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ultimate Leffe blonde clone

ultimate Leffe blonde clone

Belgian Blond Ale • All Grain • 23 L

zarathustra

My 6th leffe blonde clone recipe.

August 19, 2009 at 08:42pm

3.5/5.0 2 ratings

Ingredients (All Grain23 L)

  • 5 kg Belgian Pils

    Belgian Pils

    Pilsner style malted barley grain.

  • 0.2 kg Belgian Caravienne

    Belgian Caravienne

    Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.

  • 0.4 kg Belgian Munich

    Belgian Munich

    Used to increase malt aroma and body with slightly more color.

  • 0.3 kg Corn Flaked (Maize)

    Corn Flaked (Maize)

    Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.

  • 0.3 kg White Table Sugar (Sucrose)

    White Table Sugar (Sucrose)

    Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.

  • 35 g Styrian Goldings - 6.0 AA% whole; boiled 60 min

    Styrian Goldings

    Mild, pleasant.

  • 25 g Saaz - 5.0 AA% whole; boiled 15 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 20 g Styrian Goldings - 6.0 AA% whole; boiled 5 min

    Styrian Goldings

    Mild, pleasant.

  • Wyeast 1214 Belgian Abbey™

    Wyeast 1214 Belgian Abbey™

    Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.

Notes

Ok, I've tryed a lot of things to get close to Leffe blonde and I think that this one will work. The yeast is known to produce banana and clove aromas, just like leffe. caravienne gives caramel flavour without making the beer too dark. I'm pretty sure they use corn to boost the alcohol content. Also, I think that cane sugar will help to bring some of the subtle flavours found in leffe. I'm brewing it in 2 days. After 5 recipes that were good but not that close, I think (hope) that this is the one!

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: A - Belgian Blond Ale

Range for this Style
Original Gravity: 1.061 1.062 - 1.075
Terminal Gravity: 1.010 1.008 - 1.018
Color: 6.0 SRM 4 - 7
Alcohol: 6.7% ABV 6% - 7.5%
Bitterness: 31.1 IBU 15 - 30

Discussion

mb83

How did it go?

2010-06-27 10:32am

How did this recipe go? Was it close to Leffe?

zarathustra

well, not so good

2010-06-28 9:17am

Unfortunately, I had a chlorophenol problem so I had to dump the whole batch. From my experience I gained since that batch, I would change some things tough. Yeast is close but could be closer by using the strain of vieux-temps. I would use pils and pale for richness and color. I would tone down the munich and the caravienne and add caramunich. I would use only 0.5 kg of corn as adjunct and no sugar to keep the beer on the sweet side. Finally, some hallertau mittelfruh could be good in that recipe, not sure about the styrian. I will try it again in a few weeks with the wyeast leuven pale ale which is du-bocq/corsendonq yeast and we'll see how it goes.

mitzi

i tried this

2010-09-26 1:08pm

i brewed this. i used carared instead of caravienne as i couldnt find that. i fermented for 7 days then racked off into second fermenetr and let ferment for another 10 days. i then added some Lyles golden syrup and some candi sugar, got the fermentation going again (about 6 hours) then bottled. i left for 3 weeks and have now started to sample. it's great !! very leffe-like and my first all grain. This is a great recipe, thanks !!

zarathustra

glad it went well

2010-09-26 2:39pm

Hi, Thanks for trying my recipe. how did it turned out? Are you getting the caramel sweetness and the clean fresh bitternes of the leffe? I personally had some hard times finding that true belgian taste (got to find some true belgian candi syrup...) but did it worked for you? I've rebrewed it about a month and a half ago with some modifications and it turned great for me too. I used leuven pale ale yeast, only candi sugar as adjunct and northern brewer as bittering hop, which a very malty rich caramel taste with a fresh and floral bitter ending. But as my candi is homemade, I think I'm still missing that true belgian taste. I will certnaily try it again with true candi sugar when my lhbs finally decides to sell some. I don't think I'll be ever able to find vieux-temps yeast so I think leuven pale ale was a great compromise because I didn't want to have anymore chlorophenols problems with wyeast 1214.

zarathustra

glad it went well

2010-09-26 2:40pm

Hi, Thanks for trying my recipe. how did it turned out? Are you getting the caramel sweetness and the clean fresh bitternes of the leffe? I personally had some hard times finding that true belgian taste (got to find some true belgian candi syrup...) but did it worked for you? I've rebrewed it about a month and a half ago with some modifications and it turned great for me too. I used leuven pale ale yeast, only candi sugar as adjunct and northern brewer as bittering hop, which a very malty rich caramel taste with a fresh and floral bitter ending. But as my candi is homemade, I think I'm still missing that true belgian taste. I will certnaily try it again with true candi sugar when my lhbs finally decides to sell some. I don't think I'll be ever able to find vieux-temps yeast so I think leuven pale ale was a great compromise because I didn't want to have anymore chlorophenols problems with wyeast 1214.

gv62

Was it close to Leffe Blonde?

2014-10-24 6:27pm

Hi, just wonder how the Mashing was done?

MatSzab

Brewing method

2015-01-25 8:41am

Hy All! Could you tell me how to brew the recipe? I mean step by step. Really thaks! :)

oscity

Brewing method

2015-11-29 6:17am

can you tell us the steps with the corn-flakes and sugar? Did you put them into the mash or after that..? Thanks

gv62

Brewing method - again.

2015-12-25 7:39am

Has anybode brewed this recipy, if so can you please give details on the mashing process ? Thanks :)

oscity

brewed it

2016-01-16 5:00am

i brewed it, but the hops are not correct - way too much IBU.. must be less strong. I looked at others receipts - they are much more different. I used Irish Moss - dont use this ! The taste is just bad! I put all the ingrendients (including the Cornflakes) into the mash, exept the BROWN sugar - I puted that into the boil. My mashing steps: 55C - 10min, 64C - 35min, 73C - 35min, 78C - 5min. Boil for 80min, 1. hops after 5min, 2. 15min before end, 3. 5min before end. I use Wyeast 1762 - fermenting 6 days by 21C. Today im brewing it again - with Aurora (1.), Halletauer (2.) and Saazer (3.).

oscity

taste

2016-02-04 8:38am

I just tasted it today, I used YEAST STRAIN Wyeast 1214 Belgian Abbey. Its DEFENITIVELY THE 1214 Yeast!! When you open the package, it just smells like Leffe Blond!! Im 100% sure that it is that yeast. I tried diffrent Belgian yeasts, this one comes very close. The grain mix could use wheat in it, maybe 5% of mix..

gv62

Hi Oscity

2017-03-26 12:47pm

How did it come out this time? How did it come out with the Aurora, Hallertauer and Saazer hops? If it is getting close to the Leffe Blond, can you post your recipie here? Thanks :)

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