From the
HBD Archive.
Beers,
Doc
Date: Tue, 22 Apr 2003 22:09:19 -0700 (PDT)
From: Bill Rogers <bill6beers at xxxxxxxxxxxxx>
Subject: Re: Leffe clone
Jay Wirsig asks about a clone for Leffe Blond. I haven't tried this recipe
because I've just recently bought the book, but it looks like it might be
close. I'm actually very interested in trying the Rochefort 10 clone in this
book next. mmmm.
************************
** Leffe Blond recipe **
************************
from "Beer Captured" by Tess amd Mark Szamatulski
OG=1.067, FG=1.016, SRM=7, IBU=26, abv=6.5
Mash:
11.75# Belgian Two-row Pilsner Malt
4 OZ. (113 g) Belgian Biscuit Malt
4 oz. (113 g) Belgian Aromatic Malt
4 oz. (113 g) German Munich Malt
2 OZ. (57 g) Honey Malt
Mash at 152F (65.6C).
Bring the water to a boil, remove from the heat and add:
8 oz. (226 g) Belgian Clear Candi Sugar
2 OZ. (57 g) Malto Dextrin
1/2 OZ. (21 g) Pride of Ringwood at 9.3AA (4.7 HBU) (bittering hop)
Boil for 45 minutes then add:
1/2 OZ. (14 g) Styrian Goldings (flavor hop)
1 tsp. (5 ml) Irish Moss
Boil for 15 minutes.
Chill and pitch.
1st choice yeast: Wyeast 1762 Belgian Abbey II; Ferment at 68-72F (20-22C)
2nd choice yeast: Wyeast 3522 Belgian Ardennes; Ferment at 68-72F (20-22C)
Primary for 7 days, then rack to secondary.
Bottle when fermentation is complete, target gravity is reached and beer has
cleared (approximately 3 weeks) with:
1/2 cup (120 ml) Corn Sugar and 1/3 cup (80 ml) Belgian Clear Candi Sugar
that has been boiled for 10 minutes in 2 cups (473 ml) of water.
Let prime at 70F (21C) for approximately 5 weeks until carbonated, then
store at cellar temperature.
Note: Scott Murman has notes (http://smurman.best.vwh.net/zymurgy/wyeast.html)
which indicate that 1762 is Rochefort yeast and 3522 is Chouffe yeast.
Myself, I think the 1388 -- Belgian Strong Ale Yeast (Duvel) yeast might be
really good for this beer.
Bill Rogers
Madison, WI
