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Old 10-20-2011, 01:23 AM   #81
bmason1623
 
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I brewed this on 8/15/11 and bottled it on 10/12/11, exactly a week ago. I cracked open a bottle after one week of carbing and foam shot out of the bottle. However, the beer was not as carbonated as it should be. As is outlined on many threads on HBT, it needs 2 weeks minimum 3 weeks is ideal for carbing the beer.

That aside, the beer is fantastic! I haven't cracked open my authentic bottle of Leffe but I am very, very happy with this clone attempt. This is one of my better beers by far. The only thing I would change is to mash a little warmer to get slightly more body. I used this beer to do my very first yeast washing and, boy, am I glad I did. I have the exact same strain to use again for this recipe. Thanks, Revvy for sharing this one.

 
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Old 11-05-2011, 10:46 PM   #82
txinga
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I just had a leffe Blonde for the first time. Outstanding beer. Do they add clove or any other spices to it? Revvy, does your clone have a spicy clove like note to it? I'm looking forward to attempting this!

 
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Old 11-05-2011, 11:51 PM   #83
Revvy
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Quote:
Originally Posted by txinga View Post
I just had a leffe Blonde for the first time. Outstanding beer. Do they add clove or any other spices to it? Revvy, does your clone have a spicy clove like note to it? I'm looking forward to attempting this!
Nope, no spices in this beer. It's really just a straight forward beer. To me it tastes like beer used to taste back in the day....
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Old 11-29-2011, 08:49 PM   #84
speedster00
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Can anyone convert this to a partial mash/extract version?
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Old 11-29-2011, 09:00 PM   #85
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Originally Posted by speedster00 View Post
Can anyone convert this to a partial mash/extract version?
I discuss that in THIS post.
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Old 11-29-2011, 09:06 PM   #86
speedster00
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haha...thanks...I didnt read far enough down.
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Old 12-11-2011, 03:48 PM   #87
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Quote:
Originally Posted by Revvy View Post
Here's what I'm thinking of for a 2.5 gallon batch of the honey blond experiment.


4 lbs Pilsner (2 Row) Bel
8.0 oz Munich Malt
2.7 oz Biscuit Malt
1.8 oz Melanoiden Malt
12.0 oz Honey Malt
5.3 oz Honey (1.0 SRM)

0.38 oz Styrian Goldings- Boil 60.0 min
0.20 oz Saaz- Boil 30.0 min

0.5 pkg Abbey Ale (White Labs #WLP530) [35.00 ml]
I was planning on brewing a 5g batch of this today but ive lost my Saaz. LHBS is out of course so I picked up some German spalt and Sterling. Thoughts? Next brew day could be 2012.

 
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Old 12-11-2011, 06:49 PM   #88
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Quote:
Originally Posted by starman View Post
I was planning on brewing a 5g batch of this today but ive lost my Saaz. LHBS is out of course so I picked up some German spalt and Sterling. Thoughts? Next brew day could be 2012.
Would hate to have you wait for the new year.For all we know the world COULD end on Jan, 1st, so why risk it. Sterling is a good sub for saaz...
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Old 12-11-2011, 07:14 PM   #89
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Has anyone tried fermenting this with Wyeast 3711 (French Saison)? I'm planning to make the Rye Saison here on the site (http://www.homebrewtalk.com/f71/how-...t-comp-238831/) and would like to reuse the yeast for this beer....or perhaps brew them in the reverse order. I imagine it would work, but concerned about attenuation of 3711....maybe just do a shorter mash and keep it at 156-158F?
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Old 12-12-2011, 04:10 AM   #90
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Quote:
Originally Posted by Revvy View Post
Would hate to have you wait for the new year.For all we know the world COULD end on Jan, 1st, so why risk it. Sterling is a good sub for saaz...
It better not end Jan 1, this sucker won't even be close to being bottled let alone carbed up by then! The honey test batch wasnt my best execution, but there's wort is in the fermentor. Thanks for the original recipie and feedback on the substitution.

 
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