Hennepin Clone v.3.0

All Grain Recipe

Submitted By: jnoonan (Shared)
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Brewer: Joe Noonan
Batch Size: 10.00 gal	Style: Saison (16C)
Boil Size: 11.69 gal	Style Guide: BJCP 2008
Color: 3.9 SRM	Equipment: My Equipment
Bitterness: 26.3 IBUs	Boil 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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