(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.008 IBU = 24 SRM = 5 ABV = 8%
Hennepin is Brewery Ommegang’s flagship Belgian-style golden ale. Brewed with coriander, ginger root, sweet orange peel, and grains of paradise, this beer is full-bodied, hoppy, and crisp.

INGREDIENTS

8.75 lb. (4.0 kg) Belgian Pilsner malt
2.5 lb. (1.1 kg) Belgian 2-row pale malt
2 lb. (0.91 kg) light candi sugar
6.5 AAU Styrian Golding hops (60 mins.) (1.3 oz./36 g of 5% alpha acid)
1.75 AAU Saaz hops (2 mins.) (0.5 oz./14 g of 3.5% alpha acid)
1 tsp. Irish moss (15 mins.)
0.33 oz. (9 g) dried ginger root (5 min.)
1.5 oz. (43 g) fresh sweet orange peel (5 min.)
0.33 oz. (9 g) crushed coriander seed (2 min.)
0.1 oz (3 g) grains of paradise (2 min.)
White Labs WLP550 (Belgian Ale) or Wyeast 1214 (Belgian Abbey) yeast (1 qt./~1 L yeast starter)
3/4 cup (150 g) dextrose (for priming)

STEP BY STEP

Brewery Ommegang uses a multiple-step mash starting at 122°F (50°C) and ending at 152°F (67°C). Once your wort is collected, add Styrian Golding (bittering) hops and boil for 60 minutes, adding the other ingredients as specified. Pitch the yeast and ferment at 68°F (20°C). (Option: Pitch the yeast to the wort at 64°F (18°C) and let the temperature rise during fermentation, as high as 77°F (25°C). Bottle or keg your beer, age for 2 to 3 weeks, and enjoy!

EXTRACT WITH GRAINS OPTION: Replace the Belgian Pilsner and 2-row pale malts with 0.25 pounds (0.11 kg) Muntons light dried malt extract and 6.6 pounds (2.97 kg) Muntons light liquid malt extract (late addition). Steep the crushed grains in 3 quarts (2.8 L) of water at 150°F (66°C) for 45 minutes. Rinse the grains with 1.5 quarts (about 1.5 L) of water at 170°F (77°C). Add water to make 3 gallons (11 L). Add the dried malt extract and sugar and bring the wort to a boil. Add the Styrian Golding (bittering) hops and boil for 60 minutes, adding the other ingredients as specified. When done boiling, cool the wort rapidly, transfer to a sanitized fermenter, top up to 5 gallons (19 L) with filtered water, and pitch the yeast. Follow the remaining portion of the all-grain recipe.