Batch 34: Rochefort 8 Clone
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By Volume
Primary Secondary Keg
1.074 1.012 8.1 % 71 % 21 days 43 days 7 days


rewed on Saturday, September 9th, 2006
A yeast starter was made on Thursday, September 9, 2006 for the Wyeast Belgian Abbey II yeast with 550 mL of water, 3 oz of Light LME, and 1/2 tsp yeast nutrient. The brew day went very smoothly without any problems. Regular cane sugar was added with the burner turned off at the start of the boil. I had to substitute Belgian debittered black malt in place of the Carafe Special malt and used a German pilsner as the base malt. The ambient temperature for fermentation is 70 F in the basement and the fermenter is in a cold water bath with some ice bottles to bring the temperature down to the lower 60's. The primary fermeter is a glass carboy and I'll leave it for a few weeks to ensure fermentation is complete before racking.

All Grain
5.00 gal Batch Size
6.41 gal Boil Size


Amount Item Price
12.00 lb German Pilsner (2 Row) (2 L) $19.08
1.50 lb Caramunich Malt (45 L) $2.54
0.50 lb Flaked Corn (1 L) $0.85
0.50 lb Special B Malt (150 L) $1.05
0.25 lb Belgian Debittered Black Malt (550 L) $0.65
1.50 lb Cane Sugar (75 L) $2.25
1.50 oz Styrian Goldings Hops (4.20 %) at 60 min $1.94
0.75 oz Hallertauer Hersbrucker Hops (3.00 %) at 30 min $0.89
0.50 oz Hallertauer Hersbrucker Hops (3.00 %) at 5 min $0.60
0.50 oz Coriander Seed at 5.0 min $2.85
1.00 tsp Irish Moss at 30.0 min $0.10
1 pkgs Wyeast Labs Belgian Abbey II (1762) $5.75


Time Step
12:00 PM Sanitized equipment
  Heated 5 gal strike water to 190 F, preheated mash tun
1:30 PM Doughed in at 168 F, mashed at 154 F for 60 min, 153 F for 30 min, 152 F for 0 min
  Heated 3.5 gal sparge water to 185 F, preheated hot liquor tank
2:30 PM Lautered 7 gal of wort, 1.040 @ 130 F = 1.053 SG, 71% Mash Efficiency
3:30 PM Boiled, added hops on schedule
4:40 PM Heat exchanger and wort wizard, cooled to 70 F
5:30 PM Pitched yeast, 1.072 @ 74 F = 1.074 OG (Estimate: 1.079 OG)
6:00 PM Cleaned equipment


acked to Secondary on Saturday, September 30th, 2006
After three weeks in the 6.5-gallon glass primary fermenter the Rochefort 8 Clone was racked into a 5-gallon secondary fermenter. Ambient temperatures in the basement are now around 65 F.


egged on Sunday, November 12th, 2006
After more than a month in the secondary fermenter the Rochefort 8 Clone was racked into a 5-gallon keg. The final gravity is a little lower than the last time I made this clone, probably because of the difference between all grain and partial mash. It's going straight into the kegerator at 40 F to carbonate at 12 PSI.

1.012 @ 60 F = 1.012 FG
8.1% ABV


asted on Sunday, November 19th, 2006
This batch of Rochefort 8 is just now carbonated with good head and appears clear and amber to dark brown in color. It has a nice fruity taste with complex flavors of malt sweetness and hop bitterness. There is some strong alcohol flavor that will probably mellow with a little more time. I compared to a bottle of Rochefort 8 and they are very similar, mine is slightly darker in color without as much suspended yeast but the flavor is really close. This is much better than my previous attempt at the clone using WLP530 Abbey Ale yeast. Overall a warming winter belgian ale.