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Home Brew Forums > Home Brewing Beer > Extract Brewing > Ommegang Hennepin Clone (w/ additions)
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Old 08-09-2012, 07:43 PM   #11
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Adam, keep us updated as the beer comes along. I LOVE Hennepin and would like to brew something similar in the next month or so. I was planning on using BYO's clone recipe.
http://byo.com/stories/recipeindex/a...epin-ale-clone

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Old 08-09-2012, 08:24 PM   #12
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Adam, keep us updated as the beer comes along. I LOVE Hennepin and would like to brew something similar in the next month or so. I was planning on using BYO's clone recipe.
http://byo.com/stories/recipeindex/a...epin-ale-clone
That looks pretty similar to what I did. This may not last a month!

Tomorrow night, the GF and I are going to do this side-by-side with a 750Ml of hennepin. Will check back with results.
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Old 10-05-2012, 01:48 AM   #13
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So how did it compare?

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Old 10-05-2012, 02:43 AM   #14
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So how did it compare?
A bit too much orange. I brewed it again and divided oranges in half and the coriander in half. It's perhaps a little too weak on the 2nd go but overall, I'm enjoying it more.

Photos of batch 1 - http://untappd.com/user/adamjackson/checkin/11067773
Photos of batch 2 - http://untappd.com/beer/228501

Overall, I like batch 2 a lot more...just cut orange and coriander in half.
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Old 10-05-2012, 11:49 AM   #15
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So why shouldn't we use any fining agents in this brew?

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Old 10-15-2012, 01:13 PM   #16
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How did this turn out over time? How does it compare to Hennepin (minus the orange)? When was the recipe written...do you think the Forbidden Fruit is the right yeast, or was it written before the saison yeasts were on the market?

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Old 10-15-2012, 03:58 PM   #17
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I'm bottling mine this week. I used the BYO recipe posted above (slightly different than Adam's) and used Wyeast 1214. I'll post back in a few weeks once this has time to carb at least a little.

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Old 10-18-2012, 02:35 PM   #18
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Finally got around to bottling mine last night. I tasted my gravity sample to see where it finished. When I brewed this I left the ginger root and the orange peel in the feremnter from the kettle. The ginger is VERY potent in both aroma and taste. Not offensive, but dominate. There is also a strong floral aroma with a hint of clove spice. Had a little bit of alcohol burn too. I'm betting mine will mellow out after a month or two of conditioning. We'll see.

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Old 10-18-2012, 02:57 PM   #19
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How did this turn out over time? How does it compare to Hennepin (minus the orange)? When was the recipe written...do you think the Forbidden Fruit is the right yeast, or was it written before the saison yeasts were on the market?
I was there for a tour a couple of weeks ago, and I asked about the yeast for Hennepin. The tour guide said that all of the year-round beers (e.g. Abbey Ale, Hennepin, etc) were brewed with the same yeast. And the same strain is used for bottle conditioning, so you could culture it up. However, I don't think the strain is commercially available to homebrewers.
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Old 11-08-2012, 04:52 PM   #20
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Tried one last night after spending a week in the fridge. The ginger is still very dominant in the aroma and flavor profiles, but not off-putting. There is a satisfying fruity-spiciness coming through now that it has been bottle conditioned. This is a wonderful beer despite the heavy ginger. Not an exact Hennepin clone, but definitely in the same neighborhood.

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