Hennepin Clone
                       Malt Extract Recipe

                          James Perkins
                             7/4/2001

The first taste of Ommegang's Hennepin amazed me. Such a combination of
malty warmth, earthy hops, spicy Belgian yeast, with a hint of spices:
ginger, orange, and coriander!  I'd had good luck making a Belgian Wit
a few weeks before, so when I found a clone recipe, I just *had* to adapt
it to make a similar beer to Hennepin.

Turned out pretty good, with a lot of the taste characteristics from
Hennepin.  Still lots of complexity 7-8 months later... a beer with
staying power. Not bad for an extract clone!

This recipe is based on a clone recipe from Tess and Mark Szamatulski's
book, _Beer Captured_.

Changes from the book recipe (and other comments) follow:

    · 16 oz. flaked maize instead of 8 oz. (due to an oversight on my part)
    · whole cracked rice instead of rice or oat hulls (weren't available)
    · Fuggles instead of Styrian Goldings (weren't available in 2 oz.  size)
    · 2.0 oz. Fuggles (AA 4.7) instead of 1.75 oz. Styrian Goldings (AA 5.3).
    · No wort chiller available, so mixed with room temp water and let it
      cool down to ambient temp.
    · Added spices to the recipe (I'd read an interview with Ommegang saying
      that these flavors are part of their process -- since I do not
      know if they are generated by fermentation or via spices, I chose
      to moderately spice.).
    · 0.875 C. corn sugar for bottling, instead of corn sugar plus dried malt
      extract totaling 1 C. Note this is supposed to be a highly-carbonated
      beer.
    · The book says to primary ferment for 1 week. Secondary ferment for
      5 weeks. Bottle and condition for 6 weeks.  I'll do 1 week/1 week/1.5
      weeks instead.
    · The book prefers a different yeast, and suggests Wyeast 3944 as a
      backup... I used the backup. Real Ommegang Hennepin yeast is
      unique and unavailable.
    · Note: Ommegang ferments Hennepin at 25C minimum (that's 78°F)!
      I'll be fermenting it at an average temp of about 75F.
    · Amateur Hennepin clone recipes are not to be found on the web,
      despite arduous searches.

Ingredients:

    16 oz. Flaked Maize
    5 oz. Belgian Aromatic Malt
    3 oz. Belgian Biscuit Malt
    4 oz. Cracked Basmati Rice

    10 lb. Alexander's California Extra Light Malt Extract Syrup
    12 oz. Belgian Clear Candi Sugar

    2.0 oz. Fuggles Fresh Hops (bittering; Alpha Acid 4.7)
    0.5 oz. Saaz Fresh Hops (flavor; Alpha Acid 5.4)
    1 tsp. Irish Moss

    Wyeast 3944 Witbier Liquid Pitchable Yeast

    1 Tbsp. ginger
    Zested rind of small orange
    1.5 tsp. cracked coriander seed

    Water for 5.125 gallons (5 gal. + 1 pt.)

    0.875 C. corn sugar for bottling

Recipe:

    heat 1 gal. water to 155°F. Add maize, malts, and cracked rice.
    Steep 30 min.
    
    Strain into pot, and sparge with 6 pts. 150°F water. Add more water
    to have 2.5 gal. volume.
    
    Bring to boil.  Add Malt Extract syrup & candi sugar. Keep heating.

    When the malt-water is boiling, follow hopping & spicing schedule.

Hopping & Spicing Schedule:

    Total boiling time is 60 min.

    With 60 min. left, add 1.5 oz. Fuggles, ginger
    With 20 min. left, add coriander
    With 15 min. left, add 0.5 oz. Fuggles, 0.25 oz. Saaz
    With 10 min. left, add zested orange peel
    With  2 min. left, add 0.25 oz. Saaz

Finishing up:

    At end of hour boil, pour wort through strainer into primary
    fermenter. Add room-temperature water to top up to 5.125 gallons.

    Wait until wort reaches 78°F, measure specific gravity, then
    aerate and pitch yeast.

7/4/01 Brewed.

7/5/01 Pitched yeast. O.G. 1.068.

8/5/01 F.G. 1.024.   Added champagne yeast to try to get it to get lower.
       Minor activity but no real change.

8/26/01 bottled.