Ommegang Clone Of My Own.

Hello Everyone!

I figured I should post one of my own "Belgian Beer" recipes. I first found this recipe in "Beer Captured" by Tess and Mark Szamatulski. I thought it was great, but if you know me, I had to tweek it for my own personal taste and time requirements. I have made it a couple of times, and this is the latest in my recipe book.


O.C.O.M.O. Belgian Beer

Ingredients:
5 gal. Filtered Water
7 lbs. Filtered Ice
1 tsp. Ground Cinnamon
4 oz. Raw Honey
9.9 lbs. Extra Light Liquid Malt
8 oz. Clear Belgian Candy Sugar
1 tsp. Irish Moss
or
1 tablet Warflock

Grains:
1/2 lb. Aromatic Malt or if you find it Belgian Aromatic Malt Crushed
1/2 lb. 60L Crystal Malt Crushed
1/8 lb. Chocolate Malt Crushed
1/8 lb. Honey Malt Crushed
1/8 lb. 120L Crystal Malt Crushed

Hops:
1 1/4oz. Styrian Golding Hops
2 oz. Czech Saaz

Yeast:
1 Tube of Abbey Ale Yeast
or
1 tube of Witbier Yeast

Making the Wort or Beer Soup.

First pour 3 gallons of water into a 5 gallon pot. Bring the water temperature up to 150 degrees Fahrenheit and turn of the stove.

Then place your grains in a steeping bag or sock and place it into the pot. Let it sit for a half hour.

Then remove the bag from the pot, letting most of the liquid drain and discard. Do not squeeze the bag.

Bring the pot back up to a boil. Then add 9.9 lbs of Extra light Liquid Malt, 1 tsp. of ground Cinnamon, making sure to stir until a soft boil.

Then add 8 oz. Clear Belgian Candy Sugar, and stir until dissolved. When you have a nice rolling boil drop in 1oz. of the Styrian Golding Hop. Let it boil for another half hour.

Then add 1 oz. of Czech Saaz hops. Let boil for 10 minutes. Then add 1 tsp. of Irish Moss or 1 Warflock tablet. Let boil for 15 more minutes. Stay close to adjust the heat so you don't get a boil over.

Then add the last 1 oz. of Czech Saaz hops and let boil for 5 more minutes. Then turn off the stove. Let this sit for about 20 minutes with a lid on it.

Place ice into your 5&1/2 or 6 gallon fermenting bucket. Now place a strainer on top of the bucket and strain the pot into the bucket. Be careful the wort is still hot. Discard the left over stuff in the strainer, (I put it in the compost heap). Then add the rest of the water to the bucket, making sure it gets to the fill line on the side of the bucket.

Take the temperature of the wort. If it is around 60 to 70 degrees Fahrenheit add the yeast. If it is not let it sit, covered, until it does. Then seal the bucket with the air lock and store in a cool, clean place, for about a week.

Transfer it to a glass carboy with an air lock, for about another 6 weeks.

Then transfer to a bottling bucket and mix in the 4oz. of Raw Honey.

Bottle the beer and cap it. Let it sit in a cool place for another 5 weeks around 70 degrees Fahrenheit and then refrigerate or not and enjoy. I know it takes a long, but its worth it.

Happy Brewing! Like always "Be Well, and Drink Well!"