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Old 06-02-2009, 08:14 AM   #1
johnyvilla
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Default Ommegang abbey clone?

Does anyone know of an extract Ommegang abbey clone recipe?

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Old 06-02-2009, 01:57 PM   #2
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Here's one I found by Googling "extract Ommegang abbey clone". Looks about right. NB: Ommegang use their own yeast strain which I've read was developed from Duvel. Dunno if WL or Wyeast sell it. You may have to culture.

Ommegang Abbey Ale Clone

1074 OG 1013 FG
22 IBU 27 SRM 7.8% ABV

5 lb. 9.6 oz. Pilsner malt
2.25 lb. aromatic malt
1 lb. 6.4 oz. crystal 20
2.25 lb. Briess Special Roast malt (50 Lovibond)
2.66 lb. Corn Sugar
6.25 AAU Styrian Goldings (60 min) (1.25 oz. of 5% alpha acids)
.33 oz. Styrian Goldings (0 min)
.25 oz. Curacao Orange Peel
.5 oz. Licorice root
Wyeast 1214 or cultured Ommegang yeast

Step mash with a 10 min. rest @ 113, 10 min @ 144, 15 min. @ 154 and 15 min. @ 162, and 5 min @ 169. Boil for 90 min, adding corn sugar at start of boil. Add orange peel and licorice for final 15 min of boil. Ferment at 76-84 (yes, that hot) Condition for 2 weeks at 28 degrees. Carbonate to 3 vols.

Extract w/grains

3.33 lbs. Weyermann Bavarian Pilsner LME (late addition)
1 lb. 2 oz. Pilsner malt
see AG recipe for remainder of ingredients starting with aromatic malt

Heat 10.5 qt. steeping water to 124. In a separate pot heat 7.9 qt. of rinse water to 170. Place crushed grains in a large steeping bag and submerge bag in your brewpot. Heat steeping water quickly to 144, stirring occasionally, then turn down heat and slowly raise temp to 169. It should take about 30 minutes to go from 144 to 169. Remove the grain bag and place in a colander over your brewpot. Rinse grains slowly and evenly with hot rinse water. Heat this "grain tea"-approximately 17.4 qts- to a boil.

Boil wort for 60 min, adding corn sugar at the beginning of the boil and hops at time indicated. (There is no DME in the recipe) Add LME, orange peel and licorice with 15 min. left in the boil. Cool wort and transfer to fermenter. Add water to make 5 gallons, aerate and pitch yeast. See the all grain recipe for fermentation and other remaining instructions.

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Old 06-02-2009, 08:55 PM   #3
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Thanks man. I did use the HBT search function and looked through five pages on the inter-web before posting though. All I could find were Hennipins!

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Old 06-02-2009, 10:15 PM   #4
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Weird. Perhaps it was adding the "abbey" to the parameters. Perhaps my Search-Fu is stronger than yours, young grasshopper.



Anyway, you've got a place to start.

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Old 09-23-2009, 04:03 AM   #5
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Quote:
Originally Posted by NQ3X View Post
Ommegang Abbey Ale Clone
Condition for 2 weeks at 28 degrees. Carbonate to 3 vols.
Ok, so I'm new to the whole brewing thing. and ive been trying to find a recipe for the ommegang abbey ale, and I keep finding the same one, and it keeps saying 28 degrees.

does that mean conditioning at 28 degrees farenheit? Isnt that really cold? like, put it in the freezer cold?
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Old 09-23-2009, 11:22 AM   #6
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Yup.

Cold-conditioning has multiple benefits, even for an ale.

And it can't be Celsius, because 28C is 82F.

Bob

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Old 09-23-2009, 11:32 AM   #7
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It often works better if you use google as you search engine and also include homebrewtalk in you search. HBT search will having you reading for days.

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Old 07-01-2010, 02:56 PM   #8
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Does anyone know if the yeast in the bottle conditioned abbey ale is the same or if it is a different strain? anyone culture it?

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Old 07-01-2010, 03:14 PM   #9
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Quote:
Originally Posted by KyleWolf View Post
Does anyone know if the yeast in the bottle conditioned abbey ale is the same or if it is a different strain? anyone culture it?
I've read Ommegang uses only a single strain for all their beers. I've also read otherwise but experience says they are very similar. I've cultured it without problems. Makes a tastey beer, imo.
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Old 07-01-2010, 10:22 PM   #10
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Also, that article is from BYO and has a huge error! Should be Briess Extra Special Roast (Briess Special B) not Special Roast...

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