Hennepin

I think this is my beer of choice. I have made several of these now and I really like them. Seem to be getting better at making them too. My last one scored a 38 at the Vail Colorado Big Beer show. My 1st ever entry. So I will keep making it. But Cheesefoods CVCA is pretty darn good too. It will go to 2ndary this weekend for a week, then to a keg for a week, then to tap.

my next 10 gallon batch is due any time now........woohoo.

Never even had Hennepin. I'm so lame.

Oh man, guess I will have to bottle 1 and send it to ya.....

I haven't had one either!

So, you going to share the recipe?

Brewery Ommegang Hennepin
(5 gallons, extract only)
OG = 1.070 FG = 1.008 IBUs = 24 ABV = 8.0%

Ingredients
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
O.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!

All-grain option:
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.

Are Hennepin's a homebrew exclusive? Or available at a macrobrewery somewhere? I have never heard of. It sounds like an expensive recipe. High alcohol and not too bitter. Sounds delicious!

They are brewed in upstate NY. Dont know if the serve in a bar on tap, but I had a 6 pack sent to ma and I loved it, so I tried to brew it and it is even better every time. It costs me about $75 each 10 gallon batch, with shipping and handling charges. Not to bad I guess.