Hennepin Clone v.3.0

All Grain Recipe

Submitted By: jnoonan (Shared)
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Brewer: Joe Noonan
Batch Size: 10.00 galStyle: Saison (16C)
Boil Size: 11.69 galStyle Guide: BJCP 2008
Color: 3.9 SRMEquipment: My Equipment
Bitterness: 26.3 IBUsBoil Time: 90 min
Est OG: 1.056 (13.7° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.010 SG (2.5° P)Fermentation: Ale, Two Stage
ABV: 6.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.83 g Epsom Salt (MgSO4) (Mash 60 min) Misc 1
0.83 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
0.83 g Salt (Mash 60 min) Misc 3
14 lbs 2.67 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 4
4 lbs 2.67 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 5
2 lbs 1.33 oz Candi Sugar, Clear [Boil] (0.5 SRM) Sugar 6
2.46 oz Willamette [5.5%] - Boil 60 min Hops 7
0.60 tsp Irish Moss (Boil 15 min) Misc 8
0.83 oz Fresh Ginger Root (Boil 10 min) Misc 9
1.67 oz Orange Peel, Bitter (Boil 10 min) Misc 10
1.64 oz Sterling [7.5%] - Boil 5 min Hops 11
2.0 pkgs Belgian Ale Yeast (Wyeast Labs #1214) Yeast 12

Taste Notes

11/18/14 - Excellent beer. Taste is close to Hennepin, but maybe with a little bit more yeasty character. Definitely one to make again.

Notes

Brew Salts: Total Mash Mashout Sparge Epsom 3.5 1.60 0.76 1.14 Gypsom 0.5 0.23 0.11 0.16 Salt 0.5 0.23 0.11 0.16 Water qts 37.79 17.29 8.22 12.28 45.8% 21.8% 32.5% Mashed at 151oF. Mashout at 164oF. It seems that the Beersmith calculation for mashout water temp underestimates. Two batches in a row have been 4o low. 10/14/14 - Racked to secondary. Smells like a Belgian ale. 10/21/14 - Bottled 59 bottles. Taste test was excellent.

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