87 replies to this topic

[positiveContact]

had some last night - really nice beer. maybe my new fav ommegang beer.

[MakeMeHoppy]

yeah I haven't had a bad one yet. I still go to Three Philosophers for celebrations but Hennepin and Rare Vos are close behind. Good old Abbey Ale is solid as well.

[Jdtirado]

had some last night - really nice beer. maybe my new fav ommegang beer.

Can you replicate it? I have already taken your notes on Rare Vos and Delerium Tremens.

[MtnBrewer]

That's the one with ginger right? Like a ginger saison-ish type of thing? I made a clone of that one time and I must have really jacked it up because it was terrible. One of the few I've ever thrown out. Later I got to try the real thing and loved it.

[positiveContact]

That's the one with ginger right? Like a ginger saison-ish type of thing? I made a clone of that one time and I must have really jacked it up because it was terrible. One of the few I've ever thrown out. Later I got to try the real thing and loved it.

i see ginger and orange peel listed in most clones. it is a saison yes. fairly non-funky but very tasty.

[passlaku]

I think they use a straight forward Belgian yeast, not a saison yeast. It is funny you posted this as I just ordered some WLP530 so that I can brew a version of it. I am switching up my brewing for summer and am going to brew up some Belgians.

[weave]

Hennepin is my fav Ommegang brew.

[Genesee Ted]

Yeah, Hennepin is definitely my go to Ommegang beer.Hennepin>3 Ps>Abbey>Rare Vos>BPA>Witte

[positiveContact]

Yeah, Hennepin is definitely my go to Ommegang beer.Hennepin>3 Ps>Abbey>Rare Vos>BPA>Witte

you tried making it?

[armagh]

you tried making it?

Markowski suggests an SG of 1.067, Pilsner and pale malts, SGoldings for bittering and Saaz for finishing. Primary ferment @ 77F, garding @32F two weeks. Yeast apparently a proprietary ale strain, nonspecific spices and some dextrose added at flame out to boost OG.

[Genesee Ted]

you tried making it?

I have never attempted a clone, no

[Jdtirado]

I saw this on one of the local Brew Clubs:Ommegang Hennepin Written by Bryan S.   Tuesday, 23 December 2008diggClone of the Brewery Ommegang Hennepin saison ale.Ommegang Hennepin CloneA ProMash Recipe ReportBJCP Style and Style Guidelines-------------------------------16-C  Belgian & French Ale, SaisonMin OG:  1.048   Max OG:  1.080Min IBU:    25   Max IBU:    45Min Clr:     5   Max Clr:    12  Color in SRM, LovibondRecipe Specifics----------------Batch Size (Gal):         5.00    Wort Size (Gal):    5.00Total Grain (Lbs):       12.75Anticipated OG:          1.070    Plato:             17.08Anticipated SRM:           3.5Anticipated IBU:          24.2Brewhouse Efficiency:       65 %Wort Boil Time:             75    MinutesFormulas Used-------------Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.Final Gravity Calculation Based on Points.Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.Color Formula Used:   MoreyHop IBU Formula Used: RagerAdditional Utilization Used For Plug Hops:         2 %Additional Utilization Used For Pellet Hops:      10 %Grain/Extract/Sugar   %     Amount     Name                          Origin        Potential SRM----------------------------------------------------------------------------- 84.3    10.75 lbs. Pilsener                      Belgium        1.037      2 15.7     2.00 lbs. Candi Sugar (clear)           Generic        1.046      1Potential represented as SG per pound per gallon.Hops   Amount     Name                              Form    Alpha  IBU  Boil Time-----------------------------------------------------------------------------  1.00 oz.    Styrian Goldings                  Pellet   5.00  22.4  60 min.  0.50 oz.    Saaz                              Pellet   5.00   1.9  2 min.Extras  Amount      Name                           Type      Time--------------------------------------------------------------------------  1.00 Tbsp   Bitter Orange Peel             Spice     15 Min.(boil)   1.00 Tbsp   Corriander Seed                Spice     15 Min.(boil)   1.00 Tbsp   Ginger (dried)                 Spice      5 Min.(boil)   1.00 Tsp    Wyeast Nutrient Mix            Other     15 Min.(boil)   1.00 Unit(s)Whirlfloc                      Fining    10 Min.(boil)Yeast-----Wyeast 3726 Farmhouse AleMash Schedule-------------Mash Type: Multi StepGrain Lbs:   10.75Water Qts:   12.35 - Before Additional InfusionsWater Gal:    3.09 - Before Additional InfusionsQts Water Per Lbs Grain: 1.15 - Before Additional InfusionsAcid Rest Temp :               0  Time:   0Protein Rest Temp :          122  Time:  20Intermediate Rest Temp :       0  Time:   0Saccharification Rest Temp : 152  Time:  60Mash-out Rest Temp :         168  Time:  10Sparge Temp :                170  Time:  60Total Mash Volume Gal: 3.95 - Dough-In Infusion OnlyAll temperature measurements are degrees Fahrenheit. Notes-----Chill to 70* and pitch yeast.  Ferment at 68-70* unitl final gravity is reached(1.006-1.009).  Bottle in 750 ml corked bottles. 

[Jdtirado]

Now please tell me the recipes sounds reasonable since I've joined this club

[positiveContact]

the spices and amounts are always tough so I'm not sure there. otherwise doesn't seem crazy.

[Genesee Ted]

The spices are totally guess work there. I can't say I know what the right levels are, but still, I would be surprised if that was correct. I would also not use Belgian pils for a clone because they use Briess. When they first opened, they were all about the legit Belgian ingredients, but it got too expensive and found better results with Briess. I have been on the tour at least 7 or 8 times and it is all domestic base malt. It wouldn't surprise me to see some sort of light caramel malt in there at low percentage. Maybe even a touch of wheat.

[thool]

Yeah, Hennepin is definitely my go to Ommegang beer.Hennepin>3 Ps>Abbey>Rare Vos>BPA>Witte

Agreed. I think Ommegang could make a lot of money if they sold burial plots on their property, and sprinkled their used yeast and grain over the plots.

[Genesee Ted]

Yeah, but then less room for camping!BTW, I was looking in Farmhouse Ales and they have not a recipe but included ingredients and stuff like that. It says that they use spices, but doesn't indicate any specifically. It lists malts as pils and pale. Specifically notes the use of dextrose. OG is 1.067 and it finishes at 7.7% ABV, so jsut shy of 1.010. It says it uses Styrian Goldings for bittering and Czech Saaz for finishing.

[Murphy]

Hennepin is bottle conditioned so why not use the yeast of one of their bottles and just step it up a few times? you may not know what their proprietary strain(s) is but no one said you can't use it anyway.

[positiveContact]

Hennepin is bottle conditioned so why not use the yeast of one of their bottles and just step it up a few times? you may not know what their proprietary strain(s) is but no one said you can't use it anyway.

rare vos is supposed to be the same yeast and is lower ABV so I think that would be a better choice for harvesting.

[Murphy]

rare vos is supposed to be the same yeast and is lower ABV so I think that would be a better choice for harvesting.

if it's the same yeast then absolutely, but I did not know that so thanks for the info