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I just had this beer for the 1st time tonight. I poured it from the 11.2 oz bottle into a goblet. Had a thick head that raised about 1/4 inch above the rim of the glass. I don't have much of a palate but I got flavors of raisins, cinnamon, and nutmeg. It was a nicely sweet but not too sweet, just enough to offset the alcohol.

I don't know if this is OK, but I think I might only drink this beer for the rest of my life. This stuff is out of control awesome. I might go try to join a monastery.

I just finally broke down and bought some about a month ago... that was such a good beer. The candi-sugar really lets out some great aromas and brings out some great flavors. Rochefort is just so damn tasty!!

This is for the 8, but the 10 is simply adding more sugar. See the quote from Denny.
There was a website posted with a clone that Denny Conn had done a few times and recommended. Here is everything converted over to pounds and Fahrenheit. The notes the original brewer are included.

Here is some info that Denny also gave me:

according BLAM the only difference is the amount of sugar. BLAM lists 8 as 1.078 and 10 as 1.096. Sugar gives you about 9 points in 5 gal., so for a 10 you'd use 2 more lb. of sugar than in an 8. That Rochefort recipe absolutely rocks! I've brewed it many times. Use dark candi or D2 syrup for the sugar in it. One bottle of syrup = 1 lb. of sugar.

Rochefort 8 Clone
18-B Belgian Dubbel



Size: 10.5 gal
Efficiency: 73.0%
Attenuation: 75.0%
Calories: 269.24 per 12.0 fl oz

Original Gravity: 1.080 (1.062 - 1.075)
|==============================#=|
Terminal Gravity: 1.020 (1.010 - 1.018)
|============================#===|
Color: 23.8 (10.0 - 14.0)
|================================|
Alcohol: 7.96% (6.0% - 7.5%)
|============================#===|
Bitterness: 31.32 (15.0 - 25.0)
|================================|

Ingredients:
3.22 oz Styrian Goldings (4.2%) - added during boil, boiled 75.0 min
1.4 oz Hallertau Hersbrucker (3.5%) - added during boil, boiled 30.0 min
0.7 oz Hallertau Hersbrucker (3.5%) - added during boil, boiled 5.0 min
1.1 lbs Flaked Corn (Maize)
20.81 lbs Pilsener
3.29 lbs CaraMunich 40
2.85 lbs Candy Sugar
0.44 lbs Carafa Special
1.1 lbs Special B Malt
0.7 oz Corriander Seed - added during boil, boiled 5.0 min
4.0 ea WYeast 1762 Belgian Abbey II
2.0 ea Servomyces - added during boil, boiled 10.0 min
1.0 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 10.0 min

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:33:08 Mash In - Liquor: 9.61 gal; Strike: 149.3 °F; Target: 140.0 °F
01:33:08 Saccharification Rest - Rest: 60.0 min; Final: 154.4 °F
01:38:08 Mash Out - Heat: 5.0 min; Target: 75 °C
02:23:08 Sparge - Sparge: 5.03 gal sparge @ 170.0 °F, 11.49 gal collected, 45.0 min; Total Runoff: 11.78 gal

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

Yeast: Wyeast 1762 Belgian Abbey II or recultered from a bottle of Rochefort. The winning recipe used the Wyeast.
Fermentation temperature was 68F-72F

Below, I listed some findings based upon variations in the recipes. Of course, this wasn't set up in a randomized, replicated fashion, but I think it might be of interest nonetheless:

1) The use of chocolate malt instead of the dehusked Carafa resulted in a bit of a licorice taste or even a bit of a burned taste.
2) If you can't get Carafa Dehusked, look for a debittered/dehusked dark chocolate/Black malt. It can also be had from Weyermann
3) The use of the original yeast instead of the Wyeast didn't change much in the tasting profile. Which makes sense, because they're said to be similar.
4) The second placed beer (Theo Verschoor) was fermented at 28C, which resulted in a very strong banana and fruit aroma!
5) The third placed beer (Edwin Hoogedoorn) tasted very close to the second, but had a less pronounced aroma, because of a lower temperature fermentation.
6) To get a color more resembling the original, it is suggested to slightly bring down the amount of Carafa.
7) Some beers had problems during bottle-conditioning. When bottling make sure to do it in time or to add a healthy yeast.
Samples with added (non-Rochefort) yeast for conditioning did not seem to result in a different taste.

http://www.geocities.com/iluvhops/brouw ... fort8.html

I am told that you can make Rochefort 10 simply by increasing the amount of Candy sugar to each the proper OG

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Neuron_Theory wrote:I just had this beer for the 1st time tonight. I poured it from the 11.2 oz bottle into a goblet. Had a thick head that raised about 1/4 inch above the rim of the glass. I don't have much of a palate but I got flavors of raisins, cinnamon, and nutmeg. It was a nicely sweet but not too sweet, just enough to offset the alcohol.

I don't know if this is OK, but I think I might only drink this beer for the rest of my life. This stuff is out of control awesome. I might go try to join a monastery.

This beer is becoming harder to find...especially in FL...I have to order it now...One of the top Trappist beers...the 6 and the 8 are complex and highly drinkable as well

Rochefort 10 is personally my favorite quad. I've had Westy 12 and St. Bernardus plenty of times and they don't seem to have the same depth and complexity, IMO. I've also found the Rochefort to be good even when it's relatively fresh.

slowhead wrote:

Neuron_Theory wrote:I just had this beer for the 1st time tonight. I poured it from the 11.2 oz bottle into a goblet. Had a thick head that raised about 1/4 inch above the rim of the glass. I don't have much of a palate but I got flavors of raisins, cinnamon, and nutmeg. It was a nicely sweet but not too sweet, just enough to offset the alcohol.

I don't know if this is OK, but I think I might only drink this beer for the rest of my life. This stuff is out of control awesome. I might go try to join a monastery.

This beer is becoming harder to find...especially in FL...I have to order it now...One of the top Trappist beers...the 6 and the 8 are complex and highly drinkable as well

If you are ever in Tampa, they have it at Kingdom Liquors and the Beverage Castle ... and give me a hollar, a few nice beer bars opened down here and wouldn't mind putting a few back with a fellow BN'er.

That aside, i have this beer on deck to brew ( Rochfort 8 )

Actually, this weekend for Gasparilla!!

One of my favorite beers on the planet! The first time I had Rochefort 10 I entered a whole nother level of beer geekery