Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Belgian Strong Ale > Multiple - The Pious - Westvleteren 12 style quad - multiple

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Old 03-05-2013, 12:30 AM   #1201
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Hey, wow; I just quoted myself

Meant to edit... Sorry
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Old 03-05-2013, 12:20 PM   #1202
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Quote:
Originally Posted by jeetaman View Post
Here may be a dumb question. I have never had a Westy - 12, but is it close to La Trappe - Koningshoeven?
The LT Quad (Dominus) leans more toward the phenolic and caramel without the subtle dried fruit of a Westy. The mouth-feel and carbonation are similar.
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Old 03-05-2013, 04:12 PM   #1203
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But with double the IBU's is it significantly more bitter?
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Old 03-05-2013, 07:12 PM   #1204
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Quote:
Originally Posted by jeetaman View Post
But with double the IBU's is it significantly more bitter?
A little more so on the Westy 12. It's been a few months since I had one but I don't remember it being overly bitter to that extent. Aging may be at work lowing the IBU's.
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Old 03-05-2013, 08:55 PM   #1205
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Are you saying the Westy is less bitter? I thought the Westy is the one with 2X the IBU's
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Old 03-06-2013, 02:52 AM   #1206
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Quote:
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Are you saying the Westy is less bitter? I thought the Westy is the one with 2X the IBU's
I don't detect much bitterness in either one. Long aging...
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Old 03-06-2013, 03:39 AM   #1207
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Ah, very nice. Sorry for the dumb questions. I'm new to this.
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Old 03-06-2013, 01:12 PM   #1208
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Quote:
Originally Posted by jeetaman
Ah, very nice. Sorry for the dumb questions. I'm new to this.
Quads and dubbels are notable for being very balanced: malt, yeast, alcohol sweetness, and hops...none dominate.
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Old 03-07-2013, 01:45 PM   #1209
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Quote:
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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.
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Old 03-07-2013, 03:15 PM   #1210
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Yes... the aging allows for the true balanced final product of this fine beer. Mine is 2 months old, not really "on tap" but I sample it once a week or so to follow it's progress. It's really coming into it's own the last couple of weeks. Hoping to age it till June when a friend comes back in town.

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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.
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