Lambic Digest #0614

eZine lover (@eZine)

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Lambic Digest

 · 7 months ago

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Date: Thu, 1 Jun 1995 00:30:19 -0600 
From: lambic-request at lance.colostate.edu (subscription requests only - do not post here) 
To: lambic at lance.colostate.edu 
Subject: Lambic Digest #614 (June 01, 1995) 

 

 

 
Lambic Digest #614                             Thu 01 June 1995 

 

 
        Forum on Lambic Beers (and other Belgian beer styles) 
                Mike Sharp, Digest Coordinator 

 

 
Contents: 
  Re: Rochefort (Jeff Frane) 

 

 
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Date: Wed, 31 May 1995 08:39:22 -0700 (PDT) 
From: Jeff Frane <gummitch at teleport.com> 
Subject: Re: Rochefort 

 
> From: pacasey at lexmark.com (Patrick Casey) 
> Subject: Rochefort 10 recipe 
>  
> Does anyone have a recipe for Rochefort 10?  Or at least a starting 
> point?  My first attempt (based on Jim Busch's and Phil Seitz' trip 
> info a few years ago) wasn't all that close. 
>  
My own experiments haven't been too far off the mark, and I'd say the 
critical elements are: D-C or equivalent high quality pilsner malt, 
candi sugar and flaked maize (<----- verrrry important).  And the right 
yeast, of course (W3944 is a good place to start).  My first attempt 
initially tasted very like it, there was even that faint chocolate 
flavor I detect in Rochefort, but as the priming sugar was used up that 
flavor went away -- I attribute this to residual sugars, perhaps 
primings, perhaps as a result of the yeast pooping out ?? 

 
Jim and Phil's report was crucial for me, in that it introduced me (or 
re-introduced me) to the use of maize.  I use the stuff everywhere now, 
and consider it critical to my bitters and faux-abbey biers (also makes 
for a killer American lager). 

 
- --Jeff 

 

 

 
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