Ommegang Clone

[bklynbrewer]

Does anyone have the Ommegang clone recipe that was given out on the show a last year? I searched the forum as well as the beer recipes from around that time and haven't come up with anything.

[huskerbrew]

I have the one from BYO's 150 Commercial Clones mag. I can post that one if you want.

[bklynbrewer]

That would be awesome husker, which one of their brews is it for?

[huskerbrew]

I have Ommegang Abbey, Hennepin, and Witte. Just let me know! AG or Extract?

[bklynbrewer]

Well asking for all would just be greedy, so how about the Witte all grain. My wife is bugging me for for a Witte and I am bugging her to upgrade to all grain, so we'll have a happy compromise.

Do they still bottle condition, I want to use their yeast if possible.

Thanks

[huskerbrew]

I assume they still bottle condition, but I've never cultured their yeast. I just use Wyeast #3944, like this recipe says. I've never used this recipe, but it looks good. My wit recipe is a different, but I use 3944 and have won several blue ribbons for my wit. That yeast is awesome!

Ommegang Witte Clone:

1047 OG 1008 FG
10 IBU 3 SRM 5.1% ABV

5.8 lb. Pilsen malt
2.4 lb. white wheat malt
1.1 lb. unmalted wheat flakes
.39 lb. flaked oats
2.5 AAU Styrian Goldings (90 min) (.5 oz. of 5% alpha acids)
.35 oz. coriander seed (crushed)
1.2 oz. Sweet orange peel
Wyeast 3944 or WLP 400

Mash for 5 min. at 113, 35 min. at 144, 20 min. at 154. Mash out at 165. Boil 90 min. adding hops at beginning of boil and spices for the final 10 min. Pitch yeast at 70 degrees and let temp rise but not above 79. Carbonate to 2.7 vols.

FWIW, you could add rice hulls and not bother with all the steps during the mash. Also, I use fresh orange zest, not the dried chunks from the brew supply shop.

[bklynbrewer]

Awesome, thanks so much.

My grocery store has valencia orange peel, I think that would work as well.

[huskerbrew]

Alright, its the holidays. Heres the other two!

Ommegang Abbey Ale Clone

1074 OG 1013 FG
22 IBU 27 SRM 7.8% ABV

5 lb. 9.6 oz. Pilsner malt
2.25 lb. aromatic malt
1 lb. 6.4 oz. crystal 20
2.25 lb. Briess Special Roast malt (50 Lovibond)
2.66 lb. Corn Sugar
6.25 AAU Styrian Goldings (60 min) (1.25 oz. of 5% alpha acids)
.33 oz. Styrian Goldings (0 min)
.25 oz. Curacao Orange Peel
.5 oz. Licorice root
Wyeast 1214 or cultured Ommegang yeast

Step mash with a 10 min. rest @ 113, 10 min @ 144, 15 min. @ 154 and 15 min. @ 162, and 5 min @ 169. Boil for 90 min, adding corn sugar at start of boil. Add orange peel and licorice for final 15 min of boil. Ferment at 76-84 (yes, that hot) Condition for 2 weeks at 28 degrees. Carbonate to 3 vols.



Ommegang Hennepin Clone

1070 OG 1008 FG
24 IBU 5 SRM 8% ABV

8.75 lb. Belgian Pilsner
2.5 lb. Belgian Pale malt
2 lb. Light Candi Sugar
6.5 AAU Styrian Goldings (60 min) (1.3 oz. of 5% alpha acids)
1.75 AAU Saaz (2 min) (.5 oz. of 3.5% alpha acids)
1 tsp. Irish Moss (15 min)
1 oz. dried ginger root (15 min)
1 oz. bitter orange peel (15 min)
WLP 550 or Wyeast 1214

Brewery Ommegang uses a multi step mash starting at 122 and ending at 152. Ferment at 68.