Brewery Ommegang's Hennepin Ale clone
5 gallons, extract only; OG = 1.070; FG = 1.008 IBUs = 24 ABV = 8.0%
- 6.6 lbs. Muntons light malt extract syrup
- 0.5 lbs. Muntons light malt extract powder
- 2 lbs. light candi sugar
- 6.5 AAU Styrian Golding hops (bittering hop) (1.25 oz. of 5.25% alpha acid)
- 1.75 AAU Saaz hops (bittering hop) (0.5 oz. of 3.5% alpha acid)
- 1 tsp. Irish moss
- 1 oz. dried ginger root
- 1 oz. bitter orange peel
- White Labs WLP550 (Belgian Ale) or Wyeast 1214 (Belgian Abbey) yeast
- 0.75 cups corn sugar (for priming)
Step by step:
Heat three gallons of water to boiling. Remove from heat and stir in the malt syrup, powder and candi sugar. Resume heating and bring the wort to a boil. Add Styrian Golding (bittering) hops, Irish moss and boil for 60 minutes.
Add the ginger root and bitter orange peel for the last 15 minutes of the boil. Add 0.5 ounce of Saaz (aroma) hops for the last two minutes of the boil.
When done boiling, strain out hops, add wort to two gallons of cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons. Cool the wort to 80º F, aerate the beer and pitch your yeast.
Allow the beer to cool over the next few hours to 68–70º F, and ferment for 10–14 days. Bottle your beer, age for two to three weeks and enjoy!
Replace the light syrup and powder with seven pounds Belgian Pilsner malt and two pounds Belgian pale malt. Brewery Ommegang uses a multiple-step mash starting at 122º F and ending at 152º F. Decrease the amount of Styrian boiling hops to one ounce.