RecipeDB - Fly Blown Belgian

[THE DRUNK ARAB]

Fly Blown Belgian

Ale - Belgian Strong Ale
All Grain

15 Votes

Brewer's Notes

My attempt at a Leffe Blonde clone. I got a final gravity of 1010.

Malt & Fermentables

%	KG	Fermentable
	5.7 kg	BB Galaxy Pale Malt
	0.45 kg	Weyermann Munich I
	0.15 kg	Weyermann Caraamber
	0.1 kg	Weyermann Melanoidin
	0.3 kg	Cane Sugar

Hops

Time	Grams	Variety	Form	AA
	38 g	Styrian Goldings (Pellet, 5.4AA%, 60mins)
	20 g	Saaz (Czech) (Pellet, 4.0AA%, 15mins)

Yeast

2000 ml

Wyeast Labs 1762 - Belgian Abbey II

23L Batch Size

Brew Details

• Original Gravity 1.065 (calc)
• Final Gravity 1.016 (calc)
• Bitterness 24.6 IBU
• Efficiency 70%
• Alcohol 6.38%
• Colour 12 EBC
• Batch Size 23L

Fermentation

• Primary 21 days
• Secondary 21 days
• Conditioning 8 days

 

[pmolou]

if i wanted to brew an extract version of this could i just sub the galaxy malt for 3kg liquid malt extract and up the cane sugar to 0.6kg

and did fermentation temps have any impact on ur beer
i've heard good things about this recipe but haven't yet got upto all grain brewing

 

[bconnery]

if i wanted to brew an extract version of this could i just sub the galaxy malt for 3kg liquid malt extract and up the cane sugar to 0.6kg

and did fermentation temps have any impact on ur beer
i've heard good things about this recipe but haven't yet got upto all grain brewing

To put some words into TDA's mouth. Not quite.
Munich also requires a mash. Not sure if you also meant removing that but keep it in if you can, it will add to the beer.

You could mini-mash quite easily. If you can steep you can mini-mash. Apologies if you already know and do this...
All you need to do is steep at around 65-70C for 30-60 minutes. Time isn't quite so important in a mini-mash.
Then use your run-off from the grains to start your boil...

Belgian yeasts generally don't mind a slightly higher temperature compared to normal ale yeasts but check the recommended temp for the one you plan to use.
I didn't look to see what temp TDA used so he might have something to add...

 

[THE DRUNK ARAB]

if i wanted to brew an extract version of this could i just sub the galaxy malt for 3kg liquid malt extract and up the cane sugar to 0.6kg

and did fermentation temps have any impact on ur beer
i've heard good things about this recipe but haven't yet got upto all grain brewing

I am not sure that using that much extract will mean that you get as much attenuation as you want for this style beer. The cane sugar may help but I guess you could just suck it and see.
bconnery's advice on mashing the munich is sound if you are in fact doing a partial version of this. How do you plan to brew this is the question I guess? Once we know what you have the capabilities to do then we can look at the recipe and adjust as required.
I fermented this with the 1762 at 22C and was quite happy with the phenolics and esters from the resulting beer. You could get away with 24C too but I wouldn't go lower than 22C with this yeast. I have also brewed it with the Leuven yeast :icon_drool2: at 20C and was happy with the beer but 1762 would still be my pick here.

C&B
TDA

 

[warrenlw63]

I have also brewed it with the Leuven yeast :icon_drool2: at 20C and was happy with the beer but 1762 would still be my pick here.

+1 For the Leuven brewed variant... Having tried a sample of TDA's I can say it was a mighty tasty drop! :icon_cheers:

Another one I've got to get off my lazy arse and brew. B)

Warren -

 

[pmolou]

i have belgian abbey II and am looking to step up to partial mash and use a base malt of 3kg coopers liquid

if this can help in any way

Also this is off-topic but i have 800grams dark candi sugar lying around and want to use it i hear it gives a rum raisiny flavour I'm not sure if this is a good flavour would it be subtle raison or in ur face (PS. i don't care about colour/ yes i know its not going to being blonde looking )

 

[THE DRUNK ARAB]

i have belgian abbey II and am looking to step up to partial mash and use a base malt of 3kg coopers liquid

if this can help in any way

Also this is off-topic but i have 800grams dark candi sugar lying around and want to use it i hear it gives a rum raisiny flavour I'm not sure if this is a good flavour would it be subtle raison or in ur face (PS. i don't care about colour/ yes i know its not going to being blonde looking )

What grains will you be using along with the 3kg of Coopers extract.

U could try the dark candi sugar if you wish but as you say it wont be quite blonde. The dark candi goes nicely with caraaroma malt in my experience.

C&B
TDA

 

[pmolou]

What grains will you be using along with the 3kg of Coopers extract.

U could try the dark candi sugar if you wish but as you say it wont be quite blonde. The dark candi goes nicely with caraaroma malt in my experience.

C&B
TDA

so i might just tell u wat im trying to achieve as I'm not confident with the various flavours grains give

I'm trying to achieve a belgian ale similar to what i took from leffe blonde with a ABV around 6.5% which displays the belgian yeast qualities and can be drank moderatly, not quite a table beer but can have a few without being over-powered by flavours (had a bad experience with a belgian dark strong CANT DRINK IT HAHA maybe added to many specialty grains caraaroma, caraamber,carared, and carahell each 200grams with abv 9%)

I'm also trying to use up my 200g crystal malt and 800dark candi as i'm going away for like 4 months soon any suggestions
PS. should i move this to the recipe section as its gotten pretty off topic

 

[Batz]

OK so how does everyone who's brewed this like the beer? Not interested in comments only those who have brew it.

I've had a beer or three with this old bloke and have some respect for his recipes.......and it's simple, the way we like up in these here hills

Batz

 

[bindi]

OK so how does everyone who's brewed this like the beer? Not interested in comments only those who have brew it.

I've had a beer or three with this old bloke and have some respect for his recipes.......and it's simple, the way we like up in these here hills

Batz

Almost the same recipe as one I have done a few times, same malts, hops and only a few grams here or there in it.

BUT.... The yeast was 3787 Trappist, giving one a "test run" as I type.......Nice :icon_cheers: it's a winner IMHO.

 

[Quintrex]

OK so how does everyone who's brewed this like the beer? Not interested in comments only those who have brew it.

I've had a beer or three with this old bloke and have some respect for his recipes.......and it's simple, the way we like up in these here hills

Batz

It's a keeper! I've brewed it twice, used a few different yeasts with it, nice recipe.

 

[Batz]

Almost the same recipe as one I have done a few times, same malts, hops and only a few grams here or there in it.

BUT.... The yeast was 3787 Trappist, giving one a "test run" as I type.......Nice :icon_cheers: it's a winner IMHO.

I could not ask for better a recommendation from anyone else.

Thanks it's my next brew or there abouts,tend to use what I have.
Batz

 

[bulp]

Couple of Newb questions about this brew, 1- What sort of mash schedule has everyone used (single infusion or step and what temps)
2- What temps during ferment should i aim for was thinking of using Wyeast 3787

 

[THE DRUNK ARAB]

Couple of Newb questions about this brew, 1- What sort of mash schedule has everyone used (single infusion or step and what temps)
2- What temps during ferment should i aim for was thinking of using Wyeast 3787

bulp, single infusion at 65C. Pitch a lot of healthy yeast and the beer should attenuate nicely down to 1010 or below.
Not experienced with 3787 but I know Bindi uses it a fair bit.
I know Murrays use said yeast in their Grand Cru and they start fermentation at 22C and let it rise over the period of fermentation to 25C. I have this on very good authority .

Hope that helps and if you do brew it post back on your opinions, good or bad !

C&B
TDA

 

[bennyc]

I brewed this one last year - accidentally mashed in a 67C so didn't quite get I was hoping for, but it was still a damn tasty drop!

 

[bulp]

Thanks TDA i've been eyeing off this recipe since i got into AG sounds awesome have been looking fwd to trying it :beer:

 

[Weizguy]

FWIW, I have brewed this twice.
On the first occasion, I used two packs of S33 and achieved a result quite close to the Leffe Blond.
Next time, recently (well...this year) I used the Wyeast Canadian/Belgian yeast. Things went wrong (or well). I got extra sugars due to increased efficiency, the beer came out too dark (due to a recipe malfunction - too much of one of the grains) so it's the colour of a dubbel, and the beer took about 4 months to mature (flavours melded), and ended up at 7.5% ABV.

TDA, this is why I didn't send you a bottle, and hope to brew again soon.
So, Mark, lemme know if you still want a bottle. It's not bad, just not the same beer

 

[Effect]

Just started brewing this about 5 mins ago.

I have never used sugar in a recipe. Does it go in the boil or in the fermenter (primary or secondary?)

Well, I have only got about 90 mins before I start boiling...so it might have to go in the fermenter, if noone can get back to me...

 

[JSB]

Boil

Just started brewing this about 5 mins ago.

I have never used sugar in a recipe. Does it go in the boil or in the fermenter (primary or secondary?)

Well, I have only got about 90 mins before I start boiling...so it might have to go in the fermenter, if noone can get back to me...

 

[bulp]

Vell Gentelmen

I have to say i frickin love this beer, this is one of my best made beers to date and to TDA i say thankyou, Obviously the alcohol content has snuck up on me tonight but i am most pleased with the results oooohhh. This was my first foray into belgium land and i like this version much better than the Leffe TOP recipe , i used 3787 yeast (what i had) and fermented around 22 degrees would have liked to finish a bit warmer but it still turned out sensational . Liver is not happy but i will sleep well tonight.

Cheers TDA
will be a house fav beer for sure