Patirck

Recipes 

I am brewing a Leffe Blonde clone and would like to get some suggestions for the mash process. Should I go low and long or hot and short?

The recipe:
Malt or Fermentable ppg °L
80% 9.0 Belgian Pils 37 2
7% 0.75 Munich Malt 37 9
4% 0.5 Flaked Corn (Maize) 40 1
4% 0.5 Belgian Candy Sugar Light 36 0
4% 0.5 Belgian CaraVienne 34 22

60 mins 1.5 Saaz leaf 2.7
30 mins 0.5 Styrian Goldings pellet 5.1
5 mins 0.5 Styrian Goldings pellet 5.1

Wyeast Belgian Abby Ale (1214)

I'm not going to add the candi sugar until the beginning of the boil. According to brew365 calculator my water should be a total of 9.75 gallons.

My real question is what should the mash temp and time be? 154 for 60 minutes? 152 for 90 minutes?

Nateo

Recipes 

I would do 149 for 60-90 minutes. You probably want about 80+% attenuation, right?

__________________
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

Patirck

Recipes 

80% sounds about right - I don't want to have it go to dry in the end.

Nateo

Recipes 

There's a little chart here:

http://www.brewwiki.com/index.php/Attenuation

I'd mash at 149 to get that attenuation.

__________________
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/