I used to add Sinamar, as well as sugars, late in the boil because, well, “they” say to. (Never a good reason for anything.) I’ve started adding it all as the wort comes to a boil because it makes things simpler for me. I’ve noticed no difference doing it this way.
As I sit doing some liquid research (a rare cache of Rochefort 6 was discovered at my local Wegmans!), I am inclined to say that, at least in reference to Rochefort 6, 20 SRM may be a bit high.
It looks closer to Chimay Premiere, which is about 15 SRM.
More “research” tonight with a chalice of Rochefort 8. My local grocery stores all just received major restocks of Rochefort, Chimay, and Westmalle.
I,lol be curious to take a look at the color on the 8, as well as the 10 that’s in the fridge. I have a feeling BLAM may have overestimated the colors on these.
I think 15, 24, 32 may be more appropriate then 20, 32, 45 (6, 8, and 10 respectively).
I’ve got a Saison planned for Friday night, but the Roche 6 is next on my list. Are you interested in any of the details? If so, would you prefer that I post them here or start a new thread?
I would throw it right in here. I’ve structure the OP here to be a repository of the excruciating details and research so anything else in the thread is fair game.