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Old 07-21-2013, 01:02 PM   #1361
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Originally Posted by savylemons
I won the Belgian strong ale category in alabamas first bjcp homebrew competition with the new world recipe.
That's awesome! Congrats
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Old 07-21-2013, 01:12 PM   #1362
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I won the Belgian strong ale category in alabamas first bjcp homebrew competition with the new world recipe. I have the old world conditioning right now currently only 2 weeks in the bottle. Thanks to saq and csi for all the hard work put into this. I bottled my new world in January and it is seriously improving with time. Going to wait several more months before opening the next.
Congratulations!
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Old 07-21-2013, 01:42 PM   #1363
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Wow! Good answer Wish I had that sort of set up

How much would the yeast's heat overpower air cooling? I only used heat and a cool basement (supplemented with ice and fan) to limit the yeast on either end. I don't use evaporative / wet cooling because it's difficult to control, but I can't afford much else.

Does this ramp change the ester profile much from a natural rise and artificial hold at temps? Or does it mainly just allow for consistency?
Air cooling works but you have to understand and plan for the thermal mass of the fermenting beer. The last Tripel I did used WLP530 with a large starter. In a temp controlled, air cooled insulated room the ramp was insane. It went from 68-80 in 12 hours in a 65 degree room. This was a 45-50g batch. Now I'm implementing glycol coils....
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Old 07-21-2013, 04:29 PM   #1364
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savylemons - congratulations!

Did you modify the recipe or follow it verbatim?

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Old 07-22-2013, 04:46 AM   #1365
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The only change was that I used 2 lbs of d180 and 1 lb of d45 instead of the syrups recommended. Followed the same fermentation schedule and used quite a bit of 3787 slurry from a dubbel I did instead of doing a stirplate starter. This is the first competition I entered and am surprised I was able to score a 39 and win gold even with the beer being relatively young. For my taste it still seems a little strong which is keeping it from being exceptional bit this seems to be drastically improving with time.

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Old 07-22-2013, 02:24 PM   #1366
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I used 3 #'s of D180 for my batch, it under-attenuated just a bit therefore it's slightly sweeter than it should be. It is a damned good beer, and to be honest, as someone who has not yet had a real Westy 12, I think it is awesome. It tastes like a St. Bernardus 12 to me, a beer I can source locally on tap too.

Mine is kegged.

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Old 07-22-2013, 02:38 PM   #1367
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Me and some friends did a blind taste test of this Westy 12 clone, st bernardus 12.and rochefort 10. The st bernardus and Westy only had about a month in age difference (6-7 months) where the rochefort had over a year on it. The results were the same across the board rochefort being preferred with Westy 12 in a close second and st bernardus coming in 3rd. That was my first time having such a fresh st bernardus and I really didn't enjoy it that much I actually falsely identified it as my clone just because it was so harsh and boozy I just assumed it was my homebrew haha.

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Old 07-24-2013, 06:44 PM   #1368
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So I have a question over the grain bill in CSI's recipe, is the combination of belgian pilsner and 2 row necessary for a true clone? Is there a large flavor difference between that and an all pilsner grain bill?

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Old 07-24-2013, 08:39 PM   #1369
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So I have a question over the grain bill in CSI's recipe, is the combination of belgian pilsner and 2 row necessary for a true clone? Is there a large flavor difference between that and an all pilsner grain bill?
Really, really liked this question. It kind of cuts to the goal of making the perfect Westvleteren 12 clone. Here's our opinion so far for whatever its worth.

Belgian Pils tends to be mildly "sweeter" than german or other pils so it seems to match the clone goals better. Reading between the lines I think what you're asking is if the Belgian Pils and Belgian Pale combination is necessary, (both are 2-Row barley so I hope this assumption is correct). This is the same question we have had in formulating the new Westy 12 clone trials for this Fall 2013. Given the most recent taste testing of the Westvleteren 12 import I have a theory that the St. Sixtus brewers are *currently* using only Belgian Pils with single decoction to add that slight toasted breadiness. That's the theory based on recent tasting anyway. Some say Castle and some say Dingeman's. We're not sure (yet). Hopefully we'll have more testing on that later this year also.

I can't wait to begin the next round of trials.
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Old 07-24-2013, 10:09 PM   #1370
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Really, really liked this question. It kind of cuts to the goal of making the perfect Westvleteren 12 clone. Here's our opinion so far for whatever its worth.

Belgian Pils tends to be mildly "sweeter" than german or other pils so it seems to match the clone goals better. Reading between the lines I think what you're asking is if the Belgian Pils and Belgian Pale combination is necessary, (both are 2-Row barley so I hope this assumption is correct). This is the same question we have had in formulating the new Westy 12 clone trials for this Fall 2013. Given the most recent taste testing of the Westvleteren 12 import I have a theory that the St. Sixtus brewers are *currently* using only Belgian Pils with single decoction to add that slight toasted breadiness. That's the theory based on recent tasting anyway. Some say Castle and some say Dingeman's. We're not sure (yet). Hopefully we'll have more testing on that later this year also.

I can't wait to begin the next round of trials.
Awesome, I was going to try using an all pils base when I brew this next week. I have another quick question about decoction, if we can look at your recipe for a second. How long do you hold your decoctions at boiling? Thanks!
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