Brewskii
Well-Known Member
Hey, wow; I just quoted myself
Meant to edit... Sorry
Meant to edit... Sorry
Here may be a dumb question. I have never had a Westy - 12, but is it close to La Trappe - Koningshoeven?
But with double the IBU's is it significantly more bitter?
Are you saying the Westy is less bitter? I thought the Westy is the one with 2X the IBU's
jeetaman said:Ah, very nice. Sorry for the dumb questions. I'm new to this.
Ah, very nice. Sorry for the dumb questions. I'm new to this.
It's a good line of discussion that hasn't been brought up enough on this thread. How the lupulin components mellow over time is probably one of the keys to the Westy 12's success.
Are you saying the Westy is less bitter? I thought the Westy is the one with 2X the IBU's
All quads have ~40 IBU. The bitterness will not be IPA-like noticeable because 10% alcohol contributes quite a bit of sweetness that offsets that bitterness.
afr0byte said:I wouldn't say all. For example, Rochefort 10 has 27IBU. The BJCP guidelines for dark strongs say 20-35 IBU.
I wouldn't say all. For example, Rochefort 10 has 27IBU. The BJCP guidelines for dark strongs say 20-35 IBU.
Right. The Rochefort 10 would not, I think, be considered a quad - would it? A typical dubbel would be ~30 IBU. You need, IMO, more bittering to balance the higher alcohol of the quad - which is what is generally done.
BJCP treats all strong dark the same. I think quads push slightly past the parameters of the guidelines - but dubbels sit in the middle of the guidelines. Do you think this is true or do you see this differently?
Right. The Rochefort 10 would not, I think, be considered a quad - would it? A typical dubbel would be ~30 IBU. You need, IMO, more bittering to balance the higher alcohol of the quad - which is what is generally done.
BJCP treats all strong dark the same. I think quads push slightly past the parameters of the guidelines - but dubbels sit in the middle of the guidelines. Do you think this is true or do you see this differently?
It is most definitely a quad. It is 11.30% alc. Maybe mixing up 8 and 10?
Must be mixing them up. I thought the number (8, 10, 12) was related to degrees Plato and assumed (wrongly) that a Westvleteren 12 would be stronger than a Rochefort 10.
Here is BJCP 18-D parameters: OG: 1.065-1.098+ IBUs: 25-40+ FG: 1.014-1.024+ SRM: 7-20 ABV: 7-12+%
Those must be something other than BJCP parameters? Perhaps those are brewers association parameters? Plus 18-D is a Golden Strong Ale.
OK no MVP award for me - here was my source: http://beerrecipes.org/bjcpguidelines.php?id=72
Speaking of which; CSI ... What happened to the Rochefort 12 recipie? It disappeared before I got a chance to brew it ( I'm a fan)?
ultravista said:Did you mean St. Bernardus Abt 12? To the best of my knowledge, Rochefort 12 does not exist.
http://www.candisyrup.com/uploads/6/0/3/5/6035776/st._bernardus_abt_12_clone_-_trial_001a.pdf
Speaking of which; CSI ... What happened to the Rochefort 12 recipie? It disappeared before I got a chance to brew it ( I'm a fan)?
CSI said:We love the Rochefort style and yeast also but are unfamiliar with R12.
jeetaman said:Once the beer is bottled how important is the temperature? Is a garage in the summer time a bad idea?
Ok. It's been 2.5 months now (8 weeks in 68F secondary). Getting the feeling that I should be putting this to bottles soon.
I assume I should re-pitch at bottling time. My thought is to use US-05 1/2 sachet re-hydrated in boiled water and enough organic table sugar to hit my desired volumes of CO2. I'm bottling in regular 22oz bombers and 12 oz. bottles so I'll probably use BeerSmith to calculate to around 2.8 volumes, I don't think I should go much higher than that.
BTW, My Batch hit around 10% ABV.
Your thoughts and comments please....
Once the beer is bottled how important is the temperature? Is a garage in the summer time a bad idea?
Bummer. In Southern California we don't have such cellars.
mjap52 said:I entered this into my clubs BJCP competition and got 1st place for the Belgian Strong Ale category with a 40!!
Brewed the Wednesday before thanksgiving, so still a little green.
Congrats! Which version did you brew?
meadowstream said:I made something close to CSI's 17X on Monday evening...and wow is the fermentation vigorous. I have had about a gallon blow off from my 15 gallon fermenter over the last 10 hours.
TriggerFingers said:Going to brew this up in a day or so....
I have a hop question--I don't have Northern Brewer. Chinook and Columbus are subs (which I have and have used before in American beers calling for NB), but I am wondering about using them in the Pious? I am going to use Kent Goldings or Fuggles (in place of the Styrian), but am curious about the bittering addition?
I have:
Kent Goldings
Fuggles
Willamette
Magnum
Chinook
Columbus
Anyone want to chime in?
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