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Rochefort Ale

Stone fruit and light, floral or rose-like aromas with low phenols. Higher temps and densier wort accentuates these fruity and floral flavors and aromas. Sulfur can be produced, but will dissipate with conditioning.

Key characteristics

Attenuation

73-82%
18-24°C

Temperature

Medium

Sociability index

Yeast are living organisms, and like some other organisms they may "like or dislike" to aggregate together, hence we prefer to call the flocculation phenomenon as socialability index.

12%

Alcohol tolerance

Stone fruit, floral, white pepper, clove/nutmeg, banana

flaVour profile

Dubbels, Trippels, Trappist ales

Best for

Yes

Phenolic

No

Diastatic

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The pitch size you will need:  hl

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