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ommegang hennepin


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#41 MtnBrewer

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Posted 20 June 2013 - 09:48 AM

DYN-O-MITE

Thanks for getting it. :cheers:

 

Hint for TheGuv:

 

Posted Image



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Posted 20 June 2013 - 09:49 AM

afraid I don't know much about that show :blush:



#43 MtnBrewer

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Posted 20 June 2013 - 09:53 AM

afraid I don't know much about that show :blush:

The actress pictured is the late Esther Rolle, star of the show Good Times. Was just poking fun at your typo.



#44 HVB

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Posted 20 June 2013 - 09:53 AM

 

what's odd is that the wyeast description talks about complex esthers

 

Are those like esters?

 

eta:  Damn .. slow again!


Edited by drez77, 20 June 2013 - 09:54 AM.


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Posted 20 June 2013 - 10:03 AM

I should have really picked up on that one since I had a relative named esther :P



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Posted 03 February 2015 - 12:24 PM

bringing this back from the dead!

 

10 gallon batch - recipe from BYO

 

14 lbs pilsner malt

4 lbs  pale malt (tempted to use pale ale malt here)

4 lbs sugar (added towards end of boil)

 

mash @ 150F (probably overnight since that's what I do)

 

2 oz dried ginger root (would fresh be better?  no idea how old my dried/ground ginger is that's in the cabinet)

2 oz bitter orange peel (trip to the LHBS for sure)

 

2.5 oz styrian goldings @ 60 mins

1.0 oz Czech saaz @ 2 mins

 

2 packets of belle saison yeast (too lazy to harvest the real yeast), ferment at 64F for a day or so and then start ramping it up to 75F over the next 48 hours and then hold it until fermentation seems complete.

 

I'll probably have to adjust but I'm looking for an OG of 1.070, 24 IBUS, and 1.008 FG.

 

I'm shooting from the hip on some of these items so I welcome comments and ideas.  I ordered 2 packets of the belle saison yeast and have noticed that they recommend pitching more.  I may just go for it with the 2 or if my LHBS has it maybe I'll pitch 3.



#47 Poptop

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Posted 03 February 2015 - 12:36 PM

Love the Hennepin's.  Recipe looks good in all of it's FA simplicity.  I think you will be fine with 2 packs also.  My experience with Belle is that it is dynamite.  I wouldn't be afraid to go higher in temp too.



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Posted 03 February 2015 - 12:37 PM

Love the Hennepin's.  Recipe looks good in all of it's FA simplicity.  I think you will be fine with 2 packs also.  My experience with Belle is that it is dynamite.  I wouldn't be afraid to go higher in temp too.

 

FA?

 

what kind of temp profile do you typically follow with it?

 

any thoughts on ginger?  maybe it's not a big deal since it should be in the background anyway.



#49 Poptop

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Posted 03 February 2015 - 12:55 PM

Farmhouse Ales (one of my favorite read, read and re-read books).

 

I'm currently enjoying a rather simple Saison I made with Belle and chilled it down and pitched at 65 F.  I let it rise on its own and it held at 76 F.  It finished out in 2 weeks, kegged in the third, and it only tastes better with each pour.

 

I have never used ginger but isn't that a key ingredient in the Hennepin?



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Posted 03 February 2015 - 01:04 PM

Farmhouse Ales (one of my favorite read, read and re-read books).

 

I'm currently enjoying a rather simple Saison I made with Belle and chilled it down and pitched at 65 F.  I let it rise on its own and it held at 76 F.  It finished out in 2 weeks, kegged in the third, and it only tastes better with each pour.

 

I have never used ginger but isn't that a key ingredient in the Hennepin?

 

it is but they typically like to keep their spice additions in the background.  I'm not sure I'd pick it out without knowing from what I remember about the beer.  I'm hoping this would be a great summer beer.  Maybe something that even the non-craft-beer people could enjoy for it's simplicity and lightness.



#51 Poptop

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Posted 03 February 2015 - 01:05 PM

I think it would be a fantastic summer beer.



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Posted 03 February 2015 - 01:10 PM

one problem I have with "letting the temp rise" is it's quite possible it will be too cold in my basement for this to happen so I'd have artificial warm the chamber.



#53 Poptop

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Posted 03 February 2015 - 01:28 PM

There are times that I wish I had that problem.  Maybe that's why certain Belgian strains/yeasts appeal to me and work so well in my conditions.  That along with the awesome taste of a well made Saison of course.



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Posted 03 February 2015 - 01:32 PM

There are times that I wish I had that problem.  Maybe that's why certain Belgian strains/yeasts appeal to me and work so well in my conditions.  That along with the awesome taste of a well made Saison of course.

 

it's certainly a great problem to have in most situations.  heating a small space doesn't take much energy when the fermentor is adding it's own heat.



#55 HVB

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Posted 03 February 2015 - 01:58 PM

one problem I have with "letting the temp rise" is it's quite possible it will be too cold in my basement for this to happen so I'd have artificial warm the chamber.

This time of year I have to have heaters on just for ales!



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Posted 03 February 2015 - 02:02 PM

This time of year I have to have heaters on just for ales!

 

same here.



#57 Poptop

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Posted 03 February 2015 - 02:08 PM

It's dropping into the 50's tonight.  That's not a slam or sarcasm.  It is however a delightful change with the windows open.  We will be back to spirit crushing heat and humidity in short order.  I'm sure several of you (with basements) can ferment ales in the summer with nothing but counter space :)



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Posted 03 February 2015 - 02:12 PM

It's dropping into the 50's tonight.  That's not a slam or sarcasm.  It is however a delightful change with the windows open.  We will be back to spirit crushing heat and humidity in short order.  I'm sure several of you (with basements) can ferment ales in the summer with nothing but counter space :)

 

by mid summer it's a touch too warm for ales.  saisons would be no problem though.



#59 Genesee Ted

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Posted 03 February 2015 - 02:57 PM

I hope this comes out nice for you.  I love Hennepin 



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Posted 04 February 2015 - 07:01 AM

so there is a fairly reasonable chance that when I go to brew this I won't have any 2-row yet (next group buy isn't until march).  I'm not sure I quite understand using 2-row and pils.  a pale ale malt I would get since the pale ale malt is substantially different but regular pale 2-row isn't that different than pilsen.




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