Belgian Leffe Brune Recipe - Home Brew Forums
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Old 03-11-2012, 04:32 AM   #1
Jazzeux
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Jan 2012
Montreal, Quebec
Posts: 26



Anyone tried to brew a Leffe brune (brown) clone? I found some recipes on the forum, but not any comment... This brown Abbey beer is so good!!! Here's what I found:

Quote:
Originally Posted by Brew-boy View Post
I found this on the web cannot say how accurate it is:

Leffe Brun Clone


9½ lbs. Belgian Pils malt
8 oz. Flaked wheat
4 oz. Flaked barley
4 oz. Aromatic
4 oz. Biscuit
4 oz. Chocolate
2 oz. Honey Malt
4 oz. Munich Malt
390 ppg for grains
8 oz. Dark Candi Sugar
2 oz. Malto Dextrine
1 oz. Pride of Ringwood hops
½ oz. Styrian Goldings after 45 minutes
OG for 5.5 Gallons: 1.070
Week long primary fermentation, then racked to two week secondary primed with 1-1/8 cup dark DME
FG comes out to: 1.015
Quote:
Originally Posted by JesseRC View Post
The one I got from AHS goes as follows:

5.5g Batch

11.5 lbs Belgian Pils
.5 lbs aromatic
.25 lbs Biscuit
.25 lbs Munich Light
.25 lbs Chocolate
.25 lbs Maltodextrine
.13 lbs Honey
.5 lbs Dry Candi (amber)

1 ounce Brewer's Gold 60min
.5 once Styrian Goldings 15min

Mash 151 F

Wyeast 1762
I don't have experience in all grain yet, but I really like this beer (the real one). I will complete my new rig in one or 2 weeks and I think I will try this one... Which recipe do you think is more accurate? If I try the first recipe (Brew-boy's one) and keg it, do I have to adjust the recipe since I will not add dark DME? Am I aiming too high for a first all grain?? Be free to comment.



 
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Old 06-01-2012, 01:40 PM   #2
cyclogenesis
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Aug 2011
Chicago, IL
Posts: 320
Liked 8 Times on 6 Posts


Really want to give a Brun clone a go (cant believe you can not get this great beer in the States)

Anyone had any experience with the above recipe?


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Drinking: Dogtoberfest, Autumn Harvest Amber, Fire in the Belly Imperial Stout.
Fermenting: V for Vienna, 2013 Bock.
In planning: TEA for two, First Flakes American Brown.

 
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Old 06-01-2012, 01:55 PM   #3
cyclogenesis
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Aug 2011
Chicago, IL
Posts: 320
Liked 8 Times on 6 Posts


Here is one from another thread:
9½ lbs. Belgian Pils malt
8 oz. Flaked wheat
4 oz. Flaked barley
4 oz. Aromatic
4 oz. Biscuit
4 oz. Chocolate
2 oz. Honey Malt
4 oz. Munich Malt
390 ppg for grains
8 oz. Dark Candi Sugar
2 oz. Malto Dextrine
1 oz. Pride of Ringwood hops
½ oz. Styrian Goldings after 45 minutes
OG for 5.5 Gallons: 1.070
Week long primary fermentation, then racked to two week secondary primed with 1-1/8 cup dark DME
FG comes out to: 1.015


OG is pretty high, is Brune that strong?
__________________
Drinking: Dogtoberfest, Autumn Harvest Amber, Fire in the Belly Imperial Stout.
Fermenting: V for Vienna, 2013 Bock.
In planning: TEA for two, First Flakes American Brown.

 
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Old 06-01-2012, 04:28 PM   #4
smalliewader
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Jun 2011
Ruffs Dale, PA
Posts: 376
Liked 6 Times on 5 Posts


Leffe Brune is in the States. I get it in PA, one of the worst states for getting beer...in fact I just picked some up today. To the ABV question, it's 6.5%.
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smalliewader, you are a turd-face.

 
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Old 06-01-2012, 05:58 PM   #5
cyclogenesis
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Aug 2011
Chicago, IL
Posts: 320
Liked 8 Times on 6 Posts


Ahh.. Thx! I have not seen it around.. Blonde abounds... but no Brune...
__________________
Drinking: Dogtoberfest, Autumn Harvest Amber, Fire in the Belly Imperial Stout.
Fermenting: V for Vienna, 2013 Bock.
In planning: TEA for two, First Flakes American Brown.

 
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Old 06-01-2012, 09:12 PM   #6
smalliewader
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Jun 2011
Ruffs Dale, PA
Posts: 376
Liked 6 Times on 5 Posts


Yeah, not nearly as common as the blonde, but it's here. Enjoying one as I type.
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smalliewader, you are a turd-face.

 
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Old 06-04-2012, 01:51 AM   #7
Nightbiker
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Jul 2008
Dover, FL
Posts: 558
Liked 3 Times on 3 Posts


I get the brune in the states (here in west-central Florida, I've found it at my local Publix grocery store) -excellent beer, hoping to find a good clone of it -be nice to have it available on tap. Have not yet seen the blonde available (though I haven't tried too hard, either).
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GOT BEER?
FERMENTING:
LAGERING/CONDITIONING:Simply Sweet Mead
Kegged: Big Bad Brown Ale (Brown Ale and Porter blend).
Bottled:

Plans: Oak-Smoked Porter, Honey Brown Ale.
Quote:
Originally Posted by Jaybird View Post
we do it for the love of beer! Not for the love of money! We can all make great BEER! Not so much when it comes to money!

 
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Old 06-04-2012, 01:54 AM   #8
Nightbiker
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Jul 2008
Dover, FL
Posts: 558
Liked 3 Times on 3 Posts


I see the candi sugar in the recipe -I've never tried brewing with that before. When does it get added? As for the one with the honey, when would THAT get added? Only time I've messed around with honey, was when I've added it within the last five minutes (or even at flameout) as I was trying to capture a bit more of the honey taste for the lager).
__________________
GOT BEER?
FERMENTING:
LAGERING/CONDITIONING:Simply Sweet Mead
Kegged: Big Bad Brown Ale (Brown Ale and Porter blend).
Bottled:

Plans: Oak-Smoked Porter, Honey Brown Ale.
Quote:
Originally Posted by Jaybird View Post
we do it for the love of beer! Not for the love of money! We can all make great BEER! Not so much when it comes to money!

 
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Old 06-11-2012, 05:24 PM   #9
cyclogenesis
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Aug 2011
Chicago, IL
Posts: 320
Liked 8 Times on 6 Posts


Anyone know what this line in the recipe means?
Quote:
Originally Posted by cyclogenesis View Post
390 ppg for grains
Also, with my ~70% efficiency I am only coming up with a OG of 1053 in beersmith...
__________________
Drinking: Dogtoberfest, Autumn Harvest Amber, Fire in the Belly Imperial Stout.
Fermenting: V for Vienna, 2013 Bock.
In planning: TEA for two, First Flakes American Brown.

 
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Old 03-19-2013, 08:40 PM   #10
meadowstream
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Jan 2009
Boston, Massachusetts
Posts: 260
Liked 12 Times on 11 Posts


Quote:
Originally Posted by cyclogenesis
Here is one from another thread:
9½ lbs. Belgian Pils malt
8 oz. Flaked wheat
4 oz. Flaked barley
4 oz. Aromatic
4 oz. Biscuit
4 oz. Chocolate
2 oz. Honey Malt
4 oz. Munich Malt
390 ppg for grains
8 oz. Dark Candi Sugar
2 oz. Malto Dextrine
1 oz. Pride of Ringwood hops
½ oz. Styrian Goldings after 45 minutes
OG for 5.5 Gallons: 1.070
Week long primary fermentation, then racked to two week secondary primed with 1-1/8 cup dark DME
FG comes out to: 1.015

OG is pretty high, is Brune that strong?
How did this come out?



 
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