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LEFFE HANDED BLONDE

LEFFE HANDED BLONDE

Belgian Blond Ale : All Grain : 11 gal

CHET

Basic Blonde recipe a' la Leffe blonde. A bit lower abv rating for session drinking.

November 10, 2013 at 10:55pm

0.0/5.0 0 ratings

Ingredients (All Grain11 gal)

  • 20 lbs Pilsen Malt; Dingemans

    Pilsen Malt; Dingemans

    Light in color and low in protein, Dingemans Pilsen is produced from the finest European two-row barley. This malt is well modified and can easily be mashed with a single-temperature infusion.

  • 5 lbs Munich TYPE I; Weyermann

    Munich TYPE I; Weyermann

    German-grown two-row spring barley (2004 harvest) Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel Ales: Dark, Stout

  • 2 oz Tettnanger - 4.5 AA% whole; boiled 60 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • 1 oz Goldings - 5.0 AA% whole; boiled 15 min

    Goldings

    Mild. Slightly flowery.

  • WYeast 1762 Belgian Abbey II™

    WYeast 1762 Belgian Abbey II™

    High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish.

Notes

NIGHT BEFORE Yeast starter. Clean brewery, fermenter, kegs and fill HLT. Weigh and mill grains. BREWDAY 1) SET UP- *Plug in HLT and reset to 14f above first rest (14 + __f = __f Strike Water) *Boil a couple inches of water in Tun *Start fermenter to boil 2) MASH- Add 1.5 QUARTS of water for every Lb of grain (__lbs grain = __Gals) 1st Rest @ __f for __min Set HLT for 185f 2nd Rest @__f for __min 3rd Rest @__f for __min Mash Out at 180 Recirc, Slowly for a short time 3) SPARGE 4) BOIL- Caramelize 1st runnings? __Yes __No OTHER INGREDIENTS_______________________ 60/120 min hops __oz @ __%AA _________________________________________ 60/120 min hops __oz @ __%AA _________________________________________ 15 min hops __oz @ __%AA _________________________________________ 15 min hops __oz @ __%AA _________________________________________ 0 min hops __oz @ __%AA _________________________________________ 0 min hops __oz @ __%AA 5) CHILL- At the 15min mark start pump through chiller to sterilize and add flavor hops. 0min mark add Aroma Hops and kill burner. Chill to __f to pitch ___________yeast. Set up fermenter and oxy rig. Transfer.

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: A - Belgian Blond Ale

Range for this Style
Original Gravity: 1.063 1.062 - 1.075
Terminal Gravity: 1.012 1.008 - 1.018
Color: 5.6 SRM 4 - 7
Alcohol: 6.8% ABV 6.00% - 7.50%
Bitterness: 19.6 IBU 15.00 - 30.00

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