The original Houblon Chouffe Dobbelen IPA Tripel had a nice hoppy zing to it, by no means as hoppy as US IPA. I got the clone recipe off the internet, so can only assume I didn't put enough dry hops in. I would recommend 50-60g instead of 20g, but the yeast definitely has a stronger flavour which might detract from the hops.Matt12398 wrote:I used a Belgian yeast for a pale beer with loads of dry hopped galaxy and that didn't have a massive hop smack in the face. I wonder if it's something to do with Belgian yeasts.
Everyone seems to like it though so that's the main thing, I'm just being over critical of my own work!