.5 oz Styrian Goldings (5.1% AA) @60 minutes
- 0.7 oz Hallertauer (4.3% AA) @30 minutes
- 0.3 oz Cracked Coriander @30 minutes
- 0.3 oz Hallertauer @5 minutes
Wyeast 1762, 2 quart starter (partially decanted).
Single infusion, about 1 hour at 156F.
- OG: 1.092 (22 Brix)
- Calculated IBUs: 33
Brew day: July 30, 2005
Visible fermentation by 9:00 pm, 76F.
- 10:40 am: start heating water
- 11:25 am: start mashing in
- 11:30 am: Mash-in @156F, 5 gallons of 170F water.
- 12:44 pm: First runnings on to boil.
- 1:20 pm: Everything boiling.
- 2:00 pm: Add Styrians.
- 2:30 pm: Add Hallertaus and coriander.
- 2:55 pm: Add last Hallertau.
- 3:00 pm: Flame-out and Therminate...
- 3:12 pm: Pitched @78F, 22 Brix.
Racked 8/7, S.G. about 1.028 (12 Brix on refractometer)
Pitched another Wyeast 1762 pack 8/23.
Bottled 9/30, 4.65 oz Corn sugar. Yields 45 12-oz
bottles, 3 .5L bottles, 2 6-oz barleywine bottles
(canaries for bottle bombs), and 10 ounces in the
last bottle. Total: 4.75 gallons.
Popped one of the canaries. It looks like the bottles
will not be flat: they're about "petillant" now,
even though they were sampled a bit cooler than the
secondary fermenter. Next, to watch for bottle bombs :-/
Amazing dark-fruit, slightly solventy aroma. Taste
is crisp and refreshing, yet full-bodied, with a
lingering, slightly sweet, spicy finish. Definitely
fuller and sweeter than my last
attempt, which is to be expected from the higher
starting gravity. It's still a bit worrisome that
the final gravity was so much higher. Perhaps I
should try warming the fermenter on the next batch.
Those 90F secondaries are good for something :-)
Overall, much closer to the real Rochefort stuff than
last time. Yum!
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