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Quadrupel recipe

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korndog

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Hi guys
Can someone point me to a good recipe and procedure set (from experience) for brewing a Westvleteren 12, or Rochefort 10? I pay $18 bucks a bottle for the Westy, and would love to be able to come close at home. Does anyone here have good experience with this?

Thanks
KD
 

shunoshi

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I actually just did a PM version of this recipe last night, but bumped down the ingredients to enter the tripel realm (or Rochefort 8). I really preferred their tripel over their quad. Looked and tasted good when I finished up...now we wait.
 

zoebisch01

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shunoshi said:
I really prefered their tripel .
God, thank you shunoshi for spelling it properly. :D ...Just one of my pet peeves :p (you wouldn't label a Stout as Stoud...I dunno what a Trippel is :p)..I know, I know...big deal. Just saying though. Again thanks for spelling it right :)
 

shunoshi

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zoebisch01 said:
shunoshi said:
I really prefered their tripel .
God, thank you shunoshi for spelling it properly. :D ...Just one of my pet peeves :p (you wouldn't label a Stout as Stoud...I dunno what a Trippel is :p)..I know, I know...big deal. Just saying though. Again thanks for spelling it right
Looks like I forgot how to spell "preferred" though. :p
 

SRFeldman79

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hmmm, i thought Tripel and Trippel were both considered acceptable.
anyway...isn't a quadrupel a strong dark, where as a tripel is a strong pale?
 

Zzyzx

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Not recipies... but should point you on the right path for makeing something simmilar.

Rochefort 10
OG: 1.096 (23 °P)
IBU: 27
Pilsner & caramel malts + White sugar, Dark sugar and wheat starch.
Coriander spice
Styrian Goldings + Hallertau

Pitch yeast at 68° allowed to rise to 73° for 7 days

Moved to secondary and cooled to 46° for 3 days.

Apparent attenuation 89%


Westvleteren 8
OG 1.072 (17.6 °P)
IBU 35
Pale and Pilsner malts
Sucrose & caramelized sugar
Northern Brewer, Hallertau, Styrian Goldings
Yeast pitched at 68°, rises to 82-84° for 4 to 6 days
Racked to secondary for 4 to 6 weeks @ 50°


the above comes from the book, "Brew Like a Monk" by Stan Hieronymus, which I just finished reading and Highly recommend to any one who has a passion for brewing Belgian ales.
 

DeathBrewer

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triple, dreifach, triplo, тройной, triplíquese, tripler, triplicare, Verdrievoudig, tredobbelt...ok, now I'M confused...what language is "tripel" anyway?

and yes, the name is more about the style and not the alcohol gravity. a quadrupel isn't really a name for any style. "Belgian Dark Strong Ale" is a style, tho (and very tasty)

bjcp calls a triple a tripel
 
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korndog

korndog

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Zzyzx said:
Not recipies... but should point you on the right path for makeing something simmilar.

Rochefort 10
OG: 1.096 (23 °P)
IBU: 27
Pilsner & caramel malts + White sugar, Dark sugar and wheat starch.
Coriander spice
Styrian Goldings + Hallertau

Pitch yeast at 68° allowed to rise to 73° for 7 days

Moved to secondary and cooled to 46° for 3 days.

Apparent attenuation 89%


Westvleteren 8
OG 1.072 (17.6 °P)
IBU 35
Pale and Pilsner malts
Sucrose & caramelized sugar
Northern Brewer, Hallertau, Styrian Goldings
Yeast pitched at 68°, rises to 82-84° for 4 to 6 days
Racked to secondary for 4 to 6 weeks @ 50°


the above comes from the book, "Brew Like a Monk" by Stan Hieronymus, which I just finished reading and Highly recommend to any one who has a passion for brewing Belgian ales.

Thanks for these. Yes, Quadrupel is a BDSA.
 

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