Hennepin Clone - Beer Recipe - Brewer's Friend

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Hennepin Clone

235 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 75 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 9.4 °P (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 235 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Monday January 28th 2019
17.5 °P
2.6 °P
8.1%
23.8
4.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.25 lb Belgian - Pilsner8.25 lb Pilsner 37 1.6 64%
2.50 lb Belgian - Pale Ale2.5 lb Pale Ale 38 3.4 19.4%
1.65 lb Cane Sugar1.65 lb Cane Sugar - (late boil kettle addition) 46 0 12.8%
0.50 lb Belgian - Wheat0.5 lb Wheat 38 1.8 3.9%
12.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 75 min 23.23 66.7%
0.50 oz Saaz0.5 oz Saaz Hops Leaf/Whole 3.5 Boil 2 min 0.54 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Whirlfloc Water Agt Boil 15 min.
4 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
1 oz Dried Ginger Root Spice Boil 15 min.
1 oz Bitter Orange Peel Spice Boil 15 min.
0.10 oz Coriander Spice Boil 15 min.
0.70 g Grains of Paradise Spice Boil 15 min.
3.50 g Calcium Chloride Water Agt Mash 1 hr.
0.32 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 261 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg Prime       CO2 Level: 3.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.9 qt Protein Rest Infusion -- 122 °F 20 min
Saccharification Rest Temperature -- 152 °F 60 min
Mash Out Temperature -- 170 °F 10 min
18.5 qt Fly Sparge Sparge -- 170 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.22 16.9  
Mash volume with grains 5.12 20.5  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 4.5 g | 18 qt) 5.44 21.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 8 32  
Volume increase from sugar/extract (late additions) 0.12 0.5  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 9.66 38.6
Equipment Profile Used: System Default
 
Notes

Yeast Starter: 1 Liter (shaken, not stirred) + 100g DME in a 1 gallon glass container

Fermentation:
Cool to 64 degrees, then pitch
Attach probe to side of fermenter
Let rise to as high as 78F

STC-1000 Fermentation Program:
SP0: 66, DH0: 168
SP1: 78, DH1: 0 (unplug freezer after 50% attenuation)

Age for 2-3 weeks after packaging (???)

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  • Last Updated: 2019-02-27 18:34 UTC