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Old 03-23-2012, 02:25 AM   #1
grege33
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Jan 2012
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I'm looking for the most accurate all grain recipes for Leffe Blonde and Hoegaarden brews. Any direction towards something proven is appreciated.
I forgot to mention, that I'm making 5 gallon batches.

Thanks,
Greg


 
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Old 03-23-2012, 03:46 AM   #2
bierhaus15
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Aug 2008
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I can give you the actual percentages for P. Celis' original Hoegaarden.

50% pils
45% wheat malt
5% flaked oats

hops were Saaz and/or EKG (depended on what he could get) and spices are curaco orange peel and Indian coriander

yeast is wy3944.

 
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Old 03-23-2012, 01:14 PM   #3
crazyirishman34
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I beg to differ about the wheat malt you need raw white wheat to get the correct color.

Ingredients

4.5 lb. (2.0 kg) flaked wheat (1 L)
4.9 lb. (2.2 kg) Pilsner malt (1.6 L)
1.1 lb. (0.5 kg) flaked oats (1 L)
0.25 lb. (113 g) Munich malt (8 L)
0.5 lb. (227 g) rice hulls or other natural filter
4 AAU Hallertau hops (60 mins) (1.0 oz/28 g of 4% alpha acids)
1.5 oz. (43 g) fresh citrus zest (5 mins)
0.4 oz. (11 g) crushed coriander seed (5 mins)
0.03 oz. (1 g) dried chamomile flowers (5 mins)
Wyeast 3944 (Belgian Witbier), White Labs WLP400 (Belgian Wit Ale) or Brewferm Blanche dried yeast

Step by Step
Mill the grains (including the flaked grains, but excluding the rice hulls). Mix the rice hulls into the grain post milling and dough-in targeting a mash of around 1.5 quarts of water to one pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 122 F (50 C). Hold the mash at 122 F (50 C) for 15 minutes then raise the temperature over the next 15 minutes to 154 F (68 C). Hold until conversion is complete, about 60 to 90 minutes. Raise the temperature to mash out at 168 F (76 C). Sparge slowly with 170 F (77 C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.039 (9.7 P).

The total wort boil time is 90 minutes, which helps reduce the SMM present in the lightly-kilned Pilsner malt and results in less DMS in the beer. Add the bittering hops with 60 minutes remaining and the spices with five minutes left in the boil. Do not bother with Irish moss or other kettle finings. Chill the wort rapidly to 68 F (20 C), let the break material settle, rack to the fermenter and aerate thoroughly.

Pitch ten grams of properly rehydrated dry yeast or use two liquid yeast packages. Alternatively make a 2 qt. (2 L) starter using one package of liquid yeast. Begin fermentation at 68 F (20 C) slowly raising temperature to 72 F (22 C) by the last one-third of fermentation. When finished, carbonate the beer to approximately 2.5 to 3 volumes of CO2.
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Old 03-23-2012, 02:49 PM   #4
crazyirishman34
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And this is my belgian blonde recipe it is close to Leffe

Recipe Specifications
--------------------------
Boil Size: 8.97 gal
Post Boil Volume: 7.28 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.064 SG
Estimated Color: 5.1 SRM
Estimated IBU: 20.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 85.2 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
12 lbs 12.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 89.5 %
8.0 oz Biscuit (Dingemans) (22.5 SRM) Grain 2 3.5 %
4.0 oz Aromatic Malt (Dingemans) (19.0 SRM) Grain 3 1.8 %
12.0 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 4 5.3 %
11.00 g Magnum [14.00 %] - Boil 60.0 min Hop 5 14.7 IBUs
9.00 g Tettnang [4.50 %] - Boil 60.0 min Hop 6 3.9 IBUs
9.00 g Tettnang [4.50 %] - Boil 15.0 min Hop 7 1.9 IBUs
1.0 pkg Belgian Golden Ale (White Labs #WLP570) Yeast 8 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 14 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 20.07 qt of water at 161.8 F 152.0 F 60 min

Sparge: Batch sparge with 2 steps (1.49gal, 4.89gal) of 168.0 F water
Notes:
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Old 03-24-2012, 01:34 PM   #5
grege33
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Jan 2012
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Thanks; those recipes are what I needed.
I'm making the jump to AG. I made the AHS mini mash clone, and it was nothing like Leffe. It was still a good beer, but not what I'm looking for.
I read the reviews for the Hoegaarden clone on AHS, and the reviews were mixed...don't want to risk it.

Thanks again,
Greg

 
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Old 03-24-2012, 01:36 PM   #6
Revvy
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This is my Leffe Blonde Clone, which a lot of people have brewed.
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Old 03-25-2012, 10:21 PM   #7
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I think that it is easy to get close but hard to be a perfect match. If you like what you made and it is a good representation of the style that is a win in my book
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Old 11-13-2012, 04:29 AM   #8
jfolks
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how did the hoegaarden turn out?

why use two yeast packages?

 
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