johnyvilla
Member
Does anyone know of an extract Ommegang abbey clone recipe?
Ommegang Abbey Ale Clone
Condition for 2 weeks at 28 degrees. Carbonate to 3 vols.
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?
Also, that article is from BYO and has a huge error! Should be Briess Extra Special Roast (Briess Special B) not Special Roast...
Just as someone who works PT for Ommegang...as per the tasting sheets I had to memorize, the spices used in the Abbey Ale are sweet orange peel, coriander, cumin, and star anise...hops are columbus and styrian golding...I know this is extract but the malts used are pilsner malt, munich malt, and Belgian amber and aroma malt. Hope this helps you guys out!
PS. The name of the yeast strain used is Saccharomyces Cerevisiae
Also, that article is from BYO and has a huge error! Should be Briess Extra Special Roast (Briess Special B) not Special Roast...
Damn, this is great info. I might have to give it a try sometime soon.
Post any other of their ingredients lists you remember, their Witte especially!
A book I have called "Brew Like a Monk" mentions that the Ommegang ale (assume they mean the abbey ale as it is their signature beer) uses 5 spices and pilsner, amber, and aromatic for the malts, so I think PirateBrewer is likely mostly correct (although maybe he was missing the licorice?).
Ask and you shall receive!
Three Philosopher's: No spices but infused with a kriek; Columbus and Sterling hops; Pilsner malt, amber malt, caramel malt; Saccharomyces Cerevisiae yeast
Hennepin: spiced with coriander, sweet orange peel, ginger, and grains of paradise; Columbus and Czech Saaz hops; Pils malt, pale malt, and corn; Saccharomyces Cerevisiae yeast
Rare Vos: coriander, sweet orange peel, grains of paradise; Columbus hops; Pilsner malt, wheat, aroma and caramel; Saccharomyces Cerevisiae yeast
Witte: coriander and sweet orange peel; Columbus and Czech Saaz hops; Pils malt, malted and unmalted white wheat, oat flakes; Saccharomyces Cerevisiae yeast
Just as someone who works PT for Ommegang...as per the tasting sheets I had to memorize, the spices used in the Abbey Ale are sweet orange peel, coriander, cumin, and star anise...hops are columbus and styrian golding...I know this is a thread for an extract recipe but the malts used are pilsner malt, munich malt, and Belgian amber and aroma malt. Hope this helps you guys out!
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