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Wyvern's Leffe Blonde Clone
Belgian Blond Ale • Extract • 23 L
Really does taste very similar just a slightly darker colour.
April 25, 2009 am 07:32am
0.0/5.0 0 ratings
Ingredients (Extract, 23 L)
- 3.09 kg
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1.19 kg
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- .5 kg
Candi Sugar Clear
Candi Sugar Clear
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 57 g
Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 60 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 17 g
Saaz - 5.0 AA% pellets; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 17 g
Saaz - 5.0 AA% pellets; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Wyeast 1214 Belgian Abbey™
Wyeast 1214 Belgian Abbey™
Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: A - Belgian Blond Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.066 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.018 | |
| Color: | 5.5 SRM | 4 - 7 | |
| Alcohol: | 7.3% ABV | 6% - 7.5% | |
| Bitterness: | 27.6 IBU | 15 - 30 | |
Discussion
Off to a great start!
2009-12-01 5:12am
OK, I'm a Leffe blond fan. I'm an Englishman who's lived in Australia for 7 years, and thirst for European style beers. Fortunately we are richly blessed with a plethora in the marketplce for purchase, but there's nothing quite like the pleasure of supping your own little creation is there? I just put this very recipe down yesterday, the only variables being the quoted alpha acid content for the hops wasn't available so mine were 3.5% for the Hersbrucker with me adding 50g not 57g, and 4% for the Saaz for which I added 15g not 17g for the brew boil duration. The same with the yeast, as my brewshop didn't stock liquid yeasts so their recipe supported a safale dry yeast (8g I think?) with an effective range of 18-24 deg C. I will add the remaining Saaz prior to bottling for finishing flavour / aroma. My OG yesterday prior to pitching was SMACK bang in the middle of the suggested range at 1070 (Suggested 1062-1075). Watch this space for the results, fermentation is underway with my airlock glugging away! Chin chin, bottoms up! Ciao for now... AussiePom
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