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Hennepin Clone 2

Hennepin Clone 2

Saison • All Grain • 5 gal

Mitch

Mash temps(s): I did a decoction mash because Ommegang does step mashing and I did not have the ability to do true step mash. I started at 122 decocted to 146 then one more decoction to 158, then to the boil pot. Boil Time was 90 Min. Spices and sugar was added with 15 min left. Fermentation temp was in a basement ~55-60 degrees ambient temp, I do not know the temp of the beer itself during fermentation. It took two weeks for the krausen to fall and I left it in primary for ~2.5 weeks after which I did put into a secondary to reduce head space and to rack it off of the whole hops that made it into the fermenting carboy. I let it stay in secondary for I think 2.5 weeks or so just because of time. When I had a chance I threw it in my keg and let it carbonate over another 2 weeks. I did start drinking it during those 2 weeks at times, but the carbonation really seemed to settle in around the 2 week mark. The longer time was probably due to me putting it at 2.8 volumes as the brewmaster for Ommegang recommends.

October 7, 2009 pm 03:13pm

5.0/5.0 1 rating

Ingredients (All Grain, 5 gal)

  • 9 lbs Pilsner Malt; Weyermann®

    Pilsner Malt; Weyermann®

    German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers

  • 1.60 lbs Pale Ale Malt; Weyermann®

    Pale Ale Malt; Weyermann®

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Processed specifically for “English” characteristics. Highly modified for use with both single- or multi-step infusion. Perfect foundation grist for all ales, but yields great results in lager-making, too. Low protein and glucan levels for easy lautering and high extract efficiency. Provides excellent body, pale color, and complex maltiness to finished brew. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All ales (including Stout, Porter, Belgian beers)

  • 1 lbs Pale Wheat Malt; Weyermann®

    Pale Wheat Malt; Weyermann®

    German-grown top-quality wheat (2004 harvest). Product Characteristics: Ideal foundation grain for pale Weizenbiers, such as Hefeweizen and Kristallweizen. Essential ingredient in North American pub wheat ales. Adds creaminess, body, and complex wheat flavors to top-fermented beers. Recommended Quantities: Up to 80% in Bavarian-style Weizenbiers, up to 50% in North American pub wheat ales, up to 7% in Altbier and Kölsch. Suitability (beer styles): Ales: Hefeweizen, Kristallweizen, Weizenbock, Dunkelweizen, pub wheat ales, Altbier, Kölsch, light or low-alcohol beers

  • 1.75 lbs Candi Sugar Clear

    Candi Sugar Clear

    Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.

  • 1.25 oz Fuggle - 5.7 AA% whole; boiled 60 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • .6 oz Saaz - 3.2 AA% whole; boiled 2 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 0.63 oz 0.3 Ginger Root 0.3 Coriander 0.03 Grains of Paradise - (omitted from calculations)

    0.3 Ginger Root 0.3 Coriander 0.03 Grains of Paradise

  • 1 oz Orange Peel - (omitted from calculations)

    Orange Peel

  • Wyeast 3787 Trappist High Gravity™

    Wyeast 3787 Trappist High Gravity™

    Robust top cropping yeast with phenolic character. Alcohol tolerance to 12%. Ideal for Biere de Garde. Ferments dry with rich ester profile and malty palate.

Notes

Will be using yeast harvested from Ommegang Bottle. I could only find Styrian Golding with an AAU of 2% so I substituted Fuggle. I also could only find Weyermann Pils and Weyermann Pale and Weyermann Wheat. So I am using those hoping for little noticeable change. Boil spices and orange peel for 15 min.

Style (BJCP)

Category: 16 - Belgian and French Ale

Subcategory: C - Saison

Range for this Style
Original Gravity: 1.073 1.048 - 1.065
Terminal Gravity: 1.014 1.002 - 1.012
Color: 5.2 SRM 5 - 14
Alcohol: 7.8% ABV 5% - 7%
Bitterness: 30.8 IBU 20 - 35

Discussion

Mitch

Love everything about this

2010-11-01 6:22am

I really enjoyed brewing and drinking this beer. Now that I am looking this over after it has been a while since I brewed it I do notice one error. I do not really know if I used 1 oz of Orange peel. I used the zest of two blood oranges.

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