Why does this batch take longer?

[Hangfire]

Hi Everyone,

I have a question that I'm curious about. One of the batches I brewed was the Houblonmonstre Tripel IPA from NB which took about 10 weeks (NB says the "ready" time is 2 months) and now I'm brewing the regular Tripel which NB says ready time is 3 months. Aside from the additional hops in the Tripel IPA, it seems like the ingredients are fairly similar, so why do they say that the regualr Tripel will take a month longer? I understand that they need to condition and all, but it seems like these similar styles would have roughly the same timeframe from start to finish. Any thoughts?

Here's the ingredients for both:

Houblonmonstre Tripel IPA:

Wyeast 3522
3.15lb Pilsen Malt (60 min)
6 lb Pilsen Malt (15 min)
2 lb Corn Sugar (0 min)
1 oz Yakima Magnum (60 min)
1 oz Saaz (15 min)
1 oz Cascade (15 min)
1 oz Saaz (5 min)
1 oz Cascade (5 min)

Belgian Tripel:

Wyeast 3787
.5 Belgian Caramel Pils
6 lbs Gold Malt (60 min)
3.15 lb Gold Malt (60 min)
1 Clear Belgian Candi Sugar (60 min)
1 oz Perle (60 min)
1 oz Saaz (15 min)

Thanks!

 

[kh54s10]

There is one variable that I see. They suggest different yeasts. I don't know if this is the reason or not.

 

[jwplessner]

The hops are a main event with the tripel ipa, and they will fade. NB wants you to prepare and drink it faster so you get that american hop character in full force. The tripel won't suffer the same way.