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Old 05-13-2011, 09:21 PM   #1
akuyper
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Apr 2011
Seattle, WA
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I was looking for a clone of this all over and could not find one. I really enjoy this beer, so I decided to give it a shot. It may not be as accurate as I was hoping because I misread the hop schedule on the brewery website, but I am still hopeful that it will taste divine.

Mash (152F for 60 mins):

7 lbs 9 oz Belgian Pils
12 oz Aromatic
9 oz Biscuit
8 oz Caravienne
5 oz Caramunich

Hops:
1 oz Columbus 13% AA 60 min
1 oz Styrian Goldings 5.5% AA 30 min (substitute for Celeia, which is what they use)
1 oz Cascade 5.4% AA 5 mins
1.5 oz Cascade Dry Hop

Wyeast Belgian Abbey II 1762 (Didn't want the more estery profile of Abbey I)

I will update this thread once I dry hop and bottle to report back with tasting notes and overall reaction to the recipe.

 
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Old 05-14-2011, 12:43 PM   #2
SankePankey
 
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Only thing I remember from being at the brewery is that they use Chelan hops and their proprietary yeast.

 
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Old 05-16-2011, 05:42 PM   #3
akuyper
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Apr 2011
Seattle, WA
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Their website says they use Celeia, not Chelan. But that could also be old or a misprint.

 
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Old 05-16-2011, 05:45 PM   #4
SankePankey
 
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I only spoke to a cellar rat, so maybe he was wrong.

 
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Old 05-16-2011, 06:42 PM   #5
KyleWolf
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Mar 2010
Saint Louis, Missouri
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I recipe looks tasty. Personally I say pick up a 4 pack of anything but their hennepin. drink the beer and culture the dregs and you have yourself your own ommegang yeast. (I keep some on hand at all times. Makes the most delicious tripel).

(This is how I did it, and I can vouch that this is indeed their yeast and it isn't swapped out with anything)
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Old 05-17-2011, 11:22 PM   #6
akuyper
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Apr 2011
Seattle, WA
Posts: 12

I just took a hydrometer reading and its at about 1.017 after 9 days. I don't think it will get much lower as I mashed higher than expected. However, the hydrometer sample tasted pretty incredible. The most dominant flavor is tangy, zesty orange. It's got a great mouthfeel right now, not too much to style for a belgian though. In other words, if anyone was thinking about recreating this recipe, I highly recommend it from what I have tasted so far.

Yeah, Kyle, I think I will do that next time I brew this beer. I have been wanting to culture some yeast. Thanks for the tip.

 
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Old 05-18-2011, 12:20 AM   #7
cyberbackpacker
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Holland, Michigan
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When I went on their brewery tour, they recommend culturing from their WIT as it is the lowest ABV so the yeast will have been stressed the least in this beer; additionally, they confirm that they use only one yeast for all their brews.
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Old 05-18-2011, 12:45 AM   #8
akuyper
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Apr 2011
Seattle, WA
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Thanks for the advice cyber. Funny thing, I am actually from Holland myself. Small world. I miss it quite a bit.

 
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Old 05-18-2011, 03:37 AM   #9
cyberbackpacker
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Too funny... (I just moved here myself about 10 weeks ago).

Good luck with this... I might have to try it too as I quite enjoyed the BPA last summer.
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Old 05-18-2011, 03:43 AM   #10
JohnnyO
 
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Dec 2008
Hamden, CT
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Thanks for posting this. I toured Ommegang the past two Aprils and last month was my first time trying the BPA. What a delicious beer. They were pretty open on the tour about how this is certainly not "to style" for any of the Belgian beers. It is, however, delicious.
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