Rochefort 8 Clone

A reworking of the winner of a Belgian Rochefort 8 clone competition. The original
used dehusked Carafa in place of the chocolate, corn in place of the oats, pilsner
in place of the pale, and dark candi sugar rather than table sugar.

Brewer:	Joel Plutchak		Email:	plutchak@hotmail.com
Beer:	Rochefort 8 Clone		Style:	Belgian Strong Ale
Type:	All grain		Size:	5 gallons
Color:	59 HCU (~24 SRM)		Bitterness:	34 IBU
OG:	1.080		FG:	1.012
Alcohol:	8.8% v/v (6.9% w/w)
Water:	Moderate water (not too hard, not too soft).
Grain:	10.5 lb. Belgian Pale 8 oz. Belgian Special B 2 oz. Belgian chocolate 8 oz. Flaked oats 1.5 lb. Belgian CaraMunich
Mash:	70% efficiency
	Mash at 142°F for 20 minutes, then 154°F for 45 minutes.
Boil:	75 minutes	SG 1.057	7 gallons
	1.5 lb. Cane sugar
	Add a third of an ounce of freshly crushed coriander seed 5 minutes before the end of the boil.
Hops:	1.5 oz. Styrian Goldings (5.5% AA, 60 min.) 0.5 oz. Hallertauer Hersbrucker (5% AA, 30 min.) 0.33 oz. Hallertauer Hersbrucker (5% AA, 5 min.)
Yeast:	Whitelabs Abbey Ale. Ferment at about 70° F.

Recipe posted 12/30/03.