Chouffe Houblon Dobbelen Tripel Ipa Clone

[bradsbrew]

What about replacing Amarillo with chinook?

 

[winkle]

Come to think on it, I'm got a pile of D-Saaz hanging around the fridge :unsure:

 

[black_labb]

that recipe has only 40ish IBU. The real thing has 60


I haven't brewed a clone but I have brewed a triple/ipa (cracked my first bottle of the batch a couple days ago). After tasting it I thought it could have used more hops but I often find using a fair bit of oats in the brew can somehow mute the hops a bit, even if it did finish at 1007 with 65 ibu. I used gallaxy, hallertau and dry hopped with citra.

I'd keep the fermentation fairly low as you've probably read. The yeast character shouldn't be too strong

 

[Rowy]

Come to think on it, I'm got a pile of D-Saaz hanging around the fridge :unsure:

Winkle why aren't you happy with Amarillo. I've never used it before and am about to buy some............would be keen to hear your opinion as I was tossing up between it, cascade and Simcoe.

 

[winkle]

that recipe has only 40ish IBU. The real thing has 60

I'd keep the fermentation fairly low as you've probably read. The yeast character shouldn't be too strong

Yeah, I'd meant to fix that - 30.00 g Columbus (Tomahawk) [14.00 %] - Boil 60.0 min
now up to 50 IBUs where I'll keep it since it's not a clone I'm after but something in the same ballpark.

Rowy - I used to really like Amerillo Gold but haven't been impressed with the last batch I got, Citra is speaking to me ATM.

 

[black_labb]

Yeah, I'd meant to fix that - 30.00 g Columbus (Tomahawk) [14.00 %] - Boil 60.0 min
now up to 50 IBUs where I'll keep it since it's not a clone I'm after but something in the same ballpark.

Rowy - I used to really like Amerillo Gold but haven't been impressed with the last batch I got, Citra is speaking to me ATM.

Sounds good, but I would say that even with the lack of spec malts the amount of base malts means you need a fair bit of bitterness to make it bitter in the balance. 50ibu won't have the same bitterness in this beer as in a lower alcohol beer. That's not to say that it wouldn't turn out well like this

 

[winkle]

Sounds good, but I would say that even with the lack of spec malts the amount of base malts means you need a fair bit of bitterness to make it bitter in the balance. 50ibu won't have the same bitterness in this beer as in a lower alcohol beer. That's not to say that it wouldn't turn out well like this

Yeah, I brewed a Belgian Imperial Stout that was bittered to 65 IBU, and after 6 weeks it was unbalanced toward bitterness, but after 10 weeks was nicely in balance.
I'll think about it, maybe take it up to 55 IBU at least.