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Brews & Views Bulletin Board Service * Brews and Views Archive 2004 * February 23, 2004 * Hennepin Clone? < Previous Next >

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The Great Boudini (cdm-66-104-231-lkch.cox-internet.com - 66.76.104.231)
Posted on Tuesday, January 29, 2002 - 03:16 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Had my first Hennepin this evening. Pretty nice, kinda reminds me of a beer Celis used to make. Anyone have a hennepin recipe they are willing to share?
 

Ted Enright (spider-wp073.proxy.aol.com - 205.188.201.208)
Posted on Wednesday, January 30, 2002 - 02:18 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The book Beer Captured has a recipe for it. If you don't have access to it, post if you want All-grain or extract recipe. Cheers, Ted
 

The Great Boudini (cdm-66-104-231-lkch.cox-internet.com - 66.76.104.231)
Posted on Wednesday, January 30, 2002 - 02:50 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

All grain please
 

Ted Enright (spider-mtc-tj072.proxy.aol.com - 64.12.106.52)
Posted on Thursday, January 31, 2002 - 02:19 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

OK. From "Beer Captured:
12 lb Bel Pils Malt
8 oz. Rice Hulls ?
8 oz Flaked Maize
3 oz Bel. Biscuit Malt
12 oz Bel. Clear Candi Sugar
1.5 oz Styrian Goldings @ 5.3% AA 90 min.
.25 oz Styrian Goldings 15 min
.25 oz Czech Saaz 15 min
1 tsp Irish Moss 15 min
.25 oz Czech Saaz 2 min
Wyeast 3463 Forbidden Fruit Yeast
I question the use of rice hulls, only because I've never had a problem mashing with Flaked Maize, if there was a lot more or more other adjuncts I could understand, but I put it in just as the recipe is printed in the book. They assume 70% efficiency for the recipes. They recommend using 37% less hops in the AllGrain recipe, but 10% more for whole hops. Personally, I'd use it just as they call for, I don't think it would be that noticable. Cheers, Ted
 

Ted Enright (spider-mtc-tj072.proxy.aol.com - 64.12.106.52)
Posted on Thursday, January 31, 2002 - 02:22 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Oops, I forgot 5 oz of Bel. Aromatic Malt, also. Sorry, Cheers, Ted
 

Zythos (wks-65-27-39-64.kscable.com - 65.27.39.64)
Posted on Thursday, January 31, 2002 - 08:19 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hennepin Repost

By Zythos (wks-65-27-36-41.kscable.com - 65.27.36.41) on Tuesday, November 06, 2001 - 08:08
am: Edit


Hennepin Hmmmm....

A Grand Cru would be a natural choice. If you are interested in making a Hennepin
clone be aware that you will need to add spices. The predominant spices in Hennepin
are ginger, sweet orange peel, coriander, and grains of paradise.

Here is a link to an online interview with Randy Theil of Ommegang. It gives
numerous bits of useful data about their brews. And it even mentions Dingemans
malt.

http://www.cmg.net/belgium/clubhub/ommegang.html

There was Hennepin clone competition at the brewery in June. Several big homebrew
clubs were involved. I am sure the winning recipe is floating out there on the net.

Here is a great article on cloning Hennepin. Go to page 7.

http://www.wort.org/Brewprint/0101.pdf
 

Bernardo (130.68.2.89)
Posted on Friday, February 01, 2002 - 05:19 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I just had one of these again last night, and it hit me - WL Golden Ale yeast. It's a seasonal strain available right now. I know that WL claims that this yeast is "derived from Gulden Draak", but the flavor profile is identical to Hennepin. So, if you have problems culturing the Ommegang yeast, I'd suggest that you try the WL Golden.

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