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Old 12-10-2013, 04:20 AM   #331
Fidelius
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Do you need special belgian bottles for this recipe?

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Old 12-10-2013, 08:48 PM   #332
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Any bottles will work. I personally use Grolsh swing tops

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Old 12-11-2013, 12:31 PM   #333
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Quote:
Originally Posted by Revvy View Post
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.
Love it! one of the funniest things I've read in the forums recently
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Old 12-29-2013, 02:50 PM   #334
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Who would castrate an elf!!?? Aren't they endangered?

Oooh, maybe a goblin..

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Old 01-16-2014, 07:50 PM   #335
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Thank You for this!

Quote:
Originally Posted by Revvy View Post
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
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Old 01-20-2014, 07:54 PM   #336
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Thanks alot for this recipe! I just tried this one yesterday as my 2nd all-grain ever and I think my efficiency is not really good.

I have quite a small setup (my biggest stainless pot can only hold about 20 qts) and I went with a modified BIAB setup.

I heated 14.5qts of water at 178F, then transferred that water to my 30L plastic primary for the mashing process. Put the +-11lbs of grain in the bag and kept in there for 50-55 minutes at temperatures between 156F-161F.
I then put the bag in a 2nd pot holding 10 qts of water at 170F for 15 minutes (kind of a sparge I guess).
I ended up with about 20L of wort but my final gravity gave me a reading of 1.050 which is quite low for this grain bill if I understand..

Considering my biggest pot cannot hold 6gal + grain bill, how would you guys brew this kind of recipe? What should I change actually?

Thanks again and congrats for the forum it is amazing!

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Old 03-16-2014, 01:51 AM   #337
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Made this as my first Belgian. Has been 2 weeks in primary. The sample tests at 1.016FG.

I find the sample to taste a bit twangy and the aftertaste to have different flavours around different area of the tongue.

Any ideas as to what this might be? I'm hoping it's just too young still.

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Old 03-16-2014, 02:29 AM   #338
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I usually give it 3 weeks primary and then 2-3 weeks in the bottle.

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Old 03-16-2014, 06:44 PM   #339
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Quote:
Originally Posted by pokerinvite View Post
Made this as my first Belgian. Has been 2 weeks in primary. The sample tests at 1.016FG.

I find the sample to taste a bit twangy and the aftertaste to have different flavours around different area of the tongue.

Any ideas as to what this might be? I'm hoping it's just too young still.
If you ask me, your issue is that you are tasting green beer directly from the fermenter. Let FG get stable, give it at least a couple of days beyond that for the yeast to clean up off flavors (I personally don't bottle before four weeks in primary, but I recognize that is overkill), let it get fully carbed... THEN try it. You can get a lot of flavor variation from flat, green beer to finished, carbonated beer.
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Old 03-17-2014, 11:58 AM   #340
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Quote:
Originally Posted by homebrewdad View Post
If you ask me, your issue is that you are tasting green beer directly from the fermenter. Let FG get stable, give it at least a couple of days beyond that for the yeast to clean up off flavors (I personally don't bottle before four weeks in primary, but I recognize that is overkill), let it get fully carbed... THEN try it. You can get a lot of flavor variation from flat, green beer to finished, carbonated beer.
I brewed this recipe on the Jan 11, bottled 4 weeks later, and let it sit in the bottle 4 weeks before opening. All of my gravity points were spot on, but I do agree that mine ended up with a twangy taste, which I suspect came from the hops. IMO the beer is still great, just a little hoppy for the style. And this taste was present (without much change) at post boil, throughout fermentation, bottling, and finished product.

Come to think of it, other times that I've brewed there was little to no hops that escape through the nylon bags. However, for this one, there was a ton...about an inch in the brew kettle leaked through the bag, there was a lot at the bottom of the fermenter, there was even a pretty thick layer on top of the krauzen. Anybody have issues like this with this variety of hops? Any thoughts on the varying strengths of hops?
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