Orfy

Recipes 

I want to plan my next AG brew.
I've done 2 hob goblin clones so far. I like the beer and I think I'll make it my house ale.

But I'd like to try a different style. I'm not a lager boy and I don't have lagering facilities.

Can any one point me in the right direction for a Leffe clone? would I be able to usemy english pale malt as a base?

Cheers guys, you've done me proud so far.

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GET THE GOBLIN
Have a beer on me.

jeffg

Recipes 

There is a recipe in Beer captured for Lefe Blonde--I don't have the book but maybe someone else can post it.

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Primary: nada
Secondary: nada
On Tap: Uncle Willie's Pale Ale; Kolsch
Bottled: Salvator Dopplebock
Up Next: Octoberfest

drengel

Recipes 

well, no ones really helped with my belgian blonde post, so i came up with one myself. are you wanting the leffe blonde, cause this might be similar.

9 lb. belgian pilsen
2 lb. white wheat
1/2 lb. cara-pils
1/2 lb. aromatic malt
1 lb. honey or clear candi sugar

3/4 oz. perle (60)
1/2 oz. saaz (15)

WL belgian ale yeast

thats the basics of my simple version of one of these. maybe it'll help you, not sure if it's close to style, but it comes in within the bjcp guidelines for SRM, IBU, and OG/FG. any suggestions are ppreciated.

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drinking: mocha java porter, belgian pumpkin ale, Gary's oatmeal stout clone, AHS nut brown, catamount porter clone, double nut brown, rye pale ale, my oatmeal stout

conditioning: nut brown

next: saison, wit, american wheat, hefe, kolsch, blonde

gone: too damn many

Orfy

Recipes 

Thanks,

I'll see if I can get the ingredients. Does it need to be largered?

__________________
GET THE GOBLIN
Have a beer on me.

Janx

Recipes 

No beer NEEDS to be lagered. You just won't get that clean, crisp lager thing without lagering.

In any event, drengels' beer is an ale. Note the yeast. Belgian beers generally have lots of interesting esters and flavors that are generated by unique ale yeasts.

__________________
Oh don't give me none more of that Old Janx Spirit
No, don't you give me none more of that Old Janx Spirit
For my head will fly, my tongue will lie, my eyes will fry and I may die
Won't you pour me one more of that sinful Old Janx Spirit

drengel

Recipes 

they are fermented with ale yeast, but the blonde is typically cold conditioned for a while. its a big beer (OG of 1.075), so it will need some time. the cold conditioning should round it out and make it real nice and about as easy drinking as belgians get. according to the bjcp stuff about it (look in my belgian blonde thread) this style was created to please european lager drinkers, but i think that is kind of laughable as the ale is so much more complex than ANY lager out there. i just don't see a correlation between a belgian ale thats 7% abv and highly complex tasting (but still smooth and good for a hot day) and a wimpy lager.

also- candi sugar or honey is up to you. candi sugar is traditional, but i think honey would work well. the perle can be replaced by a oz. of the more traditional styrian goldings. my idea with this is to let the yeast create the comlexity, while keeping the grain bill simple, and highlight earthy, spicy hops that will work well with the yeast i'm using. other hops i'd consider are hallertau, brewers gold, and tettnang.

i plan on using cali ale yeast for the primary, then transferring and adding honey/candi sugar and dumping the belgian ale yeast in. i want a clean, but still distinctively belgian profile with this. something that could please the knowledgable beer drinker (myself mainly), but his blonde ale drinking girlfriend would still like it.

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drinking: mocha java porter, belgian pumpkin ale, Gary's oatmeal stout clone, AHS nut brown, catamount porter clone, double nut brown, rye pale ale, my oatmeal stout

conditioning: nut brown

next: saison, wit, american wheat, hefe, kolsch, blonde

gone: too damn many

Baron von BeeGee

Recipes 

I recently had a Leffe, but don't know which one. It said "Leffe" on the tap handle so I drank four. Whichever one I had was practically a hefeweizen and was fantastic...definitely wouldn't need to be lagered.

Here's one dude's recipe:
http://crca.ucsd.edu/~ben/beer/leffe_blonde.php?menu=beer

Janx

Recipes 

Well, the blonde sounds like a wimpy Trippel. So, I imagine that's what they mean about appeasing Pilsner drinkers. Belgium has seen a big shift away from its more traditional beers and Pils is the most popular beer there now. So, the blonde style seems to be a "tweener" style between Pilsner and the more traditional beers.

What makes you think that? Just curious. But honey is not a particularly clean fermenter. I'd use candi sugar for sure.

No matter which you use, add the honey or sugar to the primary/kettle. Candi sugar is just sucrose (table sugar), and as such is a complex sugar. It's difficult for yeast to ferment it (honey too). So you want it in there from the beginning when the yeast is healthy and has a chance of fermenting it. I don't see any advantage to waiting to add it but lots of potential disadvantages.

__________________
Oh don't give me none more of that Old Janx Spirit
No, don't you give me none more of that Old Janx Spirit
For my head will fly, my tongue will lie, my eyes will fry and I may die
Won't you pour me one more of that sinful Old Janx Spirit

Brewpastor

Recipes 

This gives me a name for a new brew: Hop Goblin. Maybe I need to see what the cyber community could come up with.

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Before I learned to brew I was poor, sober and lonely. Now I am just poor.

Walker

Recipes 

Not to be a party pooper, but I've seen this name used for a commercial brew.

-walker

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