Does anyone know anything about this beer? Is it scaled down directly from the 8 or does the recipe vary between the strengths? I found this 8 clone from Herman Holtrop but nothing on rochefort 6.
70.4 2375 grams Pilsnermalt (Belgian)
11.1 375 grams Caramunich 120 EBC
1.5 50 grams Carafa special dehusked 800 EBC
3.7 125 grams Special “B”
3.7 125 grams Flaked Corn
9.6 325 grams Dark Candysugar
I believe that’s Denny Conn’s recipe for Rochefort 8.
I’m not certain if the 6 and the 8 use the same grist but I imagine it’s possible. They might use different yeasts or fiddle with fermentation temperatures or something too. I’ll go look it up in BLAM and see if there’s anything in there…
Update: BLAM (Brew Like A Monk) states that the grain bills are about the same for 6, 8, and 10, with extra malt and sugars in the 8 and 10. The difference, then, is likely a bit less malt and maybe little or no dark candi syrup. Rochefort 6 is also stated as 20 SRM versus Rochefort 8 having 32 SRM, and 1.072 vs. 1.078, which seems to support this. So, maybe use the same recipe but aim for the specified OG of 1.072 with no dark candi and 20 SRM and see where that gets you. If you need to reduce color further to hit 20 SRM, I might take out some of the Carafa, but leave the rest alone.
Good luck.
A 6 still needs the syrup for fermentability
Have a look also at the Rochefort 4 discussion : https://www.homebrewersassociation.org/forum/index.php?topic=26158.0
Thank you good sir.
https://photos.app.goo.gl/Yxx7uoaTkruTFZT02
I hope you can blow this up enough to read it clearly. It is the daily batch sheet from Rochefort, taken on the day of our visit, 15 October. 2006. Gumar was brewing 6 that day.
Oh snap.
Google Translate will be working for me today…
Are you able to upload the full-sized image? It will have a larger file size and higher pixel count. It’s hard to magnify the smaller pixelated version.
Big Monk - please post what you transcribe.
type 6
malt 1750 kg
amidon (starch) 225 kg
cassonade (brown sugar) 300 kg
pure malt 4L
Hallertau 2.5 kg
Styrian Golding 2.5 kg
Coriander 1 kg
Phosphoric acid 1 L
Remarks: calcium 6 degrees
temperature 25C
Pression (pressure) 1,5 bar
Amidon = wheat flour flakes
Pure malt = ??? - Brewing Ingredients???
The Belgian for the win!
Given what I recall about their size, and that they list 60 under hl volume, i’d wager that is a 60 ppm for calcium. I may be wrong though.
I read twice 6° which means 6 degrees, the type of beer.
True. Reading a little more it shows that their brew length is 100 hl for the 6 and 8, so it’s unlikely they reduced by 40% just for that day.
Fascinating… the so-called “Pure Malt” appears to be like an Amber LME!? Maybe used for color adjustment as well as for gravity adjustment? Hmm.
Very cool. Thanks for sharing!
I ran the percentages and it only accounts for about 0.24% of the total fermentables so I would say it has to be some sort of color adjustment.
Makes sense considering that there is only Pils, Wheat starch/flour, and Cassonade (brown sugar) listed. It is probably a really dark malt syrup.
This may be a candidate:
I’m going to run some numbers now.
Yes, I suppose they might be using the really dark black stuff.
And maybe I’m just reading into this a little too much, but…
Do you get the impression that they are pressurizing the fermentation to 1.5 bars? If true, that might take some extra effort to accomplish in a homebrew setting!
Also, it appears they are adding baking soda after the boil? “Soude”
This is really cool, I’m excited! Might have to brew this soon!
EDIT: And hmm… BLAM says they were definitely using crystal malts, yet none are listed. This must be in the form of Dark LME! Yep that’s got to be right.
In Belgium we can buy this: caramel 1 l • Brouwland - 9500 EBC
That’s cleaning with soda 
Oh, okay, that makes sense.
Regarding the “Pure Malt”, since they indicate this by name, I do not believe it is the burnt sugar product at 9500 EBC, but could be wrong. Whatever color DME and/or Sinamar that it takes to get to 20 SRM, that’s what we need to do as homebrewers if we want to make a clone. That’s what I get out of all this.
I defer to those w/ more experience w/ Belgian beer, but mightn’t that “calcium 6°” be calcium 6° German (ballpark 100 ppm)?