Ommegang Abbey Ale
Extract w/grains
3.33 lbs. Weyermann Bavarian Pilsner LME (late addition)
1 lb. 2 oz. Pilsner malt
see AG recipe for remainder of ingredients starting with aromatic malt
Heat 10.5 qt. steeping water to 124. In a separate pot heat 7.9 qt. of rinse water to 170. Place crushed grains in a large steeping bag and submerge bag in your brewpot. Heat steeping water quickly to 144, stirring occasionally, then turn down heat and slowly raise temp to 169. It should take about 30 minutes to go from 144 to 169. Remove the grain bag and place in a colander over your brewpot. Rinse grains slowly and evenly with hot rinse water. Heat this "grain tea"-approximately 17.4 qts- to a boil.
Boil wort for 60 min, adding corn sugar at the beginning of the boil and hops at time indicated. (There is no DME in the recipe) Add LME, orange peel and licorice with 15 min. left in the boil. Cool wort and transfer to fermenter. Add water to make 5 gallons, aerate and pitch yeast. See the all grain recipe for fermentation and other remaining instructions.
Hennepin Clone
Extract w/grains
.25 lb Munton's Light DME
6.6 lb Munton's Light LME (late addition)
1 lb 9 oz. Belgian Pilsner Malt
7 oz. Belgian Pale Malt
see AG recipe for remainder of ingredients starting with light candi sugar
Steep crushed grain in 3 qt. of water at 150 for 45 min. Rinse grains with 1.5 qt. of water at 170. Add water to make 3 gallons. Add DME and sugar and bring the wort to a boil. Add Styrian Golding (bittering) hops and boil for 60 min. Add the ginger root, bitter orange peel, LME and Irish moss for the last 15 min. of the boil. Add .5 oz. of Saaz for the last 2 min. of the boil.
When done boiling, cool wort and transfer to fermenter and top up to 5 gallons. Aerate and pitch yeast. Ferment at 68 (option: Pitch yeast at 64 and let temp rise during fermentation as high as 77. Bottle and age for 2 to 3 weeks and enjoy.
