Batch 26: Rochefort 8 Clone
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By Volume
Primary Secondary Keg
1.081 1.016 8.5 % 76 % 28 days 14 days 14 days


rewed on Saturday, November 5th, 2005
A yeast starter was made on Monday, October 31, 2005 for the White Labs Abbey Ale yeast with 550 mL of water, 2.75 oz of Light LME, and 1/2 tsp yeast nutrient. I used my new Shirron heat exchanger along with the wort wizard for the first time this brew session. Everything worked well except for the stainless hose braid filter I was using in the kettle got clogged and the runoff was a little slower than expected. Next time I'll try the stainless scrubie or use hop bags. My mash efficiency went up this batch and I think it was because of the different type of base malt I used. The ambient temperature for fermentation is 57-62 so I didn't do anything to control the temp. Soon, I might need to get something to warm the fermenter. I had to substitute Dingeman chocolate malt for the carafa special malt, shouldn't make a big difference.

Partial Mash
5.00 gal Batch Size
3.53 gal Boil Size


Amount Item Price
5.00 lb Light Liquid Malt Extract (8 L) $7.50
4.00 lb Munton's Lager\Pilsner (2 L) $3.96
1.50 lb Dingeman Caramunich Malt (48 L) $2.09
0.50 lb Briess Flaked Corn (1 L) $0.75
0.50 lb Dingeman Special B Malt (100 L) $0.80
0.25 lb Dingeman Chocolate Malt (345 L) $0.42
1.50 lb Cane Sugar (75 L) $0.75
2.50 oz Styrian Goldings Hops (5.00 %) at 60 min $2.98
1.00 oz Hallertauer Hersbrucker Hops (3.50 %) at 30 min $1.05
0.50 oz Hallertauer Hersbrucker Hops (3.50 %) at 5 min $0.53
0.50 oz Coriander Seed at 5.0 min $2.85
1.00 tsp Irish Moss at 30.0 min $0.10
1 pkgs White Labs Abbey Ale (WLP530) $5.50


Time Step
12:00 PM Sanitized equipment
  Heated 2.25 gal strike water to 173 F, preheated mash tun
12:45 PM Doughed in at 165 F, mashed at 153 F for 60 min, 152 F for 30 min, 150 F for 0 min
  Heated 2.25 gal sparge water to 183 F, preheated hot liquor tank
1:45 PM Lautered 3.5 gal of wort, 1.038 @ 131 F = 1.052 SG, 76% Mash Efficiency
3:10 PM Boiled, added hops on schedule
4:10 PM Whirlpooled for 15 min, cooled to 62 F
  Fermented for 28 days, 1.080 @ 65 F = 1.081 OG (Estimate: 1.077 OG)
5:00 PM Cleaned equipment


acked to Secondary on Saturday, December 3rd, 2005
After four weeks in the primary fermenter the Rochefort 8 Clone was racked to secondary. Primary fermentation temperature was 55-62 F. A gravity reading was taken at this point and I think it may drop a couple more points. The sample tasted very fruity with strong cherry esters, I'm glad I fermented this one in the cooler temperature range.

1.018 @ 62 F = 1.018 FG


egged on Saturday, December 17th, 2005
After two weeks in the secondary fermenter at 60 F the Rochefort 8 Clone was racked into a 5-gallon keg. It went into the kegerator to start carbonating at 11 PSI at 40 F. Color was slightly dark and inital tasting and aroma were fruity and strong, it will definately be different having a belgian on tap. Should be ready just in time for New Years Eve.

1.016 @ 60 F = 1.016 FG
8.5% ABV


asted on Saturday, December 31st, 2005
After two weeks carbonating and conditioning this beer is ready for new year's eve. The belgian yeast character really comes through and is different than anything I've made before. Aromas of bubble gum with flavors of cherry, and other fruity esters. The strong alcohol content is more noticable then in the honey wheat. This one may be better after a few more weeks of cold conditioning.