87 replies to this topic

[positiveContact]

I guess - chances are there is sugar in there.  I'm curious how they avoided ending up below 1.010 though.  I won't be using ommegang yeast so maybe the trick is their yeast doesn't attenuate as much as belle saison.

[Poptop]

Get this one going Sir. 

Edited by Steppedonapoptop, 25 March 2015 - 06:25 AM.

[positiveContact]

Get this one going Sir. 

 

still a little ways off.  next up is the American strong ale followed by this.  I should be able to get it in before the real summer months hit so I'll have something nice and refreshing.

 

just need to kill a couple of kegs first

[neddles]

Ive got the same sugar debate in my head. Id like it to finish around 1.010 and I am wondering if 3726 will get it there with just a low mash temp. Id really like to make this beer with 3725 but that one apparently isnt going to be offered for Apr-June.

[positiveContact]

found some info supposedly right from the brewer.  it seems like all of the needed info.  I'll be bastardizing it a little by using the belle saison yeast but I'm not too worried.

 

 

scroll down in this link to find it.  sorry the copy and paste formatting isn't great:  https://www.wort.org...int/2001-01.pdf

 

Grain bill:

Mostly pilsner malt as the base malt.

5-10% of the grain bill is wheat.

12% is Belgian Pale malt. (They don’t use DWC because

it’s owned by Interbrew and their investors requested that

they don’t do any business with Interbrew. Interesting...).

13% by weight light sugar. That’s it. NO CRYSTAL!

Mashed in the low 150s.

Spices:

This is tricky because spices vary alot.....

Here’s what they use:

Ginger: They use a strong powdered ginger at a rate of

0.03 oz/5 gallons. Depending on the type of ginger used, this

rate can vary considerably. This stuff will fade with time, but

don’t overdo it!!!

Coriander: They use a kind of coriander that is smaller and

browner than some of the stuff we find in the stores. He said

the larger seeds tend to give a vegetal aroma which isn’t good.

He suggests using 0.1 to 0.5 oz/ 5 gallons...

I think the low side is better.

Orange peel: Very little....hard to gauge the amount for

a homebrew batch, but we agreed that about a 1/2

square inch, cut up piece will do just fine. Less may be

better.

Grains of Paradise: I got him to fess up to this grain

when I told him I read the article about the cave aged

beer. He said to keep this rate low at about the 0.02 to

0.03 oz/5 gallons. This IS a strong spice.

I have no idea where to find this stuff

Edited by Evil_Morty, 25 March 2015 - 10:23 AM.

[neddles]

That's from 2001. Do think there has been any substantial changes made to Hennepin since then?.

 

OT: I also think it's funny that their tasters thought DuPont's Vieille Provision and Hennepin were "very similar". I like them both but never found them very similar.

[positiveContact]

That's from 2001. Do think there has been any substantial changes made to Hennepin since then?.

 

no idea!  it's a data point at least.  The grain is in the realm of other recipes - the wheat wasn't common in the other ones.  I don't think it would hurt.  The main thing is the "spicing" rate - they go light which is probably the right move.

[neddles]

the wheat wasn't common in the other ones.  I don't think it would hurt. 

 

The main thing is the "spicing" rate - they go light which is probably the right move.

agree on both points