DrDuckbutter

Recipes 

Can anyone shoot me a Leffe Blonde Clone (PLEASE...) I even bought a book of european clones because Amazon siad it contained a leffe clone recipe...which it did not....dirty amazon....

here it is in case you have no idea what i am speaking of...

yes i could just buy leffe, but they do not distribute it in the greater Raleigh area..trust me, i called all the distributors in the area...

LEFFE

THANKS!!!

my brother in law (marine) even brought me back a leffe glass (as in the pic) and it has yet to grace a leffe worthy brew....what a shame...

if not for me, do it for the marines...who have to go to belgium and are not allowed to drink!!!

__________________
"witty quote here"

Dr Duckbutter

MX1

Recipes 

Try Here

Seems people have had good luck with it.

You should be able to use any Abby or Belgium Blond Ale as a base.

Tim

PS: If you like the Blond you should try the Triple...Good thing the store down the street has it for 4 euro a 6'er.

__________________
"The ART of brewing Beer, is the ACT of brewing Beer"

Next: New Brewery Under Construction
Primary:
Storing:
Serving:

Diablotastic

Recipes 

I'd be interested in seeing the recipe if you ever track one down.....Leffe Blondes are a mighty tastey beverage

__________________

The Metal Kettle Brewery
Rockdale USA est 2007

PRIMARY:Empty
SECONDARY:Empty
KEGGED:Orange Kolsch (BM's)
KEGGED:House Rye Pale Ale
ON DECK:Centennial Blonde

DrDuckbutter

Recipes 

allegedly it is in the "beer captured" but i bought that book and it is not in there..i will post it when i find one...

i found 2 off google, but they were completely different...
will stay in touch on this issue..
thanks

__________________
"witty quote here"

Dr Duckbutter

DrDuckbutter

Recipes 

heat 1 gal. water to 155 degrees F add:
4 oz. Belgian Biscuit malt
4 oz. Belgian Aromatic malt
4 oz. German Munich malt
2 oz. Honey malt

heat and steep at 150 degrees F for 30 minutes. Strain the grain water into the brew pot. Sparge the grains with 1/2 gal. of 150 deg F water. Bring to boil, remove from heat and add:
7.25 lbs. Muntons Extra Light Malt extract
8 oz. Belgian clear Candi sugar
2 oz. Malto Dextrin
3/4 oz Pride of Ringwood @ 9.3% AA (7 HBU (bittering hop)

add water until total volume in brew pot is 2.5 gals. Boil 45 mins. then add:
1/2 oz. Styrian Goldings (flavor hop)
1 tsp. Irish moss

boil 15 mins. remove. chill. strain into fermenter, add water to 5 1/8 gallons(19.5 liters) when wort is lebow 70 degs F pithc yeast

1st choice: Wyeast 1762 Belgian Abbey II - ferment a 68-72 degrees
2nd choice: Wyeast 3522 Belgian Ardennes - ferm 68-72 degs

ferment for 7 days in primary, rack to secondary for 3 weeks, until all fermentation is complete.
1/2 cup corn sugar and 1/3 cup belgianclear candi sugar in 2 cups water, boil for 10 mins. let prime at 70 degrees F for 5 weeks until carbonated

MINI-MASH:
mash 2.5 lbs. Belgian 2-row Pilsner malt and the specialty grains at 150 degrees for 90 mins. then follow extract recipe ommitting 2 lbs. of Muntons Exra Light Dry Malt at begginning of the boil.

ALL-GRAIN METHOD:
mash 11.75 lbs. Belgian 2-row Pilsner malt with the specialty grains at 152 degs F for 90 mins. Add 4.7 HBU (33% less than extract recipe) of bittering hops for 90 minutes of the boil. Add belgian sugar, irish moss and flavor hops as indicated above.

__________________
"witty quote here"

Dr Duckbutter

Kauai_Kahuna

Recipes 

DrDuckbutter - Is this AG recipe true and tested?

I just feel so let down, I have enjoyed this brew on vacation far too much, I have had to take a picture of a Leffe Blonde, (1) a Waterloo (2), both with their glasses/mugs with a dinner I had on vacation. That was some great beer that just made the food even better. Only let-down is they did not have a duval in stock. (No one did).
I can not buy it here, and I would love an AG recipe that is tried and true.
Calling out all the master brewers here, please? PLEASE?
How may I beg, borrow, steal this secret?

__________________
---
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

DrDuckbutter

Recipes 

it was from the book "beer captured"....i have not yet tried it...just found it yesterday...but from the looks, it seems like a winner...I put the full information to this recipe in the "recipe section" under "belgian and french ales"....

__________________
"witty quote here"

Dr Duckbutter

ctufano

Recipes 

Duckbutter, did you ever try this? How bout raising this from the dead almost 2 years past

__________________
On deck: BierMuncher's SWMBO Slayer - Belgian Blonde

Drinking (and almost gone :( ): Cheesefood Caramel Cream Ale
Primary 1: JOAM
Primary 2: Modified JOAM (in a milk jug! :)
Primary 3: Graff Apple Cider
Conditioning: Midwest Supplies Cream Stout

suprchunk

Recipes 

Good luck with your answer. This post is two years old and Duck hasn't posted in over a year.


Why?

orangehero

Recipes 

Anyone know how the AHS recipe kit is like?