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Lambic Digest #0614
From postmaster at lance.colostate.edu Thu Jun 1 03:39:38 1995
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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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End of Lambic Digest
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