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Old 10-27-2010, 01:40 PM   #1
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Default All-Grain - Revvy's Belgian Blonde (Leffe Clone)

Recipe Type: All Grain
Yeast: WLP530 White Labs Abbey Ale
Yeast Starter: Yes
Batch Size (Gallons): 5 gallons
Original Gravity: 1.068 (est)
Final Gravity: 1.010
IBU: 30.4
Boiling Time (Minutes): 90
Color: 6.3 SRMs
Primary Fermentation (# of Days & Temp): 30
Tasting Notes: Tastes really close to Leffe Blonde. Same crispness and grainy character.

Category 18a Belgian Blonde.

This is MY INTERPRETATION of a clone of Leffe Blonde that I came up with for AHC big brew day in May. It was created by my usual method of looking at other Leffe Clones recipes, starting by overlapping the similarities, and tweaking til I achieved over several batches the taste profile I was looking for. It ws created by the same methods described in the Introduction to create clones/de-engineering in BYO's 150 clone brew recipes. Then repeatedly it was sampled alongside the original by several brewer friends and even a couple bjcp judges informally. All felt this final version was a tasty approximation of the original.

I find that Leffe, has a nice "graininess" that has really come out nicely in this recipe.

I just discovered 2 bottles in the back of my brew closet (5 months later) and it is delicious. Even better I think now, then when it was "fresh" That's why I have decided to actually let this recipe go, and quit tweaking it.

Revvy's Blonde
Brew Type: All Grain Date: 4/25/2010
Style: Belgian Blond Ale Brewer: Michael
Batch Size: 5.00 gal
Boil Volume: 6.41 gal
Boil Time: 90 min (Pilsner malts)


Ingredients Amount Item Type % or IBU
9 lbs 13.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 81.61 %
1 lbs Munich Malt (9.0 SRM) Grain 8.32 %
5.3 oz Biscuit Malt (23.0 SRM) Grain 2.75 %
3.5 oz Melanoiden Malt (20.0 SRM) Grain 1.83 %

1.36 oz Styrian Goldings [5.40 %] (60 min) Hops 23.4 IBU
0.71 oz Saaz [4.00 %] (30 min) Hops 7.0 IBU

10.6 oz Sugar, Table (Last 15 minutes of boil) (1.0 SRM) Sugar 5.49 %

1 Pkgs Abbey Ale (White Labs #WLP530) Yeast-Ale

Mash In: Add 14.20 qt of water at 178.4 F
Hold mash at 158.0 F for 45 min

Sparge with 4.47 gal of 168.0 F water.

Add water to achieve boil volume of 6.41 gal

Estimated Pre-boil Gravity is: 1.058 SG with all grains/extracts added.

Note This is a great Belgian Base recipe that you can add fruit to if your are inclined. it can be a great panty dropper for anywomen who may like sweet beers.

You can rack it to a seondary with whatever fruit you like. Peaches, Mango, Strawberry, whatever works for you. You can use frozen, fresh, canned or even extract.

I've done it with frozen peaches.

If you want some extra sweetness to pep up your fruit, either add 1/2 pound (or more) of lactose in the boil, or even along with your priming sugar at bottling time. Just dillute it along with your priming sugar in 2 cups of water.

Enjoy!



I'll try to throw a PM version of this up later.

Legal Disclaimer This is the author's interpretation of the beer, his homage, it is not an officially SANCTIONED clone recognized by the official clone sanctionaing body of beery nirvana (EAC), and shouldn't be thought of as one. It may not even use ingredients similar to the original recipe, but it will contain the following, grain, water, hops, yeast. Your Mileage may vary. All prior agreements, discussions, representations, warranties, and covenants are merged herein. There are no warranties, representations, covenants, or agreements, express or implied, between the parties except those expressly set forth in this agreement. Any amendments or modifications of this agreement shall be in writing and executed by the contracting parties. If you drink, don't drive. If you fold, spindle of mutilate this recipe, you will violate your warranty. This disclaimer does not cover misuse, accident, lightning, flood, tornado, tsunami, volcanic eruption, earthquake, hurricanes and other Acts of God, neglect, damage from improper reading, incorrect line voltage, improper or unauthorized use, broken antenna or marred cabinet, missing or altered serial numbers, removal of tag, electromagnetic radiation from nuclear blasts, sonic boom, crash, ship sinking or taking on water, motor vehicle crashing, dropping the item, falling rocks, leaky roof, broken glass, mud slides, forest fire, or projectile (which can include, but not be limited to, arrows, bullets, shot, BB’s, paintball, shrapnel, lasers, napalm, torpedoes, or emissions of X-rays, Alpha, Beta and Gamma rays, knives, stones, etc.). No license, express or implied, by estoppel or otherwise, to any Intellectual property rights are granted herein. The Brewer Revvy (TBR) disclaims all liability, including liability for infringement of any proprietary rights, relating to use of information in this specification. TBR does not warrant or represent that such use will not infringe such rights. In fact, that’s a very strong possibility.
Nothing in this document constitutes a guarantee, warranty, or license, express or implied. TBR disclaims all liability for all such guaranties, warranties, and licenses, including but not limited to: fitness for a particular purpose; merchantability; non-infringement of intellectual property or other rights of any third party or of TBR; indemnity; and all others. The reader is advised that third parties may have intellectual property rights that may be relevant to this document and the technologies discussed herein, and is advised to seek the advice of competent legal counsel, without obligation to TBR. In other words, get your own #$^%#$ lawyer before you hurt yourself. These materials are provided by TBR as a service to his friends and/or customers and may be used for informational purposes only. If you brew it you will make a beer that tastes close to the afore mentioned beer, so stfu and brew it already. This is intended for the use of the individual addressee(s) named above and may contain information that is confidential, privileged or unsuitable for overly sensitive persons with low self-esteem, no sense of humour or irrational religious beliefs. If you are not the intended recipient, any dissemination, distribution or copying of this email is not authorised (either explicitly or implicitly) and constitutes an irritating social faux pas. Unless the word absquatulation has been used in its correct context somewhere other than in this warning, it does not have any legal or grammatical use and may be ignored. No animals were harmed in the transmission of this email, although the yorkshire terriernext door is living on borrowed time, let me tell you. Those of you with an overwhelming fear of the unknown will be gratified to learn that there is no hidden message revealed by reading this warning backwards, so just ignore that Alert Notice from Microsoft: However, by pouring a complete circle of salt around yourself and your computer you can ensure that no harm befalls you and your pets. If you have
received this email in error, please add some nutmeg and egg whites and place it in a warm oven for 40 minutes. Whisk briefly and let it stand for 2 hours before icing. Don't you just love when the legal cover your ass boilerplate is longer than the actual commercial? That's what you get when you have people like the folks below on this planet sucking up all the air, and making you have to write drivel like this when you could be sipping coffee and helping new brewers not sh!t themselves because their airlock is not bubbling. And as always, viewer discretion, is advised.

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Old 10-31-2010, 05:41 PM   #2
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Thanks for posting this, Revvy.

I might try and scale this down to my current (AG) batch size (3.5 ga.) and give it a shot.

I might also try it, just for grins and giggles, with the Unibroue strain to see what I get.

Leffe is also a favorite of mine because it's readily available, not overly expensive, and doesn't get me too trashed if I drink 2 in one session

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Old 11-07-2010, 11:55 PM   #3
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got an extract version?

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Old 11-11-2010, 01:48 PM   #4
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Revy,

Why did you choose table sugar over belgian candy sugar, or something of that nature? Just curious for my own future recipe formulation.

Thanks,

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Old 11-11-2010, 02:14 PM   #5
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Quote:
Originally Posted by sjlammer View Post
Revy,

Why did you choose table sugar over belgian candy sugar, or something of that nature? Just curious for my own future recipe formulation.

Thanks,
Because "Belgian candy sugar" is really just whatever sugar the monks and Belgian brewers bought in bulk, then inverted and boiled down to whatever darkness they wanted in their beer. It's not a special magical sugar, grown for them by secret society of castrated elves specially for the monks to brew beer with. It was whatever was reasonably priced in bulk. More often than not it was beet, but it could have been cane, depending on what traders had for them...but "Belgian Candy Sugar" is really just "the sugar that the belgians happened to use." And to me, buying overpriced sugar is ridiculus, especially when you can make your own. I think that the original Belgian Monks would laugh at us silly American homebrewers who pay 3 times as much for it from the LHBS, when we can buy it from bulk food warehouse.

Graham Sanders on the aussie craft brewer radio first brought it up with one of those authors of Beligian Style books, can't recall who.

We've been discussing it for years.

http://www.homebrewtalk.com/f36/quick-interesting-read-dubbels-99971/

http://www.homebrewtalk.com/f39/candi-sugar-necessity-148786/

http://www.homebrewtalk.com/f12/candi-syrup-all-out-stock-128960/#post1445241

And many even argue that if you're just using "clear" cadi sugar or syrup, then just dump it directly in the kettle, since the sugar theoretically inverts itself during the boil. If you are using darker grades in your recipes, then inverting them with a little cream of tartar, citric acid, lemon juice or vinegar, and pre carmalizing them to the level you want is a good idea. There are "recipes" for making candi in both rock and syryp form. It's really easy. No harder than making Candy.
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I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

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Old 11-25-2010, 02:51 AM   #6
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I am wanting to do a belgian blond as my first all grain (wanting to move away from extract to save money) and I am wondering how this would work using the BIAB method? Any thoughts?

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Old 01-20-2011, 06:27 PM   #7
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why the 90 min boil for the pils?

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Old 01-20-2011, 06:34 PM   #8
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why the 90 min boil for the pils?
To blow off the dms precursors. It is recommended to do longer boils when using pilsner malt.
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I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

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Old 01-24-2011, 04:01 AM   #9
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Gonna brew this in a few days but can get my hands on any Melanoiden in the near future, should I use a little more Munich and Biscuit or would a little Vienna be appropriate in exchange??

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Old 02-02-2011, 12:55 PM   #10
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I am looking to brew this beer on Friday. What DME do I need to make a yeast starter kit? It looks like I need a little over 300 grams of DME as the starter requires 3.2 liters of agua.

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