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Happy Feet
01/27/07 07:18 PM  
Hennepin Clone Recipe

I am putting a recipe together to try and get as close as possible to Hennepin from Ommegang.

I have been doing some research and have determined from various sources that Hennepin starts around 1067 SG and has a finishing around 1007.

The malt is mostly pilsner with about 12% wheat. And 12% sugar.

Hops are said to be Styrian Goldings and Saaz.

Spices are ginger, coriander, orange peel, and Grains of Paradise.

Dupont yeast is suggested (I have had excellent results with this yeast)

Now I need some help!

What IBUís am I aiming for?

What are the addition times of the hops? Just bittering and only aroma?

Same question about the spices, when should I add them in the boil? Do I want to add them at the same time or at different times in the boil?

I brew 44 L batches (or about 11 US gallons)

Is the wheat malted or raw?

The forumís advice is much appreciated!

Darel
01/27/07 09:46 PM  
Re: Hennepin Clone Recipe
Sorry I can't help you firsthand, but here's the recipe from "Beer Captured" which is by NO means an authoritative document, since as you will see it already differs greatly from what you've learned about the beer.

12 lb. Belg. Pilsner

8 oz. Flaked Maize

5 oz. Belg. Aromatic

3 oz. Biscuit

4 oz. rice hulls

mash at 150

12 oz. clear candi sugar

1.5 oz Styrian Goldings @ 5.3% (60 min)

1/4 oz. Styrian Goldings (15 min)

1/4 oz. Saaz (15 min)

1/4 oz. Saaz (2 min)

maybe this will get you in the ballpark?

Darel

orangudan
01/28/07 12:05 AM  
Re: Hennepin Clone Recipe
I've used hennipen as a "model" beer for several batches, though I wouldn't say that I have cloned it per say. Ommegang claims that Dupont was their inspiration for the beer, but I really think it is closer to La Chouffe. Sorry but I lost my notes and recipes in a computer crash but my basic recipe goes something like this:

OG 1.063-1.070

75% pils or pale

10% wheat malt

10% sugar

5% crystal (usually cara-vienne-optional)

IBU's:20-30 of saaz

1/4-1/2 oz saaz flavoring

Spices: orange peels (~1/4 oz), black pepper (~1 gram), corriander (1/4-1/2 oz), grains of paradise (~1 gram), ginger (one-three thin slices), chamomille (~1/4 oz+), others

white labs saison and ferment at 70-85 degrees F if not higher.

I make a version of this beer every year and change it around a bit, it is my basic spiced saison, "Pennyhen." I have used kumquats (nice and slightly tart), regular supermarket orange and grapefruit peel (a little overpowering and I think it detracts from the head), sweet and bitter orange peel from the homebrew store (I think this was best-less noticeable), mexican brown sugar "panela" (rummy flavor), ordinary table sugar and corn sugar; I have used a variety of malts but I think 60% pils and 10% marris otter and no crystal is what ommegang uses, you could also try a little bit of bicuit or similar, the caravienne will add a slight beautiful orangish hue to the beer, darker than hennipen. You could try a bit of vienna or munich as well. And if you want to stray even further you could try some of the belgian candy syrup.I plan on trying orange marmalade in it this year.

I would shoot for an IBU range of 20-25 this is closer to hennipen I think, and about 1/4 oz. of Saaz at knockout, you could go with more but I think this is a case of less is better; with this one not enough hop charecter will not be as disappointing as too much. Keep spice quantities low, as someone said "If you can tell what it is, you have used too much" and use some "secret spice" to make it your own.

See page 165 of farmhouse ales for general spice reccomendations.

Sorry, I know that this is probably more than you asked for, but alot of the fun of homebrewing for me is options and experimentation not just recipes, Good luck!

Happy Feet
01/28/07 12:33 PM  
Re: Hennepin Clone Recipe
25 IBU's seems correct.

I'll aim for that. you mentiond 1 -3 thin slices of ginger. Is this fresh or dried? My research says powder ginger. So, my recipe is getting a little closer, just need to figure out the spice amounts and times of additions.

Be Happy!

Ross Lunato
01/28/07 04:00 PM  
Re: Hennepin Clone Recipe
Here is my Hennepin Clone recipe for a 4 gallon batch......

Ommegang Hennepin

A ProMash Recipe Report

BJCP Style and Style Guidelines

16-C Belgian & French Ale, Saison

Min OG: 1.048 Max OG: 1.080

Min IBU: 25 Max IBU: 45

Min Clr: 5 Max Clr: 12 Color in SRM, Lovibond

Recipe Specifics

Batch Size (Gal): 4.00 Wort Size (Gal): 4.00

Total Grain (Lbs): 9.00

Anticipated OG: 1.067 Plato: 16.36

Anticipated SRM: 3.7

Anticipated IBU: 26.5

Brewhouse Efficiency: 73 %

Wort Boil Time: 90 Minutes

Grain/Extract/Sugar

% Amount Name Origin Extract SRM

69.4 6.25 lbs. Dingemans Pilsen Belgium 10.43 2

12.0 1.08 lbs. Dingemans Pale Ale Belgium 1.78 3

13.0 1.17 lbs. Candi Sugar (clear) Generic 3.29 1

5.6 0.50 lbs. Weyermann Pale Wheat Germany 0.86 2

Extract represented as Plato.

Hops

Amount Name Form Alpha IBU Boil Time

24.50 g. Styrian Goldings Pellet 4.90 24.0 60 min

17.00 g. Saaz Pellet 3.60 2.5 10 min

Extras

Amount Name Type Time

1.00 Unit(s) Whirlfloc Fining 10 Min.

1.00 Unit(s) White Labs Yeast Nutrient Other 10 Min.

5.70 gm Corriander Seed Spice 5 Min.(boil)

1.00 gm Ginger, powdered Spice 5 Min.(boil)

1.00 gm Grains of Paradise Spice 5 Min.(boil)

5.70 gm Sweet Orange Peel Spice 5 Min.(boil)

Yeast

WYeast 1388 Belgian Strong Ale

Mash at 67*F.

Notes:

Add candi sugar on day 2 of fermentation.

Final gravity: 1.007

Generated with ProMash Brewing Software

Ross Lunato
01/28/07 04:02 PM  
Re: Hennepin Clone Recipe
Mash at 67*C.
Mike T
01/29/07 09:47 AM  
Re: Hennepin Clone Recipe
Here is the recipe the Boston Wort Processors came up with from talking to the brewer. Havenít brewed it, but planning to soon. BYO has a clone recipe on their site that I brewed that was terrible, way too much ginger.

www.wort.org/Brewprint/2001-01.pdf

OG 1.067

65-70% Belgian Pils

5-10% wheat

12% Belgian Pale

13% white sugar (by weight)

Mash around 151

Styrian Goldings 1.5 oz to bitter

Saaz Ĺ - ĺ oz at 10 min

Ginger .03 oz/5 gallons

Coriander (smaller browner type) .1 oz/5 gallons

Fresh orange peel Ĺ inch square piece

Grains of paradise .02-.03 oz/per 5 gallons

Yeast can be cultured from Rare Vos (Lower ABV, so asier to culture) closest commercial options are Wyeast 1388 or White Labs WLP570. It isnít the Duvel yeast (although it is similar), their yeast is from a university yeast bank.

FG 1.007

 
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