General Category > Yeast and Fermentation

Hennepin Clone Yeast Question??

(1/3) > >>

dirtybiz:
Why are they using these yeast below instead of a Saison Yeast?


Brewery Ommegang's Hennepin Ale clone
 
 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
 •0.75 cups corn sugar (for priming)
 

dimik:
Actually Ommegang is under Duvel, so I'm pretty sure they use their yeast, which would be 1388. Though it is possible that they use some saison strain for that one.

erockrph:
I'm pretty sure that Ommegang uses their own yeast strain, not the Duvel strain. From what I understand, it's not available to homebrewers, but they use the same house strain for all their brews so you could culture it from any of their beers.

And that would also explain why the recipe you have doesn't call for a Saison strain. From what I understand, Ommegang is just using their house strain for Hennepin.

dirtybiz:
Thanks guys!  Totally makes sense

dimik:
In that case you can easily reculture it from a bottle.

Navigation

[0] Message Index

[#] Next page