Ommegang Hennepin Clone w/ Honey - Beer Recipe - Brewer's Friend

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Ommegang Hennepin Clone w/ Honey

209 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Klassic
Calories: 209 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Monday October 26th 2015
1.064
1.009
7.3%
30.7
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Belgian - Pilsner9 lb Pilsner 37 1.6 65.5%
3 lb Belgian - Pale Ale3 lb Pale Ale 38 3.4 21.8%
1.25 lb Cane Sugar1.25 lb Cane Sugar 46 0 9.1%
8 oz Honey8 oz Honey - (late boil kettle addition) 42 2 3.6%
13.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 8.2 Boil 60 min 27.99 50%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 1.4 Boil 30 min 1.84 25%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 1.4 Boil 10 min 0.87 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Coriander Spice Boil 10 min.
0.25 tsp Ginger, Dried Spice Boil 10 min.
1 g Grains of Paradise Spice Boil 10 min.
5 g Sweet Orange Peel Flavor Boil 10 min.
1 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 256 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
84 0 0 100 66 0
4 g Gypsum, 7 g CaCL. Mash Water Only. None in Sparge. Estimated 5.5 pH. Forgot Acidulated Malt and couldn't find Phosphoric Acid.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Strike Temp 157F Infusion -- 146 °F 60 min
1 gal Boiling Infusion -- 154 °F 20 min
4 gal Batch Sparge Sparge -- 168 °F --
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 3.6 14.4  
Mash volume with grains 4.56 18.2  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 6.09 g | 24.4 qt) 5.56 22.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 8.04 g | 32.1 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.75 23  
Going into fermentor 5.75 23  
Total: 9.16 36.6
Equipment Profile Used: System Default
 
Notes

Lower efficiency than desired. New homebrew shop so milling might have affected it. Also, pH may have been too high (5.5+) since I did not have proper acidification, although I got same 65% efficiency on my porter brewed the same day, which did not need any acid to achieve 5.3-5.4 pH because of the darker grains.

2L Starter with 8 oz DME. Decanted about 1 L before adding to ~68F wort. Took off right away and within 2 days krausen has filled up headspace of 8 gallon fermentor. Maintaining around 71F wort temperature (ambient in chest freezer is set at 66F).

On day 3 of ferment, gravity sample read ~1.020. Tasted great but still very sweet. Thick 3-4" krausen. Internal temperature dropped from 71F to 69-70F (ambient set at 69F), suggesting fermentation activity slowing down. Removed fermentor from chest freezer to ambient room temps of approximately 77F for natural rise to hopefully achieve full attenuation (I heard 3522 will drop out if temperature drops ). Will check internal temperature after 12 hours.

On day 4 of ferment, gravity sample read 1.014 at 76F internal wort temp (~1.016 adjusted, which would be the average attenuation for the strain; however, I hope to get lower). Ambient temperature is around ~80F in the laundry room. Will likely transfer to 68F temp chamber again on day 6.

On day 5 of ferment, gravity sample read 1.011 at 77F internal wort temp (~1.013 adjusted. I am hoping to get 1.009-1.011 by the end of fermentation). Has a very sweet flavor (honey? sweet orange peel?). Almost tastes underhopped. Do not detect the spices. Still intend on transferring back to temp chamber tomorrow (day 6)

Day 7 - transferred to 66F fermentor.

Day 8 - gravity sample read 1.009. Sitting at 68F. Need to transfer to keg before leaving for Thanksgiving break for 10 days.

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  • Last Updated: 2015-11-17 15:58 UTC