Quadrupel recipe

[korndog]

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

 

[DeathBrewer]

i believe there is a rochefort 10 recipe on the forums...lemme see...

 

[DeathBrewer]

here ya go. Evan!'s recipe:

https://www.homebrewtalk.com/showthread.php?t=35858

 

[korndog]

here ya go. Evan!'s recipe:

https://www.homebrewtalk.com/showthread.php?t=35858

Thanks. I just might give that one a whirl.

 

[korndog]

Anybody use the "Dark 2" candi syrup yet? Any noticeable differences from regular Dark?

 

[shunoshi]

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]

I really prefered their tripel .

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

 

[DeathBrewer]

wait...what? he didn't spell it right :cross:

now i'm confused

and quit using the maximum amount of smilies!

that's one of MY pet peeves!

 

[shunoshi]

I really prefered their tripel .

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

Looks like I forgot how to spell "preferred" though.

 

[SRFeldman79]

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]

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]

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

 

[korndog]

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.