Strike with 12.75qts@149F to hit 135F - rest 30 min.  Infuse with 2.5qts@boil to hit 145F - rest 30 min.  Infuse with 8qts@boil to hit 165F - rest 30 min.  Infuse 5qts@boil to hit 172F - rest 10 min, mash out.  Drain the tun and sparge with an additional 2.25 gallons at 172F.  Collect 7.25 gallons.  Bring to boil and add additional sugars.  Continue boiling, adding bittering at 80 min and aroma at 10 min. along with Whirlfloc.

The goal here is make something like Rochefort 8 using a Rochefort-like process.

BLAM reports:
-A mash schedule of 135F, 145F, 165F and 172F managed by infusions.  
-Small amounts of wheat starch (not malt)
-Dark and light sugars with a small corriander charge with the last hop addition.
-Styrian goldings and hallertau.  Carbed to 3.5 vol.
-89% attenuation, OG 1.079. Calculated FG of 1.008.
-22 IBU, ~30 Lovibond
-Pils and caramel malts for grainbill, probably from Dingemans

Beer Captured reports 9.2%vol, which agrees with BLAM and bottle labels.

Additional sources report:
-90 minute boil with bittering at 80 and aroma at 10
-5% wheat starch (used to be corn starch)
-Ferment starts at 66F, increasing to 73F

All sources agree on WY1762.

Photos of the display case at Rochefort show a light grain (pils?), dark grain (special b or caravienne?), wheat starch, dark solid candy and white granular sugar.

Some sources report 32 pppg for refined starch, the same as honey.

Dark candi syrup (carmelized fructose only) that has not been separated from the starting sucrose might be a good sub for the dark and clear candy that is normally recommended - as long as the composite color is something like amber rock sugar.